A few nights ago, I ran into a problem. I went to the freezer to find some of this lovely stuff, and realized that I had none left. Oh no! :( It was too late to go out, so I decided that I'd try to make some dairy-free ice cream here at home. :) (Of course, I didn't get to eat any of it until much later that night... Patience is key!)
My first one turned out pretty good, so I made a second one afterwards. The two flavours I came up with were Coconut Banana Cream Pie (made with coconut milk), and Chocolate Strawberry (made with cashew milk). I was really happy with the finished results, and after using the two ice "cream" flavours to make a fully loaded vegan banana split for a friend of mine, I knew these ice "cream" recipes were keepers! (The bowl was pretty much clean when my friend was done the banana split...) So here's a few awesome recipes for vegan alternatives to ice cream! :)
Recipe 1: Coconut Banana Cream Pie Coconut Milk "Ice Cream"
Ingredients:
- 1 can of coconut milk (leave the can opened in the fridge for a few hours. Remove the can, and spoon out the thicker part of the coconut milk into a bowl. There will be some water left at the bottom, just pour that part out.)
- 1 banana (medium-large)
- 1/8 tsp ground nutmeg
- 2 tsp ground cinnamon
- 1 tbsp maple flavoured agave nectar
Method:
- Place all ingredients in a blender, or use a stick blender, and blend everything together.
- Pour into a shallow container, and place in the freezer.
- Stir the mixture after a couple of hours, and place back into the freezer. Do this again after another hour.
- After about 6 hours, the ice cream should be set! Before serving, it's easiest to let the ice cream sit on the counter for about 10 minutes to soften. Then, stir it around with a spoon, or use a stick blender to make it creamy like soft-serve.
Recipe 2: Strawberry Chocolate Cashew Milk "Ice Cream"
Ingredients:
- 1 cup cashew milk (soak 1 cup raw cashews overnight. the next day, toss the cashews into a food processor with enough water to just cover them. Process until smooth. Strain the mixture into a bowl with a fine mesh strainer. The liquid in the bowl is your cashew milk, but don't throw away the creamy part in the strainer! You can use that as cashew cream in other recipes! For this cashew milk, I added in about 2 tsp of vanilla extract and a pinch of sea salt.)
- 3/4 cup frozen strawberries
- 1/3 cup cocoa powder (you can also use carob powder, or chocolate protein powder. I've really taken a liking to the chocolate protein powder that Vega makes - great flavour, and it's vegan. No dairy or soy, which is perfect for me, and it's a plant-based protein powder! Can't go wrong with that! I'll be doing a review of that product later on...)
- 1 tbsp maple flavoured agave nectar
Method:
- Same as previous "ice cream" method.
So what do you do with these two wonderful things? Put them together in a fully loaded vegan banana split, that's what! Here's the simple recipe, and an amazingly messy (yet tasty) picture to end things off! :)
Fully Loaded Vegan Banana Split
2 Servings
Ingredients:
- 2 scoops of each flavour of ice cream
- 1 banana, sliced down the middle and cut in half
- chocolate sauce (1/4 cup cocoa powder, 1/4 cup vanilla almond milk, 1 tbsp agave nectar, 1 tbsp smooth almond butter. Mix all together, and microwave for 30 second, stirring every 10 seconds. Set aside.)
- 1/4 cup sliced almonds
- cinnamon
- optional: cashew cream left over from making the cashew milk mentioned in ice "cream" recipe #2. Mix with 1 tsp maple agave nectar and pinch of cinnamon.
- "brownie pieces" (I used 2 of the vegan coconut carob bars that I made as the brownie pieces.)
Method:
- Place 1 scoop of each "ice cream" flavour in each bowl.
- Place half of the banana in each bowl.
- Divide the brownie pieces, chocolate sauce, and cashew cream between each bowl.
- top with sliced almonds and cinnamon.
- Enjoy! :)
Now here's a messy, but tasty, picture!
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