Wow. Yummy. Amazing!
This “ice cream cake” is awesome. It’s creamy, rich and unbelievably good. The top layer is made from berries, and has just the right amount of tanginess and sweetness, with a texture similar to that of sorbet. The bottom layer is barely sweet, with an incredibly dense creaminess. It’s also raw (if you don’t count the processing of the cashews), and made purely from fruit. Even A (a meat-, dairy-, and egg-eating individual) said it was good. Thank you Emily. Stumbling over your blog has made my already bright world, brighter still!
To call this ice cream cake isn’t entirely true. I mean, it’s not as if this is actually ice cream, Continue reading
Bananas and peanut butter. Seriously… It takes just frozen bananas, peanut butter and a food processor to make this ice “cream”. I’ve been using a similar recipe for years, but it was just banana ice cream. I’ve even added cocoa to make a choco-banana ice cream, but the peanut butter version is the winner. It’s smooth, creamy, dreamy, banana-ry and peanutty all rolled into one.
A little forward planning is needed to make this dessert, but we tend to have over-ripe bananas in the freezer all the time. Once the bananas in the house get too ripe, their skins are peeled, and they are frozen whole. Then whenever I feel like this ice cream, I can whip it up in less than 5 minutes! No heating, beating, churning or additional freezing is needed. Continue reading
I can’t believe I’ve been sitting on this recipe for over a month. It needs to be shared!
From around 2000, I’ve always had this thing about coconut ice cream. It was only then, it started becoming readily available within the UK supermarkets. T, a Thai friend of mine, could never understand why I was ranting and raving about it so much. She said that coconut ice cream – blurgh… it’s all over Thailand!
It’s taken me over 10 years to make my own! I grabbed out my vegan scoop ice cream book and modified a recipe accordingly. Continue reading
Here’s a not-so-familiar ice cream flavor to tantalize your taste buds: grapefruit. You never see this flavor when made with dairy. I’m assuming the tartness of the grapefruit would split the cream/custard base. Anyhoo, being of vegan and dairy-free variety, we don’t have that problem. The resulting ice cream is refreshing, creamy and bitterly like grapefruit. It’s a wonderful change from the overly sweet grapefruit sorbets that you may find in shops. Continue reading
As you may have noticed, I’ve been quite engrossed in making ice creams over the last couple of months. Since summer has abruptly ended, and Autumn (Fall) is now here, this has to stop!
The change in season fills me with a little sadness, but also with a little joy. Sadness because the long, warm summer days will turn into long cold, dark and rainy nights, and the abundance of wonderful summer produce is now all but gone. Joy because the autumn brings the most beautiful colors in the Pacific Northwest, the trees are tinged with reds, auburns and yellows; Continue reading
Ever since I ordered black sesame jin dui (fried sesame glutinous rice balls) at a dim sum restaurant in Vancouver B.C., J has been slightly obsessed with the aromatic flavor of black sesame seeds. He refused to eat any jin dui stuffed with red bean paste! I, on the other hand, am no stranger to the wonderful aromas of black sesame seeds. One of my favorite desserts is sweet black sesame soup.
When I saw the recipe for “black sesame ice cream” in my latest test book “The Vegan Scoop”, I just had to try it! I adapted the recipe by toasting Continue reading
There are so many food items, especially vegan/dairy-free foodstuffs that contain either xanthan gum or guar gum. I used to avoid xanthan gum, because I knew it was most likely derived from corn, one of the highest GMO crops produced in the US. I now avoid both xanthan and guar gum because I have discovered that I am allergic to them.
I have a love for ice cream. It was one of the things I missed immensely when I gave up US dairy (due to allergies to organic dairy). A lot of dairy-free/vegan ice creams Continue reading
There are many hours that I wile away dreaming about the foods I used to eat when I used to live in the UK. Two of my favorite factory-made ice creams were Magnum and Solero. Although I can probably buy something similar here in the US, I’d most likely be allergic to the ingredients. The older version of the solero had a mango fruit exterior, which encased a creamy vanilla ice cream. Oh, how I miss biting off the mango skin and exposing the vanilla-ry ice cream.
This weekend, I had leftover mango pulp from making a batch of mango cake. I simply Continue reading
I’ve been going through a dairy-free iced dessert phase recently, and this is one of the newest creations. The flavor and texture of this gelato is exceptional. It’s creamy, has a wonderful coffee aroma, and is perfect for that summertime treat, or that sophisticated dinner party dessert.
It’s simple to make and just calls for a few simple ingredients. For the best flavor, make sure you use espresso or very strong coffee, and duck egg Continue reading
I think it’s pretty safe to say that almost everyone loves ice cream. The only problem is that over the years, a lot of people have developed intolerances/allergies towards dairy, or simply choose to be dairy-free. Whichever of these categories you fit into, I’m sure you miss ice cream!
I love ice cream, but as you know, I have developed allergies towards American dairy. Imported European dairy is fine… I can easily eat 100 g (about ¼ lb) cheese in one sitting with no side effects. Continue reading
We love strawberries. In summer, I buy two 1 kg (4.4 lb) containers every week. Some of the strawberries are a little over-ripe, so I hull them and freeze them. I had a hoard of these wonderfully over-ripe strawberries sitting in the freezer just begging to be used; and so this creation was born.
There are so many good things about this dessert: Continue reading
This ice cream is super-easy to make. It’s flavored with chocolate, and has chocolate bits strewn throughout its deliciousness… a little like stracciatella. You don’t need an ice cream maker, nor will you have to stir the semi-frozen mixture every few hours. Simply blitz together a ripe banana, melted chocolate, Baileys Irish cream, dark rum, milk and a pinch of salt and freeze for 4+ hours. The resulting iced dessert is creamy, smooth, lightly chocolaty and ever-so boozy… that’s why a small portion was more than enough for me.
The alcohol content in this ice cream keeps it scoopable, even after frozen. Talking of the alcohol content… if anyone knows me, they’d know I don’t handle my drink very well. I’m known to pass out from one glass of red wine, and to turn red Continue reading