Blueberry Cheesecake Ice Cream

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July 25, 2015 By

This is the final installment of the National Ice Cream Month trilogy. I’ve saved the best for last. This ice cream is perfect for summer when these juicy blues are in season. It’s the perfect balance of sweetness and tartness that can be enjoyed by the young and old alike.

By eating blueberries, you can gain a lot of possible health benefits:

  • Maintaining healthy bones
  • Lowering blood pressure
  • Managing diabetes
  • Warding off heart disease
  • Preventing cancer
  • Improving mental health
  • Healthy digestion
  • Weight loss and satiety
  • Fighting wrinkles

Now, eating this blueberry cheesecake ice cream won’t prevent diabetes, but it will keep your spirit young! A little bit of coconut-based ice cream now and then won’t hurt you.

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Blueberry Cheesecake Ice Cream

For a picture-free print out version of this recipe, click here!

Yield: 6 cups

Churn Time: 30 minutes

Freeze: 6 hours

Ingredients

For the Cheesecake Ice Cream:

  • two cans of coconut milk, using the coconut cream only
  • 1/3 cup raw sugar or coconut sugar
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons vanilla
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt

For the Blueberry Swirl:

  • 2 cups blueberries, fresh or thawed
  • 3 tablespoons raw sugar or coconut sugar
  • 2 tablespoons lemon juice

Step 1: Prepare the swirl on the stove.

Place all the blueberry swirl ingredients (blueberries, sugar, and lemon juice) in a pan on the stove. Mix ingredients and set the heat to medium. Stir occasionally.

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Your blueberries are going to begin to burst from the heat, which is desired. You’ll know your blueberry swirl is finished when your blueberries are sitting in their own simmering juices. This process should take around 10 minutes.

Place the blueberries in the fridge for an hour to cool.

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Step 2: Blend the ice cream ingredients.

In a can of coconut milk, you’re likely to find that the coconut cream and the coconut water have separated. This is a good thing for you. For the best results, only use the coconut cream in your ice cream. Using the coconut water in your ice cream will make the ice cream more icy, and we’re going for a creamy consistency. You can save the coconut water for later use in smoothies, in another recipe, or to drink on its own.

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Blend all of the ingredients together in a blender.

 

Step 3: Churn the ice cream.

I have a stand mixer with an ice cream bowl attachment. If you don’t know what any of that means, click here and here. Make sure that you have frozen your bowl overnight before use. Pour the ice cream in the ice cream bowl and immediately begin to churn on the lowest setting for 30 minutes. After 30 minutes, the consistency should be that of frozen yogurt.

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If you don’t have a device to churn your ice cream, you’re going to have to do it yourself. Churning helps to create air bubbles in your mixture, which prevents the water from becoming blocks of ice in your ice cream. Here are a couple ideas you can try:

  • Pour the liquid in ice cube trays, cover with plastic wrap, and freeze. After 45 minutes, take out the ice cube trays, add the blueberries, mix around each cube with a fork, and place it back in the freezer. Do this process 3-4 times every 45 minutes (minus the blueberry part). Freeze for 4 hours. When you’re ready for ice cream, take out the amount of cubes you want, place in a blender or food processor, and blend all the cubes together to form your ice cream portion. (Note: this method will leave you with blue ice cream, not swirls.)
  • Pour the liquid in a large container, cover with a top or plastic wrap, and freeze. After 45 minutes, take out the container, mix around vigorously with a fork, spoon, or electric hand mixer, add the blueberries and mix gently, and place it back in the freezer. Do this process 3-4 times every 45 minutes (minus the blueberry part). Freeze for 4-6 hours.

 

Step 4: Mix in the blueberry swirl and freeze for 6 hours.

I use a large glass tupperware container with a top for my ice cream. After churning, pour the ice cream into your tupperware container.

It’s time to mix in the blueberry swirl. The key here is that you don’t fully incorporate the ice cream and the blueberry juice. In order to produce swirls, keep the mixing at a minimum. If you mix too much, you’ll have blue ice cream (which isn’t terrible, but the swirls are so cool looking). Try to get the swirl throughout the thick cheesecake mixture.

Place your container in the freezer for at least 6 hours.

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Step 4: Scoop and eat!

You might find that your ice cream needs to thaw. If this is the case, I’ll place the ice cream in the microwave for 15 seconds at a time to soften it to the perfect scooping consistency. (You might need to microwave it at 15 seconds twice, depending on how cold you keep your freezer).

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If you tried it and liked it, tag me on social media. Also, add me!

 

Happy summer,

thisvegangirllogo

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Apple Peanut Butter Ice Cream

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July 17, 2015 By

You’re looking at the second installment of the summer ice cream series. July is National Ice Cream Month, and I’m celebrating by posting a new ice cream recipe every week!

The last entry, Mango Ice Cream, was a fruit-based ice cream. I wanted to take a different direction with this one, a more dessert-y direction. This ice cream tastes like apple pie with a chocolatey peanut butter twist, and it’s awesome.

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Apple Peanut Butter Ice Cream

For a picture-free print out version of this recipe, click here!

Yield: 6 cups

Churn Time: 30 minutes

Freeze: 4-6 hours

 

Ingredients

  • two cans of coconut milk, using the coconut cream only
  • 1 whole apple (a sweet variety, such as a Pink Lady)
  • 1/2 cup peanut butter
  • 1/2 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/3 cup mini chocolate chips (optional)

 

Step 1: Blend your ingredients.

In a can of coconut milk, you’re likely to find that the coconut cream and the coconut water have separated. This is a good thing for you. For the best results, only use the coconut cream in your ice cream. Using the coconut water in your ice cream will make the ice cream more icy, and we’re going for a creamy consistency. You can save the coconut water for later use in smoothies, in another recipe, or to drink on its own.

Blend all of the ingredients together in a blender.

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Step 2: Churn the ice cream.

I have a stand mixer with an ice cream bowl attachment. If you don’t know what any of that means, click here and here. Make sure that you have frozen your bowl overnight before use. Pour the ice cream in the ice cream bowl and immediately begin to churn on the lowest setting for 30 minutes. Add in the chocolate chips after about 10 minutes of churning. After 30 minutes, the consistency should be that of frozen yogurt.

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If you don’t have a device to churn your ice cream, you’re going to have to do it yourself. Churning helps to create air bubbles in your mixture, which prevents the water from becoming blocks of ice in your ice cream. Here are a couple ideas you can try:

  • Pour the liquid in ice cube trays, cover with plastic wrap, and freeze. After 45 minutes, take out the ice cube trays, add the chocolate chips, mix around each cube with a fork, and place it back in the freezer. Do this process 3-4 times every 45 minutes (minus the chocolate chip part). Freeze for 4 hours. When you’re ready for ice cream, take out the amount of cubes you want, place in a blender or food processor, and blend all the cubes together to form your ice cream portion.
  • Pour the liquid in a large container, cover with a top or plastic wrap, and freeze. After 45 minutes, take out the container, add the chocolate chips, mix around vigorously with a fork, spoon, or electric hand mixer, and place it back in the freezer. Do this process 3-4 times every 45 minutes (minus the chocolate chip part). Freeze for 4-6 hours.

 

Step 3: Freeze the ice cream for 4-6 hours.

I use a large glass tupperware container with a top for my ice cream. After churning, pour the ice cream into your tupperware container and place it in the fridge. Resist the urge to indulge for 4-6 hours.

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Step 4: Scoop and eat!

You might find that your ice cream needs to thaw. If this is the case, I’ll place the ice cream in the microwave for 15 seconds at a time to soften it to the perfect scooping consistency. (You might need to microwave it at 15 seconds twice, depending on how cold you keep your freezer).

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Happy summer,

thisvegangirllogo

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Mango Ice Cream

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July 10, 2015 By

It’s hotter than balls outside here in south Florida. Luckily, July is National Ice Cream Month! In honor of this joyous occasion, I’ve decided to devote the rest of the month to posting quality homemade ice cream recipes to keep you cool while satisfying that sweet tooth.

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Don’t have a ice cream maker? Don’t worry; you can do this, too! It’ll just take a little more effort. What’s a little more effort in the name of ice cream? Totally worth it.

The first recipe of the series is Mango Ice Cream. Mangos are in season during this time of year, so it’s the perfect time of year for this delicious ice cream.

 

Mango Ice Cream

For a print-out version of this recipe, click here!

Yield: about 6 cups of ice cream

Prep Time: 15 minutes

Churn Time: 30 minutes

Freeze Time: 4-6 hours

 

Ingredients:

  • two cans of coconut milk, using the coconut cream only
  • 1 large mango OR 2 small mangos
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt

 

Step 1: Blend your ingredients.

Prepare your mangos by peeling off the skin and removing the pit.

In a can of coconut milk, you’re likely to find that the coconut cream and the coconut water have separated. This is a good thing for you. For the best results, only use the coconut cream in your ice cream. Using the coconut water in your ice cream will make the ice cream more icy, and we’re going for a creamy consistency. You can save the coconut water for later use in smoothies, in another recipe, or to drink on its own.

Blend all of the ingredients together in a blender.

 

Step 2: Churn the ice cream.

I have a stand mixer with an ice cream bowl attachment. If you don’t know what any of that means, click here and here. Make sure that you have frozen your bowl overnight before use. Pour the ice cream in the ice cream bowl and immediately begin to churn on the lowest setting for 30 minutes. After 30 minutes, the consistency should be that of frozen yogurt.

If you don’t have a device to churn your ice cream, you’re going to have to do it yourself. Churning helps to create air bubbles in your mixture, which prevents the water from becoming blocks of ice in your ice cream. Here are a couple ideas you can try:

  • Pour the liquid in ice cube trays, cover with plastic wrap, and freeze. Every 45 minutes, take out the ice cube trays, mix around each cube with a fork, and place it back in the freezer. Do this process 3-4 times. Freeze for 4 hours. When you’re ready for ice cream, take out the amount of cubes you want, place in a blender or food processor, and blend all the cubes together to form your ice cream portion.
  • Pour the liquid in a large container, cover with a top or plastic wrap, and freeze. Every 45 minutes, take out the container, mix around vigorously with a fork, spoon, or electric hand mixer, and place it back in the freezer. Do this process 3-4 times. Freeze for 4-6 hours.

Step 3: Freeze the ice cream for 4-6 hours.

I use a large glass tupperware container with a top for my ice cream. After churning, pour the ice cream into your tupperware container and place it in the fridge. Resist the urge to indulge for 4-6 hours.

Step 4: Scoop and eat!

You might find that your ice cream needs to thaw. If this is the case, I’ll place the ice cream in the microwave for 15 seconds at a time to soften it to the perfect scooping consistency. (You might need to microwave it at 15 seconds twice, depending on how cold you keep your freezer).

Boom! Now you have delicious Mango Ice Cream.

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Happy summer,

thisvegangirllogo

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Spring Rolls

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July 3, 2015 By

I used to think that spring rolls were too intricate for an amateur cook like me to make. It turns out that assumption was false; spring rolls are actually a fancy imposter. A spiffy poser, if you will. A sophisticated con artist.

Despite what the spring roll’s bright colors and flawless presentation lead you to believe, spring rolls are incredibly easy to make. You can assemble 8 spring rolls in about 20 minutes from start to finish if you’re working alone. Although rice paper isn’t raw, the veggies inside will be, making this a mostly raw delight.

 

Spring Rolls

For a picture-free printable version of this recipe, click here!

Prep Time: 20 minutes

Yield: 8 spring rolls

 

Ingredients

Spring Rolls:

  • a package of rice paper / spring roll paper (found in the International aisle or Asian section of your grocery store)
  • nori sheets (found in the International aisle or sushi-wrapping section of your grocery store)
  • 1/2 large cucumber, cut into strips
  • 2 carrots, skinned and cut into strips
  • 1-2 hass avocados, cut into strips
  • 5-10 green onions, cut in half to shorten length
  • one bunch of sprouts or frisée
  • 8 romaine lettuce or cabbage leaves, cutting out thick ribs
  • vegan cream cheese (optional)
  • sesame seeds (as garnish)

Dipping Sauce:

  • 6 tablespoons Tamari or soy sauce
  • 1 large garlic clove, minced
  • 1/2 teaspoon Wasabi powder

 

Step 1: Prepare the veggies.

For the nori flakes, I take a package of nori sheets, put it in a blender/food processor, and blend until the nori is milled. These flakes make a great seasoning!

Nori sheets

Nori sheets

Nori flakes

Nori flakes

Cut your cucumbers, carrots, and avocados into 3-4 inch (7-10 cm) strips. The green onions can stay intact. Cut out the thick ribs from the lettuce; if you leave them in, your roll might look like it has weird bones sticking out of the sides, making it harder to assemble.

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Step 2: Assemble the spring rolls.

Have an assembly station ready: rice paper, a large bowl or pie pan filled with warm water, a plate for creating/rolling the wraps, and a plate to place your rolls when they are done.

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When ready, place a sheet of rice paper in the warm water for 10 seconds. The paper will start to soften. Next, place the softened rice paper on the assembly plate. In the middle of the paper, spread your cream cheese (optional), sprinkle a pinchful of nori flakes, and place on your cucumbers, carrots, green onion, avocado, and sprouts. As for the lettuce, if you are using romaine, try to compact it on top of your veggies as much as possible to make rolling easier.

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Roll your spring roll like a wrap; take a horizontal edge and wrap it around the vegetables, fold the sides in, and continue to wrap until everything is secure. I always thought rice paper would be delicate, but it actually can take a slight beating. Rice paper is clumsy finger approved!

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Tip: The rice paper should be wet, yet sticky. If it takes more than a minute to assemble your roll, you’ll find that your rice paper will start to become DRY and sticky, which makes it impossible to wrap. In other words, don’t drag your ass.

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You can choose to cut them in half to see the beautiful contents in the middle, or leave them whole for easier eating!

Step 3: Make the dipping sauce.

I find a lot of Asian sauces to be too much, so I make something simple: Wasabi powder, minced garlic, and Tamari (or soy sauce). Whisk together and place in a bowl.

 

Step 4: Garnish and enjoy!

Sprinkle those sesame seeds on your savory blankets of rainbows and chow the f down.

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They see me rollin’. They hatin’.

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Happy rollin’,

thisvegangirllogo

 

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