CREME BRULEE Vegan Mylk Shake

HOLIDAYS ARE HERE AND SPECIAL SWEET TREATS ARE A MUST! But do they need to take away from your body, and goals? NOPE! You can have your cake and eat it you! This is a creamy desserty mylk shake using plant based ingredients. Creme Brulee in mylkshake vegan all good for ya form!  If ya make it let me know on Instagram by tagging me @earthyandy! Aloha! Recipe below..

Ingredients

  • 1 fresh or frozen ripe banana (optional)
  • 3 tbs coconut sugar
  • 1 tsp pure vanilla extract or 1 vanilla bean
  • 1/2 cup coconut milk ( freeze prior into ice cubes for thicker smoothie consistency
  • 1/2 cup favorite nut milk (note strong flavor of milks with alter the flavor a bit- I like vanilla almond)
  • 1/4 cup koko samoa or vegan chocolate chips
  • handful of ice cubes
  • Pinch of Pink Himalayan Salt

(the best way is to make coconut caramel first and use that... Ill post that way soon! But this is awesome, and super easy!

Method

Blend until smooth and top with coconut shreds coconut caramel (ill post recipe for this probably tomorrow!! Its soooo goooooood!

-Andy xo

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 1/4 frozen banana (2 - 3 small chunks, about 25 g)
  • 1/4 cup (20 g) rolled oats
  • 3 large or 5 small dates, pitted (around 1/4 cup, 45 g)
  • 1/3 cup (80 ml) vanilla almond milk
  • 3 - 4 frozen almond milk cubes (or ice cubes)
  • 1 tbsp (16 g) almond butter (optional)*
  • pinch of salt

Peanut Butter Cookie Dough Vegan Ice Cream

When ya just want to swirl your tongue around something sweet and creamy .. think Peanut Butter Cookie Dough Vegan Ice Cream! How can this possibly be dairy and gluten free? Easy! Its just a matter of using really tasty wholesome ingredients! The key flavors are going to come from the peanut butter you choose and the cookie dough you make! And hey if you don't want to make vegan cookie dough, you can purchase it at whole foods ! Buuut homemade is always better and most always better for you! 

*note! this is a cashew/coconut cream based ice cream but feel free to use 6 ripe unpeeled frozen bananas in replace of those two ingredients. It will have a different taste but still really amazing! You can also you almond milk in replace of the coconut milk no problemo! Recipe below.. enjoy enjoy enjoy!!! ALOHA  ~ Andy XO

PEANUT BUTTER COOKIE DOUGH VEGAN ICECREAM

1 cup soaked over night and drained cashews
1 14-ounce can coconut cream OR full fat coconut milk or choice of nut milk
1/2 cup  your favorite peanut butter
1/4 cup coconut sugar
1 bean or 1 tsp pure vanilla extract
Pinch of salt

 1/2 cup or more vegan cookie dough (recipe below)

 METHOD

Blend all together and freeze in a ziplock bag laying flat or into ice cube treys. Night before . Once frozen break into chunks and blend . At the end mix in cookie dough chunks and put back in freeze for an hour + ! Scoop up your heaven ! If you let freeze too long just let sit out on counter to soften a bit before scooping!

COOKIE DOUGH this makes A LOT EXTRA... because its good to have some cookie dough on hand ;)

  • 1 cup of your favorite peanut butter ( I like haliewa goodies natural coconut peanut butter)
  • 1 cup coconut sugar
  • 1 tsp pure vanilla extract or 1 vanilla bean scraped
  • 6 Tbsp vegan coconut butter 
  • 1 1/2 cup  Gluten Free all Purpose Baking Flour (Bob Mills is the best in my opinion)
  • 1/2 cup or more dairy free chocolate chips
  • 3-4 Tbsp almond milk or coconut milk
  •  
  • In a bowl mix peanut butter, coconut sugar, vegan coconut butter and vanilla  together.  Add gluten free flour a little at a time while stirring. Add almond milk in slowly to add moisture. Once consistency of cookie dough stir in chocolate chips and place in  fridge or freezer to form. You are going to love this little treat!! Not uber healthy but a great and fun cruelty free and verrrrrry tasty alternative!

Enoy!!

CREAMY MINT CHOCOLATE VEGAN ICECREAM

Its always fun to experiment with new flavors and this was the number one requested flavor to replicate vegan style! I love hearing your suggestions and what people love! Its fun to talk food and make recipes and drool together haha! My family has always been an ice-cream family so its nice to be able to make a healthy guilt free alternative to those ice cream cravings! You really can make any loved flavor amazing! If you ever have  more suggestions let me know and Ill do the experimenting for you :)

Feels good to be in the kitchen after our vacation !  If you make this let me know how it went! Tag me on Instagram @earthyandy . I hear the kids waking up so I got to go.. have a beautiful day!! RECIPE BELOW~ 

 

*NOTE, if you do not have a high powered blender try soaking your cashews in the coconut milk the night before. 

MINT CHOCOLATE VEGAN ICECREAM

INGREDIENTS

1 cup cashew

1 14-ounce cans coconut cream OR full fat coconut milk  

1/4 cup cacoa nibs/koko samoa OR Vegan chocolate chips

1/4 cup coconut sugar 

1/2 cup fresh mint leaves

1/4 cup baby spinach (you can't taste it, its just for color and added nutrients)

optional: 1 tablespoon juiced mint leaves

 

METHOD

PREP THE NIGHT BEFORE: Blend mint and spinach and coconut milk together until completely smooth. Then add all ingredients  except cacao nibs until smooth and freeze in a ziplock bag laying flat or into ice cube trays the night before . Once frozen break into chunks and blend once more in blender . At the end mix in cacao nibs and  put back in freeze for an hour + ! Scoop up your creamy dairy free guilt free heavenly ice-cream!  

ENJOY!

-ANDY XO