Archive for the 'Ice Cream' Category



Chocolate Peanut Butter Ice Cream

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Tara did it again! The powers combined of Jesse’s favorite flavors (and mine too!) plus Tara’s ice cream making genius, there was clearly no going wrong this time. The deep and dark richness of the chocolate was brought out by the coconut milk, which really just lent it’s flavor and texture to the smoothness of the ice cream – you couldn’t taste it directly. It worked very well with the peanut butter, creating a smooth cream that was undeniably out of this world. We also found some Soyatoo Whipped Rice Cream (vegan whipped cream in a can!) at the store, and made a warm caramel sauce, and busted both of those out for ultimate ice cream sundae galore!

Ingredients:
1 cup of coconut cream
1 cup non-dairy milk (we used soy, but any of the richer non-dairy milks could work too, like almond or hemp milk)
3/4 cup superfine sugar
1/4 cup cocoa powder
1/4-1/2 cup smooth peanut butter, depending on your flavor preference
1/4 cup chopped dark chocolate

Blend all ingredients together. It should have the consistency of a thick smoothie. Taste and make sure you like your combination of chocolate and peanut butter, and adjust accordingly. Add the chopped dark chocolate at the last minute so it doesn’t get blended completely. Then you simply place this mixture in an ice cream maker, and follow your ice cream maker’s manufacturer’s instructions. Top liberally with vegan whipped cream and caramel sauce, and you could even throw on some rainbow sprinkles and a cherry if you’ve got them on hand! This would also be great as a milkshake, if you make the ice cream and then blend it with a bit of extra non-dairy milk.

Pineapple Coconut Sorbet

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Mmm! Tara made another kind of ice cream! This time it was a super refreshing, definitely summer-celebratory, creamy, and delicious sorbet. The idea was inspired by two different events. Last week, we went to a wonderful cafe in The Hague that had great smoothies and sandwiches. We went after yoga, so clearly a hydrating and fruity smoothie was needed! I ordered a pineapple coconut smoothie, and it was amazing! Super rich from the coconut milk, with a super sweet yet tangy bite from the pineapple. I was in heaven! So that was the first event…When we got home, we realized that we had a few pineapples left over from our trip to the market the previous week (have I mentioned how amazing and bountiful the market that Jesse and Tara go to is? It is really insane with tons of people all over the place in this outdoor produce/clothing/everything market, and you can get pounds and pounds of vegetables and fruits for very cheap! One of our trips resulted in 35 pounds of produce for only 15 euro! Amazing). So we needed something to do with our left-over pineapple, and making a sorbet using my smoothie ingredients sounded perfect for the hot weather we were having. Tara used her stand-by recipe, but used pureed fresh pineapple instead of the fresh orange juice. This is a very simple recipe, using few ingredients, and so you can taste both the fresh pineapple and the coconut very clearly. We topped ours with chopped roasted cashews. Yum!

Ingredients:
1 cup of coconut cream
1 cup fresh pureed pineapple
3/4 cup superfine sugar

Blend all ingredients together. It should have the consistency of a thick smoothie. Then you simply place this mixture in an ice cream maker, and follow your ice cream maker’s manufacturer’s instructions. Remember that there is no setting agent, so this ice cream does melt quickly! Don’t worry though, this recipe makes only about 4 servings, and you won’t be able to stop eating it so there won’t be much to save…

Cocovado Ice Cream

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I’m cheating a little because I had no part of the making of this ice cream, except for the original idea and the tasting of the sweet cream before it was frozen. My brother Jesse made it, combining the rich avocado and coconut cream together with what I thought was the perfect amount of orange juice tying it all together. He thought he would add less orange juice next time in order to taste the avocado better, but I think the citrus adds a lot in complexity to the otherwise simple recipe.

Tara’s review is that the ice cream was incredibly creamy, and would have been perfect sandwiched between two dark chocolate cookies.

A few weeks ago, Tara sent me their basic vegan ice cream recipe, and I was shocked by how delightfully easy it was. They had tried many other recipes with agar agar and arrowroot and cooking the coconut milk, etc., etc., and they liked this the best, because it tasted freshest. She’s right, it is a simple recipe, but I think that’s what makes it taste so good. The taste of every ingredient really stands out. It’s very nice for summertime.

Continue reading ‘Cocovado Ice Cream’

Piña Colada Ice Cream Cupcake

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I made these cupcakes a few weeks ago, but somehow haven’t gotten around to posting them till now…They were AMAZING. My friend Julie gave me the idea to make pineapple upside down cupcakes (way cuter than the traditional larger cake size! Each cupcake had it’s own round pineapple slice topper, and when flipped over, the cone shape of the cupcake is unusual and very appealing).

I sliced each cupcake in half horizontally and put a thick layer of Toasted Coconut ice cream in the middle, like a sandwich. I used a coconut milk-based vegan ice cream that came from Maggie Mudd, which has been my favorite vegan ice cream brand that I’ve found so far (and it’s local!); I also like it because there’s no soy (or dairy, of course) involved and it is still rich and creamy and delicious.

To make it really taste like a Piña Colada, this cupcake definitely needed some rum! So I whipped up a rum-caramel glaze and poured it over the cupcakes. The warm glaze was delicious and complimented the cold ice cream, although it started melting the ice cream right away and so my picture is a bit melty-looking. The combination was great though, and the whole cupcake had a distinctly tropical flavor. To give it more of a cocktail look, we stuck an umbrella-toothpick in the top and a maraschino cherry for good measure.

Ingredients:
1 1/4 cups flour (I used 1 cup white and 1/4 whole wheat pastry flour)
1/2 cup sugar
3 Tbsp. brown sugar + extra for sprinkling on pineapple
1 tsp. baking soda
1/2 tsp. salt
1 bottle of maraschino cherries
1 20 oz. can pineapple slices in unsweetened pineapple juice
1 cup pineapple juice reserved from can of slices
1/4 cup rum
1/3 cup unsweetened applesauce
1 Tblsp. apple cider vinegar
non-stick spray
*You will also need coconut flavored ice cream, brand of your choice!

Rum Caramel Sauce:
1/2 cup Earth Balance
1/2 cup brown sugar
1 1/2 Tblsp. rum (or to taste)

Preheat your oven to 350 degrees. Spray cupcake pan with non-stick spray, making sure to cover the sides.
Mix together flour, sugar, baking soda, salt, and set aside.
In separate bowl, mix pineapple juice, rum, applesauce, and vinegar.
Lay pineapple rounds on the bottom of the pan, one in each cupcake spot (you may have to cut the rounds and place cut edges back together to make smaller circles, to make them fit. At this point, you could also choose to take cherries and stick one in each of the pineapple holes, but we chose to add the cherries after baking. Sprinkle pineapple and cherries evenly with a little bit of brown sugar.
Quickly mix the wet ingredients with the dry. Batter will foam up nicely.
Pour into pan immediately and bake for about 18-22 minutes, or till center is firm and tops spring back when touched lightly. Leave cakes in the pan for 5 minutes to firm up, and then remove before the bottoms caramelize and stick too much to the pan.

When cupcakes have cooled completely, cut them in half horizontally and spread ice cream in between the layers (it helps to have softened the ice cream out of the freezer just a bit before spreading).

To make the sauce, cook all ingredients in a small saucepan till boiling. Cook for only 1-2 minutes after boiling, and then remove from heat. Let it cool slightly, but not too much or it will become too thick (you can always heat it up again quickly and it will thin out). Drizzle over the top of the cupcakes, and place an additional cherry on top. Eat immediately!

icecreamcupcakes2009I’m entering these cupcakes in the Ice Cream Cupcakes contest hosted by Cupcake Project and Scoopalicious! Make sure to check back there in the first week of June for a roundup of ice cream cupcakes. And when it’s time to vote on the best cupcakes, please vote for me! I’ll put up a reminder post here, so you can make sure to go vote when the times comes! Thanks!


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Vegan, Gluten-Free, Refined Sugar-Free Maple Raspberry Cake

Vegan, Gluten-Free, Refined Sugar-Free Maple Raspberry Cake

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