Tag Archives: So Delicious Coconut Milk Ice Cream

APPLE CRISP – Vegan and Gluten Free

In my post on Wednesday (click here to view the post)  about our trip to Los Rios Ranch apple orchard in Oak Glen, I mentioned that I made an apple crisp for my daughter’s B-Day.  I thought I’d share with you the recipe I came-up with.  Keep in mind that this is definitely a treat (sugar and vegan butter) and thus reserved for a special occasion, not an “any night” dessert.

 
INGREDIENTS
 
TOPPING
½ cup gluten free flour mix (I used The Gluten-Free Goddess’s mix)
½ cup organic brown sugar
½ cup Bob’s Red Mill GFree Whole Grain Rolled Oats (not instant)
¼ teaspoon Rumford aluminum free baking powder
½ teaspoon ground cinnamon
¾ of a stick of vegan Earth Balance
 
 
FILLING
4-6 cups sliced apples
Sugar to taste (more for tart apples, less for sweet apples)
2 Tbs. cornstarch
1/3 cup fresh apple cider
½-1Tbs. lemon juice
Cinnamon to taste
 

Preheat the oven to 425 degrees.

Mix together the flour, sugar, oats, baking powder, and cinnamon.  Cut the cold Earth Balance into cubes and mix it in to the dry mixture with a pastry cutter or your hands.  The goal it to keep the topping crumbly and not mash it into a ball.  You want the butter to be distributed evenly throughout the mix so you end-up with a crumble that filled with pea-sized chunks.

Slice the apples and mix them with the sugar, cornstarch, lemon juice, cinnamon.  Place the apple mixture into a glass dish.  Evenly distribute the topping over the apples.

Bake for 40 minutes.  Check to make sure the topping does not get too brown.  If the topping is browning too quickly, loosely cover with a piece of foil.

Serve warm with So Delicious Vanilla Bean Coconut Milk Ice Cream.

For a printable version of this recipe click here.

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Filed under Dessert, Gluten Free, Pie / Crumble / Cobbler, Recipes, Vegan, Vegetarian

THE SECRET RECIPE CLUB – Deep “Un-Fried” Ice Cream

Last month I heard about a fun way to add some spice to my blogging.  Amanda from the blog, Amanda’s Cooking started something really neat called The Secret Recipe Club back in April with 19 participants.  Basically, you sign-up to participate and you are assigned a blog to make a recipe from once a month and you are encouraged to make the recipe work for you by i.e. making it gluten-free, dairy-free, vegan…basically whatever you need to do to make the recipe work for you.  You don’t reveal whose blog you were assigned until Reveal Day (much like the Secret Santa concept).  There are now over 150 participating blogs.  How’s that for growth?

I was assigned the most charming blog, Peas in a Blog, which was started by two friends who now live across the world from each other.  They started sharing veggie recipes and fitness tips with each other almost daily and decided that they should start a blog together to share their tips with everyone.  Carolina is a Columbian living in Florida and Katie is an American living in South Africa.  It is so much fun to follow their friendship and tips!

While surfing through their blog I came across a lot of recipes I wanted to try.  First I made their Grilled Peach Delight Salad and really enjoyed it.  To completely veganize the recipe you can easily sub out the honey for agave (I made it with the honey).  The dressing was really tasty and grilling the peaches adds such dimension to them.

The second recipe I made was their “Fried” Ice Cream which wasn’t fried at all!  It was a TOTAL WINNER and thus the subject of my first entry for the Secret Recipe Club!  I made the dessert for a dinner party I was hosting and no one believed it wasn’t fried.  My father-in-law isn’t usually a sweets person and he said he really liked it (he finished the whole bowl!).

I did make a few changes to the recipe since I needed to make it gluten-free and vegan for my family’s needs, but that was easily done by switching out the traditional Corn Flakes for Erewhon’s Organic Gluten Free Corn Flakes and by using  So Delicious’s Coconut Milk Vanilla Bean Ice Cream for the ice cream.

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INGREDIENTS

1 Small pint of your favorite Ice Cream (They used Dulce de Leche…I used Vanilla Bean)

1 Small box or container of Corn Flakes Cereal (…I used gluten free)

1 TBS Brown Sugar (…I used coconut sugar)

1 TSP Ground Cinnamon

Parchment or Wax Paper

Zip-Lock Bag

Your favorite topping sauce (Caramel, Hot Fudge, Honey, chocolate shell, whatever you like. I used vegan Hard Chocolate Shell)

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Cover a large plate or cookie sheet with some parchment or wax paper.  With an ice cream scoop, try to get good circular scoops and place them on top of the paper (I used my hands to reform the balls into nice circles once I had scooped them). Place the plate with scoops in the freezer for at least 10 minutes (I prepped them ahead of time and left them in the freezer for 2-3 hours).

In the meantime, pour the package of corn flakes into zip-lock bag along with the sugar & cinnamon, close the bag. Have fun by crushing the flakes until they’re almost powder form (its up to you the texture you’d like on the scoops…My kids had a blast doing this), mixing them with the sugar & cinnamon. Once you’ve reached your desired texture pour contents onto a plate. Note – this will make A LOT of topping, so you will have more for later…yay!

Take scoops out of the freezer. Place a scoops on the mixture plate and coat, one by one. Serve drizzled with your favorite topping sauce. Add cinnamon sticks or fruits for garnish. Note – I played around with making them different ways by putting the hard shell on some of them before coating them with the corn flakes (you will have to work quickly) and for others I rolled them in the corn flakes and then covered them with the hard shell afterwards.  Both were amazing!

How easy was that?! Trust me, these taste like fried ice cream. Delicious, impressive and ready in a flash. You and your dinner (or dessert) guests will love them, guaranteed. Buen provecho!

It was so much fun to participate in the Secret Recipe Club.  Get ready to see one of my SRC posts monthly…it’s fun to mix it up.

For a printable version of this recipe click here.

Click here to view Peas in a Blog’s “Fried” Ice Cream post

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Filed under Dessert, Frozen Treats, Gluten Free, Ice Cream, Kid Friendly, Quick, Recipes, Secret Recipe Club, Vegan, Vegetarian

ICE CREAM PIE IN A JIFF

It was my husband’s birthday at the beginning of this month.  When planning birthday treats I of course try to make something that the person we are celebrating loves and that all of us can eat together.  My whole family drools over all of So Delicious’s Purely Decadent Coconut Milk Ice Creams, so I thought it would be a great idea to make an ice cream pie for my hubby’s B-Day celebration.

This pie turned out REALLY well.  We all loved it!  The great thing about making an ice cream pie like this is how flexible it is.  YOU get to choose the flavors of ice cream you use (and even how many flavors to use)…clearly my husband is into chocolate!

The kids and I left the day after his B-Day celebration to go up to Northern California to help my parents out.  I am sitting in a hospital waiting room as I type this because my mom is in the middle of having hip replacement surgery (doc just came out and said everything went really well!).  We were able to leave 4 slices of the pie for my dear hubby and I fully expect it all to be gone by the time the kids and I roll back into town…no biggie…it will provide me with an excuse to make another one.

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INGREDIENTS

CRUST

1 ½ cups gluten free chocolate cookie crumbs

6 Tbs. melted Earth Balance Natural Buttery Spread (Soy Free)

FILLING

2 pints So Delicious Purely Decadent Coconut Milk Ice Cream (flavors of your choosing)

2-3 Tbs. Enjoy Life’s mini chocolate chips (vegan and gluten free)

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Begin by making the chocolate cookie crumbs.  I made my gluten free cookie crumbs by placing 2 cups of K-Kritters Gluten Free Chocolate Animal Cookies in a quart Ziploc bag and mashing them with a meat tenderizer.

Meanwhile melt the Earth Balance spread.  Measure out 1 ½ cups of cookie crumbs and mix with the melted Earth Balance.

Pour the crust into a springform pan (like this one here).  Press the crust firmly and shape it to the pan.  I used a 6 ½” pan and was able to cover the bottom and sides of the pan.  If you use a larger pan, form the crust only on the bottom of the pan.  Place the crust in the freezer to harden for 30 minutes to an hour.

Remove the ice cream from the freezer 20-30 minutes prior to using (this will allow it to soften).  Once the ice cream has softened, spread the first layer of ice cream on top of the prepared pie crust using an offset spatula.  Make sure you press the ice cream down as much as possible in order to avoid air bubbles.  At this point you can either return the pie to the freezer to harden prior to putting on the second layer, or spread the second layer immediately.  I was not concerned with having perfect lines between my two flavors, so I spread my second layer immediately.

If you plan on topping your pie with chocolate chips (or nuts, or coconut, etc.) do so now prior to placing the pie in the freezer.

Return the completed pie to the freezer to harden.  Remove the pie from the freezer 15 minutes prior to serving. Open the springform pan, slice the pie, and drizzle each slice with your favorite sauce before serving

For a printable version of this recipe click here.

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Filed under Dessert, Gluten Free, Ice Cream, Kid Friendly, Pie / Crumble / Cobbler, Recipes, Vegan, Vegetarian