Vegan Sweet Cream & Caramel Ice Cream

Vegan Sweet Cream & Caramel Ice Cream
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Vegan Sweet Cream & Caramel Ice Cream

Vegan Sweet Cream & Caramel Ice Cream


  • Author: Great Eastern Sun
  • Total Time: 24 hours 10 minutes
  • Yield: 612 ice cream muffins 1x
  • Diet: Vegan

Description

Two great flavors layered together and served as ice cream “muffins”.  We are featuring our brown rice syrup this month and it is a perfect fit for this dessert recipe.  Brown rice syrup is lightly sweet, thick, freezes well and adds subtle toasty caramel flavor notes.  Our featured version also adds a crunchy layer with vegan chocolate chunks and cinnamon to create a delicious treat!

We used a muffin tin for freezing this ice cream, but you can use popsicle molds or even a sheet pan to make this sweet treat.  No ice cream maker or fancy equipment needed.


Ingredients

Scale

Sweet Cream Ice Cream Layer

13.5 oz can Coconut Cream (not milk)

2/3 cup Brown Rice Syrup

1 teaspoon Sweet White or Mellow White Miso

1 teaspoon almond extract

Optional Chocolate Chunk Layer

1 cup Vegan Chocolate Chips or Chunks

Caramel Ice Cream Layer

13.5 oz Full Fat Coconut Milk

1/2 cup Brown Rice Syrup

1 teaspoon Sweet White Miso

2 Medjool Dates (seeds removed)

1/3 cup Hot Filtered Water

Optional Toppings

Sweet or Savory Vegan Buttercream

Cinnamon


Instructions

Make Sweet Cream Ice Cream Layer

  1. Add coconut cream, brown rice syrup and sweet white miso to a sauce pan.
  2. Heat on medium high (do not boil) and whisk continuously until miso is dissolved and all ingredients are smooth and fully combined.
  3. Remove from heat; add almond extract and set aside to cool.

Make Caramel Ice Cream Layer

  1. Heat water and add 2 dates.  Using a small mug is helpful to ensure the dates are submerged in the water fully.  This will soften the dates.
  2. Add coconut milk, brown rice syrup and miso to a sauce pan and heat on medium (do not boil) whisking to combine.
  3. Remove from heat.
  4. Add the dates and water to a blender or food processor and blend until combined and completely smooth and creamy.  If more liquid is needed you may add in small amounts of the coconut milk from your sauce pan.  Do not add all the milk in right away, it is easier to fully blend the dates by themselves.  
  5. Once the dates are smooth and creamy add in the rest of the coconut milk mixture from your sauce pan.  Blend until fully combined and creamy.
  6. Set aside to cool.

Create Ice Cream Muffin Layers

  1. Add the sweet cream layer into muffin cups, filling halfway dividing evenly into 6-12 muffin cups.  Depending on how big or small the cups and how large you want them will determine how full they are.  Add a small amount to each to start and then even it out as you go along.
  2. Place muffin pan in the freezer and check in 30 minutes to see if there is a solid layer on the top.
  3. Once the sweet cream layer has a solid top you may add the chocolate chunks or chips.  Chop them roughly to create a nice texture for this layer.  Sprinkle them on top (don’t overfill this layer) and put the muffin pan back in the freezer.
  4. Check again in 30 minutes to see if both layers are almost fully frozen.  You should be able to gently press on this layer without pushing through.
  5. If your caramel ice cream has cooled down add it to your ice cream muffins and return to the freezer.
  6. Let the muffins freeze overnight.

Serve Ice Cream Muffins

  1. Fill a sink with hot water.  Enough to cover the bottom edge of your muffin pan when you place it in the sink, but not too much.  All you want to do is loosen the ice cream muffins to remove them.
  2. Take a plate or a cutting board and place it on top of the muffin tin and flip it over to release the ice cream muffins onto the plate or board.
  3. Add the desired number of muffins to your serving bowl or plate and top with cinnamon, chocolate shavings and a dollop of Vegan Buttercream.
  4. Serve!

Notes

This recipe seems complicated, but it is very simple.  Once you have made your own ice cream you will find that you never go back to store bought again!  The sweet cream flavor is so versatile that you can play around and make new flavors; try adding different extract flavors too…there is vanilla and lemon which make a great palette for experimenting.

  • Prep Time: 10 minutes
  • Cook Time: 24 hours (includes freezing time)

Keywords: ice cream, vegan, brown rice syrup, dessert recipes, sweet white miso recipes, miso recipes, desserts, dairy free, lactose free, vegetarian

Sweet or Savory Vegan Buttercream

Sweet or Savory Vegan Buttercream
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Sweet or Savory Vegan Buttercream

SWEET OR SAVORY VEGAN BUTTERCREAM


  • Author: Great Eastern Sun
  • Total Time: 1 minute
  • Yield: 612 servings 1x
  • Diet: Vegan

Description

This is a base recipe that can be used for so many things. It is great all by itself, but can be made into a frosting or a vegan sweet ricotta or even a cheesy spread. This recipe is lightly sweetened with the wonderful nutty, thick sweetness of brown rice syrup which really makes it the versatile buttercream that you can dress up however you like.


Ingredients

Scale

1 cup raw cashews (soaked in filtered water 26 hours or overnight)

1/4 cup Brown Rice Syrup

2 tablespoons vegan butter (melted, but not “hot”)

2 teaspoons almond extract

1/4 teaspoon Sweet White (sweet) or Mellow White Miso (savory)

2 tablespoons warm filtered water

1/4 cup fresh squeezed orange juice

Optional Add Ins

2 oz Firm Tofu


Instructions

Warm 2 tablespoons of water and add in miso whisking to combine and fully dissolve miso. Drain cashews and add to blender along with all other ingredients. Blend until smooth and creamy, scraping down the sides and continuing to blend until you have reached your desired consistency. If you are adding in the tofu, crumble it into blender.

Remove cream from blender and place in large, flat covered dish. The more you can spread it out the quicker it will cool and become more solid. This recipe does not have to be cooled, but it will thicken if cooled and the flavor will develop if left in the refrigerator overnight.

This recipe is good for 5 days in the refrigerator and can be used to top cakes, fruit tarts, muffins, and even ice cream! We are showing it on top of a fruit and nut oatmeal to make a sweet breakfast treat!

Notes

Good for 5 days in the refrigerator.

  • Prep Time: 15 minutes
  • Cook Time: 10 – 15 minutes

Keywords: vegan, dessert recipe, gluten free, vegan buttercream, whole food recipe, sweet white miso, brown rice syrup

Vegan Honey & Miso Mustard Dressing

Vegan Honey Miso Mustard Dressing
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Vegan Honey Miso Mustard Dressing

Vegan Honey & Miso Mustard Dressing


  • Author: Great Eastern Sun
  • Total Time: 10 minutes
  • Yield: 34 Servings 1x
  • Diet: Vegan

Description

This simple recipe has 4 ingredients and is sweet and savory.  It can be used to glaze fish or chicken, for a dipping sauce, a marinade and a dressing for your favorite salad.  If you have never tried brown rice syrup it is a light delicate sweetener with toasty notes and hints of butterscotch.  We have paired it with our newest creation — Miso Mustard and they play very well together.  Whip it up and see for yourself!


Ingredients

Scale

5 Tablespoons Brown Rice Syrup or Brown Rice Malt Syrup

3 Tablespoons Organic Miso Mustard

1 Tablespoon Chickpea or Mellow White Miso

12 Tablespoons hot water


Instructions

Heat 1 – 2 tablespoons of water.  Blend hot water and either brown rice syrup or brown rice malt syrup, when fully blended add in the remaining two ingredients and blend.

This is ready as a dressing or a glaze!

  • Prep Time: 10 minutes

Keywords: vegan, vegan honey, chickpea miso, brown rice syrup, salad, salad dressing, dressing, marinade,, glaze, healthy, simple recipe

Vegan Arame, Baby Bok Choy, Carrot Seaweed Salad

Vegan Arame, Baby Bok Choy, Carrot Seaweed Salad
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Vegan Arame, Baby Bok Choy, Carrot Seaweed Salad


  • Author: Great Eastern Sun
  • Total Time: 56 minute
  • Yield: 6 servings 1x

Description

Arame has recently become one of my favorite seaweeds.  The taste is very mildly briny and the texture is like a thin, silky noodle.  I love this recipe because it is fresh, delicious and very versatile.  The soft texture of the baby bok choy combined with silky arame noodles and crunchy sweet carrots make a delightful dish.


Ingredients

Scale

1 cup Dried Arame

1 Large Carrot

23 Heads Baby Bok Choy

¼ cup Filtered Water

1 tablespoon Mirin

1 tablespoon Tamari

1 tablespoon Toasted Sesame Oil

Dressing:

1 tablespoon Brown Rice Vinegar

1 teaspoon Tamari

1 teaspoon Toasted Sesame Oil

Cayenne Pepper

Sesame Seeds


Instructions

Soak arame in filtered water (fully covered) for 15 minutes.  Drain and set aside.

Combine ¼ cup filtered water, 1 tablespoon mirin and 1 tablespoon tamari and blend together.  Set aside.

Trim ends off carrot, peel and then slice into long, thin strips.  This can be achieved by using a peeler or by slicing thinly with a knife.  Add 1 tablespoon toasted sesame oil to large sauté pan and add carrot cooking for about 3 minutes at a medium high heat.  Cook while stirring until carrot is softened a bit.  Once the carrot has softened, add in arame tossing together lightly.  Quickly add the water, mirin and tamari into the pan and bring to a boil.  Partially cover the pan, leaving room for steam to escape and turn down to simmer for 10 minutes or until liquid has reduced slightly but not completely evaporated.  Remove from heat.

Slice baby Bok Choy leaves in half down the center and then slice into bit size pieces.  Add sliced Bok Choy to the pan with arame and carrots.  Combine dressing ingredients and pour over ingredients in the sauté pan.  Toss all ingredients together and sprinkle with a small pinch of cayenne pepper (start lightly and taste before adding more) and sesame seeds.

Serve immediately or chill until ready to eat.

  • Prep Time: 10 minutes
  • Cook Time: 10 – 15 minutes
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