Fudgsicles

Summer is approaching, and with it comes the season of ice cream! I have to admit that ice cream is one of my favourite treats, and I do make an exception to my mainly vegan diet by indulging in the full dairy experience once in a while.

That being said, there are many kinds of vegan ice cream out there. I have tried a few non-dairy ones. Just recently I tried “Screamin’ Brothers” brand, which was quite tasty. Making your own is less expensive, and I believe I have found a gem of a recipe.

I haven’t talked about Plant Powered Families yet on this blog, but rather have been exploring dozens of recipes from it over the last five months. I’ve mentioned Dreena Burton before, who is a Canadian vegan blogger/writer who offers some of the best plant-based recipes I have ever come across. Plant Powered Families is a cookbook directed towards families to help them thrive on plant power. And, holy moly are there lots of great recipes. I have tried several dips, muffins, main dishes, and desserts, and many recipes have become regular rotations in my diet. At least once a month I make Dreena’s banana bread muffins to pack in my lunches. Other favourites include her chickpea salad sandwich filling, and her sweet potato chocolate cake. She also has a lot of good advice for how to eat plant based on a busy schedule, and tips on how to raise your kids on a plant-based diet.

This recipe for Fudsicles is simple, easy to make, and extraordinarily delicious. I’ve had it as a snack coming home from work on a hot day, or as a refreshing dessert.

Here is what I did:

Ingredients
1/2 cup cashew butter
1/4 cup raw sugar
3 tbsp cocoa powder
1/8 tsp salt
1/2 cup nondairy milk (I used coconut, but almond would be good too)
1/2 tsp vanilla extract
1 1/2 cups frozen banana chunks (I used 3 bananas)

I made my own cashew butter by blending 1/2 cup raw cashews until they were smooth. I added all the rest of the ingredients to my high-speed blender and blended the mixture until very smooth. I made sure there were no chunks of banana hidden in the mixture. Then, I poured it into a popsicle mold, put the sticks in, and popped it all in the freezer.

When I wanted to eat a popsicle I ran the mould under the tap until I could wiggle out a popsicle. Putting the whole mixture into a freezer-safe container would also work well, as the ice cream is soft enough. You’d just need to let the ice cream sit out for about five minutes to scoop it nicely.

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Everything I remember about a fudgesicle, but way healthier!

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Cookies and Ice Cream

Of course ice cream can be vegan (while being super simple and cheap)! A lot of the vegan ice creams I have seen in stores have been quite expensive, usually using tofu or coconut as the “cream”. I have found a very simple recipe from following Vegucated on Facebook, and lately they have been posting a lot of recipes for vegan ice cream, including this site. I plan on trying some of these recipes out, as I have heard coconut ice cream is fantastic. But, for now, here is a recipe for Banana Chocolate Chip Ice Cream.

Ingredients
2 bananas
1 tbsp peanut butter (I use soy nut butter because of my allergy)
1 tsp vanilla
1/2 cup chocolate chips

A few hours before I wanted to eat the ice cream, I pealed the bananas and put them in the freezer. Once the bananas were frozen, I placed all the ingredients in a food processor and blended until really smooth. I scooped the ice cream into a container and froze it for about an hour, until the ice cream was scoopable. TaDa!

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A few weeks ago I made vegan cookies that went really well with this ice cream, but were also great on their own. Here is a recipe for Chocolate Cherry Pecan Cookies, from Let Them Eat Vegan by Dreena Burton.

Ingredients
1 cup cake and pastry flour
1/4 cup sugar
1/4 tsp salt
1/4 cup vegan chocolate chips
1/4 cup crushed pecans
1 tsp baking powder
1/4 tsp baking soda
1/3 cup maple syrup
1 tsp vanilla extract
1 tsp almond extract
1/4 cup oil (I used grape seed oil)
1/4 cup dried cherries

I combined all the dry ingredients in a bowl, then stirred in the chocolate chips and pecans. In a separate bowl I mixed together the maple syrup, extracts, oil, and cherries, then added the wet ingredients to the dry ingredients until just incorporated. Then, I scooped the dough on a parchment-lined baking sheet, making about 12 cookies, and flattened each cookie slightly. The cookies were baked for 11 minutes at 350 degrees Fahrenheit.

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So here is a cookies and ice cream combo that is delicious, nutritious, and simple. While the cookies are definitely less “healthy” than the ice cream, they sure add a yummy crunch to this cream-less ice cream.