Vegan Ice Cream
Frozen bananas blend up and become just like soft-serve ice cream. You must use a food processor, not a blender for this. Depending on the size of the food processor, you may have to make this in two batches. Recipe contributed by Miyoko Schinner. Photos by Evan Atlas. more→
These ice pops feature oranges, kiwis, and mangoes, plus coconut water, which is chock-full of electrolytes, calcium, potassium, and magnesium. Recipe and photo from Ice Pop Joy* by Anni Daulter (Sellers Publishing, © 2012), reprinted by permission. more→
These enticing honeydew ice pops are low in fat and high in water content, so they’re the perfect pleasure on a hot sunny
day! Recipe and photo from Ice Pop Joy* by Anni Daulter (Sellers Publishing, © 2012), reprinted by permission.
Making a cup of coffee is a time-honored, complex ritual in Turkey. Brewed in an ornate metal ibrik directly over the stove, the ground coffee is heaped straight into the vessel and never filtered. Though it may be a turnoff to some, the grounds are welcome to settle to the bottom in a thick sludge adding body to the whole drink and supposedly telling the drinker’s fortune, like spent tea leaves. more→
Fit for an opera star, the original peach melba kept all components separate: Ice cream melting coldly in one corner of the plate, raspberry sauce congealing somewhere nearby, and peaches slowly losing warmth all by their lonesome. The idea was that the warm fruits would bring up the temperature of the ice cream enough that it wouldn’t threaten the precious vocal chords of Nellie Melba, Australian soprano of the late 19th century, and thus allow her to enjoy a frozen treat.
Textural contrast is what keeps a big bowl of ice cream interesting through each and every bite, and precisely why a magical shell topping can be so dangerously addictive. A sauce that pours on as a liquid but instantly solidifies upon hitting a frosty scoop of ice cream, it’s almost as much fun to play with as it is to eat. Chocolate is always the most popular with any crowd, but don’t let the classic limit your creativity! Plenty of other flavors can add a crunch that’s just as sweet and satisfying. Recipe and photo courtesy of Hannah Kaminsky, from Vegan a la Mode.* Reprinted with permission of the author and Skyhorse Publishing. more→
Ice pops made from real fruits and veggies are a win-win — lots of fun for kids to eat, and reassuring for parents to know they’re giving their children a wholesome treat. Recipe adapted from a contribution by the Betty Crocker company. more→
Contributed by Matthew from Vegan Heartland: I know recipes like this one have been floating around the Vegan blogosphere for a while now, but the first time I heard of “healthy ice cream” was when Dr. Oz dedicated half of his show to the movie Forks Over Knives I thought it was a really great idea and a nice alternative to ice creams that are loaded with refined sugars. I was actually afraid to even call this a recipe since it really takes little effort to make and you really could use any fruit you’d like. I just happened to have frozen strawberries on hand. I can’t wait to try this with other flavors! If you’re looking for a sweet and healthy dessert, this is definitely it! more→