Tag Archives: vanilla

Very Vanilla Vegan Ice Cream – Single Serving

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I usually make my ice cream with coconut milk, but wanted to try to switch that up a bit since I don’t always have coconut milk handy. I was please with how this came out but may try a little more creamer next time to thicken it up (or just be a bit more patient). Either due to my impatience or not enough creamer, this came out a bit more like a soft serve, which is in no way a complaint! Since I was just experimenting, I made a single serving recipe. This is easily doubled if you feel like sharing or just want more ice cream!
I used an ice cream machine. I keep the tub for my ice cream machine in the freezer at all times so it’s ready to go whenever I get the urge to make something.

1 cup vanilla almond milk
1/4 cup soy creamer
a couple dashes pink Himalayan salt
1 vanilla bean
whatever you’d like to mix in!

Combine the almond milk, creamer, and salt in a pot and turn to medium heat. While that’s heating up, slice your vanilla bean. I scooped out a bit and mixed it in, and then cut the beans in half width wise and tossed them in the mix. That way I know I’m getting as much vanilla in there as I can. Stir until it begins to boil, then remove from heat and let cool for a few minutes. Set up your prepared ice cream machine. Pour mixture in and let it get to work! While mine was mixing away, I chopped and toasted a few walnuts and chopped up a couple Dandies vegan marshmallows. Once the ice cream mixture was starting to thicken, I tossed those in and waited. Patience is key with the ice cream making, so just try to keep busy while it’s thickening up!

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Mom’s Berry Cake

This week is my mom’s and my little brother’s birthdays! I was lucky enough to spend the day with my mom yesterday. Before going to see her though, I wanted to make something extra special for her. This recipe is the result, and it was delicious! My mom isn’t too big on sweets, so I halved this recipe to make the layers thin.

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Mom’s Berry Cake

Cake:

Ingredients:
Combined: 1/4 c flax meal + 1/2 c water
2 1/4 c unbleached all purpose flour
1/4 c tapioca flour
3 tsp baking powder
1 tsp baking soda
2/3 c raw sugar
1 1/2 c almond milk
4 tbsp coconut oil
3 tsp vanilla extract
1/4 tsp almond extract

Directions:
Preheat oven to 350. Lightly grease 2 8″ round cake pans. Prepare your flax and water combo and set aside.
Combine flours, baking powder, baking soda in a medium bowl, mix well and set aside.
Combine almond milk, coconut oil, extracts, sugar and mix well. Add the flax mixture and mix thoroughly.
Add the dry ingredients to the wet, mix until just combined and no clumps.
Pour mixture evenly into your cake pans, and bake for 17-20 minutes. (A toothpick inserted in the middle should come out clean) Let cool before icing.

Raspberry Puree (for between the layers)
1 pint raspberries, rinsed
2 tbsp raw sugar
1 tbsp lemon juice

Directions:
Combine in a saucepan and cook until sugar is melted and raspberries have been broken down, about 8-10 minutes. Remove from heat and strain to remove seeds. (I used a strainer and set it on top of a bowl while I did everything else, this gets it strained and lets it cool)

Vanilla butter cream frosting:

1/4 cup non-hydrogenated shortening
1/4 cup non-hydrogenated margarine
1 1/2 cups sifted powdered sugar
2 tbsp vanilla almond milk
1 teaspoons vanilla extract

Beat shortening and margarine together until well combined. If you would like the frosting a bit stiffer, do a bit more shortening and a bit less margarine. Once combined and fluffy, add the sugar and beat thoroughly for several minutes. Add vanilla and almond milk and mix well for several more minutes until you have a delicious fluffy frosting. Store in the fridge until ready to use.

frosting recipe from: Vegan Cupcakes Take Over the World

Berries:

2 cups strawberries, stemmed&halved (I remove the stem by cutting it in a V at the top, it results in an almost heart shape)
1 1/2 cup blueberries
1/2 tsp orange extract
1/4 cup water
several dashes orange zest

Combine all in a bowl, and let marinate until you are ready to use them.
Apricot Glaze for berries:
1/2 c apricot preserves
1 tbsp water

Heat preserves and water in a small saucepan over medium heat until melted. Remove from heat. Let cool until just slightly warm, and then brush the berries with it.

Assemble the cake! Frost the bottom layer, doing the sides a little bit higher up. Slowly add raspberry puree to the center of the cake, and spread it out with a spoon or spatula. Don’t feel obligated to use all of it, I saved some of mine for future use. Place the top layer on the bottom and frost the top and sides. Apply berries as you like! I alternated strawberry/blueberry around the bottom and then did blueberries all around the top edge, and then wrote out “MOM” in strawberries and blueberries on the top and trimmed one of the strawberry halves to look more heart shaped. I recommend placing berries in whatever way you prefer around the bottom. After that, you could a layer of berries covering the top, you could do a lovely cluster in the center, you could make a shape or write something, have fun with it!

D.I.Y. Vegan Bath Salts and Mouth Wash

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Lavender Vanilla Bath Salts

2 cups Epsom salt
1 cup coarse sea salt
1 tbsp Lavender buds
1 tbsp almond oil
1 tbsp vegetable glycerin
15 drops vanilla essential oil
5 drops Lavender essential oil
Optional food coloring

Combine all wet ingredients in a bowl,  mix well. In a large bowl combine dry ingredients. Stir wet ingredients into dry until well mixed. Store in jars or bottles and enjoy about 1/2 cup at a time.

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Mouth Wash

1 cup water
1/4 cup vegetable glycerin
1/4 cup witch hazel
1 tbsp baking soda
7 drops peppermint essential oil
3 drops orange essential oil

Combine all ingredients in a bottle or jar and shake well.

Peanut butter and chocolate chunk ice cream

Today was my first time playing with an ice cream maker and it went really well.  It’s incredibly simple, so many possibilities,  and the results can be pretty delicious. If you have an ice cream maker, I’m a full believer in having it in the freezer all the time, just in case. If you don’t do this,  be sure to set the canister in the freezer the day before or at least 10 hrs before you use it.
I used:
1 can full fat coconut milk, 2 tbsp pure cane syrup, and 1/2 tsp vanilla in the Vitamix, blending for about 2 minutes.
I poured the mix into the ice cream maker and turned it on.
After about 5 minutes I started dropping 1/8 -1/4 tsp bits of peanut butter in, about 1/2 cup worth. Then I added 1/4 cup chocolate chunks.

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It starts to look pretty amazing about 15 minutes after the additions, and after another 5 it should look like a beautiful bunch of ice cream.

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Serve and enjoy!

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