Thanksgiving Recipe AND Cookbook Review: Vegan A La Mode »
Overall Rating: A
Level of Difficulty: Intermediate
Best for: Anyone who owns an ice cream maker. Bonus if you have adventurous taste in dessert.
Why review an ice cream cookbook in November?
- You should make the Easy As Pumpkin Pie recipe (below) for your Thanksgiving feast.
- We like to keep you guessing.
I know a thing or two about vegan ice cream recipes. For our wedding in summer 2011, my husband and I made 18 flavors in place of having a wedding cake. I sure wish Ms. Hannah had gotten around to publishing this gem of a book in time for our wedding guests to benefit.
This is hands-down the finest collection of vegan ice cream recipes ever made. Hannah Kaminsky is to vegan ice cream what Terry and Isa are to vegan cupcakes or Miyoko Schinner is to vegan cheese. Her creativity with flavors is unparalleled, but so are her solutions for richness and texture.
Making the Buttery Popcorn flavor. Seriously.
The book started as a blog, so you can check out some recipes there. At least a third of the flavors are what I’d call “highly experimental”: beet marmalade, wasabi-ginger-sesame-chocolate, buttered popcorn. Others are easy crowd-pleasers: peanut-butter Oreo, French vanilla, maple-pecan. Some are pretty ambitious (Birthday Cake requires that you cook cupcakes, then put them in the blender). Some are super-simple (see Easy As Pumpkin Pie, below). All that I’ve made have been delectable and worth the work.
Each recipe appears on its own spread, which makes the logistics of cooking easy, and most have a sexy glamour shot to make you drool. Some of the thickeners and texturizers might be unfamiliar (guar gum, anyone?), but Rainbow Grocery sells them in bulk, so buy a tablespoonful and experiment. The Banana Pudding ice cream, which includes a hit of guar, is the only vegan flavor I’ve ever made that scooped soft straight out of the freezer.
Final verdict: If you have an ice cream maker, you owe it to yourself and that little machine to buy this book. (If you don’t have one, you should get one. They’re great. I’ve got this one by Cuisinart.)
AND AS PROMISED, A RECIPE!
Easy as Vegan Pumpkin Pie Ice Cream
1 cup canned pumpkin purée
1 14-ounce can regular coconut milk
1/2 cup dark brown sugar, packed
1/4 cup grade-B maple syrup
2 Tbsp. bourbon
1.5 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. Ground Cloves
Pinch freshly cracked black pepper
1/4 tsp. salt
1 tsp. vanilla extract
1. Mix everything together in a bowl until smooth.
2. Chill for a while.
3. Process in your machine as per its directions.
4. DEMOLISH! WIN THANKSGIVING!
Scream Sorbet now has ice cream sandwiches! »
Scream Sorbet, who we love, is now serving vegan ice cream sandwiches! And they are hella tasty GET UP ON THIS. I think they might only be available at their store, but it’s well worth going to a farmers’ market location to check and ask. ALWAYS BE ASKING FOR MORE DELICIOUS VEGAN OPTIONS! Where there’s demand, there’s supply! Or, at least we can hope and dream and ask some more and maybe one day that will be the case! Besides, the worst thing that can happen is that you show up at a farmers’ market and all they have is their DELICIOUS SORBET*. Boo fucking hoo!
*please note, I am not normally a fan of sorbet, the poorest excuse for vegan dessert that’s ever been excused, but Scream Sorbet is different. They have amazing flavors that are rich, creamy, and deliciously divine. Get up in it!
The SF Ice Cream and Hot Sauce Takedown is Sunday! Let’s beat the omnis! »
This SUNDAY SUNDAY SUNDAY! There’s going to be an “Ice Cream and Hot Sauce Takedown” in SF! That doesn’t mean you have to eat them together. It means that there is an ice cream recipe contest and a hot sauce recipe contest! It’s for everyone, but how cool would it be if a veeg (that’s my new abbreviation for vegan! Imma make it happen. Laura is already on the train so you should hop on too) beat out the omnis for 1st place? Spoiler alert: SO COOL!
Here are the details:
The third and final stop of the Ice Cream and Hot Sauce tour ends where hot sauce and ice cream are done best. And local home cooks have the gumption!!! For a mere $15, enjoy their insane inventions of insanity, in both catagories at this palate-torturing megahate fest. Ice Cream and Hot Sauce are the chocolate and peanutbutter of idiots everywhere! Find out why! (To my way of thinking, the ice cream will soothe any horrible pain you may experience from the SF burn sauces you will choke on…) You’re welcome for this awesomely perfect idea, SFers! I can’t wait!
CALL FOR COOKS! Got a fine-ass hot sauce? A delectable ice cream? Submit your recipe in either category!!! There’s tons of prizes!!! SPOTS ARE NOW OPEN!!! EMAIL ME to compete!!!
Our Rachel entered the Denver Avocado Takedown a while back and she reported (we’re totally reporters!) that vegans seriously dominated. The judges voted one vegan dish 3rd place and the people voted vegans for 3rd AND 1st place—huzzah! Let’s keep this going! If anyone can make it, please please enter! There appears to be awesome prizes you could win, like Cuisinart stuff, Wüsthof knives, and other super-cookware.
If you don’t want to enter, looks like it’ll still be a good event to attend. Scream Sorbet is a sponsor (and you know Vegansaurus loves Scream Sorbet), bet you’ll get some free! Bi-Rite Creamery and Three Twins Ice Cream are both sponsors too and both usually have at least one vegan ice cream on hand, so hopefully they will be serving those up at the event as well. I’m not one for hot sauce but I’m sure you’ll see some hot sauce action to boot. If you go, be sure to send me pics.
Let’s takeover the takedown!
SF Bay Area: there’s a new vegan ice cream! »
Reader Katie (of the Factory Farming Awareness Coalition!) reports about new ice cream (and ice cream sandwiches!) that are sweeping the vegan scene by storm. I can’t vouch for them but I totally trust Katie because girl knows what’s up so let’s see what she thinks:
At the Montclair Village farmers’ market this past Sunday, I was perusing the stalls when I came across an aesthetically-adorable ice cream booth, Green Girl BakeShop. I stopped to admire their ice cream sandwiches, steeling myself for the disappointment of not being able to eat any, when I saw the “no dairy” sign! It turns out all of their ice creams and ice cream cookie sandwiches are vegan! The ice creams are cashew and coconut based. I sampled the toasted pecan, and the balsamic fig. To me, toasted pecan ice cream is just like donuts; I was never that crazy about them before I was vegan, but as soon as I couldn’t have them anymore I craved them. The toasted pecans were so delicious and slightly carmelized tasting. The ice cream itself definitely has a cashew-y flavor, which I enjoyed. I couldn’t really taste the balsamic fig very well because my mouth was still full of toasted pecan. Unfortunately, since it was 10 in the morning I couldn’t justify buying a full ice cream sandwich, so I didn’t get to taste the cookie. Anyway, their products are adorable.
It’s sunbutter fudge ripple dairy-free ice cream, from Kelly Brozyna’s Dairy-Free Ice Cream! Go get the recipe at Go Dairy Free, and get creaming! Or whatever. I’ve never actually tried sunbutter, but I’ve heard good things. Are they true?
Unrelatedly, are those gingham glass spoons? I DESIRE THEM VERY MUCH. Really, it’s the small things that make a meal.
[photo from Dairy-Free Ice Cream via Go Dairy Free]
It’s a Vegan Cookies n’ Cream Ice Cream Pop from Cheap and Simple Vegan! If that shiz is truly cheap and simple, well then sign a girl up because I’m about to OD on ice cream. If anyone can do it, it’s me! LAURA! LAURA! LAURA!
Four-ingredient summery ice cream from vegan food artist Robin Robertson. Have you checked out her extensive library of vegan cookbooks? There’s one for every occasion, from fancy party to five-minute feast to power-outage (that one’s actually by her husband). Really!
This ice cream is made from bananas, cherries, almond butter, and chocolate chips, and looks gorgeous. I bet it has a crazy texture, too! I especially like it because you don’t need an ice cream machine to make it, and it seems open to summer fruit variation. Cherries and almonds is classic, though. Try it yourself!
Ethical Ocean’s vegan recipe contest »
Come one, come all! Ethical Ocean is having a vegan recipe contest and the competition is steep.
So for recipe contests, do you have to make everything to decide which recipe to vote on? I can’t make all this stuff! It would take forever! A delicious, delicious forever. If you just vote for the prettiest, I may have to vote on these pomegranate pops. They are super sexy, right? You can vote every day until August 13th. Which are you going to vote for?! Tell me!
Breakfast ice cream? Don’t mind if I do! Especially since there’s bourbon in it. I try to get most of my daily bourbon intake out of the way in the morning, so this works out great.
This is from Pickles & Honey, but I believe Mission Local did a version as well. They were both inspired by a flavor from Slocombe—who I heard is a total d-bag, but inspiration comes from all sorts of places. Actually, d-bags are always inspiring me to do stuff: walk out of my way to avoid Bedford, steer clear of LES on Saturday nights, make NYC-centric lists. All sorts of stuff.
Guest post: Eating vegan in Mexico City: Nevería Roxy in Polanco! »
Welcome to Vegansaurus’ weeklong guest series on eating vegan in Mexico City! All content by Rika of Vegan Miam!
I spent all of April in Mexico City (Distrito Federal), the capital of Mexico and the largest city in North America. Mexico City is divided into colonias (neighborhoods). In this series, I’ll guide you through a few of the colonias I explored, and some of the beautiful, delicious vegan food I ate.
All the neighborhoods are unique in their own ways; you just have to decide want you want to do, and eat. Tip: If you don’t speak Spanish, have some phrases prepared about to your dietary preferences. Many people speak some English, but there’s no guarantee.
If you are a luxury hotel or fashion fanatic, I would recommend staying in Polanco, which is a trendy, upscale neighborhood situated at the edge of Bosque de Chapultepec. You might expect to pay more in Polanco when it comes to dining or shopping.
Tamarindo (back) and mamey ice cream.
If you want to get some vegan ice cream, try Nevería Roxy in Polanco in front of Parque Lincoln (Lincoln Park). It’s a classic ice cream parlor that has been around for years. Get a bola grande scoop, but make sure you get it without a cone since it may not be vegan (most cones are not vegan). I got mine in a traditional glass cup.
Vegan flavors include chico zapote (similiar to kiwi), fresa (strawberry), guanábana (soursop), guayaba (guava), lima (lime), limón (lemon), mamey, mandarina (mandarin), maracuyá (passionfruit), melón, naranja (orange), piña (pineapple), tamarindo (tamarind), and zarzamora (blackberry).
The mamey was smooth and delicious. The mamey fruit made the sorbet creamier due to its thick, soft texture. Tamarind gave the ice cream a very sweet, nutty, and tangy flavor.
Based both in Oregon and worldwide, Taiwanese vegan Rika has run an international and travel vegan blog since July 2011. She documents and photographs vegan cuisine, airports/lounges, groceries, products, and home cooking. She also spends her time abroad caring for and feeding feral cats and dogs. You can find her on Twitter and Pinterest. Check out all her posts for Vegansaurus!