(#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. 

(#106) Lavender Cardamom: Let's Get Lost

I just planted my first lavender plant! It's the start of a little lavender garden that I'll be growing on my back patio. I'm about to start composting, too! It'll mostly be Scoopsies scraps (scrapsies!) that will help the lavender grow. It's a beautiful cycle! 

I couldn't wait, though. I stopped in to Cambridge Naturals and grabbed a few ounces for my most recent flavor, Lavender Cardamom. Katelyn (of Scoop Sights) came over and made her own lavender delight--Vegan Lavender Lemon Ice Cream. Both scrumptious. 

Scoopsies' Lavender Cardamom with Scoop Sights' Vegan Lavender Lemon Ice Cream

Light and delicate, this flavor is my companion for the Summer. 

Scoop Sights' Vegan Lavender Lemon Ice Cream

(#93) CARDAMOM LEMON: The One and Only Cardamom

A few weeks ago, I ate at my first Afghani restaurant. I ordered Kofta Challow and more importantly--cardamom ice cream.  I have a real soft spot for cardamom, mostly because of the kick it gave (flavor #1!) Turkish Coffee.  I've used it quite a bit throughout the project, actually, but never really gave it the attention it deserved. 

I loved taking a bite and tasting the cardamom without the distraction of a coffee flavor or other (equally lovable) spices.

A vegan version of this flavor was suggested by my friend Jan Marie. I didn't choose the vegan one for my blog, but it does work well with coconut substitutes! 

Scoopsies' Cardamom Lemon Ice Cream is made with: cardamom pods (crushed), whole milk, heavy cream, lemon juice, lemon zest, sugar, egg yolks

(#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

(#32) COCONUT ALMOND CAROB CHIP: Virgin Attempt at Vegan Ice Cream

One thing both halves of Scoopsies strive for is to make delicious ice cream for everyone. We have a long way to go but we want to be able to make ice cream for any diet restriction. One of my all-time favorite ice creams is J.P. Lick's Coconut Almond Chip. Attempting this flavor using coconut cream as the base (like the vegan ice cream spot FoMu) seemed like a breeze. We we're right. This first attempt came out so creamy that most would be surprised to hear there is no dairy. We can't wait to come up with more recipes for our vegan line!

Scoopsies Coconut Almond Carob Chip (vegan)
(yields about 1 quart)
1 can (about 15 fl oz) coconut cream
1 can (about 15 fl oz) coconut milk
1/4 tsp guar powder
2 tsp cornstarch
1/4 tsp pure vanilla
3 ounces raw coarsest chopped almonds
1 cup unsweetened coconut flakes
1/2 cup coconut sugar
3 oz carob chips
1/4 cup coconut oil