If you like basil… and you like coconut, try this ice cream. Since I’m from the sticks, I very rarely get the treat of eating “gourmet” vegan ice cream. So, I realize that this flavor may very well be played out… but this is some tasty stuff!
Yesterday I was thinking how a mango/basil sorbet would be killergood for lunch (yeah, it’s been one of those weeks), and it clicked. Basil ice cream! No frills, just pure and delicious basil-y goodness hyped up with a little coconut milk. Then I googled it and saw that a few other folks had thought of that one already. But, it’s a really good idea! Maybe even classic? I think it’s my new favorite flavor.
Or not. Nothing will replace vanilla bean in this gal’s heart… but a close second? Yeah, I’ll give it that.
This ice cream has just the right amount of oomph from the peppery and minty basil, and a dash of coconut flair to make it shine. Perfected with a drizzle of chocolate on top.
Lately I’ve been superbusy knocking out the remaining sections of my cookbook (did you know it’s due to hit shelves Spring 2012? it’s true! squeee!). So, until I get a recipe up for this week, how about hoppin’ on over to One Green Planet where you can find my recipe for Mocha Ice Cream Sandwiches?
Coffee and Chocolate and Cookies and Ice Cream… seriously, what could be better for beating the (impending) summertime heat? Okay, probably a nice glass of ice water with a big squeeze of lemon. But, whatever. These are way more flavorful (and chocolatey!) than a boring ol’ glass of ice water. Check ‘em out!
I don’t think that this post needs a sentimental explanation as to why I actually wanted to create this recipe… because to me, it’s pretty self explanatory. Peanut Butter Ice Cream Sandwiches. Nuff said.
Although, I will say that I have been cranking out some ice cream lately (yes, it’s still snowing here in Ohio), and I fell head over heels with this PB version I came up with. Smooshing the ice cream between two chocolate wafer cookies seemed like a logical evolution.
You can easily just make one of the recipes listed below, rather than combine them both, and still have an easy nostalgic treat.
Whether you go for the peanut butter ice cream, the chocolate wafer cookies, or both (and I highly recommend both) you will most certainly have a happy tummy.
Today marks the one year birthday of Manifest Vegan!
I can’t even explain how fun and rewarding this past year has been. You guys are the best, seriously!
I have over 1000 subscribers to my feed already… thank all you so much! I look forward to many more years and many more recipes. But for now, I’ll spare you anymore of this mushy talk and get straight to the presents!
Okay, this pie does not actually contain ice cream. But, when the creamy mousse and cashew cream layers are frozen, they sure could pass for ice cream. It is rich with flavor and kind of indulgent as far as ingredients go. But, Valentine’s day is coming up, right? So why not splurge on yourself… or a loved one. This dreamy treat is full of chocolate, dates, almond flour, cashews… and there’s some tofu in there too.
The freezing process is a little time consuming, but the prep couldn’t be easier. It mainly involves using a just food processor and a spatula. The three layers frozen together sort of resemble an “ice-cream cake” in taste and texture. Yet, unlike a certain non-vegan name brand ice cream cake that I used to go crazy over- this one’s full of good stuff. So, refusing a second slice seems almost silly. :)