Coconut, Rum & Raisin Ice Cream – Vegan

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.

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Grapefruit Ice Cream – Vegan

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.

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Real Vanilla Ice Cream – Vegan

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;

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Toasted Black Sesame (Goma) Ice Cream – Vegan

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

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Perfect Pistachio Ice Cream – Vegan

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

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Mango Ice Lollies (Pops)

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

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Coffee Gelato – Dairy-Free

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

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Dark Chocolate Sorbet – Vegan

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.

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Strawberry Ice Cream – Vegan

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:

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Boozy Chocolate Ice Cream

 

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

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