Vegan Ice Cream and Other Frozen Treats You Can Make Yourself!

Summer is here! In celebration of all the new vegans everywhere, and in recognition of all those who have been eating vegan for years, here is a summertime roundup of vegan ice cream and other frozen treat recipes that you can make yourself! I have included a short ingredients list so you can do a scan and see which ones suit for you and/or your family. Just click on the link and go directly to the recipe. (The recipe for the Tangerine Ice is right at the bottom of this page. No need to link to it).

Mango-Blackberry Vegan Ice Cream

Ingredients:

nondairy milk, frozen mango chunks,

starch, vanilla, maple syrup, ripe avocado, blackberry jam

Blueberry Nicecream on Raspberry Chia Pudding

Ingredients:

Nicecream: frozen blueberries, frozen bananas

Pudding: chia gel, raspberry jam, nondairy milk, maple syrup

Spunky Monkey Ice Cream

Ingredients: chia seeds, frozen banana, cocoa or cacao,

maple syrup, vanilla, peanut

or nut butter

Maple Walnut Cashew Banana
Ice Cream Sundae

Ingredients:coconut milk, ripe frozen bananas, raw cashews,

walnuts, maple syrup, vanilla, chocolate chips

OTHER FROZEN DIY TREATS

Treats to Make with Frozen Grapes

Luscious Frozen Smoothie Treats

Blue Heaven Pie

Tangerine and Other Fruit Ices
(Recipe Below)

This luscious tangerine ice is worth the effort. There are recipes for it all over the various social media platforms. The tangerines are from MOROCCO. (Got them at Costco). Blood oranges, if you can find them, would be great to celebrate the Blood Moon on March 13th (2025).

Ingredients:

**8 seedless Tangerines

**1/4 c. Maple Syrup

**Zest from 8 oranges

**1 Cup of whole fat Coconut Milk

**1/4 teaspoon Xanthan gum powder

DIRECTIONS:

1. Wash, dry, and zest the 8 tangerines.

2. Peel and half the tangerines around their equators.

3. Remove as much white (bitter) strings and fibre from the fruit. 4. Freeze for about 2 hours.

5. Put frozen tangerines, maple syrup, zest, and coconut milk in the blender.

6. Sprinkle the Xanthan over the blender ingredients. Xanthan is a natural ingredient often used when creating recipes for people on gluten-free diets. It makes the vegan ice cream less densely iced, smooth and creamy like regular ice cream.

7. Blend until smooth and creamy. 8. Freeze for about 4-8 hours in a glass container, covered.

TO SERVE:

Remove to fridge for a while or on counter let it sit for a few minutes. Use a hot ice cream scoop to scoop it out to serve. Very refreshing and delicious. Also tried it with frozen strawberries and homemade cashew cream (cashews, water, maple syrup in blender) and that too was very delicious. Use it with frozen raspberries, mango,and of course, bananas and cacao powder. Have fun! Stay cool!

*Disclosure: a couple of links above that relate to recipe ingredients are found in Amazon... if you purchase using the link we recieve a referral fee (no extra cost to you). Thank you for your support!

(Edited with Firefly AI)

Colcannon (Irish Mashed Potatoes) and 3 Ethnic Take-Offs

Colcannon is a lovely Irish traditional mix of boiled cabbage or kale along with a root vegetable, usually mashed potatoes, but sometimes turnip, or carrots. Leaks and/or onions, and garlic, are pretty popular additions. Chopped green onions, chives and/or parsley are often used as a stirred-in garnish. You will also find 3 other Colcannon-type recipes-- take-offs of cultural classics with potatoes and greens from Mexico, Zambian and Ukrainian are sure to delight you as well when you want to try something a little different. These are all delicious, healthy comfort foods! I am vegan, so all of the recipes are vegan colcannon-- no dairy butter or milk involved. The following are ingredients in the colcannon I made (Missing from the picture are water, garlic, pepper, oil, and fine sea salt): Lovely Colcannon: potatoes, cabbage, leaks, green onions, and parsley INGREDIENTS (2-4 servings) 3 T. (30 mg) Olive Oil (or water, or coconut oil) 1/2 Cabbage , shredded ...

Pan-Fry Carrots (Roast Carrot Sticks)

Pan-roasted carrots (with some potato fries mixed in) Our younger son--at one time in the life he styled as "Nomad Farmer"-- lived and grew organic vegetables, fruit and berries on an off-grid community farm in the interior of BC. We stopped in to see him the one time and came away with a load of over-wintered carrots, still as carrot-y flavoured and plump as on the day they were dug from the ground, thanks to the hill-side root crop storage cellar. Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips. They are also a great base for a roast carrot soup. When you roast veggies, you get extra delicious flavour. You will also find two wonderful recipes for Holiday carrot side dishes-- Maple-glazed roasted carrots with a recipe for a lemony vegan sauce (made with cashews) and Lemon-Herb roasted carrots made with a Pecan Relish recipe, PAN-FRY CARROTS (Roast Carrot Sticks) <more properly ...

Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free

If you have only ever eaten Cream of Tomato soup from a can, this will be a tasty coup for you! Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! * . This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them. Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup ! INGREDIENTS: 2 T. Olive Oil or Vegetable Broth 1/2 Onion , minced 3 cloves Garlic 1 tsp. Marjoram 1 tsp. Thyme 1/2 ts...

Organic Granny

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