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Книга о вкусной и здоровой пище
Вишнево-шоколадное веганское мороженое и еще одно - с яблочным пирогом
Chocolate Covered Cherry Vegan Ice Cream and it Tastes Amazing


1 Pound Fresh Sour Cherries (can use frozen or bottled – but bottled cherries need to be drained first)
1/4 Cup Agave Nectar
1 Teaspoon Kirsch (a cherry flavored liqueur)**
3/4 Cup Unsweetened Almond Milk
3/4 Cup Coconut Milk (not coconut cream or coconut water – those are all different things)
1/2 Cup Unsweetened Cocoa
1/2 Cup Coconut Oil


Pit the cherries and tear them into large pieces (halves or quarters). There is no need to be precise.

Place the sour cherries, and any of their juices, in a medium sized bowl and stir in the agave nectar and kirsch.

Let this mixture stand for 1 hour at room temperature.

Add the almond milk and coconut milk to the cherry mixture (make sure to vigorously shake the coconut milk to better distribute any of the solids that are inside) and stir to combine.

Tightly cover the bowl and refrigerate until cold (at least 4 hours).

Pour the chilled mixture into the bowl of your ice cream maker and process according to the directions on your machine.

If the cherries begin to clump up, use a rubber spatula to keep things moving along.

While the ice cream is churning…

Add the cocoa powder and coconut oil to a small microwavable container.

Place this mixture into the microwave to melt the coconut oil using short 10 second intervals. (You can also do this step on the stove top.)

Once the coconut oil is melted, stir to combine it thoroughly with the chocolate. Make sure that you don’t have any lumps.

Pour the melted mixture slowly into the churning ice cream during the last 2 minutes of processing. The chocolate will harden on impact with the frozen ice cream.

You can serve this as soft serve immediately or place it into the freezer to harden.

Note: this will harden almost solid when left in the freezer because there is a much higher water content in this recipe than in traditional ice cream. The addition of the kirsch helps keep it from getting hard in the mixing bowl while it is processing. This version is very chocolatey. You could easily cut the chocolate and coconut oil quantities in half and have plenty of chocolate. You can also leave out the chocolate entirely if you like (but would you really want to do that? j/k)

**The kirsch is completely optional. Leave it out if you are detoxing or don’t want any alcohol in your food.


Annie's Apple Crumble

5 large Granny Smith apples, peeled and sliced approx. 1/4 - 1/2 inch thick
1 tablespoon lemon juice
1 heaping teaspoon cinnamon
1 dash nutmeg
1 cup sugar, divided into two ½ cups
½ cup flour
½ cup rolled oats
½ teaspoon baking soda
½ teaspoon baking powder
1 pinch salt
½ cup vegan margarine, such as Earth Balance

Preheat the oven to 350 degrees. In a large bowl, toss the apples with lemon juice, cinnamon, and nutmeg. Place the apples in a lightly oiled 8 x 8-inch square or 9-inch round baking dish. Sprinkle ½ cup sugar on top. Bake for 10 minutes.

While the apples are baking, make the crumble topping. Mix the flour, remaining ½ cup sugar, oats, baking soda, baking powder, and salt together in a bowl. Cut the margarine into small pieces and mash it into the flour mixture with a pastry cutter, a fork, or your fingers. The mixture will be crumbly and coarse.

When the first 10 minutes of baking are over, spread/sprinkle the topping over the apples. Bake (still at 350) for another 30 – 35 minutes, or until the topping is golden.

Ice Cream

2 cups soy creamer (or any non-dairy milk)
1 cups soy milk (or any non-dairy milk)
¾ cup sugar
¾ teaspoon cinnamon
dash nutmeg
2 tablespoons arrowroot
2 teaspoons vanilla extract
1 cup Annie's apple crumble, with the apple bit kind of chopped a little so it'll mix in easier

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Mix the soy creamer, soy milk, sugar, cinnamon, and nutmeg together in a saucepan. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Stir in vanilla extract.

Set the ice cream mixture aside to cool. Meanwhile, take your apple crumble--be sure it's not hot anymore!--and scoop out about 1 cup. If there are any large apple slices, cut them up a little so they will mix more easily into the ice cream. Break up the crumble topping if it's baked into a solid mass. The goal will be to spread the crumble bits throughout your ice cream base.

Freeze according to your ice cream maker’s instructions. Add the apple crumble in the last 5 minutes of freezing.

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