Saturday, June 27, 2009

The ice cream rocked!

I should say, the Carob Carob-Chip Coconut Milk Ice Cream rocked.

The Cherry Cheesecake Soy Ice Cream isn't too great... It's not completely inedible. It's just not awesome like the Carob one.

First, my cherries were bad by the time I got around to using them---darn the early in the week stomach ache, because I wanted to eat those cherries so bad. However, combining a stomach ache with cherries is not a good idea. So, I used frozen strawberries. Strawberry Cheesecake Ice Cream sounds pretty good, right? No, it has a slightly chemical like taste.

The soy milk does not, so I'm not sure what's up with that. Could it be the arrow root powder? It's kind of hard to do tests because each batch takes a while to make. Not the actual churning---that only takes 30 minutes---but it does taste better when it's spent some time in the freezer getting more solid. Both of them did that. I mean tasted better when they were more frozen.

Also, refrigerating the ice cream mixture before churning it seems to be key as well.

In other words, I ate too much seaweed tonight. I did what I'm not ever supposed to do and bought one of those plastic containers full of seaweed snack strips. It's taking all of my will power to not eat them all up right now. It would not be a good idea. Too much seaweed can cause problems for me... And I'm a crazy seaweed addict. Really. I should never buy it. It should never be in my house. I'm just going to have one more piece and then go to bed... LOL!

The next thing that I'm going to make is a Rice Pudding Ice Cream.

I'm also going to post some of my daily recipes and the ones that I usually make a lot of and store in the freezer. That's what's on the agenda!

Strawberry Cheesecake Soy Ice Cream

I'm really looking forward to finishing this ice cream. I used one of the recipes I found on the web and just made a few changes to make it my own.

I'd like to get some of the vegan graham cracker crust that I've heard of, crush it up, and add it into the ice cream, too.

I used arrowroot for my first time in this recipe and that was pretty exciting.

Oh! The Carob, Carob-Chip Cocont Ice Cream seriously rocks. So tasty. So very tasty. Plus, it totally satisfied my miserable chocolate craving!

In other meals, I had vegan cereal with vanilla soy milk for breakfast and I made faux-sushi from scratch tonight for dinner.

Things are looking up.

I'm not quite 100% vegan yet, but I've totally cut out dairy, eggs, and most meat, of course. I'm not sure that I'm going to completely phase out fish.

Thursday, June 25, 2009

Vegan Coconut Milk Carob Carob Chip Ice Cream

Today, I started to make a wonderful ice cream. I thought that I would finish it tonight. I did not. I was foiled by my own impatience...

I didn't freeze the freezer thing long enough and I didn't chill the ice cream mixture long enough. So, it didn't turn into ice cream. That was sad, but I just put the ice cream back in the fridge and the freezer thing back in the freezer and I will try again tomorrow.

I couldn't find a recipe for vegan carob ice cream, so I looked up enough recipes until I thought I had a handle on what was going on and made up my own.

2 cans Coconut Milk
1/3 cup Carob Powder
1 cup sugar

heat until sugar is melted. then add

2 tsp vanilla extract

put into ice cream maker and run for 25 minutes. At this point, mixture should have a soft serve consistency. (It did not and I will have to repeat this step tomorrow)

Add to ice cream mixture

2 tsp straight booze
1/4 cup chopped vegan carob chips

When incorporated, remove from ice cream maker. Place into air tight container and freeze. Or, you know, gobble it up.