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!

Roasted Acorn Squash & Tomatillo Soup

In case you haven’t already noticed… I kind-of have a trend going. Basically, it’s roasted anything and everything. Over the past few weeks, I’ve been re-discovering the amazing flavors of fruits and vegetables, and enhancing them through roasting. There is something beautiful about letting these lovely life-givers, speak for themselves.

Sunday nights have quickly become my ‘roasting’ night. I turn the oven up and throw in everything: peppers, tomatoes, squash, garlic, beets and a random something I haven’t roasted before… this week, green tomatillos.

What is a tomatillo? Tomatillos are related to the gooseberry and are used often in Mexican foods. Green tomatillos tend to be more tart, and are great in salsas and soups.

This soup has a nice savory, spicy combination. The sweetness of the squash, blends with the tangy tomatillos, and is followed up by the heat from the cayenne pepper. You could also use roasted jalapenos in place of the cayenne, if you have a few on hand. I hope you enjoy!


Roasted Acorn Squash & Tomatillo Soup
by Laura Friendly
Start to Finish: 15 minutes (not including roasting time)
makes: about 6 cups

• flesh of 1 roasted acorn squash, about 2 cups
• 6 (or more) roasted tomatillos
• 1 roasted poblano pepper
• 2 cup coconut milk
• 1 cup gluten-free tomato juice (or gluten-free vegetable stock would be good too)
• 2 tsp paprika 
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp cumin
• ½ tsp coriander 
• ¼ tsp cayenne pepper (adjust to your heat level)

Roughly chop the tomatillos and pepper. Place all ingredients into a blender and puree until smooth. Transfer mixture to a large sauce pan. Warm over medium-heat, for about 10 minutes, stirring frequently. Season with salt & pepper to taste.


How to oven roast vegetables:

1. Preheat oven to 375ºF.
2. Using a strong knife, carefully cut the acorn squash in half, lengthwise. Use a spoon to scoop out the seeds. Score the insides of the squash with a sharp knife. Place each half into a baking dish, cut side up. (I like to add about ¼ inch of water into the baking dish to prevent the squash from drying out)
3. Coat the inside of the squash with olive oil and sprinkle with sea salt.
4. Bake until tender, about 35 minutes or so. Remove from oven and allow to cool. Scoop out the flesh with a large spoon.
5. Increase the oven to 425˚F.
6. Slice tomatillos and pepper in half, lengthwise (removing the seeds from the peppers) and place skin side up in a large oven-safe baking dish (or a 4-sided sheet pan). Do not overlap the vegetables but give them space. Evenly coat the skins of the tomatillos and pepper with olive oil and sprinkle with sea salt.
7. Bake for 30 minutes or until the skins blacken and blister. Remove from oven and cover the baking dish with aluminum foil. Allow vegetables to cool and then remove all skins.

You can also view this recipe on HelloGiggles!

Roasted Tomato & Pepper Soup

This past month, as part of my yoga journey, I was asked to look at my eating patterns. This required that I start recording my current diet and examine it. A simple process that showed me how I eat, and where I can make a few positive changes. I found myself asking questions like: How much sugar or processed foods do I consume? Do I know where my food came from and how was it produced? Do I eat when I’m stressed or happy or sad?

What stood out for me? Processed Foods. Even on my gluten & dairy-free diet, I (surprisingly) consume many processed items. With the current demand for GF & DF, many retailers are creating foods that are allergy safe… but that doesn’t mean they are healthy! With this mind-set, I began last week on a quest to create flavorful foods, from scratch.

Today, I’m sharing one of the highlights, Roasted Tomato & Pepper Soup. I’m a HUGE fan of roasting because it brings out the natural sweetness and flavors of the fruits/vegetables. It is one of the easiest ways to make everything yummy. And this soup is no exception to yumminess! It’s creamy and savory, with the perfect balance of heat, to leave your mouth wanting more. Enjoy!


Roasted Tomato & Pepper Soup
by Laura Friendly
Start to Finish: 10 minutes (does not including roasting time)
makes: around 4 cups

• 3 large roasted tomatoes
• 1 large roasted green bell pepper
• 1 roasted poblano pepper
• 1 roasted jalapeno
• 4 cloves roasted garlic (or more to taste)
• 1 cup coconut milk, room temperature
• 2 tbsp avocado oil (or olive oil)
• juice from ½ a lime, about 1 tbsp
• salt & pepper to taste
• shredded coconut

Roughly chop the tomatoes, peppers and garlic. Place into a blender and puree until smooth. Add in the coconut milk and lime and blend for about a minute. If the soup is cold, transfer mixture to a small sauce pan. Warm over medium-heat, for about 7 minutes, stirring frequently. Season with salt & pepper to taste.

While soup is warming, toast shredded coconut. Over medium heat, warm a small non-stick pan and add in shredded coconut, spreading out evenly. Stir frequently and allow coconut to toast. Once the coconut is just beginning to brown, remove from the heat. Sprinkle over soup before serving.


How to oven roast vegetables:

1. Preheat the oven to 425˚F.
2. Slice tomatoes and peppers in half, lengthwise (removing the seeds from the peppers) and place skin side up in a large oven-safe baking dish (or a 4-sided sheet pan). Do not overlap the vegetables but give them space (this may require 2 baking dishes). Evenly coat the skins of the tomatoes and peppers with olive oil and sprinkle with sea salt. note: If you desire more heat, do not remove the seeds from the jalapeño.
3. Remove skins from the garlic cloves. Create a small bowl with aluminum foil and place the garlic in the center. Drizzle with olive oil, sprinkle with sea salt, and fold over the top of the foil to seal in the garlic. Place foil into the baking dish next to the peppers and tomatoes.
4. Bake for 30 minutes or until the skins blacken and blister (the garlic should be soft but not burnt). Remove from oven and take out the garlic. Cover the baking dish with aluminum foil. Allow vegetables to cool and then remove all skins.

You can also view this recipe on HelloGiggles!