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!

Chocolate Cake for One (or Two)

There are days when all I really want is cake. Chocolate cake to be precise, but I’m not in the mood to bake an entire cake. All I want is one serving (or maybe two), so I won’t be tempted to break my scale the next morning… Insert the Mug Cake (aka: microwave baking). 

I must admit microwave baking just sounds outrageous, but I decided to dive into uncharted Laura Friendly baking territory, and give it a shot. I will be honest, the instant gratification made this whole adventure worthwhile. When you only have 10 minutes to spare and you really want cake… you can’t beat this! 

So, today I have for you, one personal-sized, gluten-free chocolate cake, with a very tasty peanut butter frosting. The entire thing only takes about 15 minutes to make, and most of that time is just measuring! Enjoy! :) 

Gluten-free Chocolate Cake for One (or Two)

by Laura Friendly

Start to Finish: 10 minutes

makes: 1 cake (or you can split this into two smaller cakes)

• 4 tbsp Bob’s Red Mill Gluten-free All Purpose Baking Flour

• 4 tbsp sugar

• 2 tbsp cocoa powder

• ⅛ tsp baking powder

• ⅛ tsp baking soda

• ⅛ tsp gluten-free xanthan gum

• ⅛ tsp salt

• 1 large egg, room temperature

• 3 tbsp coconut oil, melted

• 2 tbsp applesauce, room temperature

• 2 tbsp soy milk, room temperature

• ¼ tsp gluten-free vanilla

• 2 tbsp gluten & dairy-free chocolate chips, optional

• 1 tbsp peanut butter, optional

Lightly grease a 16oz microwave safe mug (or ramekin) with coconut oil and set aside.

In a medium size bowl, whisk together the dry ingredients: gluten-free flour, sugar, cocoa powder, baking powder, baking soda, xanthan gum and salt. 

In a separate bowl whisk together the wet ingredients: egg, coconut oil, applesauce, soy milk and vanilla. 

Combine wet and dry ingredients together, whisking until smooth. Pour cake batter into the prepared mug (or ramekin), only filling halfway. If desired, drop a tbsp of peanut butter into the center of the batter, and sprinkle the top with gluten & dairy-free chocolate chips.

Place the mug (or ramekin) onto a microwave safe plate, and bake in the center of the microwave for 2 to 4 minutes. After 2 minutes, check to see if the cake is done by inserting a toothpick into the center – if it comes out clean, the cake is done. If the toothpick has cake batter on it, bake for an additional 1 to 2 minutes, checking every 30 seconds. note: because the microwave cooks so fast, you can over bake this cake very easily, making the whole experience very dry and unappealing

Remove the cake from the microwave and allow to cool for about 10 minutes.

Peanut Butter Frosting

by Laura Friendly

Start to Finish: 5 minutes

• 4 tbsp creamy peanut butter

• 4 tbsp powdered sugar

• 2 tbsp soy milk 

In a small bowl, whisk together the peanut butter, powdered sugar and soy milk, until the texture is very smooth and creamy. Slather onto your microwave cake and dig in!

You can also view this recipe on HelloGiggles!

Holiday Chocolate Bark

Chocolate Bark is one of the most simple and fun Holiday treats to make. It’s perfect for gift-giving and the personal customization is endless. All you really need is chocolate and yummy toppings. So the question is… what kind of toppings will you choose?

Crushed peppermint candy or dried fruit and nuts? Crystallized ginger or rock candy sprinkles? Gluten-free pretzels, more chocolate chips and a dash of sea salt? Whatever you pick, you can’t go wrong. :)

Holiday Chocolate Bark
by Laura Friendly
Start to Finish: 1 hour (including refrigeration time)

• gluten & dairy-free semi sweet dark chocolate, broken into pieces
• 1 tbsp vanilla
• toppings of your choice
• sea salt, optional

Line a large, rimmed baking sheet with parchment paper and set aside. note: you can coat the baking sheet with cooking spray to help make the parchment paper stick

In a large, microwave safe bowl, melt chocolate in the microwave stirring every 30 seconds, until all of the chocolate is melted. This should take about 2 minutes. Add in vanilla and stir to combine. Pour melted chocolate onto the baking sheet and spread in an even layer.

Immediately sprinkle the chocolate with toppings and sea salt. Refrigerate until firm, about 40 minutes. Break into pieces and refrigerate, until you are ready to enjoy!