Coconut Vanilla Snow Ice Cream

In case anyone missed it, it’s cold out there.

My mister took Eve and Robbie out and made an igloo. COLD.

So if life gives you over a foot of snow….

Make snow ice cream!

But wait… I’m vegan! Literally allergic to dairy. So, I’ll be making mine with coconut milk.

I’m basing my recipe off of the improvised events of the other day, when we had this delicious treat, as well as this recipe.

Your first step in this process is to put out a large bowl (or cake pan, stock pot, etc, depending on if you’re planning on making a lot.) Be advised I really don’t know if it’ll keep, as we’ve never had leftovers. You want to collect about twice as much mass of snow as you think you’ll need, since fresh snow is much fluffier than the wetter ice cream.

That star sprinkle just is too cute. Eve convinced me to buy them while we were shopping at Christmas time and I just love them.

The basic method I did:Make sure you keep your snow outside until it’s pretty much time to eat. Then:
I took a can of full fat coconut milk, about 1/2 cup granulated sugar, and 2 teaspoons vanilla extract, and stirred the ingredients together in a bowl. Then I added the snow, making sure there was nothing obviously messy from the snow (Check your snow, folks! You don’t want to see any animal foot prints, dust, dirt, etc) Once you have all the ingredients together, you need to work quickly, because that snow is melting fast. Simply mix, then serve and eat. You can top it, or enjoy it plain. My husband and I had ours with eggless cookie dough chunks (recipe post coming soon) and the kids loved star shaped sprinkles on theirs.

While you mix, it might resemble a rough dough, like biscuits. Don’t worry, it’ll look smooth and gelato-ish soon.

Yum. Childhood memories that fit in with my new lifestyle, check!

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Whole Wheat Vegan Panera Copycat Cookies

This recipe has been a real labor of love. With my many, many food allergies (white flour, dairy, and eggs being a few) baking has been a bit of a mine field. Every new recipe has to go through a bit of testing before I can consider it a good one. This recipe is a product of that testing.

That classic”chocolate chip cookie” we all know and love, whole wheat and vegan.

1 1/2 Cups Coconut oil (solid)

1 1/2 Cups Brown sugar

1/2 Cup granular sugar

1/2 Cup unsweetened plain applesauce

4 teaspoons Vanilla extract

2Tablespoons Baking Soda

1 teaspoon salt

3 1/2 White Whole Wheat Flour

1 bag vegan mini chocolate chips

It’s difficult to properly mix the coconut oil and sugar with just a spoon, so I’d recommend using a hand mixer or be prepared to have a lot of little oil lumps to smash. Then add the applesauce, vanilla, and mix well before adding the cornstarch, baking soda, and salt. Mix these in we’ll before adding the flour, and wait to add in the chips until the dough is fairly consistent.

Preheat the oven to 350*Fahrenheit. Prepare a cookie sheet (parchment paper and oil both work here, I prefer parchment paper) make cookies of consistent size (I like 1/2 inch balls for small cookies)

Bake for 15 minutes until the cookies are just barely done, and let cool at least 2 minutes. They’re very soft when hot, but solidify as they cool.


The chocolate chipsĀ I use can be purchased on Amazon using my Amazon affiliate linkĀ here:
https://amzn.to/2sJLIbv


That means I get a small commission if you use that link and then buy something on Amazon.




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