Welcome to Flora Foodie!
Even though there are already a million food blogs out there, I’m adding one more.
I recently became vegan, and thought this would be a fun way to track my transition. I’ll be using Flora Foodie to follow my progress, making my favorite recipes vegan, creating my own versions of old restaurant favorites, and adjusting to my new diet.
My first recipe is a restaurant re-creation turned vegan: blueberry muffin soy ice cream!
A fantastic frozen yogurt restaurant near me, called 21 Choices, makes phenomenal yogurt flavors by blending all sorts of creative ingredients into frozen yogurt. Their blueberry muffin flavor, a blend of blueberry muffins, cookie dough, and blueberries, was one of my favorites.
Enter my healthier and vegan-ized soy version.
I started with a batch of blueberry muffins. Then I blended the blueberry muffins and blueberries into soy milk and soy creamer (I tried it without the creamer, but turns out it’s essential to get the right ice cream consistency) and poured it into my ice cream maker. Simple as that!
And the result is delicious! It tastes just like blueberry muffins (and it tastes just like its richer and non-vegan inspiration), but it’s a fairly guilt-free dessert, packed with blueberries and lots of soy!
Here’s the recipe:
blueberry muffin ice cream
2015-10-27 13:58:31
Print
for the blueberry muffins
- note: you’ll only use 1/3 of this recipe for the ice cream
- 2 cups all-purpose flour
- 1/2 cup raw sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened apple sauce
- 1 1/4 cups unsweetened soy milk (or your choice of non-dairy milk)
- 1 cup blueberries
for the ice cream
- blueberry muffins (1/3 of the recipe above)
- 1/2 C plain soy creamer
- 2 1/2 C unsweetened vanilla soy milk
- 1 C blueberries
- 1 t vanilla extract
for the muffins
- Preheat oven to 350 degrees.
- Sift dry ingredients (first 5 ingredients) together into a large bowl. Add apple sauce and soy milk to dry ingredients and mix well. Gently fold in blueberries.
- Pour into lightly greased muffin tins and bake for about 20 minutes. Let cool completely before making ice cream (I placed mine in a plastic bag so they lost any outer crust and became completely soft too.)
- I happen to be using cottage-shaped muffins because I made mine in this adorable cake pan my brother-in-law gave me for Christmas. You can make whatever size or shape muffins; just make sure you use 1/3 of the muffins in the ice cream.
for the ice cream
- Crumble blueberry muffins into a bowl (if using an immersion blender like me) or a blender. Pour creamer and 1/2 C soy milk over muffins and let sit a couple minutes to absorb the liquid. Then blend until smooth.
- Add the rest of the ingredients and blend again.
- Pour into ice cream maker and follow machine directions. Note: you should either start with all your ingredients cold or put this mixture in the fridge for about a half an hour before putting in the ice cream maker for the best results.
- If you don’t have an ice cream machine, you can just freeze this mixture in a storage container (glass is best if you have it), and then blend the ice cream in a blender or food processor for a minute or two until creamy.
Flora Foodie https://florafoodie.com/
Nutrition Facts (per serving): Calories: 189; Calories from Fat: 41; Total Fat: 4.6g; Cholesterol: 0mg; Sodium: 156mg; Total Carbohydrates: 30.8g; Dietary Fiber: 1.8g; Sugars: 16.4.g; Protein: 4.8gFor a printable version, click here.
Leave a Reply