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!
My dearest and oldest and favoritest friend Lizzy sent me a picture of her vegan breakfast the other day: Magic one ingredient ice cream! She’s been telling me about this one ingredient ice cream recipe she saw on the Kitchn—the one ingredient being frozen bananas—for a while. The Kitchn recipes aren’t vegan but you really just need frozen bananas and whatever the hell else you want to put in and it magically becomes ice cream.
Lizzy’s addition was strawberries. Here’s her description:
“Blended frozen bananas and strawberries with blackberries on top. It is like an awesome french dessert but it is actually breakfast!”
What could be nicer than that?!
Chocolate Sriracha ice cream from that genius Vegan Yack Attack! Quarrygirl, this one is FOR YOU… maybe you can eat this as a dessert to a giant pretzel and giant beer? Also, Morrissey is playing in the background and you’re cuddling a bulldog and on a flight to London and DAMN I KNOW A LOT ABOUT YOU.
Don’t look behind you
Guest Product Review: So Delicious No Sugar Added Coconut Milk ice creams! »
So Delicious, the brand that has long satisfied many vegans’ ice cream cravings, has come out with a new line of no sugar added vegan frozen confections with erythritol as the primary added sweetener.
Why is this important? For one thing, after working for nearly two years at The Tree of Life, a raw vegan retreat center and holistic health facility, I learned from the vegan medical staff that erythritol is much healthier for us than processed white sugar. Since it is a sugar alcohol, and has a super-freaky-sounding name (almost as creepy as xylitol), erythritol isn’t nearly as weird or bad as it sounds, and can be derived from non-GMO, ethically sourced plants. While many companies wanting to provide “no sugar added” sweeteners to their products dump in aspartame, Splenda, and other artificial sweeteners that have been linked to a host of maladies, So Delicious made a “no sugar added” line right, and went with a safe, low-glycemic sweetener. Bravo!
The best part about this science is that it tastes so amazing. To be fair, my palate became used to all kinds of natural sweeteners while working at The Tree (Stevia is my bff), I suspect most ice cream fanatics mindful of avoiding sugar-related side effects will seriously love it. This has no weird aftertaste. (Stevia sort of does; I don’t notice it anymore, but this confection definitely has no funky aftertaste whatsoever.) The “No Sugar Added” fudge bars are by far the best vegan fudgesicles I’ve ever had. They are creamy, decadent, with strong notes of coconut and just the right amount of cacao. Perfect! I also love the No Sugar Added Vanilla Bean, which could be added to a bowl of berries or atop a slice of lovely raw vegan pie. In sum, these are indeed sooooo delicious! Get them now at local Bay Area health food stores!
Note: If you have pets, do NOT feed them xylitol or erythritol. They can’t process it in their adorable little bodies, but don’t take that as a sign we shouldn’t be ingesting it, too: remember, dogs can’t have chocolate and other things our livers are perfectly equipped to process in moderation.