ice cream

Ice Cream & Almond Butter-Chocolate Cupcakes by Lindsey | Dolly and Oatmeal


i'm popping in real quick to wish you all a happy end-of-summer!  although, i have to say, it kind of seems bittersweet when there's so much heartbreak and devastation happening in texas.  it's the large scale situations like these that have me feeling like anything i do isn't enough.  that giving to a few foundations or food banks doesn't really make a difference in someone's life who's lost so much.  my heart breaks for the families, and pets, and people there.  if you're wanting to donate and you're not sure where to donate to, here's a link to Feed Texas, a non-profit that provides food during major disasters.  also, the Houston Food Bank is another group working to help people affected by Harvey. 

alas, i bring you these almond butter chocolate cupcakes with frozen frosting (ahem, ice cream)! frank loves an ice cream cake. or anything cookies and cream related.  me? i could go without it. but since i'm not really consuming sweets as much, and there's nothing super sweet in the house for him to nosh on, AND because he's being such a great sport about it - i decided to make him something that would satisfy his craving.  

these cupcakes are seriously my favorite.  at first i was a bit afraid of how a grain-free cupcake would fare when mixed with almond butter.  i didn't know if all that fat in a baked good would even work.  i thought the result would be super dense, but the almond butter actually gave them a super lush texture, and the cassava flour (aka, my new baking buddy) gave them that delicate crumb that we're all used to having in a really good cupcake.  if you've followed along on instagram stories, then you know i tinkered around quite a bit with this recipe until i got it just right.  i hope you give them a try, and if you do, i hope you enjoy them as much as we do :)

wishing you all a bright holiday weekend, and the best end of summer! xoxo



ice cream almond butter-chocolate cupcakes | gluten/grain/dairy-free

i didn't make my own ice cream here, for lack of time (and sanity), but i have a few recipes here.  i know the question is going to come up, so i'll just disclose here that i haven't tried making these vegan.  but i'm hopeful that 2 flax "eggs" will do the trick (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water).

| makes 12 cupcakes |

  • 1 1/4 cups almond flour
  • 1/2 cup cassava flour
  • 1 cup coconut sugar
  • 1/3 cup raw cacao powder (or cocoa powder)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 heaping teaspoon fine sea salt
  • 1/2 cup raw almond butter
  • 1/2 cup unsweetened almond milk, at room temp
  • 1/2 cup liquid coconut oil
  • 2 pasture raised eggs, at room temp
  • 2 teaspoon pure vanilla extract
  • 2 pints dairy free ice cream of choice
  • sprinkles (optional)


method

  1. preheat oven to 350Β°F and line your muffin/cupcake tin with 12 liners.
  2. in a large bowl, whisk together the dry ingredients, breaking up any clumps.  in another large bowl, whisk together the wet ingredients until thoroughly combined.  mix the wet ingredients into the dry and use a rubber spatula to fold the batter together.
  3. fill each muffin/cupcake cavity just below the top.  bake in the center of your oven for 28-32 minutes, until a toothpick or cake tester inserted into the middle of a cupcake comes out clean.
  4. cool cupcakes on a rack for about 10 minutes.  then remove the cupcakes from the tin and let them cool completely.
  5. scoop ice cream onto the cupcake and serve immediately.
  6. cupcakes (without ice cream) can be stored in an air tight container in the refrigerator for up to one week.

similar recipes:


hazelnut layer cake w/ fig compote

hazelnut layer cake w/ fig compote

salted frozen vegan s'mores sandwiches 

salted frozen vegan s'mores sandwiches 

vegan vanilla cupcakes

vegan vanilla cupcakes

Dreamy Vegan Chocolate-Almond Sundae by Lindsey | Dolly and Oatmeal


it's been so hot here recently that all i've wanted to do is hibernate in air conditioning during the day, and spend the cooler breezy evenings outside in our backyard.  we generally try not to put the air conditioner in until later in june, but the heat hit me one day last week where i broke down in a full-on ugly cry and frank made the executive decision to install the ac once and for all.  i've always run hot, but being pregnant (and nearly in my 3rd trimester) has upped ante to a new level.   to make the yard a little cooler, frank has also been working to build a small deck out back.  we've had this 10x6' patch of dirt right outside our door since we moved in last year where we've attempted to grow everything from grass (but would we have to mow it?), to creeping thyme (which never grew in enough), and sedum with little luck.   so, within a couple days there was an impressive little deck built which has been the ultimate luxury when the sun goes behind our apartment building and the harbor breezes blow through in the late afternoon.  

another thing that's been super refreshing in this heat are frozen treats like this recipe i'm sharing today! it's from tuulia and vanelja's new book, n'ice cream: 80 recipes for healthy homemade vegan ice creams.  i tend to stay away from super market ice creams, mostly because they're made with a lot of fillers, and refined sugar that generally don't agree with me.  so when this book landed on my doorstep i was more than excited to start messing around with their beautiful, wholesome, refined-sugar-free frozen recipes!  this vegan sundae is banana and coconut based and is a complete dream.  i've made banana-based ice cream a while back (pardon the photography!) and was really excited by its taste and texture.  i know there's a lot of controversy about whether a banana-based ice cream is truly ice cream, but i think it's a totally genius way to fulfill a craving while simultaneously feeding your bod some good stuff.  this ice cream comes together really quickly and can be served right away (or you can freeze it overnight like i did for a sturdier consistency) with all the toppings! i served mine and frank's with the fastest and most delicious raw-ish chocolate sauce that made for the most perfect chocolate shell.  seriously, guys, make this!

hugs + all the frozen treats! xo



dreamy chocolate-almond sundae | v

from n'ice cream: 80 recipes for healthy homemade vegan ice creams

to make this sundae a bit more almond-y i swapped in 3/4 teaspoon of almond extract instead of the vanilla extract, which gave the ice cream a mild almond essence which is really nice here.  i also added frozen raspberries instead of cherries simply because it's what i had on-hand.

| serves 2 |

  • 1 (14-ounce/400ml) can full-fat coconut milk (refrigerated overnight)
  • 2 frozen bananas
  • 2 to 3 tablespoons raw cacao powder or unsweetened cocoa powder
  • 1 tablespoon almond butter or other nut or seed butter
  • 1 -2 tablespoons maple syrup or other sweetener
  • 1/2 teaspoon vanilla extract 

toppings

*chocolate sauce

  • 1/2 cup unrefined extra virgin coconut oil
  • 1/2 cup raw cacao powder
  • 1-2 tablespoons maple syrup
  • 1/2 teaspoon pure vanila extract


method

  1. open the coconut milk can and scoop the thick white cream into a blender.  add the bananas, cacao powder, almond butter, maple syrup, and vanilla and blend until smooth, scraping down the sides of the blender, as necessary.  taste and add more sweetener or cacao powder, if desired.  scoop into bowls, decorate with coconut whipped cream, chocolate sauce, cherries or raspberries, and almonds, and enjoy!

chocolate sauce

  1. whisk ingredients until combined. taste and adjust sweetness, if needed.  use immediately, or cover and store sauce at room temperature, whisking before each use, for up to 3 days.

Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright Β© Virpi Mikkonen and Tuulia Talvio, 2016.


similar recipes:


granola ice cream w/ blackberry chia sauce

granola ice cream w/ blackberry chia sauce

vegan frozen salted s'mores

vegan frozen salted s'mores

coconut blu-barb ice cream (dairy-free)

coconut blu-barb ice cream (dairy-free)

granola ice cream w/ blackberry chia sauce by Lindsey | Dolly and Oatmeal


i often try to post a good ratio of savory dishes and sweets on the blog. so when i was going through the summer blog roll i realized that i had only posted a recipe for 1 sweet (!!!) and while it was one of my favorite recipes, it was a recipe that required you to turn your oven on : / i've been going on and on all summer about my mission to only prepare quick and simple meals, but this dessert is not one of them.  it's a 2-parter, and depending on whether you want to make your own granola (which, yes, would require you to turn on the oven) it would be a 3-parter.  but i refuse to let this summer pass before i share this recipe.

first, there's the blackberry chia sauce (based on my favorite childhood raspberry sauce) that's slightly thickened with mighty chia seeds, and lightly sweetened with maple syrup. the ice cream is a standard vegan ice cream with a coconut milk base. it's creamy and delightful, and we can all thank arrowroot powder's rich, creamy, and thickening properties for that! just before the ice cream is finished churning in goes the granola, providing the essential crunchy bits that (in my opinion) all ice creams must have.  essentially, i like to call this "breakfast meets dessert", and if you're into sweet breakfasts this isn't the worst thing you could have ;)

happy september, all! xo



granola ice cream w/ blackberry chia sauce (v + gf)

i used my nut and seed granola recipe from last year for the granola add-in, however, you can use whatever granola you have on hand, but i would stay away from any granola that's flavored or contains dried fruit. also, if you're wanting a larger yield of ice cream, this recipe can easily be doubled.

| serves 3-4 |

blackberry chia sauce

  • 1 pint blackberries
  • 2 tablespoons water
  • 1-2 tablespoons grade B maple syrup
  • 1 tablespoon chia seeds
  • 1 teaspoon pure vanilla extract

granola ice cream

  • 1 can unsweetened full-fat coconut milk (preferably with a BPA-free liner)
  • 1/4 cup grade B maple syrup
  • 1 teaspoon pure vanilla extract
  • pinch of fine sea salt
  • 1 1/2 teaspoons arrowroot powder
  • 1/4 cup granola, plus more for topping


method

blackberry sauce

  • add blackberries, water, and syrup to a small saucepan over medium heat, and stir constantly with a wooden spoon (if berries are bubbling and splattering turn heat down to medium-low). use the spoon to break berries down, and simmer the sauce until it has thickened a bit, about 10 minutes. turn heat off and stir in the chia seeds and vanilla. pour sauce into a lidded jar and let cool completely before storing in the refrigerator. chia sauce will stay good in the refrigerator for up to 2 weeks.

granola ice cream

  • prepare an ice bath and set aside.
  • place coconut milk, syrup, vanilla, and salt in a saucepan and whisk. place arrowroot powder in a small bowl, whisk in a 1/4 cup of the coconut mixture until smooth. once combined, pour back into saucepan and heat over medium. continue to whisk until mixture is steaming (if your mixture is simmering turn down to low) and thickens a bit, about 10-12 minutes.
  • remove from heat and pour into a large bowl; place the bowl in the prepared ice bath and stir ice cream mixture until cooled.  once cooled place in lidded container and store in the refrigerator until chilled all the way through, or overnight.
  • freeze mixture in your ice cream maker according to manufacturer's instructions; in the last five minutes of freezing, add the granola.
  • place ice cream into a lidded container and place in the freezer for at least 3 hours before serving. (if using a non-lidded container, press a piece of parchment paper on the surface of the ice cream and freeze.)
  • remove blackberry chia sauce from the fridge, (you can either heat it up a little bit, or serve it chilled) and serve over top of the granola ice cream. top with extra granola and serve.

enjoy!


more recipes:


superfood granola w/ almond-macadamia milk

superfood granola w/ almond-macadamia milk

coconut blu-barb ice cream (dairy-free)

coconut blu-barb ice cream (dairy-free)

granola + pear scones

granola + pear scones