Alberta Co-op Grocery

I Love Ice Cream!

Posted March 16th, 2011

by Geanna Marek, working owner

I love ice cream. I really do. It’s up there in my top-5 junk-foods list with, say, pizza, peanut butter, cupcakes and Sour Patch Kids (yes, they’re vegan – amazing, huh?). Ice cream has always offered me a sense of contentment. It’s perfect in a cone on a warm day, of course, but it also can fulfill you in a sundae with hot fudge sauce dripping all over it on a cooler, winter evening. Regardless of when you want it, ice cream is always in season.

I was pleased as punch when I discovered Coconut Bliss Ice Cream. Made fairly locally in nearby Eugene and from all organic ingredients, this coconut milk-based dessert has been chilling and thrilling my palate since I tasted the first bite. When I first became a vegan, I was disappointed by the non-dairy ice cream options available to me. I tried the few brands that were out there (that seemed to mostly be made from either soy or rice milk) until, disillusioned and sure I would never enjoy ice cream again, I gave up. And then Coconut Bliss came onto the scene.

Much like the Daiya vegan cheese revolution, Coconut Bliss has spawned a new generation of healthy(ish) vegan products that also taste really great. Of course, this has created some competition, and other non-dairy companies have set out to emulate the amazing taste and creaminess of Coconut Bliss, but in my humble opinion, nothing comes close to beating the flavor or quality of a scoop of Coconut Bliss.

My favorite flavors are Cappuccino and Mint Galactica, but in a homemade ice cream sandwich, nothing beats Vanilla Island. Although, to be honest, I’ll really take any flavor that’s in front of me. The best part about this particular ice cream is that the ingredients list is usually 10 or less items long. Meaning: I can pick up a pint and know that what’s going into my body will be organic, mostly fair-trade and include completely recognizable ingredients known to humans. Oh, and the best part is that this is vegan, gluten-free, and sweetened with agave nectar, not cane sugar. And it’s so good that it’ll even fool your omnivorous pals, because it’s seriously that rich and creamy.

Ice Cream Sundae
Serves 2
This recipe is for the perfect ice cream sundae. You could substitute any flavor for the Chocolate Peanut Butter, but you might want to alter the toppings accordingly.

• 1 large banana, sliced
• 1 pint Coconut Bliss Chocolate Peanut Butter ice cream
• ½ cup vegan hot fudge sauce, warmed
• 2 T. peanut butter (I prefer chunky, but creamy works too)
• ½ cup vegan dark chocolate chips

Put half of the banana into each bowl. Add a scoop of the ice cream, then pour on a little sauce, repeating this process until both are gone (making sure to end with a last pour of the sauce). Glob on the peanut butter and sprinkle the chocolate chips on top. Enjoy!

Tags: ice cream
Posted in Food and Drink, Recipes

Nectarine Coconut Milk “Ice Cream”

Posted September 1st, 2010

from Gluten-Free Goddess

Serves 6

**Gluten-free Goddess’ note: I like to serve this kind of ice cream soft- in other words, not rock hard from the freezer. Serving it softened boosts the nectarine flavor. After all, frozen fruit doesn’t really taste like much.

You’ll need:

• A blender
• A 1 1/2 quart ice cream maker with a frozen canister

Ingredients:

• 2 ripe nectarines
• 2 cups cold coconut milk
• 3/4 cup organic cane sugar
• 1/2 teaspoon bourbon vanilla extract
• 1/4 teaspoon xanthan gum (optional)

Directions:

1. Peel the skin and remove the pit from the two nectarines. Cut one roughly (this one is going into the blender, so no need to be fussy) and set aside (save any juicy bits). Slice the second nectarine into bite size pieces and set aside.
2. Pour the cold coconut milk into the blender. Add the cane sugar, vanilla and xanthan gum. Blend on high until the sugar is dissolved and the mixture is smooth and frothy.
3. Add in the rough cut nectarine and juicy bits. Blend until the coconut milk turns a lovely pale peach color.
4. Pour the blended liquid into the frozen ice cream canister and start your machine. Churn it.
5. After ten minutes or so add in the remaining nectarine pieces. Churn until it becomes the consistency of frozen custard.
6. Serve immediately for spectacular taste and texture.
7. Store the remaining ice cream in freezer containers. Soften slightly before serving for best flavor and texture.

Tags: coconut, ice cream, vegan
Posted in Food and Drink, Recipes