Tag Archives: maple syrup

Name: Paleo & Vegan Cherry Garcia Ice Cream
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Yield: 8 servings
Ingredients: 3/4 cup cashews (soaked for at least 2 hours); 14 oz can of full-fat coconut milk; 1/4 cup maple syrup; 1 tsp vanilla extract; 1/2 cup fresh or frozen cherries (pitted and roughly chopped); 1/3 cup shaved dark chocolate

Vegan & Paleo Cherry Garcia Ice Cream (Ben & Jerry’s Copycat!)

This healthy and decadent Vegan & Paleo Cherry Garcia Ice Cream does not disappoint, and it’s guaranteed to cool you down in the sweltering heat!

It’s about time I came out with a new ice cream recipe on this blog! And I think you might see them more from now on because I just bought an ice cream machine, and my LIFE HAS CHANGED. I have a few no-churn ice cream recipes on here, and while they are delicious, they don’t compare to the texture of the churned version and I’m fully on board with making the switch.

Vegan & Paleo Cherry Garcia Ice Cream Recipe

I was a bit ambitious with my very first churned ice cream, and decided to make a version of Ben & Jerry’s classic favorite. This Vegan & Paleo Cherry Garcia Ice Cream tastes pretty darn close to the real thing, but it’s made with coconut milk and soaked cashews and is JUST as creamy!

I used to LOVE Cherry Garcia ice cream growing up, and would go crazy over the combination of tart cherries and crunchy chocolate in the sweet vanilla ice cream. While the original version contains guar gum, carrageenan, and soy lecithin, my version is squeaky clean with all REAL ingredients and I couldn’t be happier with the way it turned out.

Finding Vegan and Paleo Chocolate

This Vegan & Paleo Cherry Garcia Ice Cream recipe uses shaved chocolate that you should NOT omit, but I completely understand that it can be a bit difficult to find dairy free and soy free chocolate bars. After doing some research, I discovered Enjoy Life Chocolate, and I highly recommend you use their chocolate bar for this recipe.

Not only is it delicious (I love to enjoy a piece for dessert), it’s paleo and vegan, free of eggs, wheat, dairy, soy, and nuts, so it’s great for anyone with food allergies.

I hope you love this recipe as much as my husband and I did. We’ve been enjoy a scoop each after dinner, and I love that I can indulge in one of my favorite desserts without a ton of sugar and fake ingredients. It’s the best and most delicious way to #treatyoself in my opinion!

Paleo & Vegan Cherry Garcia Ice Cream

Course: Dessert

Cuisine: American

Prep Time: 2 minutes

Cook Time: 15 minutes

Soaking & freezing time: 4 hours

Total Time: 17 minutes

Servings: 8 servings

Calories: 240 kcal

Author: Jean Choi

This healthy and decadent Vegan & Paleo Cherry Garcia Ice Cream does not disappoint, and it's guaranteed to cool you down in the sweltering heat!

Ingredients

3/4 cup cashews soaked for at least 2 hours
14 oz can of full-fat coconut milk
1/4 cup maple syrup
1 tsp vanilla extract
1/2 cup fresh or frozen cherries pitted and roughly chopped
1/3 cup shaved dark chocolate

Instructions

Place drained cashews, coconut milk, maple syrup, and vanilla extract in a blender, and blend until smooth and creamy.
Pour this mixture to an ice cream maker and freeze following the manufacturer's instructions.
Once the ice cream begins to thicken, add shaved dark chocolate and cherries to the ice cream.
Serve right away for a softer ice cream, or transfer the ice cream to a freezer-safe container and place in the freezer until ready.

Nutrition Facts

Paleo & Vegan Cherry Garcia Ice Cream

Amount Per Serving (0.5 cup)

Calories 240 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 13g 65%

Sodium 30mg 1%

Potassium 276mg 8%

Total Carbohydrates 15g 5%

Dietary Fiber 1g 4%

Sugars 8g

Protein 4g 8%

Vitamin C 2.4%

Calcium 3.5%

Iron 9.7%

* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

19 reply

Coconut Milk Thai Iced Coffee (Paleo, Vegan)

Enjoy this sweet and creamy Coconut Milk Thai Iced Coffee with all the flavors and no dairy! It’s a paleo and vegan version of everyone’s favorite iced coffee.

The first time I had Thai iced coffee, my first thought was, “WHAT IS THIS CRACK THAT I’M DRINKING?” No joke. It was love at first taste. It’s the creamiest coffee ever that’s deliciously sweet, and it basically tastes like coffee ice cream in liquid form.

Coconut Milk Thai Iced Coffee Recipe

With the temperature hitting the 90s these days, there’s just no way I’m drinking hot coffee in the mornings. So I decided to make a paleo and vegan version of my favorite iced coffee, and I’ve been absolutely loving it!

This Coconut Milk Thai Iced Coffee is so decadent without a hint of dairy. The key is to make a thick and creamy sweetened condensed milk using coconut milk, which is much easier than you think. All you have to do is simmer the coconut milk and a sweetener until it’s reduced, then add almond extract and cardamom to make it taste truly authentic. It’s seriously the best combination of flavors.

The Key to Tasty Coconut Milk Thai Iced Coffee

To make your coconut milk Thai iced coffee super yummy and not watered down, it’s important to make your coffee super strong. I used my espresso maker to brew my coffee, which turned out perfect. Then you can add plenty of ice to keep it cold and enjoy every sip!

You can even make the coffee and the sweetened condensed coconut milk ahead of time and enjoy it for a few days. Just make sure to whisk the coconut milk before pouring it over the coffee because it can separate as it sits in the refrigerator. It’ll combine well to it’s original creamy form once you shake it up a bit, so mix it up and enjoy the most delicious coffee, perfect to cool down with in the summer!

Coconut Milk Thai Iced Coffee (Paleo, Vegan)

Course: Drinks

Cuisine: Thai

Prep Time: 5 minutes

Cook Time: 35 minutes

Chill Time: 1 hour

Total Time: 40 minutes

Servings: 4 servings

Calories: 197 kcal

Author: Jean Choi

Enjoy this sweet and creamy Coconut Milk Thai Iced Coffee with all the flavors and no dairy! It's a paleo and vegan version of everyone's favorite iced coffee.

Ingredients

4 cups strongly brewed coffee
Ice cubes
Additional dairy free milk optional

Sweetened Condensed Coconut Milk

Instructions

Place the coffee in the refrigerator to let it chill.
Add coconut milk in a saucepan.
Heat over medium high heat while whisking, until it starts to boil.
Reduce the heat to low to simmer, then add maple syrup.
Simmer while whisking occasionally for 30 minutes, or until the mixture is reduced to half.
Stir in cardamom powder and almond extract.
Remove from heat and let it cool. Refrigerate to chill for at least 1 hour.
To make the Thai iced coffee, place ice cubes in 4 glasses.
Divide the coffee into the glasses.
Whisk the sweetened condensed coconut milk if it's separated, and pour over the coffee.
Stir together and enjoy! You can add more dairy free milk if you want it creamier.

Nutrition Facts

Coconut Milk Thai Iced Coffee (Paleo, Vegan)

Amount Per Serving (1 serving)

Calories 197 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 16g 80%

Sodium 37mg 2%

Potassium 303mg 9%

Total Carbohydrates 7g 2%

Sugars 3g

Protein 1g 2%

Calcium 0.5%

Iron 12.5%

* Percent Daily Values are based on a 2000 calorie diet.

17 reply

Avocado Key Lime Pudding with Crunchy Crumble Topping (Paleo, Vegan)

This sweet and tart Avocado Key Lime Pudding is full of good-for-you ingredients and the smooth texture is so delicious with the crunchy crumble nut topping!

When it comes to desserts, I absolutely love the ones that are citrus flavored. There’s something so refreshing and delicious about how tart and sour fruits taste when sweetened, and I make sure to make my Lemon Bars every Spring and Summer because I love them so much. So when I saw some cute tiny key limes at the grocery store the other day, I stocked up so I can make a special treat to welcome the warmer months.

This Avocado Key Lime Pudding might be another new favorite of mine, and it’s almost like a deconstructed key lime pie. The creamy and decadent pudding made with avocados is kind of like the pie filling, and the nutty crumble topping adds the crunch factor of a crust. It’s such a delicious combination of flavors that I just can’t get enough of.

Of course, the topping is completely optional if you just want to enjoy the smooth and velvety Avocado Key Lime Pudding on its own. I personally love the texture combo of the two together and I think it’s totally worth the extra effort of making the topping in the oven.

This is also a great treat to make for a picnic or an outdoor get-together since both the pudding and the topping can be made in advance. Because of the addition of the key lime juice and zest, the color of the pudding will stay green and vibrant for several hours if kept cold in an airtight container. Just add the topping right before serving so it stays nice and crunchy!

Avocado Key Lime Pudding

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 2 servings

Calories: 395 kcal

Author: Jean Choi

This sweet and tart Avocado Key Lime Pudding is full of good-for-you ingredients and the smooth texture is so delicious with the crunchy crumble nut topping!

Ingredients

Key Lime Pudding

2 medium ripe avocados
2 tbsp key lime juice
2 tbsp full fat coconut milk
2 tbsp maple syrup or more to taste
1 tsp key lime zest
1/2 tsp vanilla extract

Crumble Topping

2 tbsp chopped walnuts or pecans
2 tbsp blanched almond flour
1 tsp maple syrup
1 tsp coconut oil
1/4 tsp cinnamon powder

Instructions

Preheat oven to 300 degrees F.
While the oven is heating up, place all ingredients for the key lime pudding in a high powered blender and blend until smooth and creamy. Taste and add more maple syrup if preferred.
Divide the pudding between 2 bowls and place in the refrigerator.
Grease a shallow baking dish with coconut oil.
Combine all ingredients for the crumble topping and spread out on the baking dish.
Bake for 10 minutes, stirring halfway through.
Cool for 5 minutes.
When ready to serve, remove the key lime pudding from the refrigerator, and sprinkle the crumble topping over the pudding.
Serve cold.

Nutrition Facts

Avocado Key Lime Pudding

Amount Per Serving (1 pudding)

Calories 395 Calories from Fat 396

% Daily Value*

Total Fat 44g 68%

Saturated Fat 9g 45%

Sodium 47mg 2%

Potassium 1051mg 30%

Total Carbohydrates 29g 10%

Dietary Fiber 15g 60%

Sugars 7g

Protein 7g 14%

Vitamin A 5.9%

Vitamin C 29.8%

Calcium 4.9%

Iron 12%

* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

17 reply