Luscious Cherry Garcia Nice-cream (vegan & plant-based ice cream)

Yield : 2 servings (easily doubles)

Are you a “nice-cream” convert? You may be after tasting our take on Ben & Jerry’s Cerru Garcia ice cream.

This luscious vegan & plant-based dessert boasts all the decadence and none of the added sugar or fat.

Its creamy texture contrasts beautifully with the crunchy almonds and chocolate chunks while each bite of plump cherry delivers a sweet-and-tangy burst of flavor.

Freeze the bananas the day before you plan to serve. The most difficult part about it is deciding whether to enjoy it as soft serve or scoops!


3 medium-large bananas, peeled and cut into 1-inch pieces and frozen in an airtight container

Approximately 2 tablespoons unsweeted or plain non-dairy milk ( I use unsweetened soy)

Scant 1/8 teaspoon almond extract

16 cherries from can of cherry pie filling (I like Lucky Leaf: no corn syrup and only 100 calories per 1/3 cup)

Approximately 1/4 cup slivered almonds

Approximately 1/4 cup vegan chocolate chunks or chips

Topping: Nondairy whipped topping (I like Cocowhip)

Blend bananas, soymilk, and almond extract until creamy in high speed blender, food processor, or Nutri-Bullet (my choice). Stir in cherries, almonds, and chocolate chunks, and refreeze to desired consistency, about 30 minutes for soft serve. Serve in scoops topped with non-dairy whipped topping. For ultra-decadence, you can sprinkle with additional almonds and chocolate chunks or chips.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #tofutti #foodstylist #recipedeveloper #foodphotography
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Rosemary – and Lavender – Infused Bourbon-Fig Ice Cream (vegan & plant-based)

Yield: 1 quart

This beautiful, silky, and delectable treat tastes like a salted caramel ice cream with subtle notes of rosemary, lavender, bourbon, and fig.

1 cup non-dairy milk, divided

3 tablespoons cornstarch or arrowroot powder

10 fresh figs, pureed until quite smooth

3/4 cup brown sugar (I actually used one 1/2 cup swerve reduced calorie brown sugar and 1/4 cup regular brown sugar)

1/2 to 1 teaspoon sea salt

2 cups soy creamer or non-dairy half and half (I use Silk brand)

Approximately 5 sprigs fresh rosemary, about 4 inches in length

1 tablespoon culinary lavender

2 teaspoons bourbon

1 teaspoon vanilla extract

1/2 teaspoon almond extract

In a small cup or bowl combine 1/4 cup non-dairy milk with cornstarch or arrowroot, whisking until smooth. In a medium saucepan, whisk together all remaining ingredients and place over medium heat. Once mixture begins to boil, whisk in soy milk and cornstarch mixture, and cook 1 to 2 minutes, whisking continually and lowering heat if necessary, until mixture is very thick. Poor mixture through a fine strainer, pressing firmly on solids to extract all flavors. Cool mixture to room temperature, and then refrigerate, covered, for 2 to 3 hours or longer. Freeze according to your ice cream maker’s instructions. Serve immediately as soft serve, or return to freezer to freeze more solidly. If too frozen when ready to serve, just soften at room temperature or in microwave for a few seconds.

#veganicecream #plantbasedicecream vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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3-Ingredient Banana-Tangerine Nice Cream

Yield: 2-4 servings

These hot, humid summer days in Southeastern Virginia call for cooling foods that hydrate. My Banana-Tangerine Nice Cream fits the flavorful bill to a “T.” Plus it is beautiful and healthful, a little sweet, and a little tart.

Once the fruit is frozen, it goes together in minutes, ready to eat immediately as soft serve or to scoop after a short stint in the freezer.

Feel free to experiment with different combinations of fruit–you need about 5 cups total–but remember that fruits like bananas and mangoes lend a lovely creaminess to the texture.

If chocolate is your jam, add a little cocoa powder, starting with about 2 tablespoons. You may need to add slightly more agave nectar.

To blend, I use my large heavy-duty Cuisinart food processor, but a Vitamix might work well. Whatever you use, it needs to be strong and sturdy to process the frozen fruit chunks, though you can let them thaw ever so slightly before processing or blending so that your machine doesn’t have to work so hard.

Banana-Tangerine Nice Cream

3 medium bananas, peeled, cut into 1-in pieces, and frozen, and ever so slightly thawed, if desired

3 tangerines, not peeled, pitted, quartered, and frozen, and ever so slightly thawed, if desired

3 tablespoons agave nectar

Place half of fruit and all of agave nectar in food processor and process, sturdying your machine on the counter if necessary, until somewhat broken down and blended. Add remaining fruit and keep processing, scraping down sides of bowl as necessary, until the mixture lightens in color and changes texture to a creamy, luscious buttercream-like consistency. This will take Just a few minutes. Serve immediately or cover and return to freezer for a scoopable consistency.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganicecream #plantbasedicecream #vegannicecream #plantbasednicecream

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Vegan Berry Sorbet Sparkler
only 70 fizzy calories

My Vegan Berry Sirvet Sparkler is only 70 calories and deliciously refreshing.

Using a small scoop, place 1/4 cup, or about four spheres, of raspberry sorbet in a glass, top off with Lacroix berry-flavored sparkling water and watch it foam and fizz, turning the prettiest colors. Sip it down with a paper straw.


#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn




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Vegan 4-Ingredient Chocolate-Banana Ice Cream
(its base is frozen bananas!)

Yield: 4 servings

Calories: app. 130/serving (however, you can eat the whole recipe for  only 520 calories which is equal to or less than a small meal!)

This recipe was inspired by one making the rounds via video on Facebook.  A while back, lying in bed very early one morning, I watched how it was made with the sound off–Bob was asleep–and then just went for it last night, propelled by this oppressive heat and humidity.  Around here, we call the heat index the “misery index.”

The original recipe called for 4 bananas and what appeared to be 2 tablespoons of peanut butter and 2 of cocoa powder.  I’m not a big peanut butter and chocolate fan.  My aversion dates from a childhood incident that resulted from eating way too many peanut butter-and-chocolate eggs out of my Easter basket on the heels of blueberry shortcake.  I nonetheless added one tablespoon thinking it might be necessary for texture.  It wasn’t.  For the chocolate, I used  Hershey’s Special Dark Cocoa Powder, but if you prefer a more reddish-brown color, then just use regular cocoa powder.

But whatever you do, peel your bananas before freezing them.  I don’t know what I was thinking, but when I pulled four banana-shaped ice cubes out of my freezer, I realized my mistake.  So, I thawed them, peeled them, cut them into chunks and refroze them.  The texture was still silky and glorious.

My two additions to the recipe are quick, easy, and absolutely necessary in my opinion.  After I tasted the ice cream, I felt it seemed a little flat or one-note.  I tend to like more complex flavors,though not fussy ones.  So, I added a hint of both almond and vanilla extracts and that did the trick.  However, I look forward to experimenting with other extracts like mint, orange, and perhaps rum or brandy.

If your summer promises to be as hot and humid as ours in Eastern, VA, this recipe is likely to become a staple.  A friend said that his daughter used to make a version and eat it for breakfast.  It is certainly more nutritious than most of what I see folks eating for breakfast.

Whenever you decided to enjoy a couple of scoops, I hope you will enjoy it as we do.

4 large bananas, peeled, cut into 2-inch chunks and frozen

2 tablespoons regular or Special Dark cocoa powder

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

Optional garnishes: walnut halves and mint sprigs

Blend all ingredients in a food processor until smooth and creamy.  Enjoy right away or freeze in an airtight container.  Thaw for two 30-second intervals in the microwave before trying to scoop.  Top, if desired with walnut halves and mint sprigs.

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Vegan Peachy Pink Lemonade Ice Cream (with coconut milk creamer)

Yield: 1 1/2 quarts

If nothing says “summer” to you like peach stands and lemonade stands, then this ice cream will fairly shout “SUMMER”!

And, with just 4 ingredients it is easy-peasy-lemonade-squeezy.

I originally posted this recipe with soy creamer because coconut milk creamer wasn’t so widely available then.  But, to me, those subtle coconutty flavor notes just add another reminder of summer–think tropical breezes–to this luscious and refreshing treat.

Bridal peachy-pink in color, it is just as fresh and appealing.  And I hope the kind folks at Go Dairy Free and So Delicious Dairy Free  agree, as I am hereby entering this recipe in their Snackable Recipe Contest to celebrate the release of the FREE Snackable eBook.

Note:  Because the unfrozen custard isn’t terribly thick, I freeze it about 15 minutes longer than recommended, or about 45 minutes, and it is still the consistency of a thick milk shake.  Though I could easily consume the whole recipe like that, I resist and freeze it, covered, for several hours or overnight to stiffen-up to a scoopable consistency.  Even frozen, it remains on the softer side, which I love.  And, as you can tell from the photo, it still scoops beautifully.

Vegan Peachy Pink Lemonade Ice Cream

2 large peaches, pitted, quartered, and cut into chunks (I leave the skin on for gorgeous color and nutrition)

1-12 ounce can organic frozen pink lemonade (e.g. Trader Joe’s brand)

2 cups So Delicious Coconut Milk Creamer

1/2 teaspoon vanilla extract

In the bowl of a food processor, process peaches and frozen lemonade until smooth with no chunks of peach remaining.  Transfer to a medium bowl and whisk in coconut milk creamer.  (If you try to blend all three ingredients together in most food processors, your cup will runneth over!)  Cover and refrigerate at least 3 hours or until very cold.  Freeze in an electric ice cream maker according to manufacturer’s directions, about 15 minutes longer than normal to the consistency of a thick milk shake.  Transfer to an airtight container and place in freezer several hours or overnight to stiffen up to a scoopable consistency.


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Vegan Orange-Mocha Ice Cream

Orange-Mocha Ice CreamYield: 1 quart

Over the very hot and humid weekend, I decided that my Vegan-Espresso Dreamsicle Smoothie might make a scrumptious ice cream…and I was right!

I love this ice cream’s rich almost caramely color which results from combining the bright orange frozen orange juice concentrate with the warm browns of espresso and cocoa powder.

And the flavor is so complex: tart, but with deep dark, yet somehow subtle,  notes of coffee and chocolate.

Cream of Coconut makes a luscious ice cream base, but only reveals the barest whisper of coconut flavor to those who know to be “looking” for it.  So those who don’t fancy coconut won’t even know it’s there.

14 to 16 ounces extra-firm tofu (whatever weight in which your favorite brand is sold), regular or,f for extra creaminess, silken

1-15.5 ounce can Creme of Coconut, refrigerated (located where alcoholic drink mixers are sold in the grocery store; Coco Lopez is a popular brand)

1-8 ounce can frozen orange juice (look for an organic brand)

1/4 cup sugar (I use demerara)

1 tablespoon espresso or instant coffee, regular or decaf

1 tablespoon cocoa powder

1 tablespoon vanilla

1/4 teaspoon almond extract

Place tofu in the bowl of a food processor and process until almost smooth.  Add all remaining ingredients and process for about 3 minutes or until very smooth.  Freeze in an ice cream maker according to manufacturer’s directions.  (I love my electric Cuisnart.) Transfer to a lidded container and freeze several hours or over night to ripen.

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Vegan (and Parve) Pumpkin Cheesecake Ice Cream (with mousse option)–A Tofutti Exclusive!

Pumpkin Cheesecake Ice Cream 3Yield: 1 quart

This is the perfect summer-into-fall recipe!

I love the challenge of developing recipes exclusively for Tofutti Brands, Inc.  When they recently requested a parve recipe for pumpkin ice cream, I mentally created the recipe for a Pumpkin Cheesecake Ice Cream, as I wanted to use their Better than Cream Cheese; and then I set out on a hunt for certified parve products in our local Kroger.

Imagine my delight when every single ingredient I wanted to use, save graham crackers, qualified, provided I chose specific brands!  And I was able to substitute matzo meal for the graham crackers in the crumble topping with a wonderful outcome.

Parve or not, I trust you will rave about this beautifully colored, creamy textured ice cream like my guests have.  And you might be as excited as I was to learn that it is delicious served as a mousse before freezing!

Note: the specific brands of products listed are pareve.  If you adhere to a Pareve diet and choose other brands, be sure to look for the identifying symbol on the package.  Also, when selecting Tofutti Better than Cream Cheese–or Better than Sour Cream–please note that they company offers two kinds:  one contains transfat and one does not; I opt for the latter.




8 ounces Tofutti Better Than Cream Cheese

1/2 cup Sugar in the Raw natural turbinado sugar

1-15 ounce can Libby’s pumpkin puree

1-15 ounce can Coco Lopez Cream of Coconut

1 teaspoon vanilla extract

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

“Graham Cracker” Crumble Topping (recipe follows)


Place Better than Cream Cheese, sugar, and pumpkin puree in the bowl of a food processor and process until smooth, scraping down sides of bowl as necessary. Add cream of coconut, vanilla extract, cinnamon, ginger, and cloves and process until completely combined, again scraping down sides of bowl as necessary. Chill mixture for several hours, freeze in an ice cream maker according to manufacturer’s directions, transfer to a covered carton, and chill for several hours to “ripen.”   Serve sprinkled with “Graham Cracker” Crumble Topping, if desired.

Chilled, but not frozen, this delectable ice cream base makes a beautiful, creamy mousse.


“Graham Cracker” Crumble Topping:

1 cup matzo meal

3 tablespoons Sugar in the Raw natural turbinado sugar

1/8 teaspoon sea salt

5 tablespoons melted Earth Balance Original Buttery Spread, melted

1 tablespoon pure maple syrup


Preheat oven to 350 degrees. Line a baking sheet with Silpat or parchment paper. In a small bowl, combine all ingredients with a fork.   Press into a 1/4-inch thick circle on prepared baking sheet and bake 25 minutes or until golden brown; check after 20 minutes. Allow to cool, and break into pieces or crumbs of the desired size. Store in a covered container at room temperature.

Note:  For parve maple syrup, sea salt, ground spices, and vanilla extract, look for brands like Camp, Dan-D’s Foods, Danon Foods, Gefen, Liebers, Now Foods, Pereg, Prima, Sobeys Foods, Sobeys West, Victorian Epicure, etc.

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Creamy Vegan Cantaloupe-Coconut Cream Sorbet–as simple as it is sweet!

Cantaloupe SorbetYield: 1 quart

Tomorrow night is our much anticipated annual Julia Child Birthday Bash.  This sophisticated French potluck dinner brings out the best in our foodie friends each year and I can hardly wait for the parade of beautiful people and food to begin.

Among my contributions will be this sorbet inspired by a MS grown cantaloupe that a friend of my parents’  brought to them when I was visiting there last week.  I like cantaloupe fine, but “don’t wake up screamin’ for it,” as my father would say.  That one, however…wow!  It was so creamy and delicious that it tasted like ice cream with a mouthfeel to match.  I knew at that moment, that I would come home to try my hand at a vegan sorbet, as the “rules” of the party are that all food must be either made from a Julia Child recipe or French-inspired.  Sorbet fits the bill perfectly.

I am so glad that I made it for a party, as I might just polish off the whole carton if we weren’t expecting guests!

Note:  make this sorbet 1-2 days before you plan to serve it, as the base needs to chill and the ice cream is best of allowed to ripen.

1 medium-large cantaloupe, halved, seeded, and flesh scooped out with a spoon, divided

1/4 cup arrowroot starch

1–15 ounce can Cream of Coconut (Coco Lopez is a common brand sold where drink mixers are sold; not coconut milk or coconut creamer)

Juice of 1 large lime

Place flesh from one half of cantaloupe in food processor and process until smooth.  Strain into a medium bowl, return any large pieces to processor, and whisk 1/4 cup arrowroot starch into the puree.  Process remaining half of cantaloupe with Cream of Coconut until very smooth.  Strain  into a 4-quart saucepan and bring to a simmer over medium-high heat.  (Pop any large unprocessed pieces right into your mouth!)  Remove from heat and immediately whisk in cantaloupe-arrowroot mixture.  Allow to cool, whisk in lime juice, and then chill several hours or overnight, covered.  Freeze in an ice cream maker according to manufacturer’s directions; this took about 40 minutes in my Cuisinart.  Serve  immediately or scrape into a covered carton and freeze to allow to ripen until serving time.


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