Mocha Toffee Crunch Vegan Ice Cream

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Happy summer! It’s past Solstice now, and alternates here between pouring rain and hot hot sunshine. Which is OK – Edmonton in the summertime is pretty nice. I must be adapting to the heat this year, as only a few times so far have I felt like I would melt if I didn’t watermelon or a popsicle or ice cream into me ASAP.

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If you only and up making ice cream rarely this summer, this flavour is definitely a good choice: cool chocolate perked up by a touch of coffee flavour, contrasting with bits of crunchy toffee.

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I’ve included a toffee recipe that results in a candy that may seem rather oily, as that acts as the candy’s “raincoat” and prevents it from softening or getting soggy when mixed in to the ice cream. It’s a nice mix of contrasts and a lovely treat on a hot (or cold!) day.

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Mocha Toffee Crunch Vegan Ice Cream

By Agent Minty.

Ingredients: 

Ice cream base:

  • 1/4 cup corn starch
  • 1/3 cup brown sugar
  • 1/4 cup cocoa
  • 1c white sugar
  • pinch of salt
  • 1 3/4 cups almond milk
  • 1 Tbsp instant coffee powder
  • 2 cups canned coconut milk

Toffee Bits:

  • 1/3 cup blanched, slivered almonds
  • 3 Tbsp Earth Balance or other hard margarine
  • 2 tsp coconut oil
  • 2/3 cup white sugar
  • 1/4 tsp salt
  • 1 Tbsp golden syrup
  • 1.5 tsp water

Instructions:

  1. Whisk together corn starch, brown sugar, cocoa, 1 cup white sugar, salt, and 2/3 cup of the almond milk in a large saucepan. Heat on medium.
  2. Mix the instant coffee with about 3 Tbs of the remaining almond milk. Add to mixture in saucepan.
  3. Keep stirring mixture until sugar is dissolved and it starts to simmer. Turn down heat to medium-low.
  4. Keep stirring while slowly adding remaining almond milk, then coconut milk.
  5. Cook mixture until slightly thickened and glossy, about 5 minutes.
  6. Remove from heat, and cover surface with plastic wrap to prevent a skin from forming. after cooled slightly, refrigerate for at least three hours.
  7. Toast almonds in a ~350F oven for 2-5 minutes, until lightly golden, then remove to cool, and chop finely.
  8. Melt Earth Balance and oil in a small saucepan, then add sugar, syrup, water, and salt.
  9. Prepare a cookie sheet by lining with aluminum foil and tossing chopped almonds onto an area approximately 12×12 inches.
  10. Stir syrup on medium heat until sugar starts to dissolve, then add a candy thermometer and cook, undisturbed, until the syrup reaches Hard Crack stage (300-309 Fahrenheit).
  11.  Give candy one quick stir with a spatula, then pour over the almonds on the cookie sheet. Use the spatula to sweep any extra almonds onto the toffee area. You will get a thin puddle of candy smaller than the cookie sheet itself.
  12. Allow the toffee to cool for at least one hour before breaking into slivers.
  13. Freeze ice cream base according to instructions for your ice cream machine. Add in toffee bits for the last minute of mixing.
  14. Transfer to a plastic container and freeze overnight before serving.
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Vegan homemade donuts!

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It’s national donut day and if you have the time tonight, celebrate by making donuts! These tasty guys are my favourite kind – old-fashioned cake donuts with a generous pinch of nutmeg, and a nice vanilla glaze.

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These are a vegan version of what Tim Horton’s “sour cream” donut could be if they really tried to elevate their donuts.

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They do need to be fried in oil to get that crinkly, tasty texture, but even so they are a simple recipe to make. Blend, whisk, mix, rest, roll, cut, fry, glaze. Eat, eat, eat.

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You will obviously get a bunch of donut holes, too, but we ate all the ones I made before I took the pictures. Oops!

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Vegan Old-Fashioned “Sour Cream” Donuts

By Agent Minty, heavily adapted the recipe posted at The Messy Baker. Makes approximately 16 donuts plus holes.

Ingredients: 

  • 3/4 cup (90g) all-purpose flour
  • 1 1/2 cups (180g) pastry or cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp nutmeg
  • 1 tsp salt
  • 3/4 block medium tofu
  • 2 tsp apple cider vinegar
  • 1 Tbsp corn starch
  • 1 Tbsp dairy-free “milk” of choice
  • 2 Tbsp (30g) shortening
  • 1/2 cup granulated sugar
  • 1 1/4 + 2Tbsp icing sugar
  • 3 Tbsp warm water
  • 2 tsp corn syrup
  • 1/4 tsp vanilla
  • at least 3 cups of Canola or other neutral-flavoured oil for frying

Instructions:

  1. Whisk together flours, baking powder, baking soda, nutmeg, and salt. Set aside.
  2. In a food processor or blender, puree tofu until completely smooth.
  3. Remove 3/4 cup +  4 tsp (200g) of the tofu puree and combine with vinegar, corn starch, and milk. Set aside (unused extra tofu can be discarded or used in a smoothie).
  4. Cream together shortening and granulated sugar until fluffy, about 1 minute in a stand mixer.
  5. Alternate repeatedly adding 1/3 of flour, then 1/2 of milk, beating mixture between additions. The dough will be sticky afterwards and a bit lumpy.
  6. Transfer to a clean bowl and cover with plastic wrap. Refrigerate for 40 minutes or longer.
  7. Fill a heavy, deep pan at least 2inches deep with oil. Heat on med-high until a candy thermometer in the oil indicates that the oil is 325°F/165°C.
  8. While the oil is heating, roll out the dough on a well-floured surface until it is 1/2-inch thick. Cut into rounds about 2 or 3 inches across, with a hole in the centre (I used the lid from my bottle of vanilla extract). Scraps can be gently pouched together and rolled out again to cut out more donuts. You’ll see I also tried making the donut shape mentioned in Laura Wilder’s Farmer Boy, the passage mentioning it can be read here.
  9. Whisk the water into the icing sugar, mix in the vanilla and corn syrup, and set aside in a bowl near where your donuts will cool. Ensure that you have a wire rack set up with paper towels or a tray underneath, for cooling the donuts and that the oil is still the correct temperature.
  10. Brush extra flour off the donuts before frying – this will reduce splattering!
  11. Place 2-4 donuts at a time into the hot oil, allowing them to cook for 10-15 seconds on the first side, flipping them, cooking for another 1-2 minutes until golden brown on that seconds side, then flipping again (so the first side gets fully cooked).
  12. Remove donuts from oil and place more in one donut at a time. While second batch is cooking, dip the first batch in the vanilla glaze and set donuts to drip and cool on the wire rack.

 

Happy Easter! Chocolate Egg Inspiration!

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I guess that it’s been a rather long hiatus. Excuses, excuses abound, but you’re not here to read those. You’re here to see the goods! And in today’s case, they are totally worth it: vegan easter eggs filled with marshmallow or peanut butter fillings, or solid fruit-and-nut eggs.

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The first Easter after I went vegan was hard, because (as I think I mentioned before) I love seasonal candy. Take cheap jelly beans, make them egg shaped and speckled, and I’m sold. I loved Reese’s eggs and those malted-milk Robin Eggs, too. I’m still working on a malt ball substitute, but the eggs I present to you today are a huge hit with my family – I make several dozen to give away.

In order to make these, I had to use a mould, which I bought from Bulk Barn several years ago. As I wrap the completed chocolates in foil and store them in the refrigerator, I didn’t brother to temper the chocolate after melting it. I just used vegan semisweet chocolate chips and melted them in the microwave.

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The recipes below fall more into the “unrecipe” category, as the amounts are suggestions; the number of eggs will depend on the size and shape of moulds you use. Mine were the same general shape as a chicken’s egg (but halved).

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Finally, the marshmallow recipe that I used produces far more than the filling required for one dozen eggs (I moulded six chocolate shells, popped them out and moulded six more to fill all at the same time). I  experimented with making a vein version of Peeps, those chick shaped, sugar coated marshmallows. They are in some of my photos above, but they look more like chick-elephant hybrids. The rest of the marshmallows I made into traditional cylindrical mallows. To get the pastel fine sugar, I just pureed coloured sanding sugar in a spice grinder until it was a coarse powder.

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Ok, so here goes:

Chocolate Easter Eggs

A collection of original recipes by Agent Minty

Marshmallow Eggs (Vegan version of Russell Stover Eggs)

Makes 12 or more eggs, plus extra marshmallow filling

Ingredients:

Instructions:

  1. Melt chocolate in microwave and use 1-2 tsp per cavity to line walls.Freeze for 5 minutes.
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  2. Check to see if chocolate is thick enough. If you can see light through, add another thin later and chill for another 5 minutes or more.
  3. Prepare marshmallow filling according to recipe and transfer 2 cups to a large piping bag with no tip.
  4. Dollop about 2 Tbsp of rolling per moulded egg.
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  5. Using a damp fingertip, smooth top of marshmallow down to better fill egg mould.
  6. Chill for at least 10 minutes.
  7. Re-melt chocolate and smooth chocolate over marshmallows, paying special attention to edges of the first half shell.
  8. Chill for at least 20 minutes before removing from mould and wrapping with foil.
  9. Optional: Pipe out remaining marshmallow mix onto sheets of parchment paper coated with fine sugar. Toss with more sugar. If cutting long tubes into short marshmallows, let cure for at least 30 minutes before cutting with scissors. Cure, uncovered, overnight for best texture.

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Peanut Butter Eggs (Vegan version of Reese Eggs)

Makes 20 or more eggs. Scale as needed.

Ingredients:

  • 2 1/2-3 cups dark chocolate chips
  • 1 cup peanut butter
  • 3/4 cups + 1 Tbsp icing sugar
  • 3/8 tsp salt (if the peanut butter you use has salt, cut to 1/8 tsp)
  • 2 Tbsp packed brown sugar

Instructions:

  1. Melt chocolate in microwave and use 1-2 tsp per cavity to line walls.Freeze for 5 minutes. Coat a second time if needed.
  2. Mix together remaining ingredients until a smooth paste forms.
  3. Press 2-3 tsp of filling into each cavity and top with more melted chocolate.
  4. Store excess peanut butter filling in fridge between uses.
  5. Chill for at least 20 minutes before removing from mould and wrapping with foil.
  6. Repeat steps 1 and 3 to make more eggs as desired.

 

Fruit and Nut Eggs (Vegan version of Cadbury Fruit&Nut Bar)

Makes 8 or more eggs. Scale as needed.

Ingredients:

  • 1 1/2 cups dark chocolate chips
  • 6 Tbsp blanched, slivered almonds
  • 1/4 – 5Tbsp raisins

Instructions:

  1. Toast slivered almonds for about five minutes until light brown.
  2. Coarsely chop raisins and toasted almonds.
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  3. Melt chocolate and stir in chopped raisins and almonds.
  4. Fill moulds. Tap on a counter to remove air bubbles.
  5. Chill at least 30 minutes before removing from mould and wrapping with foil.
  6. Re-warm chocolate mixture briefly if needed to fill more moulds.

 

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Happy Easter!

Is it time to start posting holiday recipes?

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It’s November 26, a full 29 days before Christmas. Yet decorations have been up in stores for weeks, there has been a radio station playing Christmas music since the 15th, and some of my neighbours already have their lights up and turned on! Things usually start “too early” for most people, me being one of those people who likes to save Christmas stuff for December, please.

That said, I took a departure from reality and had a wonderful girls’ weekend at Jasper Park Lodge three weeks ago. My mom took my sister and I to their Christmas in November event. We spent four days sampling holiday drinks, learning festive recipes, making some crafts, and having a good time with the rest of the attendees. My mom and sister are big fans of Anna Olson, host of Sugar, cookbook writer, and all-around nice person. We enjoyed the presentation she gave with her husband Michael, although the recipes provided more inspiration than temptation – food from all the presenters was definitely not vegan-friendly, but I left with lots of ideas.

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This is the first recipe from that event that I have veganized so far: Anna Olson’s Empire cookies. They’re based on a basic sablé shortbread recipe, which is crumbly when you bite into them but not as fragile as some North American shortbreads. She used a cooked egg yolk in the dough, to enrich it without adding moisture. Instead, I removed the skins from a few canned chickpeas and mashed them very finely. Works perfectly!

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Now, to the cookies themselves. I shared them first as they are a really great recipe to put out when you have holiday visitors. They’re pretty, and look like they took a lot of effort, but are actually easier to make attractive than something like a traditional cut and iced sugar cookie. I chose red strawberry jam and green candied cherries to make them look festive. They’re delicious to have with a mug of tea, or to wrap up and give as gifts to your neighbours. You know, the ones with the Christmas lights up already 😉

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Empire Cookies

Veganized from Anna Olson

Makes 2 dozen sandwich cookies

Ingredients:

  • 14 canned chickpeas (11 grams/1 heaping Tbsp)
  • 1/2 tsp psyllium husk powder
  • 5 tsp water
  • 1/2 tsp olive oil
  • 1/2 tsp vanilla extract
  • 1/2 cup + 2 Tbsp Earth Balance or other baking margarine
  • 1/2 cup + 2 Tbsp icing sugar
  • 1 3/4 cups pastry flour
  • 1/4 tsp salt
  • approximately 1/3 cup thick jam (cheap is good here-it won’t make things soggy)
  • 1 cup icing sugar
  • 1-2 tbsp water
  • 1//4 tsp almond extract
  • 8-12 candied/glacé cherries, cut into halves or smaller

Instructions:

  1. Pinch skin off chickpeas and discard. Mash very thoroughly on a plate with a fork until completely smooth.
  2. Combine psyllium husk powder with water and stir well. Add in olive oil, vanilla, and mashed chickpeas. Set aside.
  3. Cream margarine with icing sugar until smooth.
  4. Add “egg” mixture to the mixing bowl and stir until completely mixed in.
  5. Whisk or sift flour and salt together and add to mixer, and stir until well combined.
  6. Transfer dough to plastic wrap and chill for at least two hours.
  7. Preheat oven to 325F.
  8. Roll out dough to approximately 1/4-inch thick, and cut out 2-inch circles. Transfer to parchment-lined cookie sheets.
  9. Bake for 10-12 minutes, until lightly golden. Cool cookies directly on cookie sheets for at least one hour.
  10. Spread 1-2 tsp of jam on the bottom of half of the cookies, and top each with another cookie to make a sandwich.
  11. Stir together icing sugar, almond extract, and 1 Tbsp of water, adding a few drops more of water at a time until the glaze is smooth and slightly runny (think very runny pancake batter).
  12. Spread glaze on top of each cookie and top with a piece of cherry.
  13. Allow to dry for several hours before storing in a sealed container. Assembled cookies keep for about three days at room temperature.

Upside Down Cake for Beginners

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I know that some of my recipes can be complicated: a lot of steps, exotic ingredients, or both. However, you don’t always need something to be complex in order to be delicious. More importantly, making something vegan, or even just egg-free, doesn’t always require any extra thought. I’m sharing a recipe that’s easy and even a bit fun to make, and will be received with excitement. I created the cake recipe so than you can make it with basic grocery-store ingredients, but nobody will know how basic it is!

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Pineapple upside-down cake is a retro staple, moist and tasty, not needing a layer of icing. If you’re allergic to pineapple or cherries, sub out for another canned or candied fruit. I’m allergic to pineapple, so I made a small cake with canned mandarin orange segments.

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The recipe makes a lot of cake: one large 9×13-inch (lasagna sized) pan, two square 8×8-inch pans, or three (slightly thin) round 8-inch pans. This is a perfect big cake to bring to a potluck, and is equally good eaten right away or after sitting on the counter overnight.

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Once the cake comes out of the oven, you’ll need to let it set a few minutes before you flip it, and may still have some fruit and sugar stick to the pan. This is no big deal! Just use a fork to pick up the stuck fruit, arrange it back on the cake. Scrape up the remaining sugar-goo and use it to fill in any cracks in the surface. After it cools down, no one will be the wiser!

Upside-Down Cake

An Agent Minty original recipe

Ingredients:

  • 1 can of pineapple rings
  • 1/2 cup glace or maraschino cherries
  • 1/4 cup margarine + 1/4 cup + tsp table margarine (becel vegan or similar) divided
  • 1 1/2 cups, packed, brown sugar
  • 1/2 cup + 1 Tbsp vegetable shortening
  • 2 cups superfine sugar (buy “berry sugar” or “instant dissolving sugar” but not “icing sugar” or “powdered sugar”. Alternatively, take regular white sugar and pulse in a blender for 20 seconds)
  • 2 Tbsp corn starch
  • 1/3 cup water
  • 2 Tbsp lemon juice
  • 2 tsp vanilla extract
  • 3 cups flour
  • 1 tsp + 4 tsp baking powder, divided
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 cups almond or other milk

Instructions:

  1. Preheat oven to 350F.
  2. Drain fruit and place on paper towels to further dry during the next step.
  3. Spread 1/4 cup of margarine on sides and bottom of large 9×13 pan or two smaller pans.
  4. Sprinkle brown sugar over bottom of pan over margarine.
  5. Arrange drained fruit in an attractive pattern, leaving a few spaces for the cake batter to peek through.
  6. Cream remaining margarine with shortening and white sugar.
  7. In a small cup, combine corn starch, water, lemon juice, vanilla extract, and 1 tsp baking powder.
  8. Pour into margarine mixture and beat until white and opaque.
  9. In a bowl, combine flour, remaining baking powder, baking soda, and salt.
  10. Add 1/3 of dry mix to bowl, beat until mostly mixed.
  11. Add half of the milk and mix, then repeat steps 10 and 11 until everything has been incorporated. The finished batter will be a little stiff – not runny like from a cake mix.
  12. Scoop into pan(s) and smooth the surface of the batter evenly.
  13. Bake in the centre of the oven until a toothpick inserted in comes out clean. Small pans: ~26 minutes, large pans, ~35 minutes.
  14. Let pan sit for 3 or 4 minutes on a cooling rack. Place a cooling rack or platoon top of cake, and flip together to unfold cake.
  15. Pick out and arrange any fruit or caramel that stuck to the pan.

Roll me out and cut me up! Iced chocolate sugar cookies.

I’m not actually a huge fan of traditional sugar cookies. I find that they have a weird taste to them, like they’re missing something. It’s not just that I make them with margarine instead of butter, either, as I didn’t really like them before I went vegan. I always felt that was a bit of a shame, as I really do like how pretty sugar cookies can be, iced and decorated.

However, these cookies are different, as they contain a magical ingredient: cocoa.

Cocoa makes the cookies dark and chocolate-flavoured, which not only provides a beautiful backdrop for both coloured and crisp white icing, but provides a slightly bitter contrast to the one-note sweetness of royal icing. I got the cookie recipe from Baking a Moment, and veganized it.

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First batch on the left, second on the right. Sorry about poor photo quality – I had fried the camera battery on vacation and for the last month only took pictures on my phone.

I’ve included our vegan royal icing recipe here too, as we first started experimenting with vegan royal icing a few years ago at our annual gingerbread house party. I can say that this recipe works well as construction-grade cement, but when thinned out works nicely for piping on and flooding cookies. The consistency of the icing is varied by how much water is added, so start on the lower and and add a few drops at a time to get the texture you’d like. Keep in mind that wetter icing can take longer to dry – my first attempt at flooded icing took several days to not be soft under the top “crust” of the icing.

Chocolate Sugar Cookies

Veganized from Baking a Moment

EDIT: I corrected the volume for corn starch. I hope it didn’t cause anyone a headache!!

Makes 3 dozen 2-inch cutouts

Ingredients:

  • 1/2 cup Earth Balance or other baking margarine
  • 1 tablespoon canola oil
  • 1/2 cup white sugar
  • 1/2 tsp psyllium powder – I use an unflavored version of Metamucil powder
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 cup cornstarch
  • 1/2 cup cocoa powder
  • 1 3/4 cups all purpose flour

Instructions:

  1. Preheat oven to 375F.
  2. Cream margarine in a a stand mixer, then add canola oil and sugar and stir until combined, but not fluffy (see the original recipe for more details on why – basically so that it doesn’t spread).
  3. In a cup, gradually add water to psyllium husk, and whisk until it starts to thicken. Add in vanilla and salt.
  4. Add liquid mixture to margarine mixture, scraping all of the liquid out of the cup.
  5. Stir on medium speed until combined.
  6. Add in cornstarch and cocoa and stir a few seconds.
  7. Add in all the flour and mix until dough is homogeneous.
  8. Take 1/4 of the dough and place it on a shed of parchment paper. Place another on top, and roll until dough is 1/4-inch thick.
  9. Remove top sheet of paper, and cut out shapes. Use a paring knife to pick the scraps out from between the cutouts.
  10. Place paper full of cutouts on a baking sheet and bake for 9-11 minutes, until firm at the edges and soft in the middle.
  11. Remove cookie sheet from oven, and wait 1 minute before transferring cookies to a wire rack.
  12. If using the cookie sheet immediately, wave it around the kitchen like a goof for a minute to cool it off.
  13. The dough scraps can be re-rolled again a few times until it’s all used up.
  14. Let cookies cool fully (at least an hour) before decorating with icing.

Vegan Royal Icing

An original recipe from Agent Minty

Makes about 1 1/4 cups of royal icing (enough for 3 or 4 dozen cookies)

Ingredients:

  • 2 1/4 cups icing sugar
  • 1/2 tsp Xantham gum (available in gluten-free sections of the grocery store)
  • 1 Tbsp corn starch
  • 2 1/2 to 3 Tbsp water, divided
  • 1/8 tsp vanilla extract (white extract is best but usually found at baking supply stores)

Instructions:

  1. Whisk together sugar, Xantham gum, and corn starch in a large bowl.
  2. Start hand mixer or whisk attachment of your stand mixer. I find a hand mixer with the two beaters works better here unless I’m doubling or tripling a batch.
  3. Slowly add 2 Tbsp of the water, followed by vanilla extract. Continue beating until all of the sugar is mostly mixed in.
  4. Stop to scrape down sides of bowl, and mix for a few more seconds.
  5. Assess the consistency of the icing – do you really want it thinner?
  6. Add more water in small amounts until icing is the consistency you desire.
  7. Colour if you would like, and immediately cover up any portions you’re not going to use.
  8. If you don’t have someone to help you fill a piping bag (if you’re going to use one), I’d highly recommend the plastic wrap trick.

Triple Cookie-Splosion Ice Cream

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Wow, it’s been hot around here. Sleeping with no sheets and wet hair to cool down, going through a litre of water on bike rides, running through the garden hose’s spray like a little kid kind of days.

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You know how they say not to grocery shop hungry? Well, you also shouldn’t bike home on a hot day past an Oreo McFlurry billboard. Two days in a row. Or you’ll start getting ideas. This delicious monster came about from my fantasizing while finishing my ride home.

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The ice cream base is your classic nostalgia white vanilla cream, but the three cookie types – oreos, peanut butter cookie dough, and spekuloos – balance it nicely and add enough crunch and chew to it. The spekuloos do double duty by also adding a mild bit of nutmeg-ish spice. Spekuloos are a Dutch crunchy store-bought cookie, also called windmill, Lotus, or Biscoff cookies. If you can’t find any, use store-bought gingersnaps. It’s important to use ones that are a bit “greasy”, as a low-fat or digestive cookie would go soggy in the ice cream.

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Unlike my previous recipe, this ice cream is not instantaneous – the cooked mixture needs to cool completely before freezing, and then the churned mixture should be frozen for several hours before scooping. However, it scoops beautifully straight out of the freezer, and has a wonderfully soft texture. It’s well worth the wait.

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Triple Cookie-Splosion Ice Cream

An original recipe by Agent Minty

Ingredients:

Ice cream base:

  • 1 cup white sugar
  • 1/8 tsp salt
  • 1 cup coconut milk
  • 1 1/2 cup + 1/4 cup + 1/2 cup almond milk, divided
  • 3 Tbsp corn starch
  • 3 Tbsp of alcohol (I chose half vodka and half amaretto)
  • 1 tsp vanilla

Cookie parts:

  • 3 large spekuloos cookies
  • 4 oreo cookies
  • 2 Tbsp margarine
  • 1/4 cup brown sugar
  • 2 tsp white sugar
  • 1/4 tsp vanilla
  • 1 1/2 Tbsp almond milk
  • 2 Tbsp peanut butter
  • pinch of salt, two pinches if peanut butter is unsalted.
  • 1/4 cup flour
  • 1 1/2 Tbsp chopped-up chocolate chips

Instructions:

Make ice cream base:

  1. Whisk together sugar, salt, coconut milk, and 1 1/2 cup almond milk in a saucepan over medium heat.
  2. Once sugar has dissolved, bring to a medium simmer.
  3. Meanwhile, whisk together corn starch and 1/4 cup almond milk in a small cup.
  4. Pour corn starch mixture into simmering base, while whisking continuously.
  5. Rinse cup with remaining 1/2 cup of almond milk and pour into the base.
  6. Whisk continuously while bringing back to a simmer.
  7. Cook while whisking for two more minutes.
  8. Remove from heat and cool at boom temperature for 15-30 minutes.
  9. Stir in alcohol and vanilla.
  10. Transfer to a bowl or similar and cover surface of cream directly with plastic wrap.
  11. Refrigerate overnight or for at least three hours until completely cold.
  12. Transfer to your ice cream maker and freeze according to manufacturer’s directions.

Prepare add-ins:

  1. Chop up cookies into small bite-sized pieces (about 1 cm across) and place in the freezer to chill for a few minutes while preparing other ingredients.
  2. Cream together all remaining ingredients except flour and chocolate chips. I used a soup spoon in a small bowl.
  3. Stir in flour and then chocolate chips.
  4. Form cookie dough into finger-thick logs and place in refrigerator to chill while ice cream is mixing.
  5. Once ice cream base is frozen, plop approximately 1/5 of it into your storage container, and sprinkle with 1/5 of the chopped cookies. Tear off four or five short pieces of cookie dough and add on top.
  6. Continue filling container by alternating ice cream and cookies, gently mixing a few times with a butter knife to ensure filling is more randomly distributed here. I found I only used half of the cookie dough, but you may use more based on your preferences.
  7. Freeze for at least three hours before serving.

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