Yes, I admit I have a slight obsession with all things carrot cake-inspired. Case in point:

• Coconut Carrot Cake Granola
• Carrot Cake Pancakes with Maple Cream Cheese
• Carrot Cake Sandwich

Therefore, it goes without saying that the recipe for Carrot Cake Ice Cream in Wheeler Del Toro’s The Vegan Scoop caught my eye.

Like many home cooks and food bloggers, I rarely follow another’s recipe to a “t”, and this ice cream was no exception.

So, how does this recipe differ from the original? In a few ways, actually. For one, I cut the amount of overall sugar by about half. I’ve made and enjoyed many of Wheeler’s vegan ice creams, but have found that they are quite sweet. I typically use less sugar than his recipes call for, and I honestly don’t think this practice compromises the final product. I used 1/2 cup of evaporated cane juice instead of 3/4 cup of sugar, and replaced the 1 cup of brown sugar with 1/4 cup of brown sugar + 2 Tbsp of pure maple syrup. Other changes I made included using half the amount of margarine (which worked because I also cut down on the brown sugar), adding in a bit of ground ginger and nutmeg, finely grating the carrots, and omitting the raisins (although I love raisins as much as the next person, I don’t like ‘em in my ice cream).

The alternations I made suited my tastes perfectly! The orange-hued and spice-flecked ice cream was definitely sweet enough for my palate, and the addition of ground ginger and nutmeg rounded out the traditional carrot cake flavor. It is an intoxicating sensation to eat a spoonful of something that is both refreshingly cold and warmly spiced. In this sense, the ice cream truly lives up to its name because you feel like you are eating ice cream and carrot cake simultaneously.

This ice cream recipe is going straight into my cooking binder, which I fill only with recipes I know I will make over and over again. I can see myself enjoying this season-less vegan ice cream not only on a hot summer day, but also in the dead of winter, curled up in a warm blanket. Just imagine how amazing this would be slowly melting over a piece of fresh-from-the-oven carrot bread. With a maple cream cheese drizzle. And some toasted walnuts.

I think I need to get back into the kitchen.

adapted from The Vegan Scoop

Ingredients

• 1/4 cup brown sugar
• 2 Tbsp pure maple syrup
• 2 Tbsp non-hydrogenated margarine
• 1 cup finely grated carrots, preferably organic (a microplane grater works best)

• 1 cup plain soymilk, divided
• 2 Tbsp arrowroot powder or cornstarch
• 2 cups plain soy creamer
• 1/2 cup evaporated cane juice or granulated sugar
• 1 Tbsp pure vanilla extract
• 1 Tbsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg

Directions

1. Combine brown sugar, maple syrup, and margarine in a small saucepan over medium heat; stir until melted. Reduce stove heat to low, add carrots to mixture, and continue to cook over low heat for about 5 minutes. Set aside.
2. In a small bowl, whisk together 1/4 cup soymilk with the arrowroot. Set aside.
3. In a medium saucepan over medium heat, combine the remaining 3/4 cup soymilk, soy creamer, and evaporated cane juice. Cook over medium heat, whisking occasionally, until the mixture just begins to boil, about 10 minutes. When the mixture reaches the soft boiling point (bubbles are just starting to break the surface), remove from heat, and whisk in the soymilk & arrowroot mixture. Whisk until the mixture thickens, about 30 seconds. Whisk in the vanilla extract and spices. Transfer ice cream base to a medium bowl.
4. Stir the carrots into the ice cream base, and allow to sit at room temperature for about 10 minutes. Chill in the refrigerator until cold, about 3 hours. Freeze according to ice cream manufacturer’s instructions.

Estimated Nutrition

• Calories: 398 kcal
• Total Fat: 27g
  • Saturated Fat: 13g
  • Trans Fat: 0g
• Cholesterol: 147mg
• Sodium: 89mg
• Total Carbohydrates: 34g
  • Dietary Fiber: 2g
  • Sugars: 26g
• Protein: 6g

Indulge in the delightful fusion of two classics with our Carrot Cake Ice Cream. Creamy, spiced, and speckled with grated carrots, this frozen treat captures the essence of carrot cake. Swirled with cream cheese frosting and adorned with crushed graham crackers, it’s a sweet symphony that’ll have your taste buds singing. Perfect for dessert lovers seeking a unique twist on tradition.

Earlier this summer, John and I were invited to spend the weekend at one of our friend’s houses on Cape Cod.  Of course, we eagerly hopped in the car and set out to Eastham, surprisingly without having to battle the typical summer weekend mass exodus from Boston to the Cape. Although weather reports called for overcast skies and occasional showers, we were fortunate enough to enjoy a mostly sunny and dry couple of days. We rode bikes, spent a day on Mike’s boat during which we spotted a bunch of seals lounging on a sand bar…

…and of course partook in the favorite beach pastime of mini golf followed by ice cream. Amongst all of the drool-worthy ice cream flavors, the one that stood out to me the most was Purple Cow Frozen Yogurt – a gorgeous purple-hued berry fro yo packed with both dark and white chocolate pieces. Although I was tempted by some of the chocolate brownie cookie concoctions, I couldn’t not choose the Purple Cow – after all, it contained some of my very favorite ingredients: yogurt, berries, and both dark and white chocolate.

While thoroughly enjoying my newfound favorite fro yo flavor, I made a mental note to research homemade versions of the Purple Cow Frozen Yogurt once we returned home. My search led me to Erin’s blog, and her recipe (linked below) sounded like a great one to start with for my adaptation. I used my Tart Vanilla Frozen Yogurt as the base, and added a combination puree of plump blackberries and sweet raspberries. I stuck to my typical brand choice for chocolate, and added Sunspire Grain Sweetened Chocolate Chips and Sunspire White Chocolate Chips to the churning fro yo.

Oh my… this was GOOD!  The berries lent not only a gorgeous pinkish-purple color to the frozen yogurt, but also a lovely flavor. Decidedly summery, nicely balanced between sweet and tart, and creamy but light, I could have left the frozen yogurt base as is and enjoyed every last bite. However, the finishing touch of dark and white chocolate chips really made this fro yo sing. If you have the willpower and patience to let each mouthful of frozen yogurt melt around the chips, you are left with a few morsels of chocolaty deliciousness.

This treat is the best of both dessert worlds: fruity and chocolaty. Although I do love chocolate, I typically choose fruit-based desserts during the warmer months. This Purple Cow Frozen Yogurt satisfies my craving for something cold, creamy, and fruity, while simultaneously fulfilling my deep-rooted yearning for rich chocolate. What could be better?!

Ingredients

• 2 cups plain 0% fat Greek yogurt, such as Fage
• 1 cup plain 2% fat Greek yogurt, such as Fage
• 1/2 cup + 1 Tbsp evaporated cane juice (or granulated sugar), divided
• 1 tsp pure vanilla extract
• 12 oz blackberries (about 1 1/2 cups)
• 4 oz raspberries (about 1/2 cup)
• 4 oz dark chocolate, chips or chopped, (about 1/2 cup)
• 4 oz white chocolate, chips or chopped, (about 1/2 cup)

Directions

1. In a large bowl, combine yogurts, evaporated cane juice, and vanilla extract. Stir until the evaporated cane juice is completely dissolved. Place in refrigerator and chill for about 1 hour.
2. Place all of the berries into a food processor or high-speed blender and process/blend until pureed.
3. Set a fine mesh sieve over a large bowl and pour the berry puree into the sieve. Using a rubber spatula, stir and gently press down on the puree to separate the puree from the seeds. Be patient, as this might take a little while. You want to extract as much of the thick liquid as possible – don’t forget to scrape the sides and bottom of the sieve with a clean spoon and add any collected puree to that in the bowl. Unless you really hate seeds, you can reserve whatever is left over in the sieve, add a bit of sweetener, and enjoy as no-cook berry preserves. Stir in the remaining 1 Tbsp of evaporated cane juice into the seedless berry puree & place in the refrigerator to chill for about 1 hour.
4. Stir together the sweetened yogurt and seedless berry puree until well mixed and freeze mixture according to ice cream maker manufacturer’s instructions, slowly adding in both kinds of chocolate in the last few minutes of churning.
5. Serve immediately as soft serve, or spoon into a freezer-safe container and place in freezer until “ripened” (hardened).

Estimated Nutrition Per Serving:

• Calories: 220 calories per serving
• Protein:10 grams per serving
• Carbohydrates: Around 35-40 grams per serving
• Dietary Fiber: Roughly 2-3 grams per serving
• Sugars: About 28-32 grams per serving
• Fat: 5 grams per serving
• Saturated Fat: About 2-3 grams per serving
• Cholesterol: Roughly 10-15 milligrams per serving
• Sodium: Around 30-40 milligrams per serving

Please keep in mind that these nutritional values are estimates and can vary depending on the specific brands and quantities of ingredients used. If you have specific dietary concerns or requirements, it’s a good idea to calculate the exact nutrition for your recipe using a nutrition calculator or consulting a registered dietitian.

Hello Friends,

Some of you might have noticed that I had a briefly posted recipe for Carrot Cupcakes with Maple Cream Cheese Frosting on the blog earlier today. Yes they are delicious, and yes I can’t wait to share them with you… but I didn’t intend to publish the post today!

Here’s what happened: I accidentally clicked the “publish” button instead of the “preview” button while in the midst of writing the post. Oops!

If the post shows up in your Google reader or email inbox, please know that the post is not yet complete, and will officially be up on the blog in early September.

I’ll leave you with a photo to whet your appetite…

and the promise of another delicious baked good recipe tomorrow morning.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups semisweet and/or milk chocolate chips

Instructions

Embrace the Error

When something goes awry in the kitchen, take a deep breath and embrace the mishap. It’s an opportunity to create something unique.

Get Creative

Start by assessing the situation. Did you add too much spice? Did you forget an ingredient? Channel your inner chef and brainstorm ways to salvage the dish.

Adjust and Experiment

Don’t be afraid to adjust the flavors or textures. Add complementary ingredients or spices to balance the taste. Experimentation is key!

Learn from Your Mistakes

Every Oops! recipe is a learning experience. Take note of what worked and what didn’t, so you can recreate your culinary triumph in the future.

Share the Joy

Once you’ve turned your kitchen mishap into a masterpiece, share it with friends and family. They’ll appreciate your resourcefulness and creativity.

Estimated Nutrition Servings

Try as I might, I’m hard pressed to think of a more intoxicating aroma than freshly made baked goods with loads of cinnamon, piping hot from the oven. You know, that close-your-eyes-and-breathe-as-deeply-as-you-can scent. Well, I was rewarded with that exact olfactory experience after making these Blueberry Cinnamon Rolls. As you can imagine, it was borderline painful to wait for the rolls to cool enough to dive into one; but yes, it was worth the wait!

With a soft and lightly sweetened dough, tons of cinnamon, fresh blueberry flavor literally bursting in every bite, and a touch of glaze drizzled on top, it’s easy to forget that these cinnamon rolls are much healthier than most. The tender dough is comprised of half whole wheat pastry flour instead of 100% all-purpose, unsweetened applesauce in lieu of butter, and a mere 2 Tbsp of evaporated cane juice in place of sugar. These cinnamon rolls are sweet, what with the brown sugar in the filling, but I used only a modest amount of glaze cut back on the overall amount of sugar.

For those of you who are interested, I plugged the ingredients into an online calorie calculator, and was pleasantly surprised that each roll came out to a reasonable 286 calories, 4.1 grams of fat, and 24 grams of sugar (admittedly high in sugar for a regular breakfast, but okay as an occasional treat). Compare that to the astonishing 813 calories, 32 grams of fat, and 55 grams of sugar in a Cinnabon roll (the linked website notes that this nutritional information came directly from the USDA or manufacturer), and it’s perfectly clear which is the better choice.

Using my slight adaptation of Sarah’s recipe for vegan cinnamon rolls (linked below) as a starting point, I couldn’t help but add in fresh blueberries to the cinnamon filling a la Kevin and Annie (also linked below). The juicy berries were such a fantastic addition to an already delicious cinnamon roll.

I couldn’t help but snap a photo of everyone’s favorite part of a cinnamon roll… the super soft & gooey center!

Seeing as I’m posting this on a Saturday, I highly recommend that you gather together the necessary ingredients and surprise someone you love with these Blueberry Cinnamon Rolls as a special Sunday breakfast.

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 cup warm almond milk (or any plant-based milk)
• 1/4 cup granulated sugar
• 1/4 cup melted coconut oil
• 3 cups all-purpose flour (plus extra for dusting)
• 1/2 teaspoon salt

Instructions

1. Activate the Yeast

In a small bowl, combine warm almond milk and sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until it becomes frothy.

2. Prepare the Dough

In a large mixing bowl, combine the yeast mixture, melted coconut oil, and salt. Gradually add the flour, one cup at a time, stirring until a dough forms.

Knead the dough on a lightly floured surface for about 5 minutes until it’s smooth and elastic.

3. First Rise

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

4. Roll Out the Dough

Once the dough has risen, punch it down, and roll it out into a rectangle on a floured surface, roughly 16×12 inches.

5. Add the Filling

In a small bowl, mix the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the rolled-out dough. Then, sprinkle the fresh blueberries over the cinnamon-sugar mixture.

6. Roll and Cut

Carefully roll the dough into a log starting from the long edge. Slice the log into 12 equal-sized rolls.

7. Second Rise

Place the rolls in a greased baking dish, cover them with a kitchen towel, and let them rise for another 30-45 minutes.

8. Bake

Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 25-30 minutes or until they turn golden brown.

9. Make the Glaze

While the rolls are baking, prepare the glaze by whisking together the powdered sugar, almond milk, and vanilla extract until smooth.

10. Glaze and Serve

Once the rolls are done, let them cool for a few minutes, then drizzle the glaze over the top.

Estimated Nutrition Serving

These estimated nutrition values are based on typical ingredients used in vegan cinnamon roll recipes and may vary depending on the specific brands and quantities of ingredients you use. Be sure to check the labels on your ingredients for more accurate nutritional information if needed. Enjoy your vegan Blueberry Cinnamon Rolls!