Did you marvel at ice magic (magic shell) as much as I did as a kid? No? Why not? Heck, I’m sure there are adults who still marvel at it, and there’s nothing wrong with that. What is wrong is not realizing that you can make this stuff at home with good ingredients – chocolate, coconut oil and a pinch of salt. It’s really that easy, and it’s totally customizable. You can use milk, dark (bittersweet or semisweet), white chocolate, Continue reading
This incredibly rich, creamy and chocolaty ice cream is vegan, dairy-, egg- and refined sugar-free. It is also made with simple ingredients: coconut milk, honey, cocoa powder, vanilla powder and sea salt.
I made this ice cream a few times throughout the summer. I had a few cans of coconut milk in the fridge to make whipped coconut cream, but unfortunately they flunked out on me, so I created this ice cream instead. It is such an awesome treat. Continue reading
An ice cream that is creamy, dreamy, and also free from dairy and added sweeteners? Yep! This delectable treat is made simply by blitzing together some frozen bananas, raw cacao, sea salt and vanilla powder (optional).
I know, I know, calling pureed frozen fruit isn’t really ice cream. I mean, it’s not laden with mammalian juice (aka milk/cream), refined sugar/other disgusting sweeteners or eggs. If you dairy eaters out there doubt the flavor and texture of this dessert, please give it a try, just the once, it might just pleasantly surprise you. Continue reading
mmmm vanilla. imagine, for a moment, a baby vanilla plant. Yes, there it is. A small, humble plant with succulent leaves and a trumpet shaped flower, sweetly making its way through life… having a dream of what it wants to grow up to be. Maybe it has more important plans than just surviving… maybe it wants to help the world, starting small with one or two people, then a family… then a village… growing to be a global force of good. Maybe inspire some other vanilla plants, and boom, a mini vanilla revolution… Continue reading
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.
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.