Raw Mint Chocolate Chip Ice Cream

April 29, 2013 45 Comments

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A few weeks ago I asked The Sweet Life’s facebook page for favorite ice cream flavors. Thank you for all your feedback! I now have a long list of ice cream to tackle this summer, starting with the most popular answer: Mint Chocolate Chip.

icecream6I was torn between making this recipe raw or classic. My raw Chunky Monkey Ice Cream has been such a hit, and I have recently noticed that of my top ten most popular recipes ever, nine of them are raw desserts.

If you’ve been following me for some time, you should know I love raw food. Enough to write an ebook exclusively of raw desserts. But that is not where my love of vegan food ends. I love refined sugars. I love Daiya cheese. I love wheat flour. And I love my oven.

I articulate these things because as I procede into the 2nd year of this blog I have to hesitate and think about direction. I know I will always have an array of vegan offerings, something for every herbivore to bite into, but as I continue I am interested in knowing what you, my readers, hope for when you stop by The Sweet Life.

Oh, and I already am working on a classic mint chocolate chip ice cream recipe. Look for it later this spring/summer.

ice cream3Raw Mint Chocolate Chip Ice Cream
makes about 6 cups

Ice Cream Base
2 cups fresh young coconut meat (about 2 young coconuts)
1 cup raw cashews, soaked 4-6 hours
1 cup raw almond milk
1 tsp vanilla extract
1 1/2 tsp peppermint extract
1/4 cup + 2 tbsp raw agave or maple syrup
1 handful of fresh spinach (optional, for color)

Raw Chocolate Chunks
3 tbsp coconut oil, melted
1/4 cup raw cacao powder
2 tbsp maple syrup
1/2 tsp vanilla extract

To make the ice cream base combine all the ingredients in a food processor or high-powered blender. Mix until very smooth. Transfer to a shallow container and freeze for 30-45 minutes chilled all the way through.

Meanwhile Combine all the chocolate chunks ingredients in a small bowl. Transfer to a shallow container and freeze. Once frozen (15-25 minutes) remove chocolate and cut into small chunks.

Add the chilled ice cream to your ice cream maker and process according to manufacturer’s instructions. Once done place the ice cream in bowl and stir in chocolate chunks. Smooth top and cover. Return to freezer and allow 2-3 hours for the ice cream to harden.

Remove from freezer and let thaw 10 minutes before serving.

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Question of the day:

Do you come on my site looking for raw/healthy recipes? Or just straight-up vegan in all it’s many forms?

I would love your feedback! Based on my stats the raw recipes are what bring people to this blog. And while I LOVE raw food, I like my refined sugar too. I have so many recipes ideas up my sleeves, I am just interested to know what you come here to see. 

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You might also like: 

Raw Mint Oreo Cookies

Raw Mint Oreo Cookies

Raw Chunky Monkey Ice Cream

Raw Chunky Monkey Ice Cream

Chocolate Peppermint Mousse

Chocolate Peppermint Mousse

 

Chocolate Dipped Peanut Butter Ice Cream Bars

Chocolate Dipped Peanut Butter Ice Cream Bars

Filed Under: Raw/Mostly Raw, sweets Tagged With: , , , , , ,

Raw Chunky Monkey Ice Cream

April 15, 2013 28 Comments

paperbackbookstanding (1)

I am so excited to announce that tomorrow my ebook, In the Raw will be available to purchase!

You can thank Jason who spent nearly the entire weekend working on all the technical stuff that is way over my head. They were some long days, but last night, as we flipped through the pages on our ipad, we both took audible sighs of relieve and satisfaction.

 

We did it, and just in time to celebrate my upcoming 1 year blogoversary!

 

 

But that’s tomorrow. Today it’s all about ice cream.

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For my birthday this year I bought myself an ice cream maker. For weeks it has sat in my pantry unused. My sister, who’s birthday is one week earlier than mine bought herself the same ice cream maker for her special day.  Since then I’ve been hearing (aka viewing on Instagram) about all kinds of magical things she’s been whipping up.  When she asked me if I had experimented with mine, my response was:

“No, I’ve been too busy.”

To which she replied, “All you have to do is stick it in the freezer.”

See, I hadn’t even pulled it out of the box yet. Between my various endeavors and life with Eden, I really have been quite busy. But when I heard that all you had to do was stick it in the freezer, I went home, unboxed it, and stuck the bowl in the freezer.

A day later, I had this. Well, actually I had my first (unphotographed) attempt.

But the next day, I had this.

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This Raw Chunky Monkey Ice Cream is so easy, so tasty, and so healthy – I even let Eden have a small scoop. Then she learned a new word:

more.

Raw Chunky Monkey Ice Cream
makes about 1 quart

Ice Cream Base
6 very ripe bananas
1 cup raw almond milk*
1- 2 tbsp raw agave, maple syrup, or coconut nectar (optional)**
1 tsp vanilla extract

Raw Chocolate 
3 tbsp coconut oil, melted
1/4 cup raw cacao powder
2 tbsp maple syrup
1/2 tsp vanilla extract

1/3 cup walnuts

*If you’d like a tutorial on making raw almond milk  Oh She Glows has an amazing one right here.
**If your bananas are ripe enough, you probably won’t need to add sweetener. Adjust according to taste.

In a blender combine bananas, almond milk, vanilla extract, and sweetener of choice mixing until very smooth. Transfer to shallow container and place in freezer for 20-30 minutes until chilled and icy around the edges.

Meanwhile make the chocolate by combining all the ingredients in a small bowl. Transfer to a shallow container and freeze. Once frozen remove chocolate and cut into small chunks.

Add the chilled ice cream base into your ice cream maker and process according to manufacturer’s instructions. Once done place ice cream in bowl and stir in walnuts and chocolate chunks by hand. Transfer to an air tight container and return to freezer. Allow ice cream 4-5 hours to harden completely.

Remove from freezer and let thaw ten minutes before serving.

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No ice cream maker? No problem. 

You can do what I did last summer. Follow the procedure for my Tropical Ice Cream Sundae.

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What’s your favorite flavor of ice cream?  

Mine is probably Cookie Dough. Or Cookies n’ Cream. Or Chocolate Peanut Butter. Let me know yours because I might just veganize it next.

 

You might also like:

Chocolate Dipped Peanut Butter Ice Cream Bars

Chocolate Peanut Butter Ice Cream Bars

Tropical Banana Split

Tropical Banana Split

DIY Ice Cream Sundae Bar

DIY Ice Cream Sundae Bar

Chocolate Dipped Strawberry Creamsicle

Chocolate Dipped Strawberry Creamsicle

 

 

 

 

 

 

 

 

 

 

 

 

 

Filed Under: gluten-free desserts, Raw/Mostly Raw, sweets Tagged With: , , , ,

DIY Ice Cream Sundae Bar

August 29, 2012 10 Comments

I have some sad news: this is my last summer dessert of the year.
Now I have some happy news: because for me, unlike the calendar,  Autumn starts September 1st, next week will begin the celebration of fall’s arrival. That’s right. Get ready for pumpkins and pecans!

But first a few moments of reflection on Summer’s recipe highlights. As a brand new blog (4 months old) I have been very excited about some of the recipes that have emerged from this project. It all started with the Chocolate Dipped Strawberry Creamsicle. Remember that one? It had a little trip around the vegan corner of the blogosphere. After that I went a little ice cream crazy. There was the Peanut Butter Ice Cream Bars, the Healthy Neapolitan Ice Cream Pops, and the Tropical Ice Cream Banana Split. Shear ice cream madness over here. So a DIY ice cream sundae bar seemed fitting for my last summer dessert. All the components (and yes, the ice cream) are made from scratch because that’s the only way to Do It Yourself.

DIY Ice Cream Sundae Bar:

The components:
Caramel Sauce
Chocolate Ganache
Chocolate Whipped Cream
Candied Pecans
Vanilla Bean Ice Cream
Bananas
Cherries

Caramel Sauce
makes about 1 cup

1 cup sugar
1/2 cup water
1 tbsp corn syrup
1/2 cup soy creamer or coconut milk

Have all your ingredients measured out and within reach before you begin.

Place sugar, water, and corn syrup in a very clean medium sized (at least 2 quarts) pot over high heat and bring to a boil. Do not stir. Agitating the sugar will cause crystallization. Continue boiling for about 10 minutes until the sugar has melted and begins to turn a rich golden brown (aim for it to be the color in the above picture). Immediately remove from heat and slowly add soy creamer while whisking. The caramel will bubble up quite a bit so use caution while adding creamer.

Whisk until combined. Pour caramel through a sieve into a jar and allow to cool to room temperature. The caramel will thicken as it cools.

Store at room temperature for up to five days or in the refrigerator for up to 2 weeks.

Chocolate Ganache
makes about 1 cup

6 ounces chocolate chips
1/2 cup soy creamer or coconut milk

In a small pan heat the creamer to a scald (just before boiling point). Place the chocolate chips in a small bowl. Once creamer is ready, pour over the chocolate chips and cover for 3-5 minutes. Remove cover and stir together with a spatula until the chocolate and cream come together to create a homogeneous thick sauce. Be careful not to over mix.

Chocolate Whipped Cream
makes about 1 cup

1 can of full fat coconut milk, chilled overnight
1/4 cup powdered sugar
3 Tbsp cocoa powder

Skim off the solid (coconut meat) top half of chilled coconut milk. Add powdered sugar and cocoa powder and with a whisk or hand mixer, bring together until it resembles the texture of whipped cream.

*For some reason my coconut milk did not separate overnight. Because I needed the whipped cream for a birthday party, I mixed the ingredients together and froze the cream for several hours. By the time I needed it, the coconut cream was close to the correct consistency.

Candied Pecans

1 cup pecans
2 tbsp brown sugar
1 tbsp vegan butter (I use Earth Balance)

Heat a medium skillet over medium heat. Add butter and brown sugar and stir together. Add pecans. Stirring constantly, cook until butter and sugar are completely melted and fully coating the pecans. Remove from heat and allow pecans to cool on wax paper or a silicon mat.

Vanilla Ice Cream

2 cups soy milk
2 tbsp cornstarch
1/2 cup sugar
2 vanilla beans
salt

*This is how I make ice cream without an ice cream maker. If you have an ice cream maker, follow the manufacturer’s instructions.

Line a baking sheet with wax paper or a silicone baking mat and set aside.

Whisk together milk, cornstarch, sugar, and salt in a large pot over medium-high heat. With a knife split open the vanilla beans and completely scrape into the pot. Stirring constantly bring all ingredients to a boil. Let boil for one minute, still stirring. Remove from heat. Scrape ice cream onto baking sheet and freeze until frozen all the way through.

Break or cut into small quarter-sized pieces and place in food processor or blender. Blend until ice cream becomes smooth and creamy. This may take up to 10 minutes. Scrape into a plastic container and let refreeze (about another hour).

Slice a banana, top with a cherry and enjoy!

Savor each bite because summer is ending and things around here are going to be changing.

What Fall foods do you especially love?

I love pumpkin everything. Pumpkin curry. Pumpkin scones. Pumpkin Chai. Pumpkin Cheesecake. Just wait. You will see.

Filed Under: gluten-free desserts, Summer, sweets, Uncategorized Tagged With: , , , , , ,

Five Popsicle and Ice Cream Bar Recipes

August 10, 2012 4 Comments

Happy Friday everyone!  Who wants to start their weekend off the cool way with a refreshing frozen treat? These are five easy, healthy, and delicious popsicle recipes that might just make your weekend a little bit better.

Orange Creamsicles

Chocolate Dipped Strawberry Creamsicle

Frapp-Pops

Neapolitan Ice cream Popsicles

Chocolate Dipped Peanut Butter Ice Cream Bars

What’s your favorite treat on a stick? and Do you have any wonderful summery ways you’re planning on spending your weekend?

Filed Under: Eating in Season, gluten-free desserts, Summer, sweets Tagged With: , , , , ,

Tropical Ice Cream Sundae

August 6, 2012 12 Comments

It is hot! The kind of hot that us redhead freckled folks hate. Or at least this redhead freckled folk. Eden and I spend our days hiding out in the basement, reading books and putting our cheeks on the cold cement floor. Oh and making ice cream. A couple days ago, when I found out about Sweetly Raw’s Vegan Ice Cream Sundae Challenge, I decided if I was going to do one thing in this heat, it would be this. It didn’t take me much thinking to decide upon a tropical ice cream sundae. If it’s gonna be this hot, I wish I was lying on a Honduran beach drinking a Pina Colada. And if I can’t have that, I’ll take sitting on my back deck eating one.

Tropical Ice Cream Sundae – makes 2

Tropical Coconut Ice Cream

1/2 cup mango and pineapple (each)

1 cup canned coconut milk, full fat

1 tbsp + 1 tsp lime juice

2 tbsp agave nectar

Extras

coconut whipped cream

3 tbsp unsweetened coconut, toasted

2 bananas

In my opinion, the best part about this ice cream recipe is…you don’t need an ice cream maker to achieve a wonderfully creamy and remarkable airy ice cream.

Tropical Coconut Ice Cream:

Blend all the ice cream ingredients together in a food processor until smooth. Line a baking sheet with wax paper or a silicone mat and pour the ice cream out, spreading thinly. Place in freezer and allow to fully harden (2-3 hours).

When frozen hard, break ice cream into small pieces and return to food processor. This time you will be working air into the ice cream. Blend for 5-7 minutes, scraping down the sides often, until the frozen pieces have broken down and are the consistency of soft serve. Spoon into a freezer-safe container, cover, and refreeze until hardened (1-2 hours).

Coconut Whipped Cream

1 can coconut milk, chilled overnight

3 tbsp powdered sugar

I’ve talked about this in many of my recipes and it’s ALL over the vegan corner of the web, but if you haven’t discovered coconut whipped cream before, get ready for something awesome!

Chill a can of coconut milk overnight. This allows the fatty solids to separate from the liquid. Scoop the solids into a bowl. Add powdered sugar and blend with hand mixture until it reaches the consistency of whipped cream.

Now here comes the best part! Assemblage. Cut the banana in half and place in bowl. Scoop Tropical Coconut Ice Cream onto bananas. Pipe Coconut Whipped Cream over the ice cream and sprinkle with toasted (unsweetened) coconut.

There you have it! I enjoyed this treat with Jason this evening and when I closed my eyes and focused real hard, I almost thought I was in the Carribean. Almost.

How do you deal with the hottest days of summer?

 

 

 

 

Filed Under: Eating in Season, gluten-free desserts, Summer, sweets Tagged With: , , , , , , , ,

Chocolate Dipped Peanut Butter “Ice Cream” Bars

August 2, 2012 15 Comments

This might be my best dessert yet!

Don’t you LOVE those rich and creamy ice cream bars, dipped in chocolate and coated in nuts? I certainly don’t think it’s summer without these tasty treats and until yesterday I didn’t realize I could make them right at home.

I created two different recipes, not sure which way I wanted to go: healthy or decadent?  Turns out both are delicious and worth posting, So I bring you not one, but TWO recipes.

Chocolate Dipped Peanut Butter “Ice Cream” Bars – Makes 4

Peanut Butter Banana Ice Cream Bars (guilt-free)

2 frozen bananas

1/4 cup natural, smooth peanut butter

1/2 tsp vanilla extract

Peanut Butter Coconut Ice Cream Bars (decadent)

3/4 cup coconut milk

1/4 cup peanut butter

2 tbsp maple syrup

1/2 tsp vanilla extract

For Dipping:

12 ounces chocolate chips

1 tbsp coconut oil

1/2 cup crushed or chopped peanuts

To make the ice cream bars blend together frozen banana or coconut milk with peanut butter. Add vanilla extract (and maple syrup if using coconut milk). Blend until smooth. Spoon or pipe the ice cream into popsicle molds and freeze until solid (at least two hours).

Once frozen, prepare your chocolate by melting together chocolate and coconut oil in a wide mouth pint-sized jar.

*You won’t use the whole bag of chocolate chips when dipping, but it’s important to melt it all so that you can evenly dip your ice cream bars. The extra chocolate will store for several months at room temperature.

Finely chop the peanuts or crush them in a food processor and put in a shallow bowl or plate.

Remove bars from molds by running hot water on the outside and one at a time dip into the melted chocolate. Allow excess chocolate to drip off. Gently press the dipped bar into the crushed peanuts, coating both sides.

Set on a silicon mat or wax paper and repeat until all bars are dipped and coated. Place back in freezer for 20 minutes to allow to fully set up.

When it comes to dessert do you choose healthy or decadent?

Filed Under: Eating in Season, gluten-free desserts, Summer, sweets Tagged With: , , , , , , , , ,

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