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  • 5 EASY Vegan "Ice Cream" Recipes | Dairy Free Summer Desserts

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    • The Herbivorous Butcher Enters Into “Vegan Butcher” Trademark Dispute with Nestlé November 18, 2019
      Sibling-owned vegan shop The Herbivorous Butcher is in the midst of a trademark battle with food corporation Nestlé USA. In August 2017, The Herbivorous Butcher attempted to register the trademark “Vegan Butcher” with the United States Patent and Trademark Office (USPTO). Shortly after the USPTO denied The Herbivorous Butcher the trademark—citing that the term was […]
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    • You Can Now Order Two Pounds of Vegan Mac and Cheese for the Holidays November 16, 2019
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  • ORDER MY Brand New COOKBOOK “The Domestic Geek’s Meals Made Easy”! Full list of retailers here: https://inspiredentertainment.com/inspired-eats/cookbook/

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    Pistachio
    3 ripe bananas, sliced and frozen
    2 tablespoons almond milk
    1 teaspoon matcha powder (optional)
    1/4 teaspoon almond extract (optional)
    1/3 cup chopped shelled and pistachios, 1 tablespoon reserved for garnish

    Place the bananas, almond milk, matcha powder, and almond extract into the food processor. Blend until smooth. Add the pistachios and pulse until they are well incorporated. Serve immediately for a soft-serve consistency or freeze for 30 minutes for a firmer texture.
    Enjoy!

    Vegan Salted Caramel
    Vegan Caramel Sauce:
    1 cup full fat coconut milk
    1/2 cup coconut sugar

    Combine the coconut milk and coconut sugar in a pot and bring to a boil over medium-high heat. Cook the caramel until it is a dark brown and thickens up. Allow the caramel sauce to cool completely before making “nice cream”.

    Salted Caramel Ice cream:
    3 ripe bananas, sliced and frozen
    2 tablespoons almond milk
    3 tablespoon vegan caramel sauce
    1 pinch flaky sea salt

    Place the bananas, almond milk, caramel sauce and sea salt into a food processor. Blend until smooth. Serve immediately for a soft-serve consistency or freeze for 30 minutes for a firmer texture.
    Enjoy!

    Chunky Monkey
    3 ripe bananas, sliced and frozen
    2 tablespoons almond milk
    1 tablespoon cocoa powder
    2 tablespoons chopped vegan dark chocolate
    2 tablespoons chopped salted peanuts
    1 tablespoon chopped banana chips

    Place the bananas, almond milk and cocoa powder into the food processor and blend until smooth. Add the chocolate, peanuts and banana chips and pulse until they are well incorporated. Serve immediately for a soft-serve consistency or freeze for 30 minutes for a firmer texture.
    Enjoy!

    Vanilla Berry Bliss
    3 ripe bananas, sliced and frozen
    2 tablespoons almond milk
    1/2 cup frozen mixed berries
    1/2 vanilla bean

    Place the bananas and almond milk into the food processor and blend until smooth. Add the mixed berries and seeds from the vanilla bean. Pulse the mixture until the berries begin to break down. Serve immediately for a soft-serve consistency or freeze for 30 minutes for a firmer texture.
    Enjoy!

    Mint Cookies & Cream
    3 ripe bananas, sliced and frozen
    2 tablespoons almond milk
    1/4 teaspoon peppermint extract or 4 mint leaves
    Green food colouring (optional)
    3 oreos, chopped

    Place the bananas, almond milk, peppermint extract and green food colouring into the food processor. Blend until smooth. Add the oreos and pulse until they are well incorporated. Serve immediately for a soft-serve consistency or freeze for 30 minutes for a firmer texture.
    Enjoy!

    ABOUT THIS CHANNEL
    I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!

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    Comments

    heather watts says:

    Can’t wait to do some of these I love ice cream ✌🏽😀

    heather watts says:

    Amazing, easy to follow Chanel thanks 👍👍👍😊

    Echo Equani says:

    I need to get a food processor. It looks so good. This would be perfect since everyone in our house is lactose intolerant.

    missy mason says:

    Yum. I will make! Look so easy to make!

    huriye kantar says:

    The last one is soooo good

    Fatimah Medows says:

    Thank you for the lovely recipes. Do you have an alternate base in place of bananas that would have the same consistency, please. I'm allergic to bananas. Thank you so much.

    Hiral Palan says:

    After making those ice cream can i keep it in a deep freezer for few days and eat it everyday ?

    Summer Winter says:

    so its really frozen banana with flavoring, okay, it may be a better alternative

    Jessica Williams says:

    I just made some nice cream. I never put sweetener, but I always add vanilla powder to give it some depth.

    i fredfeeds says:

    note *oreos aren't vegan

    RainyPople says:

    Preheat oven to 325 degrees F (160 degrees C).
    In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
    Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
    Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
    Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C)

    All The World's A Stage! says:

    Oreos aren't Vegan.

    Cassie R says:

    I make this for my nieces and empty it into an empty ice cream carton so I can trick them into eating fruit for breakfast.

    J Nicole says:

    Coffee nice cream next!

    Lacresa Williams says:

    These are amazing I must try

    Vesica feL2ea says:

    Can this be done with a regular milk? I know it is supposed to be vegan, but I am curious.

    Melissa D says:

    food coloring? Try a few spinach leaves.

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