birthday cake
This weekend I got to be a part of a cake and ice cream birthday party with two lovely ladies, Tara and Gen. I would say that we outdid any other party I’ve been a part of with mere quantity of delicious cake and ice cream.
We had 3 cakes, more than a dozen cupcakes and two ice cream cakes from Scoops.
I made a chocolate covered vanilla cake and a red velvet cake. There were chocolate cupcakes too.
But my absolute favorite part…
…was the brown bread ice cream cake. Heaven on a plate. I’ve always wanted to have vegan brown bread ice cream. It was exactly as I imagined it would be. Amazing!
We all wore fluffy tiaras and sang happy birthday and ate loads of cake and ice cream. I had a major sugar overload but it was well worth it.
Oh, and I kind of fell in love with Tara’s cat Lucky.
How cute is she?
the elusive vegan brown bread ice cream
When it comes to vegan ice cream, I’m a huge fan of Scoops. Many vegan ice creams fail in their attempts at creaminess and flavor but Scoops seems to get it just right. Yet, Scoops is by no means perfect. My biggest complaint about this great ice cream shop is that while they have four vegan flavors to choose from daily, they also have about 12 non-vegan flavors as well. Usually, this wouldn’t bother me (at least we get the vegan flavors!) but then my eyes glance over to the non-vegan offerings and I always get jealous. Lemon Hefeweizen ice cream. Thai Iced Tea ice cream. Don’t get me wrong, there are some great vegan flavors as well, but still…there are about 12 vegan combinations in rotation and sometimes I just wish there were more. And then there’s the brown bread. There is always a tub of brown bread ice cream on the non-vegan side. While all the flavors change daily, this flavor is so good that they have it every day. Not for us vegans though. Shawn claims that once upon a time, when the ice cream shop was still new and more experimental he tried the vegan brown bread ice cream, but those days seem to be long gone.
Today, ladies and gentleman, I bring you the answer to the elusive brown bread. There may be other versions of this treat, but this is what I imagine you’d get at Scoops if they did decide to make it. I overheard some of the secrets to what makes it so special and you may be surprised. You may be delighted.
Brown Bread Ice Cream
1 cup sugar
1 tsp vanilla extract
1 ¼ cup soy milk, separated
2 cups soy creamer
2 Tbsp arrowroot
½ cup soy milk
1 cup grape nuts
Caramel Sauce
½ cup Earth Balance
2 cups brown sugar
¾ cup soy creamer, separated
2 Tbsp arrowroot
Take 1/4 cup of the soy milk and mix with 2 Tbsp Arrowroot. Set aside.
In a medium sauce pan, mix the sugar and vanilla extract. Cover the bottom of the pan with the sugar mixture and start to melt over medium heat. As the edges of the sugar turns brown, stir gently until all sugar is melted and turns to a dark caramel brown.
Carefully pour in the soy creamer and soy milk. Be aware that the caramel may sputter and pop. Continue to stir until the caramel disolves into the cream. Bring to a boil and mix in the arrowroot mixture. Stir until it noticably thickens. Pour into a seperate bowl, cover and refrigerate until cool.
To make the caramel sauce, again mix the arrowroot with 1/4 cup soy creamer and set aside. Melt the Earth Balance in a small sauce pan. Add the brown sugar and combine. Next add the remaining 1/2 cup soy creamer and bring to a boil, stirring frequently. At this point, add in the arrowroot mixture and stir until it thickens noticably. Put this in another container and refrigerate until cool.
Once the two mixtures have cooled, about 4 hours or so, mixt the grape nuts and the remaining soy milk together. Make sure they are fully coated and let sit.
Next, make your ice cream according to your ice cream maker’s instructions starting with the cream/caramel mixture. As the ice cream begins to solidify, pour the grape nuts in. Once these are mixed in, drizzle in a bit of the caramel sauce to make swirls.
You can eat right away if you like your ice cream soft. I recommend putting into containers, drizzling a bit more caramel in, topping with any leftover grape nuts and freezing.
This is without a doubt the best ice cream I have ever made. Unbelievably delicious. Sweet and slightly savory. The caramel sauce adds a bit of buttery sweetness. You should go make some. It is so good I can’t even describe it to you.
Missing in Action
You may have noticed that it’s been quite awhile since I’ve posted here, and thought that I’d gone and disappeared without reason. Well here’s my big fat excuse, which I think is a pretty decent one. I’m making a movie. To be a little more specific, I am producing a feature film that Shawn is directing (that we wrote together.) It’s the most work I’ve ever done in my life, and I barely sleep or eat, let alone cook or make fancy things for this blog. But since we had the holiday weekend off, and I didn’t want to keep you all in the dark forever, thinking maybe I’d abandoned blogging entirely, I felt you loyal readers deserved some explanation.
Anyway, enough with the prologue, if I’m gonna blog, it better be about something worthwhile, so here was my one creation I managed to sneak in this weekend. Espresso, chocolate chip, marshmallow ice cream. I had some mini-chocolate chips and thought they would be better in ice cream than anything else, and best in espresso ice cream. I’ve been fantasizing about making this for weeks now. To make things easy, I just used the recipe from Vegan Ice Cream Paradise.
So as the ice cream was freezing up, I decided it was absolutely necessary to throw just a few Dandies in the mix. Unfortunately, this is the point when I discovered that my marshmallows had melted into one mass of sticky marshmallow goo. I had been planning to make some surprise chocolate cookies with chocolate frosting, but that was obviously not happening. I chopped up the mondo-marshmallow into some chunks and threw it in the ice cream mix.
Well, I have to say, I wasn’t thrilled with my results. You’d think that by mixing some of the most amazing flavors possible, there’s no way you could go wrong, but it’s just not true. I think there are two flaws in my concoction. First, it needed WAY more espresso flavor. I put 1/3 cup espresso(about 2 shots) which is more than the recipe called for, but it was still very creamy and not the intense coffee flavor I desired. Second, I would have preferred the chocolate chips chopped even more, into those tiny little chocolate bits. I will say, the marshmallow was the most genius addition. I just wanted more and more marshmallow goodness. At least now I know for next time…
So on that note, I’m off again, back to the filmmaking extravaganza. I’ll be back to the blogging world in a few weeks. If you want to know more about the film, you can check it out at brainwashedlove.com or become a fan on facebook. Till then!
Iron Cupcake:Mango cupcakes with Habanero ice cream
I was so excited about this contest I can’t even tell you. I bake all the time, but one thing I tend to sit back and just follow recipes. Coming up with the recipe for these cupcakes was a challenge for me in the best of ways.
So for the chili challenge I decided to go with one of the hottest peppers out there: habaneros. I wanted to compliment it with light flavors instead of covering it up. Up until recently, I was not a fan of spicy food, but I’ve become completely addicted. I went with a simple flavorful mango cupcake and topped it off with habanero ice cream and a drizzle of chocolate.
I have to say that these cupcakes were very good and unlike anything I’ve ever had. The mango cupcake was sweet with a little bit of tartness. The ice cream cut down the heat of the habanero which kind of sneaks up on you. It has a warm cinnamon flavor that is almost like an aftertaste to the whole cupcake. The combination of the sweetness of the ice cream and the chocolate and the light fluffy fruitiness of the cupcake was, well, awesome.
Oh yeah, and in case you haven’t read this blog before…it was all vegan.
So here are the recipes:
Mango Cupcakes
8 0z Mango, pureed
1 1/3 cup flour
1 tsp baking soda
1 cup sugar
1 tsp cornstarch
1/3 cup canola oil
1 Tbsp apple cider vinegar
1 Tbsp vanilla extract
1/4 cup soy milk
Preheat oven to 350 and line muffin pan with cupcake liners. Puree the mango (about 1 1/2 fresh mangoes) in a blender or food processor. Add the oil, vinegar, vanilla and soy milk to the mango and blend until mixed. Mix the flour, baking soda, sugar and corn starch in a medium bowl. Add the wet ingredients to dry and stir until just mixed. Pour into cupcake liners and bake for about 24 minutes.
Habanero Ice Cream
2 habanero peppers
2 cups soy creamer
1 3/4 cup vanilla soy milk
3/4 cup sugar
1 tsp vanilla extract
2 Tbsp arrowroot powder
Mix the arrowroot with 1/4 cup of the soy milk to dissolve. Put the remaining soy milk, soy creamer and sugar in a medium sauce pan over medium high heat. Bring to a boil, remove from heat and stir in the soy milk and arrowroot mixture until it thickens a bit. Let the mixture cool completely. Cut the habaneros in half and remove the seeds. Chop the habaneros in a food processor until they are in tiny pieces. Put in the freezer while waiting for the soy milk mixture to cool. Once cool add both to your ice cream maker according the machine directions. Let freeze a bit more in freezer after the ice cream is thickened in the machine.
Note: wash your hands after touching the chopped habaneros!
Chocolate Topping
Ok so I didn’t really measure this part…so bear with me.
about 1/3 cup semisweet chocolate chips
about 1/4 cup soy milk
about 2 Tbsp sugar
Set up a double boiler and add ingredients. Stir until melted.
To put the cupcakes together, cut a small cone out of the top of each cupcake. Carefully take a tablespoon or melon baller to scoop a bit of the ice cream on top. Making sure the chocolate topping is no longer hot, drizzle a little on top. Dip a small habanero in chocolate for garnish.
All right everyone, don’t forget to vote at no one puts a cupcake in a corner after August 29th
