Mint Chip Ice Cream

Source/Inspiration: Adapted from TheNourishingGourmet
Yield: 8 cups
Skill level: Easy 

Time: 25-35 minutes (5 minutes active, 20-30 minutes churning) 

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INGREDIENTS:

    • 2 14 ounce cans of full fat coconut milk (light milk doesn’t freeze properly and the ice cream turns into a slushy!)
    • 1/3 cup agave nectar 
    • 2 teaspoon vanilla extract
    • 2 teaspoon peppermint extract 
    • 1-3 cups dairy free-chocolate chips or dark chocolate (adjust to your liking!) 

INSPIRATION

I am enjoying the next four weeks of summer and time off work. While I’m not completely off (taking time to prep for the coming year and work on projects!) I definitely have some more time to enjoy this BEAUTIFUL city I call home.

With temperatures rising, bringing in warm summer nights and time with family and friends, I have to share this ice cream recipe. I’ve definitely tried a few ice cream recipes but this one is still my favorite-I love this blogger too for inspiration! This is the EASIEST and quickest ice cream recipe and ridiculously delicious! I made this Coachella weekend and it was a hit! 

DIRECTIONS

1) Combine the coconut milk, agave, vanilla and peppermint in a medium bowl. 

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2) Once combined well, pour into ice cream maker and freeze according to instructions. It took my Cuisinart about 25 minutes to churn the ice cream. 

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3) While you wait, cut up the chocolate chips or dark chocolate into chunks. I cut some chunks into smaller pieces to vary the size of the chocolate pieces. Wait until the ice cream is almost done (1-2 minutes left) and then add the chocolate. 

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4) You can either serve this delicious treat right away or you can put it in the freezer for another 20-30 minutes to harden even more. Either way, put the ice cream in an airtight container to store!

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My favorite sweet tooth indulgence is to add this ice cream between two chocolate chip cookies. Delicious ice cream sandwich, vegan style! 

Enjoy! 

xoxo -The Yummy Bunny

Signature TYB

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Chocolate Chip Cookies (Surprise, They’re Vegan!)

Source/Inspiration: Adapted from Veganbaking.net
Yield: 36 bite-sized cookies
Skill level: Easy 

Time: 25 minutes (12 minutes active, 13 minutes baking time) 

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INGREDIENTS:

    • 2 Tablespoons golden flax meal
    • 3 Tablespoons water
    • 2 1/4 cups all-purpose flour
    • 3/4 teaspoon baking soda
    • 1 1/2 teaspoons cinnamon 
    • 1/4 teaspoon salt
    • 3/4 cups + 2 Tablespoons vegan butter (or 1 3/4 sticks)
    • 1 1/2 cups sugar 
    • 2 1/2 teaspoons molasses
    • 2 1/2 teaspoons vanilla extract
    • 1 cup semi-sweet chocolate chips (at least!!) 
    • 1/2 cup chopped walnuts or pecans

INSPIRATION

Soooo blogging more definitely has not happened in the last two months-these are the hardest months at work and I totally got stuck in the whirlwind of it all. Regardless, I am so excited to share this recipe!

The biggest compliment a vegan chef or baker can get is “This is delicious- I can’t believe it is vegan!” I have baked these little nuggets so many times in the last couple of months-this recipe totally rivals my best chocolate chip cookie recipe I baked before becoming vegan. Even better, they are so quick and easy to make. I usually make the dough and bake just a few at a time. Caution: just because they are vegan doesn’t make them “healthy”- there is a ton of sugar in these babies, but makes for a delicious once-in-a-while treat!

DIRECTIONS

1) Preheat oven to 350 degrees F. Whisk the flax seed meal and water together in a small bowl. Allow the mixture to rest for 10 minutes in the fridge while you mix the rest of the ingredients. 

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2) Combine the dry ingredients: flour, baking soda, cinnamon and salt. (The cinnamon is a wonderfully yummy touch!)

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3) Combine the vegan butter and sugar until mixed together well. Add the flax seed mixture from step 1 and stir. Once combined, add the molasses and vanilla extract and mix until combined-this smells delicious!

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4) Gradually add the flour mixture from step 2 and mix together. 

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5) Once the dough is combined (use your hands if necessary!) add in the chocolate chips. 

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6) Form small round dough balls using two spoons. Bake for 10-12 minutes. 

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How will you enjoy this little delicious treat?!

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Freshly baked with a scoop of almond milk based chocolate ice cream and crushed pistachio nuts.

Enjoy! 

xoxo -The Yummy Bunny

Signature TYB