Tag Archives: dessert

Vegan Salted Peanut Butter Ice Cream

salted peanut butter ice cream

I have a weakness for kitchen appliances. My most recent purchase has been a  KitchenAid Stand Mixer with the ice cream attachment. The rationale was that because I do a fair amount of baking (breads, scones, muffins, etc.) having a stand mixer would make life so much easier. So far the only con is that the mixer and ice cream bowl take up a fair amount of counter top and freezer real estate.

KitchenAid Stand Mixer

With the weather being so hot last week, I’ve been trying out several coconut based ice cream recipes. This recipe calls for a can of coconut cream and a can of full-fat coconut milk. The cream is much thicker and richer than the milk. It’s what rises to the top when you open a can of coconut milk. Trader Joe’s is a good place to pick-up both if you can’t find it anywhere else locally.

Combine the coconut cream, milk, corn syrup and sugar in a sauce pan and cook over medium heat until mixture comes to a simmer, stirring frequently. Don’t let it boil. Transfer the mixture to a blender once the sugars have completely dissolved. Add in the peanut butter, vanilla extract and salt, cover and blend for 30 seconds or until mixture is smooth. Pour the ice cream batter into a container and place in the refrigerator for several hours or until completely chilled.

Now you’ll want to follow the instructions for your specific ice cream maker. My ice cream bowl lives permanently in the freezer so that it’s always ready to go when needed. It’s probably a good idea to have your machine running before pouring in the batter; otherwise, the frozen bowl could cause the batter to suddenly freeze making it difficult for the paddles to turn.

Let the ice cream maker run for 10-20 minutes. The mixture will increase in volume. I know mine is ready when the ice cream has thickened so much that the paddles struggle to turn. At this point the ice cream will be the consistency of soft serve. Transfer into another container and freeze for several hours to allow it to firm up.

Isalted peanut butter ice cream

salted peanut butter ice cream

Vegan Salted Peanut Butter Ice Cream
  1. 1 14-ounce can of coconut cream
  2. 1 13.5-ounce can of full fat coconut milk
  3. 1/4 cup light corn syrup
  4. 3/4 cup sugar
  5. 1 cup no-stir peanut butter
  6. 1 teaspoon vanilla extract
  7. 1 teaspoon sea salt
  1. 1. Place your freezer bowl in the freezer ahead of time according to the manufacturers directions.
  2. 2. Combine coconut cream, coconut milk, corny syrup and sugar in sauce pan and cook at a medium temperature. Allow mixture to come to a simmer, stirring frequently until sugars have dissolved. Pour mixture into a blender; add peanut butter, salt, vanilla and blend until smooth.
  3. 3. Pour mixture into a covered container and allow to cool completely for several hours then churn in ice cream maker according to your devices instructions. This can take anywhere from 10-20 minutes. The ice cream will have the consistency of soft serve. Transfer ice cream into a container and allow to freeze for several hours. It will firm up and become scoopable.
Adapted from Serious Eats
Adapted from Serious Eats
Artisanal Vegan http://www.artisanalvegan.com/

Kaju Katli

kaju katli

This is a post that nearly didn’t happen. This was the first time I’d made this recipe and was a trial run attempt. I became dismayed halfway through making it because it seemed as if I wasn’t getting the desired results; the consistency of the dough wasn’t what I wanted, the pictures were boring, and so on. But once I had a chance to review the end results, I was actually pretty happy.

Last week I’d never heard of kaju katli. A co-worker of mine has been exposing me to new Indian ingredients and foods – it’s been quite an experience. When she told me what was in this recipe and the process of making it, I knew I had to give it a try. Kaju katli has a few simple ingredients, is fairly easy to make, and pretty much vegan.

She explained that kaju katli is a very popular Indian dessert made from cashews, sugar, and cardamom (ghee is used but I substituted that out for Earth Balance) that is traditionally eaten during the Indian holiday Diwali. I researched different recipes and found a few variations; some soaked the cashews and processed them into a paste while others ground them into a powder, but the end result was turning these ingredients into a dough. I didn’t want to waste time soaking the cashews so decided to go for the latter.

kaju katli

Grind raw cashews into a powder. If using refrigerated nuts, let them warm to room temperature before processing. I found that a coffee grinder worked well. Make sure not to over process as you don’t want the oils to be released.

kaju katli

Heat water in a sauce pan and stir in sugar. At a low heat, bring to a boil and stir for a few minutes. Keep a bowl of water nearby and test sugar by pouring a drop into the water. The desired consistency has been reached when sugar forms a thread that doesn’t disappear.

kaju katli1 (5)

Pour cashew powder and cardamom into pan and combine with sugar until a pliable dough forms. The consistency might be grainy but that will disappear as the dough is kneaded. Set aside to cool for a few minutes. If dough seems dry, add a teaspoon of vegan butter.

kaju katli

 Roll the dough out between two pieces of wax paper to a thickness of 1/8″ (3mm). Use a sharp knife to cut into diamond shapes. Let them cool completely, eat or store in an airtight container

Kaju Katli
  1. 1 cup raw cashews
  2. 1/2 cup sugar
  3. 1/4 cup water
  4. 1/2 tsp. cardamom
  5. 1 tsp. vegan butter (optional)
  1. 1. Grind cashews into a powder using a spice or coffee grinder. Don't over process as that will release the oils.
  2. 2. In a sauce pan, combine sugar and water and bring to a boil over a low heat. Continually stir for several minutes. With a bowl of water nearby, test sugar by pouring a drop into the water. The desired consistency has been reached when sugar forms a thread that doesn't disappear.
  3. 3.Remove pan from heat and add in cashew powder and cardamom. Mix until a pliable dough forms. Dough will be grainy but will smooth out with kneading. Set aside to cool for a few minutes.
  4. 4. Roll dough out between 2 sheets of wax paper with a rolling pin to a thickness of 1/8" (3mm).
  5. 5. Cut into diamond shapes. Let cool completely before separating pieces.
  1. *A teaspoon of vegan butter can be added if dough feels dry.
  2. *Store any uneaten pieces in an airtight container.
Artisanal Vegan http://www.artisanalvegan.com/

Berry Cobbler with Whipped Coconut Cream

berry cobbler

This recipe comes to you courtesy of my mom. She recently made it for me but substituted the buttermilk and butter for vegan friendly ingredients. It was such a hit at the house that we’ve had it several times over the past couple of weeks. We’ve used different berries but have ultimately come back to the raspberry and cranberry combination; they just go so well together.

I have a mental list of recipes that I want to try out next for this site, but this one shot to the top when I saw her baking it a few days ago. There’s something about the dough covered in large granules of crunchy turbinado sugar sitting on top the glistening berries that causes my brain to seize up.

My family eats it with ice cream, but I’ve opted for a lighter coconut whipped cream topping. It’s super easy to make and one of those recipes that I continually go back to when making desserts. It’s also a perfect analog for nonvegan whipped cream.

berry cobbler

Combine your berries and chopped pears into a large mixing bowl. Mix with sugar, orange juice, orange zest, and cornstarch until thoroughly incorporated. Pour this into a lightly greased pie plate and set aside.

dry ingredients

My mom emphasized – so I’m going to do the same – the importance of mixing the dry ingredients for the topping together before adding the liquids. Mix dry ingredients together first!


Cut 3/4 cup (6 tbsp.) of vegan butter into small pieces and blend into the dry ingredients with your hands. The texture will become grainy. Slowly mix in your nondairy milk and stir until it becomes a dough. Be careful not to over mix.

berries and dough

The dough will be sticky so use a spoon to apply large balls of dough over the top of the berries. Apply more nondairy milk to the tops of the dough balls using a brush and sprinkle with turbinado sugar. Now bake it in the oven at 375° for about an hour or until the dough is browned. Mine browned pretty quickly so I took it out a few minutes early.

coconut cream

Prepare the whipped coconut cream while the cobbler is baking. Make sure to refrigerate a can of full fat coconut milk over night or at the least a couple of hours before hand. Scoop out the thick cream into a container. I used coconut cream from Trader Joe’ so there was no coconut water to deal with. Add agave and vanilla extract and whip until smooth and creamy. Once the cobbler has cooled, top it off with the whipped cream and enjoy!

berry cobbler


Berry Cobbler
Filling Ingredients
  1. 2 cups cranberries
  2. 1 12oz. package of raspberries
  3. 2 bartlett pears, peeled and cored
  4. 1 navel orange, zested (about 1tbsp.)
  5. 1 tbsp. orange juice
  6. 3/4 cup granulated sugar
  7. 2-3 tbsp. cornstarch
Topping Ingredients
  1. 2 cups all-purpose flour
  2. 1/4 cup granulated sugar
  3. 2 tsp. baking soda
  4. 1/4 tsp. salt
  5. 3/4 cup vegan butter (I used Earth Balance), cut into small pieces
  6. 3/4 cup + 2 tbsp. nondairy milk (I used soy)
  7. 2 tbsp. turbinado sugar
  1. 1. In a large bowl, combine cranberries, raspberries, and bartlett pears. If using any frozen fruit, let it defrost. Add the orange zest, juice, sugar, and cornstarch and mix. Pour into a lightly oiled 9" pie plate and set aside.
  2. 2. In a large bowl, combine flour, sugar, baking soda, and salt. Thoroughly incorporate ingredients. Add butter and mix with hands until butter and dry ingredients become fine crumbs.
  3. 3. Slowly four in 3/4 cup milk and mix just until ingredients are combined and a sticky dough forms. Don't over mix.
  4. 4. Using a spoon, drop large balls of dough onto the top of filling. Brush tops with remaining milk and sprinkle with turbinado sugar.
  5. 5. Bake at 375° for about 60 minutes or until top is golden brown.
Artisanal Vegan http://www.artisanalvegan.com/
Whipped Coconut Cream
  1. 1 can full fat coconut milk, chilled overnight
  2. 1 tbsp. agave
  3. 1tsp. vanilla extract
  1. Combine all ingredients using a blender or hand mixer until creamy and smooth. Refrigerate any unused portions.
Artisanal Vegan http://www.artisanalvegan.com/