Vegan Baking

This ice cream 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.

This ice cream is a worthy companion for any fall dessert like apple pie, pecan pie or cake. It's packed with the flavor of two vanilla beans which sets it apart from other vanilla ice creams. It's also a perfect base recipe for any ice cream- just forego adding one of the vanilla beans and customize this recipe with chocolate chunks, fruit, chopped cookies, caramel or anything else you have in mind. You have the choice of going soy free or nut free as well.

This frozen soy yogurt is super simple to make. It's just unsweetened 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 to use 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.

When this 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 ice cream. You could sub 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.

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 ice cream uses non-dairy milk and cashew butter for it's creaminess. Raw cashew butter essential for this ice cream due to it's neutral flavor; roasted cashew butter has undesirable flavors that will throw off the flavor profile.

Having Mexican grandparents who have never even heard of tofu, the idea of this amazingly simple mexican chocolate tofu pudding 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.

This pudding features the malty flavor of medjool dates enhanced by spices. It's also 100% fruit sweetened.

A Thai classic, this pudding is easy to make and wonderfully creamy.  Top it with sliced mango if available.

This pudding is wonderfully buttery and savory.  It's the bread pudding of the corn bread world.  You'll never need to go to another Tex Mex restaurant again to get it.

Try this sorbet with some balsamic vinegar drizzled over it.  Sorbet will never be the same again.

Try this sorbet with some balsamic vinegar drizzled over it.  Sorbet will never be the same again.

Peanut butter and maple syrup are a perfect combination in this ice cream.

This orange sorbet is easy to make and tastes way better than frozen orange juice.

This sorbet is wonderfully simple and hits the spot on a hot summer night.