Vegan Spicy Chocolate Ice Cream

Sweet and spicy. One of the great flavor combinations. This Vegan Spicy Chocolate Ice Cream is just that.

I’ve been overdue for a chocolate dessert… but I wanted it to be memorable. I love how the flavor and intensity of chocolate can be enhanced by combining it with something spicy. For this ice cream, I was looking to make something refreshing… but that also had a kick. Using cayenne powder added the right amount of heat, that kind-of sneaks up on you… but in a very pleasant way.

If you aren’t a fan of spicy, you can leave out the cayenne, but I do recommend giving it a try. The first bite is cool and delicious and then you slowly start feeling the heat. It’s lovely. I hope you enjoy!


Vegan Spicy Chocolate Ice Cream
by Laura Friendly
Prep Time: 10 minutes
Ice Cream Maker Time: Approximately 25-30 minutes
makes: about 5 cups (1 ¼ quarts)

• 1 vanilla bean, split lengthwise
• 2 13.5 oz. cans of coconut milk (full fat)
• ½ cup agave nectar
• 3 tbsp high quality cocoa powder
• ½ tsp salt
• ⅛ tsp cayenne powder (I like it a bit spicier so I used ¼ tsp)
• 2 tbsp gluten-free vodka

Scrape the seeds from the vanilla bean and place into a blender with the coconut milk, agave, cocoa powder, salt and cayenne pepper. Blend well, about 1 minute. Add in the vodka and mix for about 10 seconds.

Pour liquid into your ice cream machine bowl and churn for about 20-25 minutes or according to manufacturer's instructions. Serve immediately.

If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken. Before serving, allow to thaw for about 15 minutes.


See more Laura Friendly on HelloGiggles!

Vegan Coconut Green Tea Ice Cream

I love it when you stumble upon something interesting and delicious. Earlier this year, while perusing the shelves at Horrocks, I found an interesting little can-good called Coco Lopez, Real Cream of Coconut. As many of you may have discovered, I heart Coconut. Coconut milk, coconut oil, shredded coconut or coconut water… doesn’t matter, I’m in. So, I naturally needed to find out more about this Real Cream of Coconut.

As it turns out, this lovely product is used to create the delicious Pina Colada! Intriguing… After a little sleuthing (contacting the manufacturer), I was delighted to find out that this product is both gluten & dairy-free.

No, I did not run home and create the ultimate Pina Colada. Instead, I ran home and made ice cream. I’ve been thinking about making a Coconut Green Tea Ice Cream and after tasting the intense flavor in this can, I knew it would be perfect. Real Cream of Coconut is very different from coconut milk. The consistency is much thicker, kind-of like syrup, it’s insanely sweet and the coconut flavor is off-the-charts. Yum.

If you really enjoy the strong flavor of coconut, this is perfect. The lime brings a little tang that sings of summer, and the green tea is subtle, but it creates a beautiful color. I hope you enjoy!


Vegan Coconut Green Tea Ice Cream
by Laura Friendly
prep time: 10 minutes
Ice Cream Maker Time: Approximately 30 minutes
makes: about 5 cups (1 ¼ quarts)

• 2 13.5 oz. cans coconut milk (full fat)
• 1 8.5 oz can Real Cream of Coconut (I used Coco Lopez)
• 3 to 4 tsp unsweetened matcha green tea powder
• juice of 1 lime, about 2 tbsp
• 2 tbsp gluten-free white rum

Place all ingredients into a blender and blend on high for about 1 minute.

Pour liquid into your ice cream machine bowl, and churn for about 30 minutes, or according to manufacturer's instructions. Serve immediately.

If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken.

Enjoy!


Find more Laura Friendly at HelloGiggles!

Watermelon Cucumber Cooler

Do you like watermelon? I love it. There is nothing better than a fresh slice of this delicious fruit, especially on a hot summer day. And what might be even better? A Watermelon Cucumber Cooler! This is a wonderful combination of watermelon, cucumber, mint, lime and vodka (optional of course). The watermelon and cucumber are clean and fresh, but it’s the mint that adds the special touch to this drink.

Cool and delicious, the perfect cocktail for any 80º F day.


Watermelon Cucumber Cooler
by Laura Friendly
start to finish: 15 minutes
serves: 2 (makes about 2 cups)

• 4 cups seedless watermelon, rind removed, cubed
• ½ cup seedless cucumber, skin removed, cubed
• 1 cup ice
• 2 tbsp agave nectar
• juice of 1 lime (about 2 tbsp)
• 2 fresh mint leaves, finely chopped
• 2 shots of vodka, optional

In a blender combine watermelon, cucumber and ice. Cover and blend until nearly smooth. Add in agave, lime juice and mint, blend well.

Strain mixture through a fine-mesh into a small bowl or pitcher, pressing out juice. Discard solids.

Stir in vodka, if desired, and serve immediately over ice. Garnish with fresh mint.

Find more Laura Friendly at HelloGiggles!

Thai Peanut Butter Sauce (vegan & gluten-free)

The weather in Michigan is always unpredictable and last week was no exception. Our temperatures soared from a chilly 32º F up to a humid 81ºF. The extreme heat felt amazing, and I found myself playing around with fast and easy treats to make on a hot summer day.

Today, I’m sharing my Vegan & Gluten-free Thai Peanut Butter Sauce. This sauce is delicious (if I do say so myself) and very versatile. Use it as the perfect dip for Spring Rolls and cut-up veggies, or use it as a sauce to make a delightful Pad Thai.


Thai Peanut Butter Sauce (vegan & gluten-free)
by Laura Friendly
start to finish: 10 minutes
makes: 3 cups

• 1½ cups creamy peanut butter
• ¾ cup unsweetened coconut milk
• ½ cup agave nectar
• ¼ cup gluten-free soy sauce
• 2 tbsp gluten-free sriracha
• 5 roasted garlic cloves (or to taste)
• juice of 1 lime (around 2 tbsp)
• fresh ginger, grated
• freshly chopped cilantro and peanuts, optional

In a small bowl, whisk together the peanut butter, coconut milk, agave, soy sauce, sriracha, garlic, lime juice and ginger. Blend until the sauce is nice and creamy.

Before serving, top with fresh cilantro and peanuts.

note: this sauce can be refrigerated in an airtight container, for up to one week


See this recipe on HelloGiggles!

Carrot Cake Cupcakes

Okay. I have to say it. These are AMAZING. It has been a long time since I’ve had carrot cake. So long in fact, that I really had to think about what these should taste like! After several failed attempts, I believe I finally created something divine: Carrot Cake Cupcakes.

What makes this cupcake a rockstar? The shredded coconut, crushed pineapple and almond flour. The coconut adds texture. The pineapple adds texture and moisture. The almond flour adds moisture and is full of protein, making it a nutritious and delicious flour alternative.

I promise, if you make these cupcakes, people will be clueless that they are gluten & dairy-free. ;)


Carrot Cake Cupcakes
by Laura Friendly
start to finish: 50 minutes
makes: 12 cupcakes

• ½ cup Bob’s Red Mill Gluten-Free All Purpose Baking Flour
• ½ cup Blanched Almond Flour
• ½ cup sugar
• ½ cup coconut palm sugar
• 1 cup shredded coconut
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp xanthan gum
• 1 tsp cinnamon
• ½ tsp salt

• 1 cup shredded carrots, room temperature

• 8 oz can crushed pineapple
• 2 large eggs, room temperature
• ½ cup coconut oil, melted

Preheat oven to 350 degrees F. Line muffin tins with paper liners.

In a large bowl, whisk together the dry ingredients: flours, sugars, shredded coconut, baking soda, baking powder, xanthan gum, cinnamon and salt. Add in shredded carrots, mix until carrots are completely coated and the mixture has become crumbly.

In a separate bowl, whisk together pineapple, eggs and coconut oil. Add mixture into the dry ingredients, and mix until the batter is smooth.

Pour the mixture into the 12 muffin liners, filling only ½ to ¾ full. Bake in the center of a preheated oven, for about 21 minutes, depending on your oven. At the 15 minute mark, rotate the cupcakes 180º. Bake until the edges are golden brown and a toothpick inserted in the center comes out clean.

Cool the pan briefly, then gently pop out the cupcakes and continue cooling on a wire rack.

Once completely cooled, frost the cupcakes and cover in an airtight container.


Soy Cream Cheese Frosting (vegan)
by Laura Friendly
start to finish: 10 minutes
makes enough frosting for 12 cupcakes

• ¼ cup soy butter, room temperature
• ¼ cup vegan cream cheese, room temperature
• 2 ⅓ cups powdered sugar

Place soy butter and vegan cream cheese, into a large mixing bowl, and beat until fluffy (using a hand or stand mixer).

With mixer running slowly, add in powdered sugar, ⅓ cup at a time, and beat until smooth. Scraping down the sides of the mixer as often as necessary.

Use immediately.

note: If the frosting seems too thick, add a little more vegan cream cheese (1 tbsp at at time) until it becomes spreadable. If it’s not thick enough, add in more powdered sugar (1 tbsp at a time) until it’s stiff but still spreadable.

See this recipe on HelloGiggles!