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.
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.
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.
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.
If you love Apple Pie a la Mode–and who doesn’t?–my Vegan Apple Pie and Vanilla Ice Cream is for you!
The ingredient list is short and the process simple, so you can make it today and it will be ready just in time for your July 4 celebration! And nothing is more American than apple pie, right?
After some experimentation, I found that cooking the apple puree until it formed a thick paste concentrated the deep apple flavor along with its rich, golden color.
And a generous amount of Tofutti Better than Sour Cream tempered the overall sweetness while lending to the ice cream its luscious texture.
Enjoy alone or with my simple, no-roll cinnamon-and-sugar Pie Crust Pieces broken up and mixed-in during the last minute or so of churning or sliced into strips and served as side-cars for a delectable crunch.
A cinnamon stick garnish isn’t necessary, but it looks adorable, no?
However you serve it, you and your friends and family are sure to enjoy mom’s apple pie in ice cream form!
I am THRILLED to share with you my new recipe–a Tofutti exclusive–for Sea Salt and Caramel Ice Cream just in time for July 4!
I don’t know about where you live, but here it is heating up quickly and nothing beats the Coastal VA heat like cool, creamy ice cream, especially one with a little crunchy flaky salt to replace all that is lost in that summer sweat.
Picking a favorite recipe is akin to picking a favorite child (or dog, in our case) but, I have to say, this may well be, at least, my favorite ice cream. I highly recommend splurging slightly on Maldon Salt Flakes, though you could certainly get away with any flaky sea salt. It just won’t have quite the same feathery mouthfeel, like an ethereal snowflake.
Is it easy? You bet is is! Even making the caramel syrup is a breeze, though I recommend a simple clip-on candy thermometer to make sure it reaches just the right temperature/consistency!
Assert your independence from dairy and make sure this stunning recipe is on your Independence Day menu, though I suspect you will be making it all year! A friend and fellow cookbook author’s husband said after enjoying a scoop, “The last bite is such a sad moment.” Indeed. So make lots!
Just in time for Memorial Day menu planning, I am excited to offer you my newest creation: Bananas Foster Ice Cream with Caramelized Pecans!
Growing up in the Deep South, only about a three-hour drive from New Orleans, I was weened on the historic French Quarter and it’s legendary cuisine. My parents honeymooned there, as did my husband and I, and we returned to the Creole capital to host my parents’ 50th wedding anniversary, among many other trips in the distant and recent past.
Favorite French Quarter-steeped memory fragments abound, many having to do with food, like, as a fairly young child, trying to act completely nonchalant as Bananas Foster and Cherries Jubliee burst into flames on rolling carts tended by tuxedoed waiters throughout Brennan’s dining rooms. I guess I wanted fellow diners to think that flambeed desserts were a nightly affair back home.
For some inexplicable reason, I recently became obsessed with the idea of Bananas Foster in the form of ice cream–since it is served over vanilla ice cream–to combat our already high 80 to 90-degree days. Sure, recipes on the internet abound–though few that are vegan–but I love a challenge, so I had to create my own…and I’m so glad I did.
Using canned Coconut Cream and So Delicious Coconut Creamer as the ice cream base makes this recipe go together in a flash. And the few minutes it takes to caramelize the bananas are more than worth it. While traditional Bananas Foster does not call for pecans, I associate them with Creole and Cajun cooking, so I caramelized some in the syrupy goodness left clinging to the skillet, and I’m really glad that I made this ever-so-slight break with tradition. I think you will be too!
Make this ice cream a day or two before you plan to serve it, as the mixture must be well-chilled before making the ice cream, and the ice cream must set up in the freezer before serving.
3 tablespoons vegan butter
1/3 cup natural sugar
3 small bananas (about 3/4 pound), peeled, and sliced into 1-inch pieces
Pinch sea salt
1/4 teaspoon ground cinnamon
1/2 cup raw pecan pieces
1 can Cream of Coconut (NOT coconut creamer; this product is canned and sold near adult drink mixers; Coco Lopez is a popular brand)
1 cup So Delicious Coconut Creamer
3 tablespoons coconut rum (or plain rum)
1 teaspoon vanilla extract
Optional Garnish: a sprinkle of pecan pieces
Melt butter in a large cast iron skillet over medium-high heat. Add sugar, and cook for about 2-3 minutes or until thickened and caramel-y. Add bananas and cinnamon and cook, stirring frequently, for up to 10 minutes or until the caramel is very thick and bananas very tender and coated with the caramel. Reduce heat if necessary. Scrape pan out well into the bowl of a food processor. Return pan to heat, add pecans, and toast, stirring constantly for 3-5 minutes or until lightly toasted. Reduce heat if necessary. Transfer to a covered container and reserve. Process banana mixture with cream of coconut until creamy and very smooth. Transfer to a bowl, and whisk in Coconut Creamer, coconut rum, and vanilla extract, and process until very smooth. Cool and refrigerate, covered, several hours or overnight until very cold. Freeze in ice cream maker according to manufacturer’s directions, swirling in pecans when ice cream is almost ready. Transfer ice cream into a carton, cover, and freeze for several hours or until firm. The texture will be delectably soft, but will hold its shape.
I know what you’re thinking…talk to me about ice cream next summer!
But, wait! With red being “the” color of the winter holidays, and with the winter holidays being just around the corner, maybe you should reconsider.
Festive and delicious to boot–my Vegan Red Velvet Ice Cream tastes JUST like the cake–I’ll bet there is an upcoming occasion where this luscious treat would be just the thing to impress guests and delight your family!
Click HERE to read all about the creation of this special recipe. And be sure to visit the Tofutti website for the latest and greatest on their growing collection of vegan products, from dairy substitutes to heat-and-eat treats like vegan pizza, as well as recipes and the Tofutti blog.
Yield: 1 1/2 quarts
My all-time favorite cake now as vegan ice cream!
So, move over Duff Goldman and Blue Bunny brand…there’s a new Red Velvet Ice Cream in town!
Red Velvet is the signature cake of my Aunt Bessie of Dallas, TX. She honestly makes one like no other. It was, in fact, the recipe used for the groom’s cake at Joe’s and my wedding.
After veganizing Aunt Bessie’s recipe so that I could still partake, I have gone on to create recipes for vegan Red Velvet Pancakes, whoopie pies, shortbread cookies, and more, but never ice cream. Never, that is, until now!
Several years ago, Ben and Jerry’s was running a competition for the next great ice cream flavor and I decided to enter with Red Velvet. Contestants had to submit a video, so a friend came over and shot it, but then she encountered technical difficulties and, alas, I was unable to submit it. Since then, Red Velvet ice cream has been made available commercially, but not in a vegan version, at least not where we live. Recently, I got a powerful craving for it and set out to recreate that inimitable cake flavor in an ice cream.
And, oh my goodness, my recipe really does taste like the cake! My secret? Tofutti Better than Cream Cheese as a substitution for the buttermilk in my aunt’s recipe–tangy but with the kind of body one wants in an ice cream. And, are you ready? Vinegar! My aunt’s recipe calls for 1 tablespoon of white vinegar that lends to the cake its signature flavor. And the same is true for the ice cream. I add it while churning so as not to curdle the custard.
This beautiful concoction really does take the cake!
Thanks to Tofutti for posting it on their website! Just click HERE for the quick and easy recipe.
Yield: 1 1/2 quarts
A perfect ending to a perfect party!
Every year for the last four, my husband and I have hosted our annual Julia Child Birthday Bash on the Saturday night nearest to her birthday. This year, the party was on August 10.
At around 7:30 each year, 10 or so of our foodie friends gather for a potluck celebration like no other!
This year, while I toyed with a birthday cake in honor of the ‘ole gal, I opted for this Provençal-inspired ice cream instead. And I think everyone was glad I did!
2 tablespoons arrowroot powder (thickens without crystallization)
1 cup unsweeteened soymilk
2 cups soy creamer
1/2 cup natural sugar
Pinch sea salt
1 tablespoon dried organic lavender buds
1 teaspoon vanilla extract
1 tablespoon Creme de Cacao
Garnish: fresh fig halves
In a small cup or bowl, whisk together arrowroot powder and 1/4 cup soymilk. In a 1-quart saucepan, combine remaining 3/4 cup soymilk, soy creamer, sugar, salt, and lavender, and cook over medium heat until mixture begins to boil. Remove it from the heat and immediately whisk in arrowroot mixture causing the mixture to thicken considerably. Stir in vanilla and Creme de Cacao. Pour into a medium bowl, straining if desired (I don’t). Cool the custard to room temperature, cover, and chill for at least 3 hours. Freeze in an electric ice cream maker (mine is a Cuisinart) according to manufacturer’s directions. Transfer to a covered freezer-safe carton, and freeze until stiffened. Serve garnished, if desired, with fresh fig halves.