Easy, small ingredient list recipes for anyone!
Easy, small ingredient list recipes for anyone!
ONE of the BIGGEST things I miss being lactose intolerant, and or dairy free, is Ice Cream.
I LOVE ICE CREAM!!
All the chocolate, moose tracks, coffee, fruity yummyness of it all.
But no longer do I have to stare into the ice cream section of the grocery aisle and dream, now I can make it home all by myself!
Vegan Ice Cream by Jeff Rogers is like a little sweet dessert treat dropped from above.
Simple, easy recipes that just about any home lactose intolerant, dairy-free, vegan cook can follow.
Previously published as Vice Cream, and no fully revised, Vegan Ice Cream is packed with over 90 delicious recipes, including raw ice cream and sauces. Beautiful pictures of many of these delicious treats are found throughout the book, along with a Basics chapter at the beginning of the book that takes you from beginner Vice Cream maker to pro in to no time.
The Basics chapter is where I camped out for awhile. Having never made ‘vice cream‘ myself or even regular homemade ice cream, I knew I needed to read up on all the basics before getting started, and I’m glad I did. I found and highlighted quite a few tips and techniques that made making my first batch of vegan ice cream a tasty work of art. Tips on what kind of flavoring and ingredients to use is a must read if you want your vegan ice cream to turn out just right.
For my review, I stuck with an easy one.. Chocolate.. plain and simple
To do this right, and in the hopes that I would be making more in the very near future, I went ahead and purchased a Cusianart Ice Cream maker from Amazon. I was surprise at how reasonable the price was AND how easy it was to use.
Following the instructions carefully, I mixed all the ingredients together and placed the blender in the freezer for about an hour or so. Once the vice cream was ready, I poured it into the prepared ice cream maker and turned it on.
In no more than 25 minutes we had this amazingly delicious treat!!!
Does it have a different taste than regular ice cream? Yes, but not in a bad way. My husband, who isn’t dairy free, even enjoyed it. I mean it’s chocolate for goodness sake. It tasted amazing and has only encouraged me to make more!
Jeff Rogers Vegan Ice Cream is easy to use and a must have for ‘vice cream’ lover like myself.
And here’s your chance to win your very own copy of Jeff Rogers book.
Following the instructions below and Happy “vice cream” eating!
OH MY GOODNESS…..
OH MY GOODNESS…….
Oh never mind.. you get the picture..
I made this cake for the 4th of July and I just COULD NOT believe how AHHHMAZINGLY Yummy this was!!
I actually took making this cake as a challenge..
I just COULD NOT believe that with these ingredients this cake would taste this good..
OH MY GOODNESS…
The OH MY GOODNESS Gluten Free~Flour Free Chocolate Cake
Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan.
Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth.
Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners’ sugar just before serving.
OH MY GOODNESS!!!
Pinterest can be both a blessing and curse I think..
A blessing that you can find so many amazing new projects, ideas, and all kinds of other fun stuff..
but than you can also find things like these… that you can absolutely get addicted to!!
This lactose intolerant girl decided to make them with Coconut milk and they still turned out AMAZING!
Now if I can only find a way to get more chocolate chips to fit in.
Coconut Milk Cookie Dough Pops
Place milk in a microwave safe bowl and heat for 1 minute, or until warm to the touch. Stir in brown sugar and salt and salt until dissolved. Stir in vanilla.
Place 1/2 tablespoon of chocolate chips in the bottom of your popsicle molds. Fill to the top with the milk mixture. Insert sticks and freeze until solid.
My baby girls 19th birthday was this passed weekend.
19!!! Oh my.. where in the WORLD did all that time go..
For her birthday get together, I decided to make her some Gluten Free Brownies (she’s my GF girl)
These turned out AHHH MAZING!!!
Gluten Free Brownies
2/3 cup gluten free flour blend
1/2 cup corn starch
1 cup organic sugar
1 cup packed organic brown sugar
3/4 cup unsweetened cocoa
1 Tsp. baking soda
2 eggs, beaten slightly
3/4 cup margarine ( I used smart balance), melted
Mixing It Up:
Preheat oven to 350’ F and grease an 8x12inch baking dish
Stir together the GF flour blend, cornstarch, ‘white’ sugar, brown sugar, cocoa powder, and baking soda in a medium bowl. Use a whisk or fork to sift dry ingredients to get rid of any clumps. Pour in eggs and melted margarine, and mix with large spoon or mixer until the mixture forms a smooth batter.
Scrape the batter into prepared pan.
Bake until a toothpick inserted comes out clean, about 40 to 45 minutes.
** Be careful, sometimes these brownies overflow their pan, so if you want, stick a cookie sheet on the rack below the pan to catch any wild brownie mix.