Tag Archive: choc chips

Vanilla Choc-Chip Ice Cream

[tweetmeme source=”VeganChickie”] I’ve avoiding making a plain vanilla ice cream up until now because I’ve been a little bit apprehensive about how well it would turn out, I’m not a huge fan of coconut and I was a bit worried about how coconut-y an ice cream would be without a good dose of chocolate (yum) or berries covering the flavour a bit. My concerns were unfounded though, the mixture tasted a lot like coconut when I put it in the ice cream maker but by the time it was ready to eat all but the faintest hint had disappeared, leaving lots of creamy, vanilla, choc-chip goodness in its wake.

Vegan Vanilla Choc-Chip Ice Cream


2 cups soy milk
1 tbs vanilla extract
1 cup brown sugar
2 tbs arrowroot powder
2 400g cans coconut cream – kept in the fridge overnight
1 cup (or more!) non dairy chocolate chips


1. Heat the soy milk, in a medium saucepan, over medium heat. Once the milk starts to steam, lower the temperature and stir in the vanilla paste, whisk until dissolved.

2. Stir in the brown sugar and whisk in the arrowroot powder one half tablespoon at a time, making sure that each half tablespoon is completely dissolved before adding the next one.

3. Open the cans of coconut cream and separate the liquid from the cream, discard the liquid and whisk the chilled cream into the saucepan until the mixture is glossy. Remove from the heat and once mixture has cooled slightly, transfer to a container and refrigerate until completely cooled (preferably overnight).

4. Remove the mixture from the refrigerator, stir in the chocolate chips, and then add the mixture to your ice cream maker, following the directions that came with the machine.

For best results, once completed, transfer the mixture to a container and freeze overnight before consuming.


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[tweetmeme source=”VeganChickie”]Wow, these muffins are so good that I don’t think they’ll last through the night! I’m pretty impressed with this recipe actually, especially since it’s the first time I’ve attempted a muffin. The recipe below will make 12 muffins – or, if you are like me and choose to make them smaller, then you’ll end up with 18 or 19. I prefer my muffins to be cupcake sized.. I’m weird that way! Making them larger will be just as delicious though, just make sure you keep them in the oven for an extra 5 minutes or so.

Banana, Raspberry & Choc Chip Muffins

2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup sugar
1/3 cup vegetable oil
4 ripe bananas
1/4 cup water
1 teaspoon vanilla bean paste (or 1 1/2 of extract)
1 cup vegan choc chips
1/2 cup raspberries chopped


1. Preheat the oven to 180 degrees.
2. Mix the flour, baking soda and salt together in a medium sized bowl
3. In a large bowl, mix the sugar and oil together, then add the banana. Mash the banana with a fork, combining with the sugar mixture as you go.
4. Stir in the water and vanilla and mix until well combined. Stir through the choc chips and raspberries.
5. Fill each muffin tin halfway with the batter. Bake for approx 30 minutes, until they are golden brown and a toothpick inserted into the centre comes out clean.

NOTE: I think this recipe would also be great as a banana cake or loaf.. you would just have to adjust the cooking times to suit.


Vegan Chocolate Chip Cookies

[tweetmeme source=”VeganChickie”]This was my first attempt at vegan cookies and I’m so thrilled with the results. These cookies are the perfect amount of crunchy and chocolate-y, I think next time I’ll add some chopped walnuts to the mix as well, although I don’t think I’ll need to make any more cookies for a VERY long time, I doubled the normal amounts thinking the original yield would only be a dozen or so and I wanted to take some to my Bowen lady, five dozen cookies later I was still baking and that’s not even taking into account the cookie dough I ate straight from the bowl! My goodness, I’ll be eating choc chip cookies for the rest of the year!!

4 1/2 teaspoons egg replacer (We use ORGRAN)
6 tablespoons (90ml) water
1 cup (225g) non-dairy butter
3/4 cup granulated sugar
3/4 cup brown sugar
3/4 teaspoon vanilla bean paste (or 2 tsp vanilla extract)
3 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 to 2 cups non dairy choc chips


1. Preheat the oven to 190 degrees. Line a cookie sheet with parchment paper or use a non stick baking tray.

2. Whip the egg replacer and water together, until it’s thick and creamy.

3. In a large bowl, cream the butter, sugars and vanilla. Add the egg replacer mixture to the bowl and thoroughly combine.

4. In a separate bowl, combine the flour, baking soda and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the choc chips.

5. Bake on cookie sheet for approx 10 – 15 minutes or until golden brown. Stand for 5 minutes and then put on wire racks to cool completely.

Yeild: 2 dozen

Anyone want to come round and share them with me? I have soooo many: