Jump to Recipeįor this recipe I wanted to focus on using egg shaped chocolates, just like the Mini Eggs we all used to love before we had to ditch dairy. The supermarkets are filled with lots of dairy-free and vegan options this year and the market will only continue to expand as the years go by. Not so long ago it was very hard to find seasonal themed dairy-free chocolate options but things are finally changing. If so, just whip it back up to it's fluffy form! And I even made myself a little PB & Fluff sandwich with it.Dairy Free Rocky Road is ALWAYS a good idea and it’s even better when you can link it in with a holiday like Easter. *Notes: This fluff recipe makes A TON but you can store it in the fridge for a day or so before it starts to separate. When you're ready to eat, just make sure to let it defrost for a bit and dive in! Top & marbleize with more fluff, and top with some dried coconut, chocolate & almonds. Drizzle some of your homemade fluff in the middle, and then add the rest of your ice cream mixture to top. Fold in your chopped chocolates and almonds! NOOOW, in a small loaf pan, add half of your coconut-y chocolate mixture and spread. Add your dates and mix for another 5-7 minutes, or until it beings to look whipped like homemade whipped cream. With a hand mixer, mix on high for about 5 minutes. Add your cocoa powder, vanilla, and coconut milk. Remove and set aside! Now, scoop out the hardened cream from your chilled cans and put in a large chilled mixing bowl. ICE CREAM!: In a food processor, throw in the dates and process until they form one large date ball. If not, keep whipping! Taste and adjust with more sugar or flavor, and get excited because you just made something S'GOOD out of chickpea juice! Mind it so blown. Mix for another few minutes, and by now it should have the consistency of your favorite marshmallow sauce. Once all sugar is mixed in, add in your corn starch, and extracts. Now, slowly add in your sugar a littttle at a time while it's still mixing. You can snack on the chickpeas or save them for another recipe :) With a kitchen aid (or hand mixer), whisk the brine on medium high for about 8-10 minutes, or until it doubles in size and begins to form soft peaks. THE FLUFF!: Separate your brine from the chickpeas in a mixing bowl. Make sure your cans of coconut milk & chickpeas are chilled well. PREPARE: Begin by chopping up your almonds and chocolate- set aside. Brine from 1 (15 oz.) can of chickpeas, chilled.Dried coconut flakes (optional to finish).1/4 cup of dark chocolate, chopped (+ mooooore to top).1/4 cup of almonds, chopped (+ more to top).1/2 cup of coconut milk (in the carton).2 (13.5 oz.) cans of full fat coconut milk, chilled.Can't wait to experiment with all of the frozen coconut milk and chocolate of the world! Wonder what other vegan ice cream I'll experiment next. I am so thankful I found this recipe on Gluten Free Vegan Pantry, and now I'm hooked. So now you really have no excuse not to try this yourself. It was THAT good! I nearly ate the whole bowl of unfrozen ice cream before I put it in the freezer!!Īnd BONUS! For all of you that are like me and do not have an ice cream maker (.yet), do not fear! Because this recipe doesn't require one. When I first saw this homemade vegan fluff, I was like " whaaaaat?!" But then I had it and swirled it with my coconut chocolate ice cream concoction, everything just made sense. And if you can't seem to figure out how whipped chickpea brine can turn into a lovely marshmallow fluff, you are not alone. So if you aren't a vegan or you're still not sold and an 'alternative' ice cream, I will give you my word that this ice cream will not let you down. This is a recipe that you can shove your face with spoonful after spoonful and feel totally guilt free! It's not loaded with sugar or preservatives, and it's just everything you're cravin'. AND none of that dairy nonsense that hurts most of our stomachs when we indulge in a straight up carton of store bought ice cream.ĭon't get me wrong, I <3 myself some fresh smoooooooth, dairy loaded ice cream swirl, but sometimes it's just too much and I usually end up feeling a little bit sick. Actual marshmallow spread you made in your own kitchen, without the help of any animal products. First- Do not get scared away by the title! This vegan ice cream is prooooobably better than any rocky road dairy version you've had before because for starters it's homemade, which means it's packed with freshly chopped chocolate and almonds- AND homemade vegan marshmallow fluff. National Ice Cream day had wantin' some creamy, vegan ice cream goodness
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