This frozen dessert is so delicious you will never know it’s made from bananas and avocados. Avocados power up the nutrition in this dessert and gives it that beautiful green hue. Add a few drops of mint extract, chocolate chips, and voila…Mint Chocolate Chip Ice Cream! Recipe and photos contributed from Cristina Cavanaugh of BeginWithin Nutrition.
Rich dark chocolate tinged with fresh red raspberries—a wonderful flavor combination. To make this even more decadent, add a couple of tablespoons of Chambord liqueur. Recipe and photo courtesy of Cathe Olson, from Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love.* Continue Reading…
Lavender blossoms give this ice cream a unique, delicate flavor. I love it with a mild-flavored cake like pound cake. It’s also delicious topped with berries. This is one of my most-requested recipes. Recipe and photo courtesy of Cathe Olson, from Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love.*
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If you have yet to discover banana ice cream, you’re in for a treat. Here are VegKitchen’s favorite frozen banana ice cream recipes — creamy and luscious with that can be like soft serve or served in scoops, just like any other ice cream. They’re vegan and have no added sugar. All in all, a guilt-free treat for kids of all ages!
To make frozen banana ice cream, you don’t need an ice cream machine. It’s best made in a food processor rather than a blender. If you’ve been looking for a way to satisfy your sweet tooth without sugar, these simple frozen banana ice cream recipes could be life-changing. Once you try a few, you won’t even need to follow recipes; you can have fun inventing your own variations, too. Continue Reading…
When summer delivers ice cream weather, we turn to this brilliant three-ingredient recipe: chocolate banana ice cream — naturally vegan and low-fat. Just cut up the bananas, freeze and swirl with your favorite flavors. We have some real chocoholics under our roof, but you could use anything—frozen strawberries, blueberries or a little vanilla extract. Bonus — this is nut-free, soy-free, and gluten-free! Recipe from Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking by Katie Koteen & Kate Kosbee, Page Street Publishing Co. © 2017, reprinted by permission. Photos by Allie Lehman. Continue Reading…
Whether you’re in the dog days of July or in the midst of a heat wave lingering into September, a frozen treat is always welcome. You don’t need a machine to make these all-natural, delicious vegan ice creams and ice pops, most made with fresh fruit and all made with other wholesome ingredients. Some of these do require ice pop molds, which are inexpensive and can be found in some supermarkets or online. Let’s start with Leslie Cerier’s Cocoa Cashew Coconut Ice Pops. The perfect summer popsicle for kids of all ages, these feature cashews, coconut milk, and cocoa. Continue Reading…
You won’t believe that this soft serve mocha banana ice cream is made almost entirely of frozen banana. Of course, this recipe is also vegan. The velvety texture and coffee-chocolate flavor will have you hooked. Best of all, you don’t need an ice cream machine to make it, though a food processor is a must! A powerful blender works, too. Freezing bananas that are getting almost too ripe is perfect for making treats like this, or for using in smoothies. Photos by Evan Atlas.
The perfect summer popsicle for kids of all ages, these feature cashews, coconut milk, and cocoa. Leslie recommends using as many organic ingredients as you can for these luscious treats. Recipe contributed by Leslie Cerier. Photos by Tracey Eller. Continue Reading…
Since I’ve been making ice cream twice a week (at least) for the entire month of July, it’s only fair that I share, right? I made this ice cream with my students in our Vegan Desserts class a few weeks ago and everyone really enjoyed it. The consistency is a little like soft-serve. You can allow it to firm up more in the freezer for a while, if you have more patience than I usually do. But honestly, this is ridiculously good either way. Recipe and photo contributed by Vicki Brett-Gach from her blog Ann Arbor Vegan Kitchen.
Instead if buying store-bought non-dairy ice creams, you can make a batch of homemade vegan ice cream, with the best ingredients from your own kitchen, in just about 30 minutes. That’s close to what it might take to gather your group, drive somewhere, and wait in line for vegan ice cream – that is, if you were able to find one you really liked. Last weekend I got so inspired that I made three separate batches of ice cream. Here I share one of my all-time favorites – Chocolate Chip Gelato. It knocked everyone’s socks off, and could not be easier, with just four ingredients. Recipe and photo contributed by Vicki Brett-Gach from her blog Ann Arbor Vegan Kitchen.
Who doesn’t love an ice cold, refreshing treat? Popsicles are all the rage right now, & when I saw them, I knew I had to try them. I’ve never made popsicles before, so I was really excited to dig in & give them a shot. I was really surprised how quick they were to make, and how delicious the outcome is. I also love that you can make these with any fruit you can blend! Recipe and photo contributed by Meg Staples, of Veggie Staples. Continue Reading…
Need a little treat? Pineapple ice cream with a dusting of shredded coconut and cacao nibs satisfies any sweet tooth…without the fat and processed sugar! Three basic ingredients, all pure foods, whipped up into a creamy frozen dessert that couldn’t be easier to make. Recipe and photo  contributed by Cristina Cavanaugh, from Begin Within Nutrition.
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With ice pop molds and fresh summer fruits, it’s so easy to create refreshing and healthy treats, like these, made of pureed mango or nectarine and whole blueberries. Make sure your fruit is lush and ripe or these won’t have optimal flavor. Tovolo Groovy Ice Pop Molds,* shown in this photo, are easy to use and easy to clean. But use what you have! You can even make ice pops in small paper cups, with wooden popsicle sticks.
Frozen bananas blend up and become just like soft-serve ice cream. This vegan vanilla banana ice cream will satisfy your craving for frozen treats, with no added sugar. 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.  Continue Reading…
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. Continue Reading…
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. Continue Reading…
Peach Melba is a classic 19th century dessert developed for Nellie Melba, Australian soprano, which would allow her to enjoy a frozen treat without damaging her vocal chords. Inspired by the original, this updated vegan peach melba ice cream becomes a much easier make-ahead dessert that merely needs to be scooped and served. Recipe and photos courtesy of Hannah Kaminsky, from Vegan a la Mode.* Reprinted with permission of the author and Skyhorse Publishing. Continue Reading…
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. Continue Reading…
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. Continue Reading…
