A Vegan Ice Cream Recipe Made With LOVE

You don’t want to miss this vegan ice cream recipe! It is SO EASY with just 3 simple steps! It is also less fattening, cheaper, and more delicious than your typical ice cream! Chef Linda Soper-Kolton of Catskill Animal Sanctuary shows us how to make this tasty treat. Let’s take a look at how it is done…

Compassionate Cooking

Linda Soper-Kolton came to Catskill Animal Sanctuary in 2012 as a guest chef, intending to teach Compassionate Cuisine cooking classes for a season and then return to her vegetarian and vegan café in Fairfield, Connecticut. Lured by the magic of the sanctuary and the urgency of the mission, Linda stayed to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. Six years later, she continues to cook, teach, write, and kiss pigs.

Unlike many chefs, Linda did not grow up at the knee of a family matriarch in the kitchen. Instead, her early memories of mealtime included mashed potatoes made with milk powder and potato flakes, Friday’s clean-out-the-fridge “spaghetti surprise,” and a lot of liver. Linda learned to cook out of sheer necessity. In the humble kitchen of her first apartment, Linda spent nights baking, roasting, and simmering for roommates, co-workers, and anyone else she could find. With “food is love” as her mantra, cooking and feeding became her way of nurturing and connecting with others.

In midlife, she fulfilled a lifelong dream of becoming a chef when she graduated from the Natural Gourmet Institute chef’s training program. Combining her chef’s training with certification as a holistic health coach from the Institute for Integrative Nutrition and certification in plant-based nutrition from the Center for Nutrition Studies and eCornell, Linda is driven to love and influence others through compassionate, plant-based eating. When she’s not in the kitchen creating, she’s probably looking for her glasses.

Get more delicious, vegan recipes like this one in Catskill Animal Sanctuary’s cookbook, Compassionate Cuisine.

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There are some recipes that just need to be made: this is one of them. Yes, there are armfuls of fabulous vegan ice cream options in the marketplace today–make these anyway. Yes, you need to buy ice cream molds even when you can buy ready-made chocolate-dipped bars–buy them anyway. And yes, there are a few simple steps to this recipe and store-bought would be easier–do it anyway. Want to feel like a kid again and delight in a cool, summertime treat that feels a little bit like art class? Make these ice cream bars. Oh, and because these might just be the best-tasting ice cream bars you have ever had, you might want to double the recipe...they disappear all too soon...just like the sweet days of summer.

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Course Desserts

Cuisine American

Equipment

• Special Equipment: Ice cream molds, blender, food processor

Ingredients

  

• Ice Cream:
• ½ cup raw cashews soaked in water for 15 minutes and drained
• ½ cup canned coconut milk or cream
• 1 teaspoon vanilla extract
• 3 tablespoons maple syrup
• Good pinch of salt
• Caramel:
• 6 dates pitted, roughly chopped, and soaked in water for 5 to 10 minutes
• 2 tablespoons salted nut butter
• ½ teaspoon vanilla extract
• Water to thin
• Chocolate Dip:
• 1 cup vegan chocolate chips
• 1 tablespoon coconut oil
• Decorations:
• Colored jimmies/sprinkles
• Chopped nuts
• Shredded coconut
• Cookie crumbs

Instructions

 

• To make the ice cream, blend all the ice cream ingredients together until creamy and smooth. To make the caramel, place the dates, nut butter, and vanilla in a food processor and add a tablespoon or two of water then process until the mixture is spreadable with a little chunkiness left.
• Use a small spoon to spread the caramel in each of the ice cream molds. Pour the ice cream mixture over the caramel and fill to the top. Insert a popsicle stick into the slot. Carefully place molds on a small tray and freeze for a minimum of 2 hours.
• Line a plate or small baking tray with parchment. Before removing the molds from the freezer, melt the chocolate together with the coconut oil in the microwave or in a small pot over low heat, being careful not to overheat the chocolate. (Stop the melting before all the chips are melted and let the heat of the melted chips do the rest of the work so as not to scorch the chocolate.) Pour the melted chocolate into a mug or glass wide enough for the ice cream bars. One at a time, lift the bars out of the molds and dip them in the melted chocolate. Set them on the tray and immediately sprinkle decorations on top. If you delay, the chocolate will quickly firm up and the decorations won’t stick. Return the bars to the freezer for about an hour before serving.

Keyword vegan

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OMG The Best Vegan Ice Cream Recipe (Bars)

Wow, these little treats look amazing.  I hope you give this vegan ice cream recipe a try and let us know how much you loved it.  Take a photo of your finished bars and tag @UnChained_TV on Instagram.  Looking for other easy plant-based recipes to try?  Jump on over to the #LunchBreakLIVE page, where we have a ton to choose from.,  Until next time…keep cookin’!