Posts Tagged ‘vegan ice cream’
I can’t even say for sure what brought us over to the east side of LA, but we were right in the vicinity of Melrose and Heliotrope. Melrose and Heliotrope is home to Pure Luck, a delicious vegan restaurant and bar where the fish tacos are amazing. Right across the street, on Melrose, is Jenette Bras, which I would like to give a shout-out to for having one of the best selections in the entire city for the well-endowed ladies (they start at a D-cup). Anyway, neighborhood also has two different bike shops and lots of east-side bike punks, which makes it a pretty scary place to go, unless you’re rocking the thick glasses and side bangs like some of us, because I throw on a hoodie and I fit right on in. It’s a good thing that I do, because between vegan beer, imported hosiery, and Scoops, i spent quite a bit of time over there. For those of you who don’t know, Scoops is the premiere vegan-servicing ice cream emporium in Los Angeles county. It’s not entirely vegan, but that’s ok by me, because they always carry about four vegan flavors.
Scoops dares to go above and beyond the “safe” vanilla and chocolate flavors that are common of vegan ice creams. On this particular visit, I had cheesecake oreo. I am assuming that they went ahead and used real Oreo cookies, because Oreos are one of those foods that are secretly vegan. That’s right: Vegan. I’m not saying they’re anything you should consider eating on a regular basis, but if you are starving and in a hotel gift shop in the middle of Kentucky, they get the job done. So the ice cream had the oreo cookies, but the ice cream base also had this delicious cheesecake-y flavor. The most remarkable thing about Scoops’ ice cream was that it perfectly replicated the “mouth feel” of scooped ice cream. It was smooth, without any ice crystals, and it was firm when served but melted at a regular rate. Also, for someone who is used to seeing one or two flavors of vegan ice cream on a menu, it was a bold and daring flavor combination.
My boyfriend came along for the ride and tried the salted chocolate, which was also delicious. That same weekend we tried Kind Kreme (which to be fair is raw and organic and vegan). It was really good, and I give them credit for having vegan cookies and brownies, but it didn’t feel like a “real” ice cream parlour experience the way that Scoops does. We took his cone and my dish to the small tables outside, and enjoyed some great dog and people watching. If you are ever in the area, I wholeheartedly recommend stopping in to Scoops, which is one of those rare places where both vegans and omnivores can walk away feeling equally satisfied.
Banana Cream

Oh. My. God.
My house has been turned upside down by our discovery of the most amazing frozen treat ever created: banana cream. When I originally came across the idea of blending frozen bananas into “ice cream”, I was not sure it would fly in our house. My boyfriend had previously expressed a dislike of home made ice cream, and I was not sure how banana cream would be different. The recipe for banana cream is simple. Let some bananas ripen in a paper bag until they have brown spots. Peel them and slice them and then freeze them overnight. Let them thaw for about 20 minutes, and then pop those suckers in a blender. The result is a delicious summertime treat. It tastes exactly like ice cream, and the riper the banana, the less they taste like bananas.
Well, ladies and gentlemen, I stand corrected. Banana cream is now a staple in my kitchen, and I have begun experimenting with it. Last week I whipped up a batch of vegan caramel, and poured about a tablespoon into the mixer with some cinnamon. This week, I plan to create green tea banana cream to accompany vegan sushi night. One serving of soy ice cream contains about 200 calories and a lot of fat, but one banana, blended, only has 100 calories and virtually no fat. I’ve found that one medium banana makes about one serving of banana cream.
I’ve only just begun my banana cream experiments, but here are some flavor combinations you can try.

Dulche de Leche
vegan caramel sauce (You can use your own or my grrl scout cookie sauce here

Love Me Tender
1 TBSP peanut butter
chocolate chips or hershey’s chocolate syrup

Pirate’s Chai
a scoop of Pirate’s Chai green tea chai latte mix

Pumpkin Pie
a trick I learned while working in a coffee shop is that 1 TBSP chocolate syrup, 1 tsp cinnamon, and 1/2 a tsp of vanilla extract tastes just like your favorite Thanksgiving dessert

graham cracker crumbs and chocolate syrup
sprinkle with vegan marshmallows or blend in a tablespoon of vegan marshmallow spread

I’m also planning on trying chocolate chips, cinnamon toast crunch, cornflakes and coconut (for deep fried ice cream). The list really goes on and on.