Hey guys. I’m going to be honest. I have no scissor skills. Cutting out a perfect circle just isn’t going to happen. I give tend to give circles corners. And I’m also not vegan. I ate blue cheese in my car once. However, I do think it’s important to have delicious vegan options up my sleeve. And I also think that presentation is key.
Lately, I’ve been on an ice cream kick, ya know? So I’ve been scooping it into cups and passing them out to my friends, Elliot’s vet, and co-workers. But I wasn’t digging handing them out in cups with foil folded over the top. It just wasn’t cute. These containers totally change that!
And can you believe the containers and spoons are eco-friendly? You can find them at Susty Party at these links: containers, lids, and spoons. And as far as the spoon decorating washi tape is everywhere. It’s totally at Target even. Or shop online here or wherever your heart takes you! (Cindy uses glitter tape and it makes everything cooler. She gave me a Tide pen once with a glitter gold tape flag! It’s my favorite Tide pen. Totes fancy.) Attach the spoons to the little cups with a rubber band or bakers twine!
Anyhow! I’ve made you guys labels for you to print out and put on your own ice cream concoctions. Just sign your name and pass them out! And I bet your handwriting is way neater than mine. My handwriting is what I like to call 5th grade chic.
Print out your fun labels HERE. There’s color and black and white options.
P.S. I noticed that the lids came with two different sized circle indents on top. So there are two different sizes for your lid-topping pleasure.
Vegan Chocolate Chip Cookies (makes 6 large)
Recipe from Eat Me, Delicious
- 1 cup unbleached flour
- 1 t baking powder
- 1/2 t baking soda
- 1 big pinch of kosher salt, plus more for garnish
- 1/4 cup granulated sugar or brown sugar
- 1/3 cup maple syrup
- 1 1/2 t vanilla extract
- 1/4 cup olive oil
- 1/3 cup bittersweet chocolate chips
- Preheat your oven to 350F. Line a baking sheet with parchment paper. Whisk together the flour, baking powder, soda, salt, and sugar. In a 2-cup measuring cup whisk together the maple syrup, vanilla, and olive oil. Add to the dry ingredients and beat until almost together. Add chocolate chips and mix until combined.
- Scoop the dough using a 1/4 cup measuring cup or ice cream scoop. Place on the prepared baking sheet. Flatten slightly and sprinkle with salt. Bake for 11 minutes. Cool completely, chop, and freeze until ready to mix into the ice cream.
Coconut Oil Bittersweet Fudge
Recipe adapted from my mom’s hot fudge recipe
- 1/3 cup coconut milk, reserve the rest for ice cream
- 2 T coconut oil
- 3/4 cups bittersweet chocolate chips
- 1/2 cup confectioners’ sugar
- pinch of salt
- Place all of the ingredients in a medium saucepan over medium heat. Cook, stirring often, until coconut oil and chocolate is melted. Once it’s all melted and combined remove from heat. Transfer to a bowl and chill until slightly firm. Transfer to a square of plastic wrap, folding it over the fudge. Pat into a disc. Place in the freezer for 30 minutes to an hour. Remove from plastic wrap and cut into pieces. Freeze until ready to mix into ice cream.
Chocolate Coconut Milk Ice Cream (makes 1 hefty quart)
Recipe adapted from this one
- scant 3 (14 oz.) cans coconut milk*
- 1 cup sugar
- 6 T cocoa powder
* full fat coconut milk is best for super-creamy ice cream, use the scant can from fudge
- Place the coconut milk, sugar and cocoa powder into a blender. Blend for 30 seconds. Pour into your ice cream machine and freeze according to the manufacturer’s directions. Divide cookies and fudge and ice cream between 8 12 oz. containers. Top with a parchment round. Top with a lid and freeze for a couple hours or over night. Remove from the freezer at least 15 minutes prior to serving. Tie a spoon to each container and pass out to your favorites.
Click HERE for a printable pdf of the recipes above.
So, let’s make ice cream and package it up for our favorite people!