Showing posts with label vegan Irish Cream. Show all posts
Showing posts with label vegan Irish Cream. Show all posts
Thursday, March 21, 2013
VEGAN IRISH CREAM GELATO
I made this for our St. Patrick's Day dinner last Sunday (using my Homemade Vegan Irish Cream liquor ) and it was a big hit!
BRYANNA’S VEGAN IRISH CREAM GELATO
Yields about 5 cups
This gelato contains a fair bit of alcohol from the liqueur,
so it never gets really hard.
(Adapted from a non-vegan recipe at http://www.scoopadventures.com/home/irish-cream-ice-cream.html)
1 1/4 cups Bryanna’s Homemade Vegan Irish Cream liquor
2 cups nondairy milk (original type) (preferably soy or nut milk)
1 1/4 cups homemade cashew cream (see below)
2/3 cup light granulated unbleached organic sugar
2 tablespoons organic corn syrup or brown rice syrup
2 1/4 teaspoons Instant Clearjel® (do not use the regular
type) OR 3/8 teaspoon xanthan gum or guar gum
(See notes about Instant Clearjel here.)
1/2 teaspoon pure vanilla extract
1/8 teaspoon sea salt
Process all of the ingredients in a high-speed blender (not
a food processor) for about 2 minutes.
Chill the mixture thoroughly (at least 4 hours or overnight).
Once chilled, pour into your ice cream maker and freeze according to the
manufacturer’s instructions. Scoop into freezer containers, cover and freeze for several
hours or overnight before serving.
HOMEMADE CASHEW CREAM
Makes about 1 1/2 cups
Use any leftover as a cream in coffee or on a dessert.
3/4 cup raw cashew pieces, which have been soaked in boiling
water for 10 minutes and drained
1 1/2 cup water
1 tablespoon maple syrup or other sweetener
1/8 teaspoon salt
Process everything for 3 minutes (don’t cheat!) in a
high-speed blender (not in a food processor).
Refrigerate in a covered jar if not using immediately. This will only keep for a couple of days.
Enjoy!
Saturday, February 23, 2013
HOMEMADE VEGAN IRISH CREAM-STYLE LIQUEUR-- EASY, UNCOMPLICATED & LOW IN FAT (NO SATURATED FAT)
I don't know what got me into a tizzy the other day about making my own version of homemade vegan Irish Cream-style liqueur-- maybe someone reminded me about St. Patrick's Day coming up and, being married to a Grogan, it stirred up my creative juices. Whatever got into me, I was on a roll. (Just for the record, tasting was in VERY small amounts!)
I don't drink much, but I've always enjoyed a little Bailey's when it was offered, and I actually found a bottle in the back of a kitchen cupboard (left behind by a guest at Christmas) with a tiny bit left in it which I could use judiciously to judge the taste of my own concoction.
I wanted my recipe to be simple to make, with easily-available ingredients; to NOT involve a can of full-fat coconut milk (too much fat, and saturated fat, for my taste, plus I didn't want a coconut flavor); to be as similar as possible in texture and flavor to Bailey's; and to not separate on standing. I decided to use So Delicious Original Coconut Creamer (which is deliciously creamy without tasting coconut-y, but only 10 calories a tablespoon) as the base for my mixture. NOTE: I don't know the non-dairy creams that are available worldwide, but whatever product you use instead of the So Delicious creamer/cream alternative should have only about 10 calories per tablespoon in order to match the nutritional stats of this recipe. You could use your favorite soy creamer or, if you don't mind a bit more fat, use a homemade creamer (but don't make it too thick-- think coffee creamer consistency), but add the nuts that are in the recipe as well.
My first batch tasted very good, but I added far too much vegetable gum in an attempt to make it a little creamier, which resulted in a kind of pudding-like gloppy mixture (I'll use it in desserts). My second batch is a winner, I think. I blended raw cashews (softened in the hot espresso) with the rest of the ingredients for just the right amount of creaminess, and this time I was very sparing with the guar gum (you can use xanthan instead, if you like), which accomplished what I was hoping it would-- keeping the mixture from separating without thickening it too much.
I hope you will enjoy making and imbibing this treat for your St. Patrick's Day.
Printable Recipe (includes no-fat chocolate sauce recipe)
BRYANNA'S
VEGAN, LOW-FAT HOMEMADE IRISH CREAM LIQUEUR (SOY-&-GLUTEN-FREE)
Servings:
24/ 1-ounce servings
Yield:
3 cups
1/2 cup chopped raw cashews (measure after chopping)
(Update Feb. 2017: Because of certain concerns , I have been replacing raw cashews in recipes with raw, shelled Brazil nuts lately.)
(Update Feb. 2017: Because of certain concerns , I have been replacing raw cashews in recipes with raw, shelled Brazil nuts lately.)
1/4 cup HOT freshly-brewed fair trade organic espresso
or strong coffee
1 1/2 cups (12 oz.) So Delicious Original Coconut Creamer or other not-too-sweet vegan creamer, such as this homemade one (See NOTE in paragraph 3 above)
3/4 cup Irish whiskey (Jamesons or Bushmills are recommended-- both are vegan)
(See a list here for more vegan Irish whiskey brands.)
(See a list here for more vegan Irish whiskey brands.)
10 tablespoons (1/2 cup + 2 tablespoons) granulated
unbleached organic sugar
2 Tbs No-Fat Chocolate Sauce (see recipe below) OR Wax Orchards (Fat-Free) Classic Fudge Sauce
1 Tbs pure vanilla extract
1 tsp pure almond extract
1/8 tsp guar gum (no more than this!)
1 pinch salt
Soak the chopped nuts in the hot
espresso while you assemble the other ingredients.
Place the creamer, whiskey, sugar,
chocolate sauce, vanilla and almond extracts, guar gum and salt in a blender.
Add the nuts and coffee. Cover and blend at high speed until the liquid is absolutely
smooth and not grainy at all when rubbed between your fingers. Strain the
mixture through a fine sieve, bottle and refrigerate.
Nutrition
Facts
Nutrition per ounce/2 tablespoons:
69.2 calories; 18% calories from fat; 1.5g total
fat; 0.0mg saturated fat; 0.0mg cholesterol; 35.1mg sodium; 7.9g
carbohydrates; 0.1g fiber; 7.2g sugar
BRYANNA'S
RICH-TASTING NO-FAT CHOCOLATE SAUCE (GF and can be Soy-free)
Servings:
8 (2 tablespoons per serving)
Yield:
1 cup
This also makes a good icing or filling
when cold.
2/3 cup non-dairy milk
2/3 cup brown sugar or granulated organic unbleached sugar
1/3 cup unsweetened organic fair trade cocoa powder
4 tsp organic cornstarch
1 tsp pure vanilla extract
In blender mix the first 4 ingredients until
smooth.
Stir the mixture constantly over medium
heat in a small saucepan until thickened and bubbly. Cook and stir for 2 minutes
more. (Or cook in the microwave at 100% power in a microwave-safe bowl or
pitcher for 1 minute; whisk and microwave 1 minute more; whisk.) Stir in the
vanilla.
Serve warm or cold. Refrigerate in a
covered jar for storage. Use cold or reheat in the microwave at low power, or
in a double boiler over simmering water on the stovetop.
Nutrition
Facts
Nutrition (per 2 tablespoons): 82.8 calories; 5% calories from fat; 0.7g total fat; 0.0mg
cholesterol; 12.8mg sodium; 68.8mg potassium; 20.5g carbohydrates; 1.3g fiber;
17.4g sugar
Enjoy!
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