Piña Colada Frozen Yogurt

“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!”

Ingredients:

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

Directions:

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!

Happy Freezing!

On this day in History: I found my thrill on Blueberry Hill Scones

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French Martini Frozen Yogurt

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).

Ingredients:

1 C Frozen raspberries
2 C Fresh (or frozen) peaches (I used about 3 fresh peaches)
1 container plain/vanilla coconut milk yogurt

Directions:

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!

Happy Freezing!

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Product Review: Smooze Fruit Ice

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!

Happy Slurping!

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Stars and Stripes Menu

It’s holiday time again, and that means another menu to inspire your 4th of July festivities. Since I’m spending the fourth in DC..I’m feeling rather patriotic. So here’s a few ideas to help you celebrate our Independence, while simultaneously celebrating your own independence from animal cruelty. There are some obvious choices because of color scheme (blueberry tart), but I’ve also listed some traditional All-American classics like chocolate chip cookies and brownies. Hope this inspires!

Black Bean Burgers

Veggie Fajitas with flour tortillas

Orzo Almond Salad or Spring Pasta Salad

Hannah’s Potato Salad

Grilled New Potatoes

Frijoles Borrachos

Texas Cornbread

Blueberry Tart

Ice Cream Trio – Blueberry, Strawberry, and White Chocolate

Brownies

Chocolate Chip cookies (or if you’re at altitude)

Sugar cookies (colored for the occasion)

Margaritas and/or Lemonade

Various salsas, naturally: Pico de gallo, Roasted corn, Tomatillo

*Don’t forget the chips for the salsas!

Happy Fourth of July!

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Blueberries & Cream Ice Cream

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.

Ingredients:

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)

Directions:

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.

 

Happy Freezing!

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Sicilian White Chocolate Gelato

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?! 🙂

Ingredients:

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

Directions:

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…

Happy Freezing!
//

Ok, one more shot for drool and giggles…

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Green Tea-Ginger Sorbet

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.

Ingredients:

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)

Directions:

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.

Happy Freezing!

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Easy Peasy Lemon Squeezy Sorbet

Call me crazy, I realize we’re in the dead of winter and it’s currently 17°F (that’s -8°C for you fellow scientists and non-Americans who prefer the metric system)…but I crave frozen things in the winter. I always have. Yesterday, I had an ice cream sandwich for dessert..that’s right! And of course, we have to remember that not everybody reading this blog is experiencing the same weather I am… like those of you south of the equator…you’re in summer and you need refreshing treats! So here’s a super easy, super tasty, and gluten-free treat! Lemonade Sorbet…it can’t get any simpler or refreshing! It comes out very fluffy and lemon-ice like! If you use store-bought lemonade (making this fall into the DF category), you don’t even have to squeeze lemons or sweeten (kind of like those boxed foods that say, “just add water”..this could be “just add vodka”!! 🙂

Ingredients:

2-4 C lemonade (store bought, like Newman’s Own..or homemade), sweetened to your liking with nectar or sugar; I say 2-4 C of prepared lemonade depending on how much your ice cream maker can hold!
1-2 shots vodka

Directions:

Mix lemonade and vodka together. Pour into ice cream maker and freeze according to manufacturer’s instructions. Enjoy!

Happy Freezing!

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Apple Streusel Ice Cream

Apple Pie à la mode? Apple Streusel à la mode? How about apple streusel pie IN la mode! Ah, hahaa! I don’t even think that makes grammatical sense, but who cares..the holidays are almost upon us, and it’s time for calorie-free, guilt-free, nonsensical noshing! Okay, so technically it’s only calorie-free on birthdays and actual holidays, so don’t overindulge until next Thursday…but I digress. I’ve never made apple pie..I know, how unAmerican – but I never liked cooked apples until I went to Canada this past July, so take that for what you will! So whether or not this ice cream actually tastes like apple pie, those of you who are aficionados of the dessert can let me know. I looked up recipes and used the spices common in apple pies, so hopefully it’s close – either way, it’s tasty! I don’t know if it’s the holiday spirit or what, but I added in an extra teaspoon of vodka and so far, the ice cream is so super soft and delicious…

Ingredients:

Streusel:
3 TBSP cold Earth Balance Vegan Butter
1/3 C AP or oat flour
1/4 C packed light brown sugar
1 tsp ground cinnamon
1/2 C diced peeled apple bits (jonathan, rome, granny smith, braeburn, fiji – any sturdy fleshed apple of your choice)

Ice Cream:
1 C coconut milk or MimicCreme (Sugar-free Sweetened)
1 C hemp/oat milk
1/2 C brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
pinch of clove
pinch of mace
2 tsp vanilla extract
2 tsp vodka

Optional Add-ins:
1/2 C walnuts or pecans, (regular or sweet without the spicy) roughly chopped

Directions:

1. Make the ice cream: Warm both milks, sugar, and spices over medium-low heat until sugar is dissolved and the mixture starts to steam but not boil, stirring to facilitate the process. Transfer to a bowl and add extracts and vodka (if using). Place in fridge to chill, covered in plastic wrap if the container doesn’t have a lid, at least 1 hour (to overnight).
2. Make the streusel: In a small bowl, combine the flour, sugar, and cinnamon. Cut in the vegan butter until crumbly (either with a food processor, two knives, a pastry cutter, or your fingers). In a non-stick (non-teflon) saute pan, warm the apple-sugar blend over medium-low heat until sugar is melted and apples are tender, about 8-10 min, stirring occasionally. Remove from heat, let sit at room temp at least 15 minutes. Set aside to chill alongside the ice cream mixture.

Let the apples simmer until it starts to caramelize a bit..mmm…

3. Freeze in an ice cream maker according to manufacturers directions. When the ice cream has about 5 minutes to go (after about 15 minutes for me), add the apple streusel and any nuts, if using. It’s hard to see the apples and nuts in the pic below, but I promise they’re in there!

This ice cream actually tastes better once it has a day to sit – so make it a day or two ahead of time. This would be excellent with some caramel drizzled over it, or even atop a slice of pie for a double-apple experience 🙂 or cake..or perhaps even some walnut shortbread for an impromptu sundae!

Happy Freezing!

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Vanilla Bean Ice Cream and Brownies

Mmm…vanilla bean ice cream! Mmm…brownies…could you get a more classic dessert?! Wait…add sprinkles! Ah, I’m 6 years old again…hmm…ok, I’m 21 again – since we all know how I like to use booze in my frozen goodies! 🙂 Another treat back in Texas was homemade vanilla bean ice cream and brownies… Dad poured in the chilled milk and turned on the ice cream maker all by himself! I of course, scraped the bean, steeped the seeds in the milk, chilled it, and went to the store to deal with the rif-raf when searching for coconut milk, to no avail. So I had to use all hemp milk, which was fine – it tasted delicious, but I think I would’ve preferred the über creaminess that coconut milk provides. I think using a vanilla hemp milk, would prove super yummy next time! But alas, here are the delicious results from the vanilla bean extravaganza over the weekend!

Ingredients:

1 C hemp milk (regular or vanilla flavored)
1 C coconut milk (*or all hemp milk)
1 vanilla bean
1/2 C sugar or nectar
1 tsp vodka, or other neutral-tasting liquor *totally optional

Directions:

1. Begin warming 1 C hemp milk and 1/2 C sugar or nectar in a small saucepan over medium-low heat. Slice vanilla bean open, scrape out the seeds, and add to the warming milk. Try to scrape as many of the seeds as you can. Whisk to make sure the seeds don’t stay all clumped together. Let steep about 5-10 minutes until sugar dissolves, not letting the milk boil…just let it steam.

2. Remove from heat, and let come to room temperature. Once at room temperature (this could take about 30 minutes), place in fridge to chill for at least 30 minutes.
3. Combine chilled coconut milk, or more hemp milk, and liquor (if using). Pour into ice cream maker and freeze according to manufacturer’s instructions.
4. Transfer to an airtight container and freeze for at least 20 minutes before serving.

5. Scoop big globs onto brownies, sprinkle with vegan-safe sprinkles..and enjoy!

Happy Freezing!

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