(#120) Vegan Turkish Coffee: Dairy-Free Delight

You wouldn't even know this flavor was vegan! Made with only four ingredients: coconut milk, dark-roasted coffee, espresso, and cardamom. 

(#110) Coconut Chai: Not Really Vegan

This one's a coconut milk-based ice cream (but with a bit of heavy cream and egg yolks--sorry, vegans!). Coconut and chai = BFF.

 

(#63) HEMP: More Vegan Deliciousness!

We haven't made enough vegan flavors! We're trying to make it more of a priority, especially because we've had only positive feedback for both our Coconut Almond Carob Chip and our new Hemp Ice Cream!  You can count on a few more vegan flavors in the very near future! 

For this recipe we used hulled hemp seeds (blended with agave nectar) and coconut milk and cream as a base.  It was a pleasantly surprising success! 

Scoopsies' Vegan Hemp Ice Cream

(yields 1 pint)

14oz. coconut cream

1 1/2 cups coconut milk

1/2 cup hemp seeds

1/4 cup agave nectar

1/8 cup cane sugar

1/4 tsp guar gum
1 tsp vanilla extract

(#44) COCONUT: Palm Treats

The key ingredient in our version of coconut ice cream? Palm sugar.  It gives this flavor its attractive light brown color and perfectly finishes off the coconut flavor.  This is the forth flavor in our asian "collection." 

Scoopsies' Coconut Ice Cream

(yields about 1.5 pints) 
14 oz. can of coconut cream

1 cup coconut milk

1 cup heavy cream

1/2 cup palm sugar

2 cups shredded coconut

4 egg yolks

pinch of salt