Nothing makes my tongue excited more than a frozen treat. I’ve praised mint chocolate chip ice cream a few times on my blog…but did I ever tell you that Ben & Jerry’s Cherry Garcia frozen yogurt was my back up? When I stopped eating ice cream because of the sugar and fat, I convinced myself that frozen yogurt was a good switch. And back then, it was. Then was before the heart attack, before the vegan life, before the sugarless life.
When I fall into a group of recipes that has a hidden favorite taste of mine, I have to share whether or not I’ve tried it. If you try this before me, let me know how it turns out. I found this recipe at
Banana Cherry Garcia Soft Serve
- 2 frozen bananas, cut into 1 inch chunks
- 1 1/2 cups cherries, pitted and frozen (divided)
- splash of unsweetened coconut milk or almond milk
- scant 1/4 cup dark chocolate chunks (70% +), cacao nibs or raw chocolate chips
Place banana chunks, 1 cup cherries and splash of milk into blender/food processor and blend until just combined. You may need to scrap down the sides a few times or add another splash of milk to help the mixture move. Add in chocolate and remaining 1/2 cup cherries, pulse until just combined. Serve immediately as this is a soft serve ice cream. Top with shaved dark chocolate, cacao nibs or raw chocolate chips. Serves two generously.
Notes: It helps to freeze your serving dish beforehand if possible. Will keep your soft serve chilled a bit longer.
Variations: If you don’t want any chocolate chunks try adding 1 heaping teaspoon of raw or dark cocoa powder instead. Adding a teaspoon of vanilla extract never hurts either. It adds another flavor level.
By SHERI SILVER | December 30th, 2013 at 12:12 pm
Now, before you roll your eyes, stay with me. I, too, was a skeptic – how in the world could chickpeas, of all things, replace my beloved cookie dough ingredients? But I baked with chickpeas not that long ago, and was pleasantly surprised at how handy it is in replicating the moist base and sturdy texture in the cake.
Vegan Cookie Dough Bites
adapted from V.K. Rees Photography
1 1/2 c. chickpeas, rinsed and drained (approximately 1 can)
3 T. sweetener of your choice (I used agave nectar but you could use honey or maple syrup)
1/8 t. baking soda
3 T. nut butter of your choice
2 t. vanilla
pinch of salt
1 bag (10 oz.) non-dairy chocolate chips
2 t. shortening
Combine all of the ingredients except the chocolate chips and shortening in a food processor. Process till smooth, scraping down the bowl once or twice if needed. Transfer mixture to a medium bowl.
Mix in 2 T. of chocolate chips (reserve the rest for dipping). Form into balls and freeze on a baking sheet till solid.
Set a wire rack over a baking sheet covered with tin foil. In the top half of a double boiler set over barely simmering water, melt the remaining chocolate chips and shortening – stir till smooth and remove from heat.
Using a fork, dip one bite into the melted chocolate, turning till covered. Lift the bite out of the chocolate and tap gently on the side of the bowl to remove excess. Place on wire rack. Repeat with remaining bites. Return bites to freezer and freeze till solid.
Raw Mint Chocolate Chip Ice Cream
makes about 6 cups
Ice Cream Base
2 cups fresh young coconut meat (about 2 young coconuts)
1 cup raw cashews, soaked 4-6 hours
1 cup raw almond milk
1 tsp vanilla extract
1 1/2 tsp peppermint extract
1/4 cup + 2 tbsp raw agave or maple syrup
1 handful of fresh spinach (optional, for color)
Raw Chocolate Chunks
3 tbsp coconut oil, melted
1/4 cup raw cacao powder
2 tbsp maple syrup
1/2 tsp vanilla extract
To make the ice cream base combine all the ingredients in a food processor or high-powered blender. Mix until very smooth. Transfer to a shallow container and freeze for 30-45 minutes chilled all the way through.
Meanwhile Combine all the chocolate chunks ingredients in a small bowl. Transfer to a shallow container and freeze. Once frozen (15-25 minutes) remove chocolate and cut into small chunks.
Add the chilled ice cream to your ice cream maker and process according to manufacturer’s instructions. Once done place the ice cream in bowl and stir in chocolate chunks. Smooth top and cover. Return to freezer and allow 2-3 hours for the ice cream to harden.
Remove from freezer and let thaw 10 minutes before serving.