Seriously Creamy Vegan Ice Cream

I made this in a very small amount to test it out.  I suggest doubling the recipe.  This recipe uses the ice cream mixer attachment to my Kitchen Aid, however, you can make it with a food processor, but simply freezing it, then breaking it up into the food processor and processing until smooth.

Ingredients:

1 Pint Silk brand non-dairy Creamer
2 Teaspoons Vanilla
2 Tablespoons Agave Nectar
4 Tablespoons Tapioca Flour

Method:

Pour all ingredients in a small saucepan and heat over medium high heat until the mixture become very thick like pudding.

Place in the refrigerator until completely cooled.  When the mixture is cooled, it will be like a very thick pudding, similar in consistency to marshmallow cream.

Pour into an ice cream mixer and process until frozen.

This recipe was an experiment that worked out very well.  I made it just vanilla to test it.  Next I will try adding strawberries or chocolate.  I'm thinking lemon would be really good in this recipe.  Enjoy!

Chocolate Cookies with White Chocolate Chips

These cookies are vegan if you use a vegan version of white chocolate chips.  The chips we used do contain milk products, however.  You could also substitute peanut butter chips.  They are picture above with rice milk.

Ingredients:

1 Cup Pure Maple Syrup
3/4 Cup Canola Oil
1 Tablespoon Brown Rice Syrup
2 Teaspoons Vanilla
3/4 Cup Rapdura
1/2 Cup Cocoa Powder
3 Cups Whole Wheat Pastry Flour (or Unbleached Naturally White)
1 Tablespoon Baking Powder
1 1/2 Teaspoons Baking Soda
3/4 Teaspoon Salt
1 10 ounce bag White Chocolate Chips

Method:

Preheat the oven to 350.  Combine maple syrup, canola oil, vanilla and brown rice syrup in mixer bowl.  Set on low.  Blend until oil does not separate.

Add Rapdura and blend on low until smooth.

Add cocoa and blend.

In a separate bowl, combine the flour, baking powder, baking soda, and salt.

Add the flour mixture to the cookie dough and set on low.  Blend until smooth.

Add white chocolate chips and blend until all mixed.

Using a 1 ounce scoop, scoop the dough onto a greased cookie sheet.  A one ounce scoop makes about three dozen cookies; or you can use a 3/4 ounce scoop to yield about four dozen cookies.

Bake at 350 for 11 to 12 minutes.  Transfer to a rack to cool.

Enjoy.  They are pictured above with Rice Milk.

Blueberry Ice Cream

Ingredients:

1 quart Half & Half
1 half-pint Heavy Cream
1 Cup Agave Nectar
1 Teaspoon Vanilla
8 egg yolks
1 Pint fresh Blueberries

Method:

Pour the Half & Half, Cream, and vanilla into a pan and heat on medium heat, stirring occasionally, until hot but not boiling.

Separate the eggs.  You can use an egg separator or just crack the egg in half and hold the yolk in one side of the eggshell while the white runs over into a bowl.  You can pour the yolk back and forth from one eggshell to the other to get more white out.  Then put your yolk into another bowl.

Whisk the yolks together until smooth.

Temper the yolks with the hot cream mixture by slowly pouring a ladleful of cream into the yolks and whisking quickly to prevent lumps.

Continue doing this until the yolks are warmed with cream.  Then pour the whole mixture back into the pan while whisking.

Continue to cook on medium heat while whisking until thickened.  Do not allow the mixture to boil or overcook so that in begins to separate like curdled milk.  Once thickened, stir in the blueberries and set aside.

Allow to cool to room temperature, then place in the refrigerator for several hours until cold.

When cold, the mixture will be thickened like pudding.  Pour into a container and freeze overnight.  Cut the mixture up with a knife and pour it into a food processor.  Do half at a time.

Pulse until blended and creamy.

At this point, you can either serve the ice cream and eat it or you can refreeze it to eat later.  You can freeze and process the mixture two or three times to create a very creamy consistency.  Enjoy!

Chocolate Chip Cookies

These vegan cookies contain no dairy products or eggs, but are very chewy and delicious!


Ingredients:

3 Cups Whole Wheat Pastry flour (or unbleached naturally white flour)
1 Tablespoon Baking Powder
1 1/2 Teaspoon Baking Soda
3/4 Teaspoon Salt
3/4 Cup Rapdura
1 Cup Maple Syrup
3/4 Cup Canola Oil (or Coconut Oil)
1 Tablespoon Brown Rice Syrup
2 Teaspoons Vanilla
1 bag Grain Sweetened Chocolate Chips (10 ounces)
1 Cup Quick Oats

About the Ingredients:

Flour - Unbleached white flour is wheat flour but not whole wheat because it leave part of the grain out.  If you prefer whole grain, then use whole wheat pastry flour which is also very soft but has the whole grain.  The recipe works well with both.

Rapdura - This is dehydrated sugar cane - the whole cane.  It looks like dirt and has a molasses type taste.  Because it is unprocessed, it retains many nutrients, including calcium and iron.

Brown Rice Syrup - This syrup is super sticky but not very sweet.  It gives the cookies a chewy texture.

Method:

Preheat the oven to 350.

Combine the maple syrup, oil, brown rice syrup and vanilla.  Set in the mixer on low until it is well blended - a few minutes.

Add the rapdura and continue blending on low.

In a separate bowl, combine the flour, baking powder, baking soda and salt.  Add to the wet mixture all at once.

Blend on low until completely combined.  Add chocolate chips and blend.  Then add the oats and blend.

Scoop the dough onto greased cookies sheets and bake at 350 for 11 to 13 minutes.  If you use a 3/4 ounce scoop, you'll make 4 dozen average size cookies.  A 1 ounce scoop with make 3 dozen large cookies.  Transfer to a rack to cool.  Enjoy!