Tag Archives: chocolate chip

Vegan Chocolate Coconut Almond Ice Cream

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Recently, we discovered that our son has become lactose intolerant. This is not really a surprise, as I’ve had this condition since my early twenties and it runs in my family. Lactose intolerance isn’t the same as an allergy – we just don’t produce enough lactase, the enzyme which breaks down lactose found in milk. An easy way around it if we still want to eat things with milk and cream in it is to take a lactase pill at the same time.

Another way is to just substitute non-dairy items into our diet. I love coconut milk and almond milk and often drink that instead. And we both drink lactose free milk.

My son also loves the flavor of coffee and he really wanted to make a coffee flavored ice cream. We decided on mocha, since I didn’t want to go overboard with the coffee flavor — even decaf. And we both wanted to add almonds and chocolate chips, because – why not!?

I based this recipe on a vegan one from thekitchn.com and altered it. To flavor it, I used Trader Joe’s Sipping cocoa, but I’m sure other cocoas would work. This is a seasonal item that we always buy and stock up on in the winter. It has a wonderful chocolate flavor and is not too sweet.

The result is a delicious, dairy-free dessert which is not too sweet, but very creamy and rich. The chopped almonds and chocolate chip add another layer of crunchy texture. Next time we make it, we want to add mini marshmallows and make it a Mocha Rocky Road number!

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Vegan Mocha Coconut Almond Ice Cream

2 14 oz. cans full fat coconut milk

1/4 cup agave syrup

3 tablespoons Trader Joe’s Sipping Cocoa or other cocoa mix

1 tablespoon unsweetened cocoa powder

1 tablespoon decaf instant coffee

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 cup chopped roasted salted almonds

1/2 cup semi-sweet chocolate chips

  1. Shake the cans of coconut milk very well. Measure out 1/2 cup of the coconut milk and set aside.
  2. Heat the rest of the coconut milk, agave, instant coffee, and cocoas in a medium saucepan on the stove. Whisk constantly until completely dissolved, about 2 minutes.
  3. Add cornstarch to remaining coconut milk and whisk until fully incorporated. Add to saucepan and cook stirring constantly for about 6-8 minutes until mixture is thickened. It should to thick enough to coat the back of a spoon. Add vanilla extract.
  4. Remove from heat and transfer to a large bowl. Cover with saran wrap, pressing to surface of chocolate so that a skin doesn’t form. Chill over night.
  5. Churn mixture in an ice cream machine according to manufacturer’s directions until you have a soft ice cream texture. Stir in chopped almonds and chocolate chips.
  6. Transfer to a freezing container and freeze for several hours to harden and serve.

Makes about one pint

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Filed under Children, Desserts

Chocolate Chip Cookies and the Big Bad Wolf

Today was my last class visit at P.S. 142.  As a tradition, I always bring a treat for the kids on the last day.  This time, I made chocolate chip cookies because I figured:  Who doesn’t like chocolate chip cookies!?  Alas, there were a few non-chocolate eaters, but the cookies were devoured by the the rest of the students.  I guess you can’t please everyone!

These chocolate chip cookies are really delicious and more importantly, EASY, to make.  I was happy to give them away because it makes a huge batch (I made about 4 1/2 dozen) but we three could have easily eaten them all — they are that tasty.

For my class visit, I read an old favorite — Big Bad Wolf by Clare Masurel which I illustrated many years ago.

It is a dye-cut book with holes cut out on the pages to reveal something coming next:

The hole on this page shows the wolf's pointy ears and shiny eyes, and when you turn the page, you see him in his entirety, serenely having a picnic by a lake.

Since the book’s cover is similar to a mask (the wolf’s eyes are holes which reveal the eyes of two frightened children when you open the book), I  did a wolf mask project using paper plates with the children during my visit.

Here is a pattern I made up of the mask:

Using the pattern as a guide, you can draw the red lines on the paper plates.  Cut out holes for eyes.  Then cut out the ears and the side face fur.  Punch a hole using a hole puncher on each side and tie a piece of string or yarn in each hole. Decorate the mask any way you like!

Of course, you could have fun doing various different animal faces using a similar template.

Here I am with a pack of little wolves!

Soft and Chewy Chocolate Chip Cookies
from Martha Stewart’s Cookies, Clarkson Potter/Publishers

Original recipe

2 1/4 cups flour

1/2 teaspoon baking soda

2 sticks unsalted butter, softened

1/2 cup sugar

1 cup packed brown sugar

2 large eggs

1 teaspoon kosher salt

2 teaspoons vanilla extract

2 cups (about 12 ounces) semi-sweet chocolate chips

1.  Preheat oven to 350 degrees.  Line two baking sheets with Silpat or parchment paper.  Set aside.

2.  Measure flour and baking soda in a bowl, stir with a whisk and set aside.

3.  Cream butter and sugars in the bowl of a mixer with paddle attachment for two minutes until light and fluffy.  On low speed, add one egg at a time, mixing to incorporate.  Add salt and vanilla.  Stir in chocolate chips by hand.

4.  Drop heaping tablespoonfuls of dough onto parchment, spacing about two inches between cookies.  Bake for about 10 minutes, rotating sheets and alternating them on racks in oven halfway through.  Cool for a couple of minutes on baking sheets on cooling racks.  Then remove cookies onto racks to cool.

Makes about 4 1/2 dozen cookies.

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Filed under Art Related, Children, Cookies, Desserts