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Since that title seemed to get everyone’s attention in one of my first ever blog posts…

Now, for another addition to my attempts at blogging for VeganMoFo III
A brief post for today.  I was rummaging through a garage sale looking for something to turn into a sculpture for art class, when I came across a simplified ice cream maker that uses a pre-frozen tub to chill the ice cream.  Glee!  Took it for its first run on Sunday, and created this.


I think I overfilled it a little bit, because it was freezing somewhat slowly, yet when I started scooping it out, the remainder froze really fast.  The whole process from mixing ingredients to eating ice cream took just over half an hour, and that was with my miscalculations.  I’m excited to try again!

This particular ice cream was made from coconut milk, blended frozen blueberries, fine turbinado sugar, Cocoa Camino cocoa powder, almond slivers, unsweetened shredded coconut,  and almond extract.  Yeah, we went a little crazy.  It was actually delicious, although a little too almond-y.  Less almond extract next time.

On top, you may notice some sprinkles.  Vegan sprinkles!  In one of the issues of Vegetarian Times recently, there was an article on vegan donuts, where they called for vegan sprinkles in a recipe.  I scoffed at this, thinking, “Sure, I bet in some big city you can find vegan sprinkles, but what about those of us living in small cities?  I’ll never come across those, and that is so not a realistic ingredient to call for in a recipe!”  Yet, when I was perusing a health food store that I don’t go to that often, guess what I found!

Ice cream with sprinkles.  I feel like I’m seven.  Oh, and in keeping with the seven-year old theme, here’s a pic I took today whose colours delight me.

Blue Violet to Be


I apologize for my lack of recipes; it’s the end of the semester, and the degree I’m taking doesn’t have final exams, rather a series of projects and “mid-terms” all happening at the end of the semester.  It’ll be another week or so until I can get some of the recipe back-log up here.  School will do that to blogging.

So, here’s something absurdly awesome, simple, and healthy to amuse you until then.  I can’t take credit for this- it was a co-worker’s suggestion, and I believe she got it from someone else, though I’m not positive.  Anywhoo, I can’t believe I haven’t tried this before.  Take a banana.  Peel, chop it up a bit, and throw the pieces in your freezer.  Once frozen (or pretty much frozen, if you’re impatient), blend it up until it’s smooth and creamy like soft serve.  Voila, banana ice “cream” with no dairy, no added sugar, no preservatives, no penicillin-like taste, and a whole serving of fruit.  Apparently bananas are just as delicious frozen as not, and have a wonderfully ice-cream like consistency.  Who new?  It’s almost too simple, after various other ice-cream making escapades.  I may become an addict, which might be a problem, because even at times when I’m not baking, my family goes through an absurd quantity of bananas every week (we actually have to make mid-week banana buying runs, because our kitchen wouldn’t be our kitchen without bananas).

So, some more complex recipes will come once I get my freedom back.

So, the vegan bloggers were having all the fun, and therefore, I have decided to play too.  Well, OK, I had begun gathering info to start a vegan food blog about a month ago, and dallied before starting it because I wasn’t sure what image to put in the header.  Anyway, I need to get down some of this foodie goodness before my brain explodes, so I’ll set aside my attention to layout details for a minute, and talk about vegan ice “cream” .


My house lacks in an ice cream maker, which until recently, I had thought meant that I was limited to store-bought soy ice cream.  This rather disappointed me, as I enjoy finding the most complicated way to do something simple, such as having a cold snack.  Then, I chanced upon this recipe in the Vegetarian Times for peanut butter and coconut ice cream made using a blender instead of an ice cream maker (the link for this recipe shall follow once it’s up on the Vegetarian Times website).  You freeze this concoction in an ice cube tray, blend up the frozen ice cubes, and then re-freeze it once more.

Now, I used almond butter, because that’s what I had on hand.  That, and I adore almonds.  In fact, I would recommend almond ice “cream” over peanut butter ice “cream” any day.  The use of coconut milk was ingenious.  It made the whole thing so rich and coconutty delicious (hey Kiekaisu, I guess I’ve tried the whole coconut-almond combination before, but but you still have to make me a coconut-almond soy latte!).  I also substituted soy milk for the soy creamer they called for, and my recipe still turned out, and tasted great.  I’ve never even seen soy creamer in my small city before, but it’s not like I’ve been looking for it.  It sound scary and over-processed.

This method of ice “cream” making seemed to work pretty well.  I think I was a little impatient with the first freezing, and should have let the ice “cream” cubes freeze a little longer in order to incorporate a little more air into the whole mixture.  When I wanted to eat it, I had to thaw it for a few minutes first, and then it scooped just fine, however I think this was due to the aforementioned mistake.  Even so, it was still incredibly delicious, and I was inspired to dress it up all pretty with some melted dark chocolate and a fresh cherry (gosh, maraschino cherries are disturbing!).

From this, I’m hoping to develop a vegan green tea ice “cream” recipe, probably using matcha powder, and sticking with the coconut milk, as it sounds like a nice compliment to green tea.  I’ll let you know if I succeed before the summer’s over.

I suppose I should close by apologising for the abnoxious use of quotation marks, but those of you who know me away from the internet understand why I did that…

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