25 4 / 2012
Vegan Chocolate Ice Cream
Second draft. I’m getting there, but I’m not there yet. Chocolate ice cream is notoriously difficult to perfect. Adding just a couple ounces of chocolate to an ice cream base dramatically changes the flavor, sweetness and texture of the ice cream, and when you’re starting from a base made of all non-dairy ingredients the challenge is even greater!
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22 4 / 2012
From a General Cookery notebook, apparently from the ’20s, which I bought on Etsy. It includes 200 pages of beautiful handwritten recipes and tips on cleaning, nutrition, and being a good hostess and housekeeper.
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22 4 / 2012
Wild Turkey Peach Ice Cream
I wrote this recipe for my friend Satya, an amazing actor and hard-core foodie. I don’t know where he got the idea for it, but it’s delicious!
Recipe after the break!
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17 4 / 2012
Baked Alaska Pie
Banana ice cream, chocolate-chocolate flake ice cream, Italian meringue in a Keebler graham cracker shell from Ralph’s = heaven. The whole pie was stunning but I didn’t take any pics; you’ll have to settle for this slightly beat-up next-day slice.
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06 4 / 2012
Strawberry-Rhubarb Pie
A strawberry-rhubarb base with strawberry-rhubarb swirl and pie crust bits. Recipe coming soon! I need to tinker with the sauce a bit. The next batch will probably not have pie crust bits, because they aren’t adding much, but I would love to do this as an ice cream pie or baked Alaska!
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03 4 / 2012
Vegan Caramel Cashew Ice Cream
Caramel “ice cream” with a caramel swirl and toasted cashew pieces. YUM! This one was requested by my favorite spin instructor, Heather Peggs at YAS.
Recipe after the break!
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29 3 / 2012
Chocolate-Covered “Aunt” Ice Cream
I spent several years drawing a graphic novel adaptation of Madeline L’Engle’s A Wrinkle in Time, which will be out through FSG this October, and it was only a matter of time before I made a Wrinkle-themed ice cream. The first flavor that popped into my head was Chocolate-Covered “Aunt”. Ants and aunts both play important parts in the book, and chocolate-covered ants are a real candy that’s always fascinated me–though not enough to try them. Chocolate-Covered “Aunt” ice cream combines chocolate-covered Rice Krispies “ants” with a rich but delicate chocolate cream which, in my opinion, tastes like a classed-up Wendy’s Frosty.
Recipe after the break!
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24 3 / 2012
Vanilla Vegan Ice Cream
People have been asking for a vegan ice cream recipe for a while, and here’s my first attempt. (And by first, I mean sixth.) It’s a smooth, rich ice cream suitable for topping a slice of pie or an ice cream cone. I’m not done tinkering with it, so if you make this, please send me feedback!
One caveat: You must use a Vitamix or other high-powered blender for this recipe, or it won’t work. A food processor will not work. Trust me on this!
Recipe after the break!
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