Nada Moo's Gotta Do Chocolate

I have told this story a thousand times, but it is the purest truth. My mom always made or bought me a chocolate cake with chocolate frosting and chocolate ice cream on my birthdays. Occasionally, I got to choose chocolate chip or chocolate swirl ice cream to cut down on the overload. Thus, I never had the full courage to disclose to her that I didn't like chocolate ice cream.
Yet Nada Moo has definitely changed my mind.

Nada Moo has been a favorite ice cream brand for a while now. Their mint chocolate chip is pure heaven. I found Gotta Do Chocolate pint at the neighborhood grocery store (which is slowly churning out vegan products). At $7.59, it would be a rare treat, considering that at Whole Foods Market the ice creams are frequently on sale for $4.99. Still, Nada Moo is a great company, being one of several ice cream manufacturers on the Food Empowerment Project list.

From the first incredible bite, Gotta Do Chocolate embodies wonderful bliss. The delivery of sweetened chocolate and coconut cohesively mixed together creates tantalizing moments on the tongue. Nothing at all like the bland chocolate ice creams of past birthdays and other random special occasions. Maybe it is the organic cocoa or maybe it is the coconut milk base-- either way this perfectly nuanced chocolate ice cream brings pleasant thoughts wrapped in newfound happiness.

Chocolate Avocado Milkshake

A thick, ice cold sweet that will keep the edge off during National Ice Cream Month.

Happy July-- the halfway point of 2018! The year is going by fast.
To kick off a whole 31 days of celebrating freeze treats, I will be sharing plenty of new ice cream, milkshake, and smoothie recipes alongside other posts. In addition, on Facebook, I will participate in Throwback Thursday and Flashback Friday, reliving favorite creations made throughout my six and half years of veganism.
Last night, I was planning to make brownies, but realized that my avocados were in ripe city. As one knows, it is best to use ripe avocado as soon as possible. So I cut open the cute little gourd fruit plant, scooped out its bright yellow green contents, and blended it with vanilla ice cream, fair trade cocoa, and almond milk. An incredible, feel-good yum ultra thick, sweet, and chill, avocados and chocolate make for an amazing Saturday night treat.

Chocolate Avocado Milkshake Ingredients and Preparation

1 1/2 cup vanilla coconut milk ice cream
1 cup almond milk (or any dairy free alternative)
1 avocado, ripened
1 1/2 teaspoon cocoa (used Divine's Cocoa Powder)

Combine ingredients together in a blender.
Top with any garnish (cinnamon, extra cocoa powder, a candy bar). I love Chuao Chocolate Bars and the cute little messages on each tasty square.

Baked Apple Hand Pies

Move over Hostess and Little Debbie-- first and certainly not the last foray into pie-- hand pie.

Time to share the perfect Juneteenth dessert.
I have always wanted to make pastry, especially something along the lines of pie, but butter is such an essential ingredient. Most vegan substitutes rely on palm oil. I wonder why it seems to be in everything, which screams red flag. Thankfully, Miyoko's Kitchen has a scrumptious new alternative on the market (look for the official AfroVeganChick review next week). It has been a life saver. At last, certain things are possible.

Organic Royal Gala apples from Mom's Organic Market.

I certainly should have prepped the dough yesterday. It is an involved process that was a bit too taxing after walking to work, eight hours of work, a great artist lecture after work, and the hour + walk back home. So yes, to return to the kitchen and retain dead set determination to create this dessert is a thing in itself. Still, I was excited and joyous about making my first hand pies. The efforts were well worth the end result-- eating a delicious warm sweet straight out of the oven inspired by That's So Vegan's Classic Apple Hand Pies recipe, amended from another amazing blog, Oh Lady Cakes.


Baked Apple Hand Pies Ingredients and Preparation

2 1/2 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup butter (one package of Mikoyo's Kitchen butter), cold and cut into chunks
8 tablespoon water

2 apples, peeled and chopped into small bits
3 tablespoon water
1 tablespoon melted coconut oil
1 1/2 teaspoon cinnamon
1 teaspoon pumpkin pie or apple pie spice
1/4 cup sugar
1/2 teaspoon lemon juice
1 teaspoon arrowroot powder (or 1 1/2 teaspoon flour)

Mix flour, sugar, and salt together. Add butter chunks and fork stir until crumbly. Cover and place in a freezer for 15 minutes. Take this out and distribute water one tablespoon at a time. Once dough sticks together, knead for a minute or so. Roll into a large ball. Cover again and place in the refrigerator for an hour.

Kneaded dough before being refrigerated. A little tear spilled from my eye. It was such a good moment.

In a saucepan set on low heat, combine apples, water, coconut oil, cinnamon, pumpkin or apple pie spice, sugar, and lemon juice. Once apples are tender and soft add in arrowroot powder or flour to thicken. Remove from heat. Preheat oven to 400 degrees.

Take out chilled dough. Roll out onto floured surface and form circles. Place a small amount of apple filling in the center and fold corner over. Fork press the corners together. Poke ventilation holes (or hearts) into top of the pies. Brush with a small bit of oil.

Bake for 15-25 minutes or until edges are browned.

Bursting with apple goodness.

Pie resting in a bed of homemade vanilla ice cream.

The heart wants what it wants.

Vanilla Coconut Milk Ice Cream With Sea Salt & Almond Dark Chocolate Candy Bar Swirl

Ice cream season is underway!

I must have stated this a thousand times on here: for many birthdays, my mom baked/and or bought chocolate frosted chocolate cake and pair them with chocolate flavored ice cream. Chocolate overload city much, but why complain? I loved, loved chocolate anything and she knew it. However, inwardly I preferred chocolate chip or chocolate swirl.

Yesterday, I created my first ice cream of the growing hot spring versus summer season. A few ingredients combined together brings a reminder of my old favorites. Fair trade certified, Food Empowerment Project recommended chocolate by Taza Chocolate is the star of the show, little irresistible bites of scrumptious chocolate bar nestled in the framework of coconut milk vanilla ice cream-- a real splendid treat.

Vanilla Coconut Milk Ice Cream With Sea Salt & Almond Chocolate Candy Bar Swirl Ingredients and Preparation

1 can full fat coconut milk, refrigerated
1/2 cup cane sugar
2 teaspoon vanilla extract
1 Taza Chocolate Sea Salt & Almond

In a blender or food processor, combine coconut milk, cane sugar, and vanilla.
Bring pot of hot water to boil.
In a steel bowl, place broken chocolate bar pieces and stir as it gradually melts.

Melted chocolate action. Some of bars remain intact. 

Pour vanilla and coconut mixture over the warm chocolate, stirring to create swirls, scraping from the bottle before the chocolate cools. Be quick. Once to desired concoction, place cellophane over the bowl and freeze for six to eight hours (or overnight).

I stored my ice cream in the freezer overnight. Perfect after dinner dessert all scooped out.

The perfect yum.

Raw Cherry & Tahini Chocolate Ice Cream

Cherries are in season.

Although we all eat ice cream throughout the year, it always seems to bring greater pleasure in July. Why is that? Perhaps that why the whole month is dedicated to the number one summer treat. Today also happens to be National Ice Cream Day.
It has been beyond great trying vegan substitutes over the years. From So Delicious to Nada Moo, possibilities are unlimited. Each and everyday flavor combinations are becoming more top notch, more creative even. Just last week, Little Baby's Ice Cream set up a cart near work. They had options like Salted Strawberry and Coconut Chai. I selected the latter, enjoying every last bit of that yummy, scrumptious dessert.
My favorite homemade versions are Banana Chai Tea Ice Cream and Avocado Cheesecake.

Bananas, tea, and spices make Banana Chai Tea Ice Cream a fond memory.

Avocado lime cheesecake with its creamy goodness and crust pieces is turned into ice cream heaven in Avocado Cheesecake Ice Cream.

For my latest concoction, I'm bringing tahini obsession to the ice cream world. Blended with fresh, dark sweet cherries, full fat coconut milk, and fair trade cocoa powder, this raw celebration of flavors brings divine, nutty amazement spoonful after spoonful.

Raw Cherry & Tahini Chocolate Ice Cream Ingredients and Preparation

10 dark cherries, rinsed and pitted (or 1/2 cup frozen cherries)
1 can full fat coconut milk
1/4 cup cane sugar (maple or date syrup)
1/2 cup cocoa powder
1/2 teaspoon cinnamon
1/4 teaspoon pink salt

Mix ingredients together in a blender or food processor (or better yet an ice cream maker!).
Freeze for 6-8 hours (or overnight).

Unfortunately, my ice cream started melting right away.

Cherry jubilee bliss is a can't miss.

Oh Sweet Charlie's: Rolled Up Ice Cream Kings

A neat Center City ice cream joint.

Autumn, my favorite season, is here.
Though summer is over. Chill has come. Rainy days have arrived.
That doesn't mean that I don't miss ways of beating the heat. 
A few weeks ago, I shared Sweet Charlie's Ice Cream Roll Live in action via the AfroVeganChick channel (subscribe to a digital world of vegan food, art, fashion, hair, and more). This creative concept is interesting-- rolling up ice cream and putting toppings on these rounded tubes.
Almost everyone filmed the sideshow spectacle of their creations being made. As the male workers, chopped, scraped, and rolled ice cream to cheesy pop tunes, I waited for mine to be clean. Since there's no separate turntable (it is a small place), for a vegan, it is recommended that they wash away traces of dairy base.
They use scrumptious Nada Moo-- a popular Texas family-owned vegan ice cream brand.
I picked vanilla flavor with blueberries mixed in and strawberries and crushed almonds on top.
And it tasted as special as it looked-- a pale lavender shade, strawberry slices like bright red flower petals.

Berry sweet concoction.

Isn't it beautiful? The fruity flavors divinely work together in a cool innovative take on traditional take out ice cream. Rolled up ice cream is a satisfying thing!

Blueberry Ice Cream

Last Friday night, I had the pleasure of standing in a long line just to try out the vegan blueberry ice cream at Franklin Fountain. Philadelphia's famous sweet dessert is served in style similar to Asian takeout container with signature insignia on the front. Other flavors such as dairy free vanilla and chocolate were also being catered to vegans, but unique blueberry's potential dynamite flavor called out in siren's song.
I hadn't had blueberry in an ice cream, let alone a sorbet or sherbet.

Oh my! This was incredibly fantastic. Lovely lavender color, sweet tangy blueberry in a soy milk based foundation, the little blueberry bits-- a new found addictive. I savored my ice cream with a joyous relish, wanting nothing more to eat blueberry meets vanilla forever and ever.

When the eagerly monstrous inspiration bug hit, making my taste buds itch with fiery anticipation, I raced to the kitchen in hopes of creating a Franklin Fountain knockoff ice cream.
Unfortunately, my desperate attempt didn't come out as pretty, having more of a faint nod to purple and a bigger vanilla flavor than needed. Next time-- soy milk and less vanilla (or more blueberries).
Still, I will not downplay good results.   
My blueberry ice cream is a great summer sure shot-- a delightful, berryful way to beat sweltering heat.

Blueberry Ice Cream Ingredients and Preparation

2 cup frozen blueberries
1 13.5 oz. full fat coconut milk
1 cup maple syrup
1 teaspoon vanilla

Combine ingredients together in a blender or food processor.
Pour into steel bowl, cover tightly, and freeze for 5-6 hours or overnight. 

Cherry Chocolate Cherry Chunk Ice Cream

Always screaming for ice cream!

Hot weather always calls for ice cream. Plus let's not forget that July is National Ice Cream Month.
I love making ice creams. They're so easy to make-- ice cream maker machine or not. A trusty blender is enough for me to make interesting concoctions.
In the mood for chocolate cherry, Trader Joe's signature vegan favorite on the Food Empowerment List, I created my own version with delicious fair trade Theo Chocolate. After all, it's one of my favorite brands and the chocolate cherry & almond bar (often sold out) is the best. I kept the bar refrigerated before using it in the ice cream-- to give coldness and similar stiffness to frozen dark sweet cherries.
The ice cream came out well. Bite sized cherries to chew on and chocolate cherry chunks to devour with a light crunch of almond. This is one I'll definitely make a lot over the course of summer. Try it out if you're a cherry chocolate fanatic!

Cherry Chocolate Cherry Chunk Ice Cream Ingredients and Preparation

2 1/2 cup frozen dark sweet cherries
1 15 oz. can full fat coconut milk
1/2 cup maple syrup
2 teaspoon vanilla
1 3 oz. Theo Organic Dark Chocolate 70% Cacao Cherry & Almond Bar

In a blender, pulse all ingredients together-- try not to liquify. Chunks are important!
Pour ice cream into a steel bowl or baking pan. Wrap tightly with cellophane.
Freeze for about 5-6 hours or overnight. I froze mine overnight.

Excited scoops of sweet cherry delight with chocolate pieces in every bite.

Tantalizing view.

Swooning.

If desiring more almonds, please feel free to add more as a topping. That's an idea for next time.

Banana Butterfinger Milkshake

Perfect treat to beat the heat.

Summer is practically almost over. Well, for those who start school in exactly one month.
Now I'm not the biggest fan of corn syrup- high fructose or otherwise and try to not eat much of that. Although on occasion, I will snack on an Oreo, 365 Brands cane sugar creme sandwich cookies are better. I had an extreme knackering for Butterfinger milkshakes, missing NYC's Terri to bits and pieces. One recipe called for Chick O' Sticks. Chick O' Sticks have corn syrup as a listed ingredient. Most unfortunate.
While at Kroger tonight (the smaller, non-fancy location), looking for cocoa, Larabar looked quite appetizing. That $1 bingo contained both chocolate and peanuts sweetened by glorious dates. I left the $4 cocoa behind, getting way too excited about milkshake making. I never used Larabar in a recipe before. So yes there was some skepticism. Banana gave extra thickness and pizazz to a rich, nutty version of a classic treat. It was so wonderful. A chocolate coated peanut butter banana bliss concoction with crunchy nuts on top. Also- my peanuts contained pecans which adds extra oomph! Pecans can do no wrong!

Banana Butterfinger Milkshake Ingredients and Preparation

1 cup unsweetened vanilla almond milk
1 Peanut Butter Chocolate Larabar
1 banana, not fully ripened
1 tablespoon creamy peanut butter
1/4 cup chopped peanuts

Chop up Peanut Butter Chocolate Larabar into pieces and place into bottom of blender.

Add the banana, almond milk, peanut butter, and peanuts. Blend well. Add ice cubes for extra cold chill and crunch.

Sprinkle with nuts atop.

Drink and enjoy the yum.

Strawberry Coconut Milk Ice Cream

Fresh organic strawberries do make a splendid ice cream flavor.

Must admit that during childhood, when it came to Neapolitan ice cream- familiar vanilla, chocolate, and strawberry classic- I always skimped out on the strawberry rectangle. It wasn't to be mean or super duper picky. Or maybe I was being super duper picky. That irritating artificial sugar stuff on top of the nasty bits of over sweetened "real" strawberry never appealed to me. I do, however, have a massive addiction to strawberries and can often be seen wielding a container filled with sliced, luscious red, juicy, finger-suckling fruit that is better than candy.  
Now it wasn't my intention to miss the special third Sunday in July- National Ice Cream Day in National Ice Cream Month. Sincerest apologies. I make up for it by crafting a simple strawberry ice cream recipe that combines four real ingredients inside a blender. One could use conventional strawberries, but organic strawberries (currently 2/$5 at Kroger) taste sweeter, much more divine. It's quite noticeable. 
Please don't make fun of me for being a late bloomer. I actually have been spooning past ice creams with traditional silverware and have now gotten into this century, this time period- ice cream scoops are the way to go! Makes ice cream easier to dish out and presentation looks super pretty.
All hail the ice cream scoop and the strawberry. Yum!

Strawberry Coconut Milk Ice Cream Ingredients and Preparation

8-10 strawberries
1 cup full fat coconut milk
1 tablespoon sugar 
2 teaspoon vanilla

Puree all ingredients into blender or food processor.
Pour into a steel bowl, cover, and place inside freezer for 6-8 hours. (I left mine in overnight).
Serve when its at desired softened consistency. 

And why not add extra genuine strawberry goodness to a bowl of this delightful summer treat!

Scrumptious and a cool tongue pleaser on the hottest days.

Chocolate Chocolate Chip Banana Coconut Ice Cream

Despite the rain, summer is still coming and it will get hot and ice cream will become necessary.

There's nothing like making your own ice cream, especially if living with horrid housemates. The other day discovered that my So Delicious Almond Milk Cookies And Cream Ice Cream had been opened and eaten with greedy relish. An expensive celebratory treat stolen and vandalized. It's difficult when living with people who want to spoil life's little victories. However, when crafting my own ice cream no one seems to want any, even if it's pretty. I'm happy that this latest creation, eaten solely by me, wasn't compromised in any way. Califia Farms brand vegan milks are on sale this week at Whole Foods 2 for $7. I decided to give the Toasted Coconut Almond Milk a try.

Dress up Nature's Path Flax Plus Flakes with shredded coconut, diced apples, slivered almonds, cinnamon, and Califia Farms amazingly delicious Toasted Coconut Almond Milk- a real satisfying breakfast treat!

Simple to make ice cream. No powerful kitchen appliances required. Three near blackened bananas provide both fantastic fruity flavor and sweetness (no extra sugar needed) for a chocoholic treat. Mashed to smithereens- chunky bits saved of course, mixed with the incredibly yummy coconut almond blended milk, chocolate goodness, and extra coconut. I covered plain white bowl with a small black bag, making it look utterly unattractive and voila! A few hours later, ice cream readied and untouched, I satisfied craving hitch free! Just a great treat! Sure it's raining right now, but tomorrow the sun is coming out and so is more ice cream.
Recipe serves two vegan ice cream lovers. Or one ravenous fiend.
Oh and FY: It's May 16th. Janet Jackson Day. Let's break out the Rhythm Nation and Control and everything else Damito Jo! Dance everybody! And grab a bowl for the ice cream....

Chocolate Chocolate Chip Banana Coconut Ice Cream Ingredients and Preparation

3 ripened bananas
1/3 cup cocoa powder
1/2 cup Califia Farms Toasted Coconut Almond Milk Blend
1/4 cup shredded coconut
1/4 cup vegan chocolate chips
1/4 cup slivered almonds (optional)

Mash bananas together with cocoa powder, coconut almond milk, shredded coconut, and chocolate chips. Cover and freeze for 5-6 hours.

Use an ice cream scooper to scoop out bowl contents and enjoy.

Delicious, simple yum. No ice cream maker or blender needed.