Ice Cream Cake
December 12, 2010
I guess this technically isn’t an ice cream cake. An iced nut cake perhaps? There’s no cream in this recipe. Or milk, or butter, or and type of dairy. Actually it’s vegan!
No wait, don’t go. Vegan stuff tastes good sometimes, I promise. Especially this. This cake was absolutely delicious. A challenge, definitely, but totally worth it.
I mostly improvised the ice cream recipe since I didn’t feel like using soy cream, tofu, or weird thickeners. And honestly, I think the ice cream turned out better than any traditional ice cream recipes I’ve made. I’d definitely recommend it.
Vegan Chocolate Ice Cream
Ingredients:
2 cups cashews
1/4 cup water
2 tbl oil
1 cup almond milk
1/4 cup cocoa powder
3/4 cup granulated sugar
pinch of salt
5 oz semisweet chocolate, finely chopped
2 tbl liqueur (I used Frangelico, a hazelnut liqueur, but chocolate or coffee would work as well)
1 tsp vanilla
2 tbl maple syrup
Directions:
- In a food processor blend cashews and water until thick, smooth, and creamy. Slowly add in oil. Set aside.
- In a saucepan whisk together almond milk, cocoa powder, salt, and sugar while heating to a simmer.
- Stir in the chocolate until melted. Let cool to room temperature.
- In a large bowl stir together (or blend with an immersion blender) chocolate mixture, cashew cream, liqueur, vanilla, and maple syrup. Taste and adjust sweetness if necessary with more maple syrup.
- Cover with plastic wrap and chill in fridge overnight.
- Churn in ice cream maker according to manufacturer’s instructions.
Can be stored in freezer with plastic wrap against top to prevent freezer burn.
To make an ice cream cake, bake chocolate cake (or brownies!) in a springform pan and let cool. Crumble peanut butter cookies, oreos, or anything else you desire over the top of the cake. Spread ice cream (straight out of the ice cream maker) on top of crumbs. Drizzle melted chocolate on top. Best if eaten on day it’s made. Enjoy!
I used the chocolate cake recipe from Joy of Vegan Baking (note: don’t overbake) and the peanut butter cookie recipe from Vegan with a Vengeance (very crumbly, and possibly too much baking powder, but perfect for using as cookie crumbs!). Experiment with different flavors.
Chocolate Part 2
March 25, 2010
I love chocolate. Well, I actually love any dessert. As far as desserts go, chocolate could be worse for you. It’s healthy antioxidants, along with dark chocolate’s low sugar content, make it reasonable! Cocoa powder is fat-free and packs a punch of flavor; it’s downright healthy! Clearly I’m in the same school of thought as my friend M-; her health food is creme brulee. How? Well, there’s protein from the eggs and calcium from the cream!
However, these chocolate muffins are (relatively) healthy. I was walking through the hallways of my school when an intense craving for a chocolate-chocolate muffin hit me. Our school sells Sara Lee muffins which are huge, oily, and about 500 calories each. Dunkin Donuts sells delicious ‘muffins,’ but in reality those baked goods are more like cake. Instead, I pulled out flour, cocoa powder, and chocolate chips as soon as I got home and got to work. A little tweaking resulted in a healthier muffin that was still chocolaty and indulgent. What’s more, they have my brother’s stamp of approval, which is no small matter, I assure you.
Tiramisu
February 28, 2010
I think I got a lot of this wrong.
BLOG-CHECKING LINES: The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.
Making this tiramisu was not easy, not at all. It wasn’t even easy to decide to participate. With the rush of school and dance, my time is pretty limited. I’m also trying to eat healthier, which is not encouraged by creamy (delicious) tiramisu. Read the rest of this entry »








