“If you like Piña Coladas ….and getting caught in the rain…” then you will undoubtedly love this dessert! There are two things you just can’t beat: Escape (The Piña Colada Song) by Rupert Holmes and vegan frozen yogurt that is reminiscent of that beautiful summertime umbrella drink, the Piña Colada! Who doesn’t like the combination of pineapple and coconut? And this frozen yogurt can’t get any easier…. This recipe makes about 4 C liquid..so upon freezing that will slightly expand. So if you’re looking for something to indulge with “…in the dunes on the cape…I’m the love (er..frozen yogurt) that you’ve looked for …come with me and escape!”
1 medium pineapple, roughly chopped
2 containers So Delicious Piña Colada Coconut Milk yogurt
*this is a more pineapple than coconut flavor, so for a stronger coconut flavor, add in some coconut extract – maybe 1-2 tsp
1. Chop pineapple, open frozen yogurt containers. Add to blender.
2. Blend until smooth, then freeze in ice cream maker according to manufacturer’s instructions (mine took about 25-30 minutes). Freeze for 30 min to let “ripen”… and enjoy!
On this day in History: I found my thrill on Blueberry Hill Scones
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What does one do with the last peaches of the season, that are good but not as good as the earlier ones? Since they aren’t as addicting as the previous ones, turn them into something else…frozen yogurt, perhaps?! Here’s a non-alcoholic frozen yogurt version of the French Martini I posted a while back. Of course, you could always add a shot of vodka for kicks, but here’s one that doesn’t call for any booze whatsoever! Makes about 2 C worth (just over 400 mL for my metric homies, pre-frozen).
1 C Frozen raspberries
2 C Fresh (or frozen) peaches (I used about 3 fresh peaches)
1 container plain/vanilla coconut milk yogurt
1. In a blender, puree the raspberries and peaches until smooth. Place in fridge, and chill for at least 4 hours to overnight (unless you’re using all frozen fruit, then you can immediately proceed) – or put in freezer for 30-45 minutes. Stir in the yogurt.
2. Transfer to ice cream maker and freeze according to manufacturers instructions (mine took about 18-20 minutes). Let sit in freezer to set up properly, about 45 min to an hour. Enjoy!
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I don’t know if anyone else remembers those pyramid shaped frozen fruit treats that came out in the 80’s, but Jo and I used to eat them for a ‘healthier’ treat since they were made from fruit. Hey, it beats feeding your kids candy as a treat. Though, I have no doubt the ones we ate back then were loaded with high fructose corn syrup…so maybe it wasn’t better, who knows (I certainly don’t remember, I can’t even remember the real name – we called them Fruit Juicies). Perhaps a bite of dark chocolate would’ve been better, but I digress. I recently placed an order through Cosmo’s and ordered these new items on the vegan shelf – Smooze Fruit Ice. And can I just say, WOW! These were super delicious, and reminiscent of the frozen triangles Jo and I used to eat as kids – but much healthier! I tasted the coconut+pineapple flavor, and it tastes exactly like a quality piña colada (without the rum of course)! And at only 70 calories a treat, you can’t find a more delicious frozen treat (though Palapa bars might come in neck-n-neck)…it gives you the frozen (and somewhat creamy) satisfaction ice cream would give you, but with less calories. I could even see myself giving one to Mocha on a painfully hot summer day as a nice, refreshing treat! I have no doubt my next order will contain something from Smooze. I can see this holding a standard, Liz Lovely place in my orders. (If Ken, Leigh, Cosmo, or Miles from Cosmo’s is reading this, I’m dying to try out the guava and passionfruit flavors too!) To enjoy, you just cut off the tops, squeeze the bottom, and slurp the goodness inside! Even the experience of cutting, squeezing, and slurping was exactly how I remember it as a child! Thank you Smooze and Cosmo’s!
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This is an ice cream recipe that I’ve been making for ages…of course, pregan I used heavy cream. But I find it to be even more enjoyable using coconut milk! Putting a scoop of this ice cream with scoops of White Chocolate gelato and Strawberry Fields Forever, and you’ve got a tasty and patriotic dessert! Sprinkle with nuts and/or fresh berries…mmm, delicious! This recipe makes about 1 quart.
2 C fresh or frozen (thawed) blueberries
3/4 C water
2/3 C agave nectar
1 C coconut milk (or about 1 can)
1 TBSP fresh lemon juice (about 1/2 a small lemon)
1. In a medium saucepan, bring water, nectar, and berries to a boil. Turn down heat and simmer for about 1 minute. Remove from heat, set aside (for up to 30 minutes – the longer it steeps the richer the blueberry flavor).
2. Transfer berry mixture to a food processor or blender, and blend until smooth. Strain into a bowl, unless you want to keep the blueberry skins in there for a little texture. Add in coconut milk and lemon juice. Stir to combine.
3. Transfer to an ice cream maker an freeze according to manufacturer’s instructions. Move to a container and freeze for at least 1 hour to let it set up. This will stay good in the freezer up to 3 days.
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I was craving something with white chocolate, and I came across a recipe (non-vegan, of course) in my Bittersweet cookbook by Alice Medrich. It’s a cookbook devoted to all things chocolate! So the recipe I stumbled upon was for a chocolate gelato. With the heat outside, and my recent successful experimentation with pastry cream, I decided to take a stab at replacing the eggs with a gum and cornstarch mixture. And to my sweet surprise, it was another success! I think you’ll all be pleased with this one. And to make you feel better for indulging: hemp milk has omega’s, agave nectar keeps the glycemic index low, and without eggs you’ve eliminated the cholesterol! Top with fresh blueberries and raspberries/strawberries and you’ve got a nice ‘healthy’ treat for a Fourth of July party that will knock the sandals off anyone…guaranteed! Ok, maybe ‘healthy’ is a bit of a stretch, even here at the Primate. Also, resist the urge to speed things up by melting the chocolate with the milks – it helps the creaminess if they are melted separately and then added together. Just like any successful partnership, you have to become who you are first before joining forces..am I right?! 🙂
1 C coconut milk
1.5 C hemp milk
2 TBSP agave nectar
1/2 tsp xanthum gum
1.5 TBSP cornstarch
1 tsp vanilla extract
1 C vegan white chocolate chips
1. In a small saucepan, warm the chocolate chips over low heat, stirring occassionally to facilitate melting. This will take less than 5 minutes, so keep an eye so you don’t burn the chocolate.
2. In a medium saucepan, warm 1 C coconut milk, 1 C hemp milk, agave nectar, and xanthum gum over medium-low heat, whisking occassionaly until steaming (but not boiling) and smooth – about 8-10 minutes.
3. Meanwhile, stir together the last 1/2 C hemp milk with the 1.5 TBSP cornstarch and 1 tsp vanilla extract, set aside.
4. Add cornstarch mixture to the steaming milks, while whisking continually. Continue to steam and whisk for another few minutes until it starts to thicken.
5. Turn off heat and whisk in the melted white chocolate. Transfer to a lidded container, and let cool to room temperature (uncovered), then chill in fridge overnight.
6. The ‘custard’ will be very thick – like a thick creamy pudding.
7. Freeze in an ice cream maker according to manufacturer’s instructions. Mine took about 18 minutes, then at least 30 minutes to an hour in the freezer to set up (ripen). Scoop and enjoy. If not serving immediately, bring out of the freezer 10-15 minutes before serving to let it soften a bit.
*You are going to fall in love with this ice cream/gelato. Normally, I’ll scrape as much off the ice cream maker paddle..but with this, I couldn’t let any molecule be wasted. I decided to lick it clean like I would with a cake or cookie dough beater – which isn’t as easy with an ice cream paddle than with a mixer paddle. It was like crack…wonderful, white chocolatey, creamy-cold goodness crack! I defy all not to lick the paddle as well…
Ok, one more shot for drool and giggles…
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It may seem like an odd combo, or even an odd thing to turn into a sorbet..but trust me, this sorbet was as interesting tasting as it is interesting sounding. And by interesting, I mean delicious. If you love green tea, you’ll definitely love this sorbet..and what better way to get those antioxidants when it’s too hot for a steaming cuppa. The ginger gives it a bit of a kick, but not overwhelmingly so. I think you’ll enjoy it. This recipe makes about a pint or so.
1 C water
1 tsp ground ginger
1/2 C turbinado sugar
1 C double-strength unsweetened green tea, chilled (3 tea bags per 8 oz)
1. Heat freshly drawn water in a tea kettle, or small saucepan. Pour 1 C hot (just before boiling) water over 3 green tea bags and let steep 3 minutes. Remove tea bags and allow to cool.
2. In a small saucepan, bring 1 C water, ginger, and sugar to a boil over medium heat. Boil until the sugar dissolves, stirring occasionally. Once sugar is dissolved, remove from heat and let cool to room temperature.
3. Mix together ginger syrup and green tea, and chill for 30 minutes.
4. Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and freeze for 20 minutes before serving (otherwise it’ll be super soft).
*Sorbet can be stored in an airtight container for up to 3 days.
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