A sweet and tart strawberry shrub float, making the most out of the last of the summer berries and ice cream!
Well here we are, it’s Friday and I’m just now getting around to getting this strawberry shrub float recipe up and it feels like the week went by in a flash! After seeing just about everything Minneapolis has to offer over the holiday weekend (including brunch with this lovely lady), I came back full and happy, but with the realization that 1.) crap it’s September and 2.) I still haven’t eaten my fill of summer ice cream. (more…)
Pull out your apples and vanilla extract, it’s time to start the fall baking!
Usually this time of year starts the pumpkin craze and things start quickly speeding towards the ‘dangerously close to the holidays’ territory. For me, I like to take a beat and enjoy the idea of baking without sweating my butt off (hi summer heat!) and enjoying all the cozy flavors like cinnamon, spice, apples and, occasionally, pumpkin. I won’t include holiday baking in here, but mainly focusing on the nice in-between season of baking that involves just baking to bake and enjoying the late summer/early fall bounty that is popping up everywhere. Ok, spatulas ready? Let’s do it!
Maple Pecan and Dark Chocolate Vegan Cinnamon Rolls- Homemade cinnamon rolls are way easier than you think and maple just brings this into fall baking territory. Swap out pecans for another nut if you want to, but I think this is the culmination of decadent and perfect brunch fare for a fall meal.
Caramel Apple Crisp Ice Cream– Ice cream doesn’t seem like a logical pick for cooler months, but really, I’ll eat ice cream any dang time. Adding in crispy crunch and a swirl of caramel sauce takes using up apples to another level. Put this on top of some actual apple pie for a totally weird pie-on-pie situation!
Vegan Apple Pie Biscuits– These came from the genius mind of Joy The Baker, so I can’t take credit for these beauties. I took these to a food blogger potluck last fall and watched them disappear before we could even get out the ice cream for topping.
Caramel Apple Crisp with Streusel Topping– Another apple crisp! The topping to filling ratio is perfect on this one, since I like to always have maximum crunchy topping in a fruit crisp, so warm this up, top with vanilla ice cream and call it done.
Apple Spice Cake with Coconut Cream Frosting– The frosting is what really makes this cake, along with the fact that this was one of my co-workers favorites to date and is pretty easy to bring together in an afternoon. Double up to make a pretty layer cake or keep it the same and try not to eat all the cream cheese like frosting before finishing the cake.
Pepita and Pecan Pie Pumpkin Bread– Finally, some pumpkin! I mashed together two favorites, pecan pie and pumpkin for the ultimate fall bread. This loaf was gone in less than a week and is perfect toasted and with a smear of vegan butter before inhaling.
Two reasons to get excited today: ice cream and strawberries, hooray! Friday is complete.
A few weeks ago, I asked over on Facebook what kinds of vegan ice cream flavors you all would like to see in this space and you replied with an insane amount of awesome suggestions (moose tracks, pistachio, mint chocolate, yum!). The lovely Jessica suggested a chunky strawberry flavor, which seemed to stick out to me as the perfect ‘spring is HERE’ ice cream, so I sprung for that one first. I used the (more…)
This may be the BEST cashew-based vegan ice cream I’ve made yet. Not kidding, this one was a swing and a home run out of the park. Mint+Chocolate=perfection.
Vegan ice cream and I have had an uphill/tumultuous battle over the past couple of years. I wanted so badly to keep up my vegan mint chocolate chip ice cream habit when I started eating more vegan, but, the store bought ice creams are usually expensive and crazy high in fat and weird ingredients. Then I got an ice cream maker and figured I could turn any plant based milk into ice cream, right? Nope, wrong. Try taking a no-fat almond milk and turning into the creamy, smooth ice cream of pre-vegan days…it doesn’t pan out so well (picture icy, kind of crunchy just weird sorbet thing). I know coconut milk is usually the go-to for creating super creamy vegan ice cream, but I don’t always keep that stuff around and I hate heading to the store for one can of coconut milk when I just want homemade ice cream. So, my mission was clear, a vegan ice cream without coconut milk, but that still had a creamy and rich texture to fool any non-vegan. I’ve talked about my love for cashews before and I knew soaking them and pureeing them usually resulted in a creamy, dreamy texture, so why not try it in vegan mint chocolate chip ice cream?
As soon as I tried my experimental batch of this, I knew I hit the jackpot. Creamy and smooth, while still being fairly easy to make from pantry/fridge ingredients, I found my dream ice cream recipe with just a few easy ingredients and a little patience. I wanted to start with a classic vegan mint chocolate chip ice cream, but believe me, this recipe will see many variations in the warmer months to come. I kept the classic green color intact too, since mint chocolate chip just seems to taste to much better when it has a tinge of green to it, which spinach ended up being perfect for. Add as much mint flavor as you prefer, I made my batch pretty mint-y so it wouldn’t yield a plain batch of ice cream, but it’s up to you!
Ice Cream FAQS
1. Would this recipe work the same if I used store bought cashew milk?
No, I don’t think it would yield the same creamy results. Just get yourself some cashews and soak ahead of time!
2. What if I don’t have an ice cream maker?
Since I used one for this recipe, I can’t guarantee results, but just pour the mixture into a container and stir every so often. The result might not be as creamy, but it’s worth a try!
3. What do you usually store your ice cream in?
Secret: A loaf pan! I find that it makes for easy scooping and everything freezes much more evenly.
This quick and easy cashew based vegan ice cream is the perfect combination of mint and chocolate chips!
Author: Abby Thompson
Recipe type: Ice Cream
2 cups raw cashews, soaked for at least 4 hours and drained (not roasted cashews!)
4 cups almond milk
1 cup powdered sugar
2 tablespoons peppermint extract
1 handful spinach (1/3 cup)
1½ cups chopped dark chocolate or chocolate chips
Before you start, make sure to chill your ice cream bowl from the ice cream maker for at least 12-24 hours. I forgot to do this the first time I tried to churn the ice cream and it just didn't firm up right!
In a high powered blender, blend together all of the ingredients, except for the chopped chocolate or chocolate chips. Blend the mixture until it is smooth and creamy, making sure the cashew pieces are blended thoroughly. Pour the ice cream mixture and chopped chocolate into the prepared ice cream maker and prepare according to the ice cream maker's instructions. Mine took about 20-25 minutes to firm up and get super creamy, but it may depend on your machine. Transfer ice cream to a container and freeze for at least 2 hours, allowing the ice cream to firm up a bit more.
This Girl Scout cookie inspired milkshake was slated to be up on the blog on Monday, but after a successful girl’s trip/Galentine’s Day reunion, I decided to take Sunday to nap/read/play with my cat. Overall, I love vacation, but coming home is pretty great too (except for the weather, I went from 60s to 0 degress, brr!), especially when I know there are milkshakes at the end of my plane ride. Growing up, I was a Girl Scout and sold the obligatory boxes of cookies every winter/spring. My best friend’s mom was our troop leader and I have vivid memories of going over to her house to pick up our cookie order, only to be met with towering stacks of boxes and boxes of cookies. At the time,