This is a list of every known vegan bakery worldwide. Find directions to their locations so you can support, rate and comment on them. Share your experiences and let people know what you ate there that was mindblowing. Know of a vegan bakery that should be in our directory? Let us know about it!
Vegan Baking Recipes Vegan Ice Cream, Sorbet, Pudding Recipes
Vegan Ice Cream, Sorbet, Pudding Recipes
Want to see more vegan ice cream, sorbet and pudding recipes here? Help out the vegan baking community by Submitting your own!
| 18 results - showing 1 - 15 | 1 2 |
Ordering
|
Written by Mattie
0
Trying cake batter ice cream recently I was intrigued of the concept of blending two completely different types of desserts. I loved how the ice cream takes on the unexpected flavor of cake batter but still has the consistency of ice cream. What could I get away with in an attempt to blend flavors and textures that would contrast but also compliment each other? I have a flavor experience burned in my memory from some point in my life where I had vanilla ice cream oozing over a ginger snap cookie. I realized that this was what I must try. Should I grind the ginger snaps and steep them in non-dairy milk or just blend them in the ice cream recipe before processing in the ice cream maker? Would I still need to add the same ratios of ingredients as my Vanilla Ice Cream recipe?
Written by Mattie
0
Few desserts are as satisfyingly simple as vanilla ice cream. I’ve had my fill of several dozen different styles over the years and I’ve developed a preference for what I believe to be optimal qualities in ice cream. I believe an ice cream should be smooth, delicately melt into a creamy base in your mouth but not linger for too long and not have off flavors. I don’t prefer ice creams that are frozen into a block of ice, nor do I approve of ice creams that have the texture and taste of ice milk. So how do you develop a soft, creamy, flavorful vegan vanilla ice cream recipe without using eggs or dairy? While we're on the subject of ice cream, how do you develop an assertive vanilla flavor while not being over-the-top and making it taste artificial?
Written by Mattie
1
This Hazelnut Coffee Ice Cream recipe takes advantage of hazelnuts, also known as filberts for it's base and to enhance coffee flavors. Early trials of this vegan ice cream used toasted hazelnuts which brought out slightly deeper hazelnut flavors but left miniscule pieces in the ice cream which affected creaminess. If you have a VitaMix, go ahead and toast them. If you have a regular blender leave the hazelnuts untoasted so creaminess isn't affected. The ice cream will be delightful either way, especially when topped with Double Chocolate Sauce.
Written by Mattie
0
This Coconut Rum Raisin Ice Cream recipe is a great example of how suitable coconut milk can be as a rich, creamy base in vegan ice creams. The coconut flavor is further enhanced by the addition of toasted shredded coconut then complimented by just the right amount of rum soaked raisins. It's important to note that adding more than 2 Tablespoons of rum is discouraged because it will drastically increase the freezing temperature resulting in ice cream that's too soft.
Written by Mattie
0
This Double Chocolate Brownie Chunk Ice Cream recipe was going to be called Triple Chocolate Brownie Chunk Ice Cream due to it's use of two different types of chocolate and brownie chunks mixed in. Then I realized that things were starting to get out of hand and I had to look out the window and count to ten. Its still full of chocolate though; This Category 1 chocoholic wouldn't lie. It's a great way to use up those extra vegan brownies you have lying around that you've desperately been trying to eat. Wishful thinking, no? Drizzling some Double Chocolate Sauce over the top is highly recommended.
Written by Mattie
0
This Blueberry Frozen Soy Yogurt recipe is super simple to make. It's just unsweetened vegan soy yogurt mixed in an ice cream maker with the fruit jam of your choice. I happened to have blueberry jam when I made this batch. Be sure to use quality soy yogurt. There are some brands out there that don't taste anything remotely like yogurt and they are to be avoided. It's also recommended using quality jam made with sugar instead of high-fructose corn syrup. Be sure to use unsweetened soy yogurt or else your frozen soy yogurt will come out too sweet. This recipe is already on the sweet side so the fruit comes through with intensity.
Written by jackie
0
When this Sweet Potato Pecan Ice Cream recipe is mentioned to passerby one of two things usually happens: people either express great joy or wince and convulse. Sweet potatoes are pumpkin 2.0 people! They have a much more complex flavor than pumpkin so I just cut to the chase and paired them with candied pecans to make this vegan ice cream. You could substitute pumpkin purée if you really wanted to but it's not recommended unless you're stuck on a dessert island with nary a single sweet potato in sight.
Written by jackie
1
Chai is such an awesome hot beverage that it dominates the hot beverage scene to the point of where other hot beverages are jealous. So why not make it dominate the cold and icy scene as well by making it into ice cream? Then add chocolate? Well okay then! This Chai Chocolate Chip Ice Cream recipe uses non-dairy milk and cashew butter for it's creaminess. Raw cashew butter essential for this vegan ice cream due to it's neutral flavor; roasted cashew butter is not recommended because it has undesirable bitter flavors that will throw off the flavor profile.
Written by whitney
1
Having Mexican grandparents who have never even heard of tofu, the idea of this amazingly simple Mexican Chocolate Tofu Pudding recipe is, in my kitchen, kind of a bittersweet culture clash. But it's easily the most delicious and simple culture clash you'll ever taste and NO ONE will know it's vegan unless you tell them. You need only put aside about 10 minutes to prepare this.
Written by Mattie
0
This Date Spice Pudding recipe features the malty flavor of medjool dates enhanced by spices such as cinnamon, ginger and vanilla extract. This vegan pudding is a cinch to make and 100% fruit sweetened.
Written by Mattie
0
A Thai classic, this Sweet Sticky Rice Pudding (Kao-Niew-Moon) recipe is simple to make and wonderfully creamy due to it's use of coconut milk, sugar and a touch of salt. Topping this vegan pudding with sliced mango is highly recommended.
Written by Mattie
0
This Sweet Corn Tomatillo Pudding recipe features savory buttery flavor enhancers such as non-dairy milk, brown rice syrup, corn kernels, lime juice, just the right ratio of corn flour to corn meal and chopped tomatillos for a welcoming spicy finish. The result is a vegan bread pudding that elevates corn to newfound status in the bread pudding world. You'll never need to go to another corporate American Tex Mex restaurant again to get it.
Written by Mattie
0
This Strawberry Sorbet recipe is simple to make because it features just strawberries, sugar and just the right amount of lemon juice. Try it with some balsamic vinegar drizzled over it. Sorbet will never be the same again.
Written by Mattie
1
This Rasberry Sorbet recipe is simple to make because it features just rasberries, sugar and just the right amount of lemon juice. Try it with some balsamic vinegar drizzled over it. Sorbet will never be the same again.
Written by Mattie
0
This Peanut Butter Maple Ice Cream recipe takes advantage of the alchemy that happens when peanut butter and maple syrup are combined in holy matrimony. These flavors are further binded in this vegan ice cream with the addition of non-dairy milk and a touch of vanilla extract.
| 18 results - showing 1 - 15 | 1 2 |