Zucchini Fudge Brownies, à la Little Debbie

Monday, August 27th, 2012

2012-08-09 - Zucchini Brownies - 0070

 

Zucchini Brownies! Did I tell you to expect some zucchini-laced desserts from me or what?

Don’t let the vegetables fool you: this is a rich, decadent, super-chocolatey treat. Normally I’m not big on frosted brownies – brownies are sweet enough on their own, don’t you think? – but these are a little more cake-like than most, so I decided to try the frosting included at AllRecipes. (The brownie recipe is available in multiple places online; the only thing that seems to change is the frosting!)

Alas, it came out a little thin, more like icing than frosting. I added roughly 3-5 tablespoons of flour to thicken things up, but you can avoid this hassle by using less nondairy milk to start – perhaps a tablespoon at a time until you reach the desired consistency?

From chunky, nut-and-chocolate stuffed brownie to fudgey frosting to the tips of the walnut toppings, the finished product is reminiscent of those cheapo, gas station staple Little Debbie Fudge Brownies I used to enjoy as a kid. (At least I think they were Little Debbie brand; none of the contemporary photos look familiar!) Only, fresher. Not so dry and stale. Dare I say? ADULT.

But not in a sexy way, mkay? Unless you’re into that sort of thing, in which case: go wild.

 

2012-08-09 - Zucchini Brownies - 0019

Sans frosting, so you can see all the nummy bits!
——————————

Zucchini Fudge Brownies

(Adapted from this recipe on allrecipes.com.)

Ingredients

1/2 cup vegetable oil
1 cup white sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
2 cups whole wheat flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
1/2 cup chocolate chips

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups powdered sugar
~1/4 cup nondairy milk; see below
1/2 teaspoon vanilla extract
2-4 tablespoons flour (optional); see below

Chopped walnuts to garnish

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.

2. In a large bowl, combine the oil, sugar, and 2 teaspoons vanilla and mix until well blended. In another bowl, combine the flour, 1/2 cup cocoa powder, baking soda, and salt; mix well and then stir into the sugar mix. Add the zucchini, followed by the walnuts and chocolate chips.

3. Spread evenly into the baking pan. Bake for 25 to 30 minutes, or until a knife comes out clean and the brownies spring back when gently touched. Set aside to cool.

4. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, mix the powdered sugar, nondairy milk, and 1/2 teaspoon vanilla. Stir in the cocoa mixture; switch to a hand mixer for a smoother frosting.

Note: 1/4 cup nondairy milk resulted in a frosting that was thin and runny – more like icing than frosting per se. I added a few tablespoons of flour to thicken the frosting up. You can either go this route or use less nondairy milk to start. The sugar mix will only thicken slightly when you add the chocolate margarine, fyi.

5. Spread over cooled brownies before cutting into squares. Top with chopped walnuts.

Chocolate Chip Zucchini Cookies

Monday, August 13th, 2012

2012-08-01 - Zucchini Cookies - 0017

 

Since most of my zucchini recipes are made under duress (picture an endless conveyor belt of zukes, running from garden to produce drawer and back again), I tend to pass up those dishes that only call for a little zucchini. That basically rules out all of the desserts in one fail swoop. Well, no more! Now that I have the excellent backup plan that is zucchini chips, the pressure’s off. Zucchini cookies (and bread and brownies and ice cream), come to mama!

food.com has some pretty tasty recipes for zucchini-based baked goods and, while few are vegan, they’re all easily veganized. This concoction is a veganized mashup of two different recipes – Chocolate Chip Zucchini Cookies and Dark Chocolate Chip, Oatmeal, Zucchini Cookie – with some of the white flour in the original swapped out for ground quick oats. Fiber, yum!

The result is a tasty, slightly cakey cookie that’s reminiscent of zucchini bread. Its festive green color makes it the perfect addition to your Christmas in July celebrations. (What’s that, you don’t celebrate Half Xmas? You are MISSING. OUT.)

 

2012-08-01 - Zucchini Cookies - 0007

 

Chocolate Chip Zucchini Cookies

(Adapted from this recipe at food.com.)

Ingredients

Cooking spray
1/2 cup margarine, softened to room temperature
1 cup sugar
1 tablespoon ground flax seeds + 3 tablespoons water (or another egg substitute equivalent to 1 egg)
3/4 cup all-purpose white flour
3/4 cup whole wheat flour
1/2 cup oat flour (1/2 cup + 2 tablespoons quick oats, ground in a food processor)
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 to 1/2 teaspoon nutmeg (I’ve been told I use too much nutmeg, so 1/4 tsp might be enough for you!)
1/2 teaspoon salt
~ 1 cup grated zucchini
3/4 cup chocolate chips + extra to taste
3/4 cup walnuts + extra to taste

Directions

1. Preheat the oven to 350F.

2. In a large bowl, cream the margarine with the sugar until it’s light and fluffy. Set aside.

3. In a food processor, pulse the quick oats until they’re broken down into a floury consistency. When done, you want 1/2 cup of oat flour; since the volume of the oats is reduced during processing, start with a little over 1/2 cup of quick oats, e.g., 1/2 cup + 2 tablespoons. Set aside.

4. In a blender, combine the flax seeds and water. Mix on medium for about 30 seconds, or until the flax seed “egg” is thick and viscous.

5. Add the egg to the margarine and mix well. Gradually add the dry ingredients – white flour, whole wheat flour, oat flour, baking soda, cinnamon, nutmeg, and salt – mixing well.

6. Stir in the zucchini and then add the chocolate chips and walnuts. 3/4 cup of each ought to do it, but toss in a handful of extras if you prefer your cookies especially chocolatey/nutty. The finished batter should be a bit on the sticky side, but don’t be afraid to add a little extra flour if necessary.

7. Spray two cookie sheets with cooking spray. Drop the batter onto the sheets by the teaspoonful (lol, who am I kidding? I’m a tablespoon baker all the way!), leaving 2″ in between each cookie. Bake at 350F for about 15 to 20 minutes, or until golden brown. Remove from the oven and allow to cool for a minute or two, and then transfer the cookies onto wire racks to cool fully.

This recipe will make 48 small or 32-26 large cookies.

Note: The original recipe calls for 2 cups of all-purpose flour, but as you can see I swapped some of this out for whole wheat and oat flour. Whatever ratios you use, the important thing is that you end up with about 2 cups of flour total. Also, don’t go too heavy on the unfamiliar flours without researching them first! (See, e.g.)

Directions

Banana Ice Cream with Chocolate Espresso Sauce

Wednesday, August 1st, 2012

2012-07-22 - Chocolate Espresso Sauce - 0009

 

One-ingredient banana ice cream topped with chocolate espresso sauce – your morning shot of fruit and caffeine in one delicious bowl. (Or mug, I don’t judge.) Add some granola if you’re feeling especially ravenous.

Breakfast? It’s served.

 

Chocolate Espresso Sauce

(Makes a pint of sauce.)

Ingredients

1/2 cup vegan margarine
1/2 cup sugar
3/4 cup cocoa powder
1-3 tablespoons instant coffee (1 tablespoon for a slight hint of coffee, 3 for that full-on espresso effect)
1 cup coconut milk, divided
2 teaspoons arrowroot powder
2 tablespoons agave syrup
1 teaspoon vanilla

Directions

1. In a small bowl or mug, combine 1/3 cup of coconut milk with the arrowroot powder. Whisk well and set aside.

2. In a medium saucepan, melt the margarine over medium-high heat. Add the sugar, cocoa powder, instant coffee, agave syrup, and the remaining coconut milk; mix well. Bring to a slow boil, stirring constantly, and allow to boil for several minutes.

3. Remove from the heat and immediately add the arrowroot “slurry” and vanilla extract. Allow the sauce to cool on the counter top and then transfer to an airtight container. Store in the fridge.

Peanut Butter Cup Banana Ice Cream

Wednesday, July 25th, 2012

2012-07-11 - PB Cup Banana Ice Cream - 0021

 

Hands-down the most decadent banana ice cream ever to grace my food processor, this peanut butter cup-inspired dessert is remarkably similar to the soy milk version I made last year – but healthier and simpler, with no ice cream machine required. A chocolate banana ice cream base is dressed up with chunks of chocolate and sweet peanut butter, like an explosion of peanut butter cups. Yum.

Serve cold in a waffle cone or drizzled with homemade chocolate or peanut butter sauce for an extra-special treat. Go on, the bananas make it a health food!

 

2012-07-11 - PB Cup Banana Ice Cream - 0041

 

Peanut Butter Cup Banana Ice Cream

(Makes about a quart of ice cream.)

Ingredients

3-4 overripe bananas, peeled, sliced and frozen
3 tablespoons cocoa powder
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed
1/4 to 1/2 cup chocolate bark
1/2 cup creamy peanut butter
1/4 cup powdered sugar

Directions

1. At least several hours prior to making the ice cream, prepare the sweet peanut butter “filling.” Put the peanut butter in a microwave-safe bowl. Fold in the sugar; mix as best you can. Microwave for 30 seconds and stir until the sugar and peanut butter are one. Cover and place the bowl in the fridge for two hours or more to chill.

2. Once the peanut butter is cold, make the ice cream! Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

3. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

4. Add the cocoa powder pulse until well-blended. Add the chocolate bark and pulse several times, until they’re broken up into smaller chunks. Add the peanut butter batter in large spoonfuls; pulse several times, just enough to mix the chunks into the ice cream.

5. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

6. Serve topped with chocolate sprinkles; warm, melty chocolate; peanuts; and/or homemade chocolate sauce. You can’t go wrong!

 

2012-07-11 - PB Cup Banana Ice Cream - 0106

 

(I took so many pics of this, y’all! It’s so amazaballs that I was convinced that no photo – or none of mine, anyhow – would be able to capture the awesomeness of it all. 100+ pictures later…

On the plus side: I got to eat three bowls in one day. Tummy ache be damned!)

Chocolate Strawberry Soft Serve

Friday, July 20th, 2012

2012-06-05 - Strawberry Chocolate Sundae - 0001

 

Chocolate, strawberries, bananas, and more chocolate. What else is there to say?

Omit the chocolate chips and serve with fresh berries for a healthier treat.

 

Chocolate Strawberry Banana Ice Cream

(Makes about a quart of ice cream.)

2012-06-03 - Chocolate Strawberry Soft Serve - 0001

Ingredients

3-4 overripe bananas, peeled, sliced and frozen
1 1/2 cups diced strawberries, fresh or frozen and defrosted
3 tablespoons cocoa powder
1/4 cup chocolate chips (optional)
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

2. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

3. Add the strawberries, cocoa powder, and chocolate chips (optional) and process until mixed.

4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

5. Serve with sprinkles, chocolate chips, extra berries – or even Cocoa Puffs! – to garnish. Bonus point: top with a ginormous, chocolate-covered strawberry for an especially decadent dessert!

 

2012-06-04 - Cocoa Puffs Sundae -  0001

Chocolate Coconut Milk Ice Cream

Friday, July 13th, 2012

2012-06-11 - Chocolate Coconut Milk IC - 0001

 

My very first homemade coconut milk ice cream turned out to be a complete accident. I was making the coconut milk/agar “slurry” for the Coconut Strawberry Sorbet and completely messed up my calculations. Instead of 1/4 teaspoon of agar to 1 cup of coconut milk, I used 3/4 teaspoon! Since readjusting would give me enough “slurry” for THREE sorbet recipes, I decided to make an even quart of the stuff and use it in a more traditional ice cream recipe. Behold! Chocolate Coconut Milk Ice Cream. Chocolate, coconut milk, coconut extract, and shredded coconut: deliciously decadent and seasonally tropical! Not as healthy as a fruit-based frozen dessert, but who cares? It’s summer, live a little!

Below I’ve included two variations of the recipe: one with agar powder, and another using arrowroot powder, which I prefer as a thickening agent in ice cream. Agar worked much better here than it did in the Coconut Strawberry Sorbet, but this ice cream still came out a bit sorbet-y. Also, agar is expensive, yo!

Enjoy with: chocolate sprinkles, chocolate chips, chocolate sauce, shredded coconut, and/or in a big fat honkin’ waffle bowl.

 

2012-06-14 - Chocolate Coconut Milk Sundae - 0023

 

Chocolate Coconut Milk Ice Cream (with Agar)

(Makes roughly one quart of ice cream.)

Ingredients

4 cups coconut milk
1 teaspoon agar powder
1/4 cup cocoa powder
1/2 cup sugar + extra to taste
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 cup shredded coconut

Directions

1. In a medium saucepan, bring the coconut milk to a boil. Add the agar powder and reduce the heat to medium. Cook for several minutes, whisking all the while, until the agar has dissolved into the coconut milk.

2. Add the cocoa powder and sugar and whisk well. Sample the batter and add extras to taste.

3. Remove the saucepan from the heat. Mix in the vanilla and coconut extracts, whisking well.

4. Chill the batter in the fridge for four to six hours or more.

5. When you’re ready to make the ice cream, process according to your ice cream machine’s instructions. Add the shredded coconut in the last ten minutes of the machine’s cycle, or stir the coconut into the ice cream as the machine dispenses it (or as you scoop it). Enjoy immediately as soft serve or chill in the freezer for a few hours for a firmer dessert.

(More below the fold…)

One-Ingredient Banana Ice Cream with Chocolate Fudge Sauce

Wednesday, July 4th, 2012

2012-06-20 - Banana & Granola Sundae - 0001

One-Ingredient Banana Ice Cream, topped with homemade Chocolate Fudge Sauce
and Good Morning Granola, also homemade
(the recipe’s from Cooking Vegan by Vesanto Melina & Joseph Forest).
——————————

 

Banana ice cream, does a more perfect vegan junk food exist? Healthy, inexpensive, easy to make, no special equipment required – and it counts as a serving plus of fruit, to boot! Bananas, my new best friends.

As many different flavors of banana ice cream I’ve made, it occurred to me that I’ve yet to post a basic recipe. Consider that oversight seen and rectified! This One-Ingredient Banana Ice Cream recipe is delicious when made as is, but it also offers an excellent jumping off point for creating your own signature dish. Nuts, nut butters, dried fruit, fresh fruit, frozen fruit, chocolate goodies, vegan sweets, you name it – all make for yummy additions. Go wild.

To get you started, I’ve included a bonus recipe for Chocolate Fudge Sauce! I started with the Fudge Sauce recipe found in Lane Gold’s Vegan Junk Food and modified it to fit what was in my pantry. The result? Thick, rich, chocolately … this sauce is addictive, and galaxies better than the store-bought stuff. Standing over the stove top may be the last thing on your mind in this heat, but trust me – it’s sooooo worth it.

 

2012-06-20 - Banana Soft Serve & Berries - 0025

Banana Ice Cream: serve with fresh berries for a healthy summertime treat!
——————————

 

One-Ingredient Banana Ice Cream

Ingredients

2 to 5 overripe bananas, peeled, sliced and frozen

(Two bananas yield one generous serving. Four to five bananas make about a quart of ice cream.)

Directions

1. Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

2. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

3. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

(More below the fold…)

Vegan Problem #438

Thursday, June 14th, 2012

2012-06-14 - Chocolate Coconut Milk Sundae - 0007

That awkward moment when you put chocolate sprinkles on your ice cream, only to discover that you grabbed the thyme by accident.

2012-06-14 - Chocolate Coconut Milk Sundae - 0007 [stroke]

I thought I managed to pick it all off for the picture, but apparently not.

That’s okay, my Chocolate Coconut Milk Ice Cream Sundae is still delicious. (Recipe coming … not soon, exactly, but it’s in the queue!)

Chocolate Peanut Butter Mint Banana Ice Cream

Friday, May 25th, 2012

2012-05-13 - ChocoPB Mint Banana Ice Cream - 0004

 

Chocolate Peanut Butter Mint Banana Ice Cream. Sounds kind of gross, doesn’t it? Don’t look at me! I made this batch of banana soft serve at Shane’s request. Bananas excepted, it’s fairly similar to the sundae he ordered during his last trip to the now-defunct (sob!), vegan-friendly ice cream shop Atomic #7 (which he visited without me! lucky bastard.): Chocolate Peanut Butter Mint Ice Cream with vegan whipped cream and caramel sauce. I made a scrunchy face of disgust when he told me about his creation. The staff at Atomic #7? They double-checked to make sure that they hadn’t misheard.

Silly boy! Travel halfway across the country to a vegan mecca and you choose peanut butter and mint? Relinquish your vegan card, asap.

So when he asked me to make a batch of this in banana soft serve, I refused on principle for one week, two weeks, three. Then I grew curious. How bad could it be?

Surprisingly, not that bad. While it’s not a flavor I’d ever choose for myself (not when there’s Banana Bread and Chocolate Chip Coconut around!), it’s totally edible. Possibly even yummy, if you don’t mind mint paired with peanut butter. If that’s your kink, keep reading. It’s your lucky day!

 

Chocolate Peanut Butter Mint Banana Ice Cream

(Makes just under one quart of ice cream.)

Ingredients

3-4 overripe bananas, peeled, sliced and frozen
3 tablespoons cocoa powder
1/2 cup peanut butter
1/2 teaspoon mint extract
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

2. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

3. Add the cocoa powder, peanut butter, and mint extract and pulse until well blended. Sample the batter and add extra chocolate, pb, and/or mint to taste.

4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

5. Serve with chocolate chips, chocolate sprinkles, or those crushed candy canes still hiding in your pantry from last x-mas. It’s Christmas in July, vegans!

Striped Shortbread Cookie Banana Ice Cream

Wednesday, May 16th, 2012

2012-05-12 - Chocolate Shortbread & Bananas - 0002

 

Chocolate banana ice cream dressed up with everyone’s favorite “accidentally vegan” cookie! (And my “everyone” I mean “me.”) Of course this recipe will taste delicious with any vegan cookie – but I scored a package of Fudge Striped Shortbread Cookies on a recent trip to the Dollar Store, thus sealing my fate.

(Also: filling my pantry. They had Westsoy Soy Milk! A buck a quart! We damn near emptied the shelf…or does that go without saying?)

Top with extra cookies, chocolate sprinkles, chocolate chips, and/or chocolate sauce for a decadent, oh-so-chocolatey treat – or eat it straight from the container. No judgements here.

 

Striped Shortbread Cookie Banana Ice Cream

(Makes just under one quart of ice cream.)

Ingredients

3-4 overripe bananas, peeled, sliced and frozen
1/2 teaspoon vanilla extract (optional)
2-3 tablespoons cocoa powder
5-10 “accidentally vegan” Fudge Striped Shortbread Cookies, broken into small chunks
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

2. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

3. Add the cocoa powder and vanilla extract and pulse until blended. Sample the batter and add extra cocoa and/or vanilla if you’d like. Toss in the cookie chunks and pulse the processor a few times, just enough to mix the cookies in (longer if you’d like smaller pieces of cookies).

4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

5. Serve with sprinkles, chocolate chips, or extra pieces of cookies to garnish – or sandwich a scoop between two Fudge Striped Shortbread Cookies for a special snack!

Chocolate Peanut Butter Banana Ice Cream

Wednesday, May 9th, 2012

2012-04-28 - Chocolate PB Banana Ice Cream - 0001

 

I made this at the husband’s request and he so liked it that he ate a heaping bowl of it for dinner. Also, he had a sore tooth, which may have had a little something to do with it. But no matter! This dessert is so healthy that you can eat it for breakfast, lunch, or dinner! Stir in a little chocolate protein powder (vegan, of course) for an extra nutritional boost. Or top it with extra nuts for even more protein. Much like that bottomless pit I call my stomach, the options are endless.

 

2012-04-28 - Chocolate PB Banana Ice Cream - 0005

So close you can practically taste it!
——————————

Chocolate Peanut Butter Banana Ice Cream

(Makes just under one quart of ice cream.)

Ingredients

3-4 overripe bananas, peeled, sliced and frozen
1/2 cup peanut butter
2-3 tablespoons cocoa powder
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

2. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

3. Add the cocoa powder and peanut butter and pulse until blended. Sample the batter and add extra cocoa powder or pb if you’d like.

4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

Optional: Add some chocolate chips or peanuts before step #1 for a chunkier dessert – and/or stir in some extra peanut butter by hand for that “swirly” effect (after step #4).

ipsy pipsy banana ice cream

Wednesday, May 2nd, 2012

2012-04-25 - ipsy pipsy banana ice cream - 0016

 

ipsy pipsy bars! Remember these things? They were Tofutti’s vegan answer to Kit Kat bars many moons ago. Unfortunately I think they were discontinued some time in the last decade; I haven’t seen them in natural food stores in like forever (which doesn’t mean a whole lot, since so many Tofutti brand products have gotten knocked from the shelves by their competitors – I miss you Coffee Marshmallow Ice Cream!), and I wasn’t able to find them on the company’s website. In fact, the most recent reference I can find to ipsy pipsy bars on the internet is a thread on the Veggie Boards forum circa 2004! So yeah, I think it’s safe to say that ipsy pipsy bars are no more.

That’s okay though! I have two cases of these things in my fridge! My dad used to work as a buyer for the natural foods department at Wegmans, a position which afforded him all sorts of free vegan goodies. (“For sampling!”) Which is awesome for me, ’cause they’re always passing things along. My parents gave me a box full of Tofutti sweets some time ago and I still haven’t finished them all. So when I was rooting through the pantry to find inspiration for my next batch of banana ice cream, the ipsy pipsy bars were the thing.

Using the ipsy pipsy bars – which are kind of like a vegan Kit Kat bar made with a touch of Nutella – as a jumping off point, I introduced cocoa powder and Justin’s Chocolate Hazelnut Butter to the mix. The result is a chocolatey banana ice cream with hints of hazelnut butter and chunks of chocolate wafers sprinkled throughout. Super-yummy and indulgent, but not totally bad for you.

In the oh-so-likely event that you don’t have any ipsy pipsy bars on hand, don’t despair! You can sub in almost any brand of vegan chocolate bar. Go Max Go recently introduced Snap!, which is kind of like a rice milk Kit Kat bar. Or use your own favorite!

Don’t have any hazelnut butter in the cupboard? Make your own or omit it altogether – just add an extra tablespoon of cocoa powder so the ice cream stays chocolatey!

 

ipsy pipsy banana ice cream *

(Makes roughly one quart of ice cream.)

2012-04-25 - ipsy pipsy banana ice cream - 0023

Ingredients

1-2 Tofutti ipsy pipsy bars (or another vegan Kit Kat style chocolate bar)
3-4 overripe bananas, peeled, sliced and frozen
2 tablespoons cocoa powder
4 tablespoons vegan Nutella (I used Justin’s Chocolate Hazelnut Butter)
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Break the ipsy pipsy bars into fifths. Place the squares in the food processor and pulse until they’re broken into smaller pieces. Transfer to a quart-sized, airtight container and set aside.

2. Put the bananas in the food processor and blend until smooth. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

3. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

4. Add the cocoa powder and hazelnut butter and pulse until blended. Add the broken ipsy pipsy bars and pulse just enough so that they’re distributed throughout the batter.

5. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

* All in lowercase ’cause that’s how Tofutti rolls!

Granola Bars, Revisited

Wednesday, April 25th, 2012

2012-04-24 - Choco Marshmallow Granola Bars - 0005

Chewy Chocolate Marshmallow Granola Bars! You might remember these from a few years back? I was craving ’em the other day so I made a batch. It’s been so long. Too long!

They got so nice and soft and chewy today in the 90 degree weather, almost like they were fresh out of the oven. YUM!

Next up: cranberry granola bars with chocolate sauce drizzled on top. You can’t go wrong with dried fruit and chocolate, nosiree!

Triple Chocolate Banana Ice Cream

Monday, April 16th, 2012

2012-04-14 - Triple Choc Banana Ice Cream - 0004

 

Banana ice cream with cocoa powder, chocolate chips, and chocolate syrup for triple the chocolaty goodness! But the bananas = a serving or two of fruit, so you can totally eat this for breakfast. Pinky swear.

fwiw, I just used a store-bought chocolate syrup, but you can easily sub in your own favorite chocolate sauce recipe for something a little more decadent. May I suggest Double Chocolate Sauce or Raw Chocolate Fudge Sauce?

As always, no ice cream machine required.

 

Triple Chocolate Banana Ice Cream

(Makes just under one quart of ice cream.)

Ingredients

1/4 cup chocolate chips
3-4 overripe bananas, peeled, sliced and frozen
3 tablespoons cocoa powder
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed
chocolate syrup

Directions

1. Toss the chocolate chips into the food processor and pulse until they’re broken up into smaller bits.

2. Add the bananas and blend until smooth. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

3. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

4. Add the cocoa powder and pulse until blended.

5. Transfer the ice cream to an airtight container. Add the chocolate sauce, stirring gently to create a fudge “swirl” effect.

6. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

Chocolate Chip Coconut Banana Ice Cream

Saturday, April 7th, 2012

Earlier this week the weather was unseasonably hot, with temperatures in the high 80s. That’s, like, unheard of for Missouri! Things have cooled off some, but my food processor is just heating up. ICE CREAM FEVER HAS HIT THE GARBATO-BRADY HOUSEHOLD!

This year, no doubt, banana ice cream will be my savior. I’m trying to improve my eating habits, you see (I know, lolz all around), and banana ice cream is a frozen snack I can actually feel good about. A serving plus of fruit, y’all! No added sugar! (Usually.) Suitable as a breakfast food! (Though I haven’t taken it this far; not yet, anyway. Talk to me again in July.)

Plus it’s a great way to use up leftover sweets: simply stir in the junk food of your choosing and voila! – you’ve just created a new ice cream flavor. You rock! (Again I refer you to this post. See, e.g., the Banana Almond Joy Ice Cream.)

So here’s a blend I came up with last week and have been munching on ever since. I love shredded coconut in banana ice cream – I think the shreds make it a bit lighter, fluffier, and more voluminous than it might otherwise be. But maybe that’s just me? Whatever, it’s delish. And no ice cream machine or hot, sweaty stovetop cooking required!

Chocolate Chip Coconut Banana Ice Cream

(Makes just under one quart of ice cream.)

2012-04-06 - Chocolate Banana Ice Cream - 0019

Ingredients

1/4 cup chocolate chips
3-4 overripe bananas, peeled, sliced and frozen
3 tablespoons cocoa powder
1/3 cup shredded coconut
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Toss the chocolate chips into the food processor and pulse until they’re broken up into smaller bits.

2. Add the bananas and blend until smooth. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

3. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

4. Add the cocoa powder and shredded coconut and pulse until blended.

5. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

Vegan Chocolate Pistachio Whoopie Pies!

Thursday, December 15th, 2011

2011-12-02 - Vegan Whoopie Pies - 0008

…made by Natalie at Bake and Destroy! I won these bad girls in a contest and yes, they are every bit as delish as they look.

Better still: Natalie was nice enough to share the recipe, so you can make them your own self. AND SEND THEM ALL TO MEEEEE!!!!

Caramel Ice Cream with Chocolate Pretzel Bark! (Like chocolate-covered pretzels, but lazier.)

Sunday, October 30th, 2011

2011-10-01 - Caramel Ice Cream w_Pretzels - 0005

 
I noticed a few recipes for sweet & salty chocolate-covered pretzel & caramel ice cream floating around the internets this summer, but they all looked too complicated to attempt – at least to my heat-addled brain. So I decided to make my own! This dessert is super-simple; basically it’s a mashup of a caramel ice cream recipe I previously tried and enjoyed, combined with chocolate pretzel bark. (Like chocolate-covered pretzels, but lazier!)

One word: omnomnomnom!
 
Caramel Ice Cream with Chocolate Pretzel Bark

2011-10-01 - Caramel Ice Cream w_Pretzels - 0023

Ingredients

…for the ice cream!

1 cup soy milk, divided
2 tablespoons arrowroot powder
2 cups soy creamer
3/4 cup sugar
1 tablespoon vanilla extract
1 cup caramel sauce

(I used the Soft-Set Caramel recipe found in the December 2010 issue of VegNews, mostly because I had some left over from a previous batch of caramel ice cream. But you can just as easily use a recipe from the interwebs, such as this one from The Spooky Vegan.)

…for the chocolate bark!

4 cups pretzels
12 ounces vegan chocolate chips
1 teaspoon pretzel salt

Directions

…make the ice cream batter!

1. In a small bowl or mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk briskly and set aside.

2. In a saucepan, combine the remaining 3/4 cup of the soy milk with all of the soy creamer and sugar. Bring to a slow boil, stirring constantly.

3. Once the mix begins to boil, remove from heat and add the arrowroot “slurry.” This will cause the batter to thicken noticeably. Add the vanilla extract and mix well. Chill in the fridge for four to six hours or more. (Usually I prefer to let the batter chill overnight.)

…make the chocolate bark!

4. Using either a tightly sealed plastic bag and a rolling pin or a food processor (or your own hands), crush the pretzels into small bits roughly 1/5 of their original size. Set aside.

5. In a medium-sized, microwave-safe bowl, microwave the chocolate chips on high for one minute. Stir and heat again, in fifteen- to twenty-second increments, until the chips are all melted.

6. Add the pretzels to the chocolate chips and stir well. Spread out on a baking sheet lined with parchment paper using a large spoon. Try to spread the mix as thin as possible; pretzels layered two or three high will be harder to break apart once hardened. Sprinkle the pretzel salt on top for an extra-salty treat, Let chill in the freezer for at least a half an hour. When cold, break the bark apart into smaller pieces. Store in an airtight container in the fridge.

…make the ice cream!

7. Combine the ice cream batter and caramel sauce, mixing well with a whisk. Pour the batter into your ice cream machine and process according to the manufacturer’s instructions.

8. When done, transfer your ice cream into an airtight container. Enjoy immediately as soft serve or chill in the fridge for an hour or so for a thicker, more frozen dessert.

9. You can either add the Chocolate Pretzel Bark to the batter as it’s dispensed (or scooped by hand) from the ice cream machine, or as you serve the ice cream – just mix a little in as you scoop it, or use it as a topping. Unless you’re going to scarf the entire quart of ice immediately, I recommend the latter: the pretzels stay fresher on their own in the fridge than when mixed in with the ice cream and frozen.
 

2011-10-01 - Caramel Ice Cream w_Pretzels - 0048

Vegan MoFo 2011 logo banner

Frozen Chocolatl (with variations for S’mores Ice Cream & S’mores Ice Cream Sammies!)

Monday, October 24th, 2011

2011-10-05 - Frozen Chocolatl - 0029

 
Readers of His Dark Materials get their first taste of chocolatl when, in The Golden Compass, Marisa Coulter uses the sweet, hot drink to lure unsuspecting children into the hands of the Gobblers – more commonly known as the General Oblation Board, a research arm of the church which conducts unthinkable experiments on children and their daemons. (See the excerpt below. Yes, I included an excerpt! ALWAYS QUOTE PHILIP PULLMAN.) A favorite of children and adults alike, “chocolatl” is what people in Lyra’s world call hot chocolate or, more generally, chocolate.

Since I experimented with marzipan ice cream earlier this month, I decided that it’d only be fair to give chocolatl the frozen treatment too. (“Chocolatl.” “Chocolatl.” It just rolls off the tongue, no?) Plus, Chicago Soydairy is totally running a veganmofo contest: create “something amazing” with Dandies, enter to win a year’s supply of the white, puffy stuff. How could I resist? (Answer: I could not. I WAS POWERLESS.)

idk if double chocolate marshmallow ice cream, topped with crumbled graham crackers and even more marshmallows counts as “something amazing” – but given this dessert’s backstory, I’d like to think that it’s “something charming,” at the very least. I hope you agree!

(…and then go pick up a copy of His Dark Materials, stat. I need some fellow heathen vegans to geek out with over Lyra & Will and Mary & the mulefa and the witches and Iorek & Lee and Baruch & Balthamos and dust and the deaths and Xaphania SO BAD IT HURTS! ON A PHYSICAL LEVEL, for reals.)

If not, perhaps the variations for S’mores Ice Cream and S’mores Ice Cream Sammies will do the trick? (I know, bury the lede much?) Three desserts in one!
 

2011-10-05 - Frozen Chocolatl - 0007

 
Frozen Chocolatl (i.e., “Chocolate Marshmallow Ice Cream” in Will’s world)

Ingredients

1 cup soy milk (plain or vanilla), divided
2 cups soy creamer (plain or vanilla)
2 tablespoons arrowroot powder
3/4 cup sugar
1/4 cup cocoa powder
1 cup vegan chocolate chips
30 Dandies marshmallows, divided
1 tablespoon vanilla extract
1/4 cup vegan chocolate bark or chocolate chips (optional)
Chocolate sprinkles, chocolate chips, Dandies and/or crumbled graham crackers to garnish (optional)

Directions

1. In a small bowl or mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk briskly and set aside.

2. In a saucepan, combine the remaining 3/4 cup of the soy milk with all of the soy creamer and sugar. Whisk briskly over medium heat. Add the cocoa powder and whisk until blended. Add the chocolate chips and one half of the marshmallows and stir until they’re melted. Increasing the heat, bring to a slow boil, stirring constantly.

3. Once the mix begins to boil, remove from heat and add the arrowroot “slurry.” This will cause the batter to thicken noticeably. Add the vanilla extract and mix well. Chill in the fridge for four to six hours or more prior to processing in an ice cream machine. (Usually I prefer to let the batter chill overnight.)

4. Process the batter according to your ice cream machine’s directions. Add the remainder of the Dandies to the batter while it’s processing – earlier in the cycle for smaller bits, later for larger chunks. Ditto: the chocolate bark (or chips). (If you’re afraid of gumming up your machine, you can add them after the batter’s done processing, as you’re dispensing the ice cream. In this case, you’ll need to dice the Dandies by hand.) When done processing, transfer to an airtight container.

5. Serve immediately for soft serve or pop in the freezer for an hour+ for a more solid dessert.

6. Along with vegan sprinkles, chocolate chips, and/or graham crackers, use those extra Dandies for topping. Assuming you didn’t scarf them while waiting for the ice cream to freeze, that is!

(More below the fold…)

Bonus Iron Chef!: Chocolate Chip Brownies with Coconut Buttercream Frosting

Saturday, October 22nd, 2011

2011-10-21 - Chocolate Coconut Brownies - 0021

 
What! You didn’t think that I’d be able to stay away from sweets entirely, did you? Coconut and chocolate, chocolate and coconut – they go together like…well, like me and pizza! Or me and dogs! Or me and pizza dogs! (And that, my friends, is how magnets work.)

Anyhow, enough with the silliness. Desserts are a serious biz. And this one hits the coconut trifecta: coconut milk, coconut extract and shredded coconut (in the brownies, frosting and garnishments, respectively), all without overpowering the dessert. For this Iron Chef Challenge, I started with one of my favorite brownie recipes, replacing the soy milk with coconut milk. As it turns out, this didn’t make a huge diff, as the original recipe only calls for 1/4 cup of soy milk. If you want the brownies to have a stronger coconut flavor (or any coconut flavor at all), try adding in a teaspoon or two of coconut extract. (Likewise, if you don’t have any coconut milk on hand, just use soy or almond!)

In contrast, 1/2 a teaspoon of coconut extract goes a long way in the buttercream frosting, giving it a sweet – but subtle – taste of coconut. Top it all off with sweetened, shredded coconut and chocolate sprinkles (vegan, of course!) and you’ve got yourself a triple coconut, triple chocolate masterpiece.

Also: a sugar hangover headache the next morning. BUT SO WORTH IT!

 

2011-10-21 - Chocolate Coconut Brownies - 0037

 
Chocolate Chip Brownies with Coconut Buttercream Frosting

Ingredients

…for the brownies

1/2 cup canola oil
1/2 cup maple syrup
1/4 cup coconut milk
2 teaspoons vanilla extract
1 teaspoon coconut extract (optional)
1/2 cup unbleached white flour
1/2 cup whole wheat pastry flour
1/2 cup cocoa powder
1/2 cup cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegan chocolate chips

…for the buttercream frosting

1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract

coconut shreds and chocolate sprinkles to garnish

(More below the fold…)

Chocolate Chocolate Chip Banana Ice Cream

Thursday, October 20th, 2011

2011-09-21 - Chocolate Banana Ice Cream - 0017

 
Another week, another surprisingly delicious, shockingly simple banana ice cream recipe! With desserts like these, there’s no reason to let “spoiled” bananas go to waste! (Unless you’re allergic to bananas, in which case you wouldn’t have brought them home to begin with. I hope.)

Without further adieu, I give you Chocolate Chocolate Chip Banana Ice Cream! Super-yummy, though the Banana Bread Soft Serve is still my one and only favorite. There’s just something about allspice, amirite people?
 
Chocolate Chocolate Chip Banana Ice Cream

(Makes slightly more than one quart of ice cream.)

Ingredients

4-5 over-ripe bananas, peeled, sliced and frozen
1 teaspoon vanilla extract
1 teaspoon cinnamon (optional)
5 tablespoons cocoa powder
1 to 2 tablespoons sugar (to taste)
1/2 cup chocolate chips or chocolate bark

Directions

Combine the frozen bananas, vanilla extract, cinnamon and cocoa powder in a food processor and mix until smoothly blended. Sample the batter and, if it’s not sweet enough for you, add a tablespoon or two of sugar (or other vegan sweetener) and chocolate chips or bark and process until blended. Try not to overprocess the batter, as this can result in soupy ice cream. If the soft serve is too much on the soft side, transfer it to a covered container and store in the freezer for an hour or until it’s thickened up a bit.

Optional: for more finely chopped chocolate chunks, process the chocolate chips or bark first, and then add the bananas and follow the directions from there.
 

2011-09-21 - Chocolate Banana Ice Cream - 0034

 
Enjoy: immediately! often! for breakfast, lunch or dinner! with omnivores! for an audience! but not with dogs, cause chocolate isn’t kind to them, yo! (Sub in carob powder and/or chips for a dog-friendly recipe.)
 
Vegan MoFo 2011 logo banner