Method one:

For the precooking stage, start by cooling your bowls and beaters overnight in a freezer. Also, chill the cream and condensed milk in a fridge. Don’t use a refrigerator on the two if you want the best results. Once you are past the prep stage, transfer your milk into a mixing bowl, add vanilla extract, and set this aside.

In another bowl, pour chilled cream and whip it with an electric beater or hand mixer. Mix it until soft. Add at least two scoops of this solution to the condensed milk and stir gently and allow it to mix evenly.

Once done, add this solution to the remaining whipped cream. Star uniformly, minus deflating the whipped cream. Lastly, wrap this solution using a cling wrap and transfer it into a freezer for at least 8 hours.

Pro tip: the cling wrap must touch the solution to prevent ice crystals from forming on your ice cream.

Method two:

Add a solution of milk and cream together in a measuring cup. NB Use whole milk of about 1 – 2% for the best fat results. Once your solution is ready, add your preferred taste, either vanilla or strawberry, to the solution.

After that, add half a cup of sugar until everything is dissolved. Once everything is ready, transfer the ice cream solution into an ice cream machine or a homemade “ice cream maker.” Yes, you are wondering, what is an ice cream maker and how do I make one. Well, it’s simple, transfer your ice cream solution into a bag and zip it tight.

Half fill another oversized bag with ice cubes and a quarter cup of rock salt. Salt lowers the melting point of ice hence resulting in super cool water to chill the ice cream. Note that this bag is our “ice cream maker.”

Now that your “ice cream maker” is almost done, insert the smaller bag (the one containing the ice cream solution) into the ice cream maker. From there, add the remaining ice into the ice cream maker covering the smaller bag on both sides. Seal the ice cream maker and shake it for five. And there you have it, homemade ice cream made in minutes.

Pro tip: Cover the bag with a towel to avoid cold hands. You can either reduce your shake to three minutes for a soft serve or prolong the shake to 8 minutes for a hard serve.

Pancakes – a classic breakfast option that vegans may find difficult to go without.

Pancakes – a classic breakfast option that vegans may find difficult to go without. Many restaurants use dairy in their pancakes, but it’s very easy (and tastes even better!) when you use all vegan ingredients. This Vegan Blueberry & Banana Pancake recipe is decadent, filling, savory and easy to make! Breakfast has never been so healthy and delicious.

To Die For Vegan Blueberry & Banana Pancakes

Ingredients

▪ 3 tablespoons melted vegan butter

▪ 1 cup of blueberries

▪ 1 banana (mash this)

▪ 1 1/2 cup almond milk

▪ 1 tablespoon orange juice concentrate

▪ 1 tablespoon cornstarch

▪ 1 teaspoon vanilla extract

▪ 2 tablespoons sugar

▪ Pinch of salt

▪ 1 1/2 cup all purpose flour

▪ 1 tablespoon baking powder

Directions:
Step 1: In a medium mixing bowl, whisk together melted margarine, vanilla, mashed banana, sugar, orange juice concentrate and almond milk. Turn on your stove to medium heat. Now, add remaining dry ingredients (salt, flour, cornstarch, and baking powder) and whisk together until a smooth batter develops.

Step 2: Spray pan or griddle with cooking spray, then measure ¼ cup of batter on the pan.

Step 3: Add blueberries with caution to each batter portion, approximately 6-8 blueberries on each. Flip the pancake when the edges start to become dry and the batter is slightly bubbling.

Step 4: Serve pancakes with real maple syrup. Add sliced bananas, more blueberries and walnuts if desired.

Vegan Chocolate Cake: they’ll never guess it’s vegan!

Ingredients

3
cups all-purpose flour

2/3
cups cocoa powder

2/3
cups melted coconut oil

2
teaspoons pure vanilla extract

2
cups sugar

2
teaspoons baking soda

3/4
teaspoons salt

2
tablespoons apple cider vinegar

2
cups of non-dairy milk (rice almond or soy)

1. Preheat your oven to 180° C.
2. Sift together the flour, cocoa, baking soda, and salt. Place these dry ingredients in a large mixing bowl.
3. Add the apple cider vinegar to the milk and beat until frothy. Whisk in the vanilla, sugar and oil.
4. Add about a third of the wet ingredients to the dry ingredients and mix them together. Add another third, keep mixing and then add the final third. When ingredients are all in, stop mixing.
5. Pour the cake batter into two round, 8 or 9-inch cake pans that have been greased with coconut oil or vegan butter. Bake for 25 minutes (or until a toothpick inserted into the center of the cake is clean). Allow the cakes to cook completely.
6. If you desire a frosted cake, frost with a non-dairy frosting!