The Blooming Platter of Vegan Recipes

Recipes for 'Vegan Ice Cream'

Tofutti Home Page Screen ShotI 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.

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DSCN1904Yield: 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.

 DSCN1908

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DSCN1830

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.

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OLYMPUS DIGITAL CAMERAAt your farm market this morning, be sure to pick up a pint of raspberries for this luscious treat that is super simple to prepare.

Made with Tofutti Better than Sour Cream, it boasts the perfect sweet-tart balance with a consistency I describe as (vegan) butter, wrapped in (vegan) cream, wrapped in silk!

Team Tofutti loved it so much, they posted the recipe on their site, and you can quickly access it by clicking HERE.

Happy Summer Saturday!

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DSCN1741Yield: 1 1/2 quarts

Down here visiting my family in muggy Mississippi, all thoughts turn to ice cream.  So I remembered that this was another new recipe that I hadn’t posted before I left home.  If you come home from your farm market trip with fresh peaches, you are just two ingredients away from having all you need to make this beautiful treat!

This tart, refreshing ice cream is bridal peachy-pink and just as fresh and appealing.  Made with just three simple ingredients, it is most delicious when peaches are at their peak of juicy and flavorful freshness.

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

1-12 ounce can frozen pink lemonade (I am not averse to the occasional ingestion of high fructose corn syrup but, if you are, look for an organic brand which will be HFC-free.)

2 cups vegan soy creamer (I used French vanilla, but if you use plain, add 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 soy 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.  Because this 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 down 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.

 

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Yield:  approximatelyDSCN1723 5 cups of ice cream

I have SO many recipes to post, but we had a dog drama with Huff the Dorito Dog on Wedensday (he is going to be fine), and yesterday, I was travelling to visit my family in MS.  When I opened the fridge today, I saw TONS of fresh blueberries that my (85 year old) father and sister had picked at a good friend’s house, so I thought I would start with this refreshing treat!

This deliciously different ice cream was born of fresh blueberries from the farmer’s market, a healthy crop of basil growing in a pot just outside our door, and some of Bryanna Clark Grogan’s ingenious Vegan Lemon Curd leftover from a cookie baking session.

Complex, but not muddy in flavor, this ice cream epitomizes summer with the floral notes of the basil, the earthy sweetness of the blueberries and the subtle citrus undertones of the lemon curd.  Not as tangy as a pure lemon ice cream, if it’s that tartness you seek, I highly recommend that you top the ice cream with a splash of lemonade for a refreshing and zippy cooler.

And, if you think the basil seems odd, feel free to leave it out, but I think it adds a very special quality.  With or without the basil, please enjoy!

2 tablespoons arrowroot powder (thickens witout crystallization)

1 cup unsweeteened soymilk

2 cups soy creamer

1 1/2 cups fresh blueberries, rinsed and drained

3/4 cup Bryanna’s Lemon Curd

1/3 cup natural sugar

Pinch sea salt

2-6 to 8 inch stems basil leaves, rinsed and patted dry

1 teaspoon vanilla extract

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 and soycreamer, and cook over medium heat until mixture begins to boil.  Remove it from the heat and immediately whisk in arrowroot cream causing the mixture to thicken considerably.  Pour into a medium bowl, add stems of basil, cool the custard to room temperature and then remove basil, using your fingers to scrape off the custard clinging to the basil.  Process blueberries, lemon curd, sugar, and sea salt in the bowl of a food processor until smooth; flecks of blueberry skin will remain.  Whisk into custard, along with vanilla, cover, and chill for at least 3 hours.  Freeze in an electric ice cream maker (mine is a Cuisinart) according to manufacturer’s directions.  Serve immediately or freeze, covered, to allow ice cream to stiffen.

Lemonade Cooler

For each serving, place 2 scoops of ice cream in a stemmed glass, pour about 1/3 to 1/2 cup lemonade over the top(I use a reduced calorie variety), garnish the side of the glass with a lemon slice, and serve with a straw and long-handled spoon.

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Here in VA Beach, fall comes late so it can be quite warm this time of year.  Therefore, when my “good” vegan gal pals on “Good Reads” suggested that we all post a recipe inspired by pumpkin to celebrate the mid-way point of Vegan MoFo 2011, I decided to make mine a quasi-warm weather recipe while featuring this quintessential cool weather ingredient.

I love pumpkin as much as I do sweet potatoes, which is to say ” a whole lot!” so I was all in.   And I love it in both savory and sweet dishes.  This one is a not-too-sweet, but plenty sweet enough (that one’s for you, Lee!), maple-infused pumpkin ice cream.  I serve mine with sweetened Cashew Cream and a cinnamon stick.  But it would be delicious, say, with my Pepita Caramel Syrup (which is equally good on my Vegan Pumpkin-Bourbon French Toast) or with Pepita Brittle.

True confession:  I tried a new recipe I found online, experimenting with adding some additional flavors.  The recipe was a bust–maybe it was the Tequila and lime juice I added (seriously!)–as it never hardened enough to make brittle, but it also wasn’t soft enough to serve as a sauce.  Plus, I discovered a very important lesson: cinnamon and chipotle chili powder, when combined, taste like a Red Hot!  I don’t know about you, but I’ve never cared for Red Hots, and certainly not on my beautiful pumpkin ice cream.  So much for being creative.  I did, however, discover that I LOVE lime zest sprinkled over the top of the not-so-brittle brittle.  I’m going to keep experimenting and be back to you when the results are worthy of Blooming Platter readers!

For now, I hope you enjoy my newest creation!

Yield: approximately 1 quart

1 cup unsweetened or plain soymilk, divided

2 tablespoons arrowroot powder

3/4 cup soy creamer

2/3 cup natural sugar

1/3 cup maple syrup

1-15 ounce can pumpkin puree (feel free to substitute homemade)

3 cinnamon sticks

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 teaspoon vanilla extract

1/4 teaspoon maple extract

Garnishes:  sweetened Cashew Cream, cinnamon stick halves, and/or Pepita Caramel Syrup

In a small cup or bowl, whisk together 1/4 cup soymilk with arrowroot until completely combined, and set aside.  In a 2 quart saucepan, combine remaining soymilk, soy creamer, sugar, maple syrup, pumpkin, cinnamon sticks, and dry spices.  Place over medium heat and cook, stirring frequently, until mixture just reaches a boil.  Remove the pan from the heat and immediately whisk in arrowroot mixture.  The custard will thicken noticeably and quickly.  Whisk in vanilla and maple extracts.  Pour the mixture into an airtight container and refrigerate until cold, approximately 2 to 3 hours or overnight.  Remove cinnamon sticks, whisk again, and freeze according to your ice cream manufacturer’s directions.  Store in freezer.  Serve with a dollop of sweetened Cashew Cream, half of a cinnamon stick, and/or with Pepita Caramel Syrup.

 

For 150 fresh seasonal recipes, including some some fabulous fall fare, I invite you to check out The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

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Hi everyone~

I just signed up for VegNews Magazine’s free online VegNewsletter and wanted to encourage you to do the same!

While you’re at it, you might want to subscribe to the actual magazine; it’s a great deal at only $20 per year with discounts for 2 and 3 year subscriptions.

The range of content is amazing.  Vegan food and wine is just the start.  There is travel and  fashion and, well, news on a host of topics as the title suggests.

Speaking of food and wine, the current issue features a recipe from The Blooming Platter Cookbook!  It’s my Mango Coconut Sorbet, a summertime favorite.

Thanks to all the folks at VegNews for including The Blooming Platter in VegNewsletter; it’s such an honor!  I can’t wait to meet all of you on my trip to San Francisco next week!

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With summer in full swing, and Independence Day in the USA  just days away, the time seemed right to post a tasty teaser from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

Driving past a farm market yesterday, I noticed that our long-awaited local peaches are in!  Hopefully, the same is true where your live because this cooling treat  might come in handy for your July 4 celebration.  Or, if you don’t observe this holiday, this dessert is sure to provide a welcome respite on any meltingly hot day.

Where we live in coastal Virginia, peaches are one of the glories of summer. It is hard to beat fresh peaches when eaten at the height of summer, fuzz and all, juice dripping down one’s chin. This preparation pays homage to the essence of the peach with the distinctive flavor of bourbon. It’s irresistible with the Peaches-n-Cream Ice Cream, or to save time, a store-bought vegan vanilla ice cream may be substituted.

If this recipe makes your mouth water, I hope you’ll consider purchasing a book so more than 150 others will be right at your finger tips!

Bourbon-Broiled Peaches
Yield: 4 servings

2 peaches, rinsed, halved and pitted
2 tablespoons bourbon
4 teaspoons natural sugar
Pinch sea salt
4 scoops Peaches-n-Cream Ice Cream (recipe follows), or your favorite vegan vanilla (optional but encouraged)

1. Position the oven rack on the top shelf of your oven and preheat the broiler. Place the peach halves, cut side up, in a small, shallow heat-proof dish. Brush them with the bourbon. Sprinkle each half with a teaspoon of sugar and a tiny pinch of salt. Broil for about 5 minutes to heat them through and melt the sugar. Watch them carefully to prevent scorching.
2. To serve, arrange broiled peach halves in shallow dessert bowls and top each with one scoop of the ice cream, if using.

Peaches-n-Cream Ice Cream
Yield: 1 quart

Make this delicious ice cream the day before you plan to serve it.

1 very large ripe peach, halved, pitted, skin left on
Juice of one small lemon
1/2 cup unsweetened soy milk, divided
1 cup plain soy creamer
3/4 cup natural sugar
1 large vanilla bean pod, split lengthwise, and seeds scraped out with the tip of a paring knife
2 tablespoons arrowroot powder
3 tablespoons pure peach preserves, optional
1/2 teaspoon vanilla extract (or more to taste)
1 1/2 cups vegan sour cream

1. Cut the peach into chunks and add to a food processor with the lemon juice. Process until it is a smooth puree. Set aside.
2. In a 1-quart saucepan, combine 1/4 cup soy milk, soy creamer, sugar, and vanilla seeds over medium heat and bring just to a boil.
3. In a small bowl, whisk the remaining 1/4 cup soy milk with the arrowroot powder until smooth. When the soy creamer mixture just reaches a boil, remove the pan quickly from the heat and whisk in the soy milk-arrowroot mixture until very smooth and thickened. Stir in the vanilla extract followed by the reserved peach mixture, peach preserves, if using, and vanilla extract. Allow the mixture to cool to room temperature. Whisk if lumps remain and/or press the mixture through a sieve. Cover the mixture and refrigerate it at least three hours or overnight; then whisk in the sour cream.
4. Freeze the ice cream according to your ice cream maker’s manufacturer’s directions. Scrape the finished ice cream into an airtight container and store in the freezer. Allow the ice cream to “ripen” and further set up before serving, if desired.

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If you think the Chocolate Carrot Cupcakes below look scrumptious, you should try them with my Coconut Cream-Mango Sorbet: just a tiny scoop in a Chinese soup spoon!

The dessert display at the party mentioned in the cupcake post was beautiful, clean and modern with a sweep of white ceramic soup spoons filled with golden-orange globes of sorbet playing off the robin’s egg blue cupcake decoration–perfect complementary colors and flavors.

But with its subtle hint of fresh lime and tropical-sweet fruit flavor, this sorbet is luscious on its own or, if you don’t want to go so far as a cupcake,  with just a rich chocolate ganache squiggle as in the photograph.

This recipe and over 150 more, plus color photos, fill the pages of my new Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.  Your copy awaits at Amazon, Barnes & Noble, or Prince Books (both online and in their Norfolk, VA, store)!

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