Guinness Float with Dairy-Free Coffee Ice Cream

15 Mar 2014DessertsBeer, Coffee, Dairy Free, Guinness, Ice Cream, St. Patrick’s DayEmily Stokes

Want to know something really cool? My brother Patrick came to visit me on St. Patrick’s Day weekend. Wahoo!

California isn’t the best place to celebrate being Irish in America. I’d say it was Pittsburgh, Pennsylvania. It’s the funnest place ever to drink green beer and go crazy. And on St. Patrick’s Day, everyone is a little Irish.

But I’m so glad my brother came to California this weekend so I could try out this Guinness ice cream float! I needed someone to taste test, and Eric is not a beer drinker. This is definitely a recipe for the person who loves bold flavors. Strong coffee plus dark beer equals intense dessert.

I know you are all going to hate me for this…but….it’s about 80 degrees here. Don’t be too jealous. It’s pretty awesome.

As I’m typing, there’s a kid’s pool party happening across the street. People are wearing sandals and shorts. We are soaking up this sun like it’s our job! Even sandals go away for the cold season in Silicon Valley, and though we can’t really tell if it’s summer or spring, we are happy to put them back on!

I’m happy to have this sunny warm weather because it means my little bro will fall in love with CA and will come to visit me again.

Also, warm weather means ice cream!

My ice cream maker sat on the shelf so long it had a nice layer of dust on it. It was time for some spring cleaning and ice cream making.

An ice cream maker is necessary to make my dairy-free coconut coffee ice cream, but you could still enjoy a dairy-free Guinness Float this St. Patrick’s Day by substituting some store bought vanilla ice cream like SO Delicious Coconut Frozen Dessert Vanilla Bean.

What’s that you say? You don’t like Guinness?! It’s okay. Put your coffee ice cream in a cup of coffee or some cola instead! Drink with a green straw. Or enjoy with one of those cute little shamrock cookies from Eat’n’Park. My brother brought them to me all the way from Pittsburgh, but you can order them online! Happy St. Patrick’s Day!

Guinness Float with Dairy-Free Coffee Ice Cream

2014-03-15 20:27:04

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Ingredients

2 cans full fat coconut milk, chilled
2 tablespoons instant coffee
3/4 cups white sugar
1 teaspoon vanilla
1 bottle of Guinness draught

For Coconut Coffee Ice Cream

Add coffee and sugar to a medium bowl and mix together.
Open cans of full fat coconut milk. Solid part should be at the top if fully chilled. Leaving the cream in the can, drain only the light liquid coconut milk into the bowl of coffee and sugar. Add vanilla as well. Whisk until sugar is dissolved.
Prepare your ice cream maker. Stir the coconut cream remaining in the can into the coffee/milk mixture until well blended. Immediately pour into ice cream maker. Let mix for 25-30 minutes. Freeze for 1 hour to harden or use soft.

For Guinness Float

Scoop desired amount of ice cream into a tall glass.
Slowly pour Guinness over top of the ice cream. Enjoy.

By Emily Stokes

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Dairy-Free Chocolate Mousse

14 Feb 2014DessertsChocolate, Dairy Free, Eggs, Gluten Free, Sugar Free, TofuEmily Stokes

I absolutely love this healthy, sugar and gluten-free chocolate mousse.

Before you judge, trust me that it’s much better than it sounds. It’s main ingredient is not egg yolks or heavy cream, but tofu. I’m just going to throw this out there: Eric doesn’t care for tofu, but he loves this recipe.

Let’s face it. Valentine’s Day is a fattening holiday. While it’s fun to indulge in sweets today, maybe tomorrow you’ll be ready for something healthy. And since chocolate mousse is generally made with heavy cream, this recipe is one of the only ways someone with lactose intolerance can enjoy it. I do have a yummy recipe that only uses egg yolks and butter, but we’re going for healthy here.

I first tried this recipe from the book Muscle Chow by Gregg Avedon. It has a great selection of healthy recipes to guide you along your work-outs. The original recipe calls for chocolate protein powder to make a high-protein dessert. Since it’s tough to find dairy-free protein powder, I now make this with cocoa powder and melted chocolate. It’s also much sweeter this way.

The original recipe also calls for stevia, but that’s to keep it sugar-free. If you don’t mind the sugar, it will taste much sweeter and more decadent using white sugar. The choice is totally up to you. I recommend taste testing before refrigerating to achieve your desired sweetness…and chocolatey-ness.

Dairy-Free Chocolate Mousse

2014-02-14 15:27:36

Serves 4

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Ingredients

1 package Extra Firm Silken Tofu, room temperature
2 tablespoons stevia or white sugar, plus two teaspoons, separated
1/4 cup semi-sweet chocolate chips
1 tablespoon cocoa power
1/2 teaspoon vanilla extract
Vanilla soy milk, warmed
3 egg whites

Instructions

In a small bowl, melt the chocolate chips in the microwave for 30 seconds. Stir, then continue heating in 10 second intervals and stirring until melted.
In a blender, add melted chocolate, room temperature tofu, 2 tablespoons of stevia or white sugar, cocoa powder, vanilla, and 1 tablespoon of vanilla soy milk or water. Blend, scraping the sides and adding more warmed vanilla soy milk 1 tablespoon at a time until well combined. Consistency should be thick and creamy.
Taste the tofu cream to check for desired sweetness, adding more cocoa powder and sugar to taste. Transfer to a mixing bowl.
In a separate large bowl, whip the egg whites and two teaspoons of stevia (or sugar) with an electric mixer until stiff peaks form. Keep working at it until it's thick and white like a cloud.
Gently mix the meringue into the tofu cream mixture until just combined. Divide the mousse into separate serving bowls and refrigerate for at least four hours. Serve with coconut cream, berries, or shaved chocolate and sprinkles.

By Emily Stokes

Adapted from Muscle Chow Protein Mousse by Gregg Avedon

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Sweet Potato Casserole with Walnut Crumble

28 Nov 2013Desserts, Veggies & SidesDairy Free, Gluten Free, Holiday, Potatoes, Sweet Potatoes, Thanksgiving, VegetablesEmily Stokes

This is the favorite dish for our Thanksgiving meal! It’s sweet, creamy, and delicious, yet completely dairy- and gluten-free.

Instead of milk and butter, this recipe calls for sweet vanilla soy milk and your favorite dairy free butter alternative such as Smart Balance Light or Earth Balance spread.

While we had a very small Thanksgiving get-together this year, I still made a full casserole of this recipe. We were determined to have lots of leftovers!

I adapted this recipe from Yummy Sweet Potato Casserole on allrecipes.com. I hope it becomes a holiday favorite for your family!

Sweet Potato Casserole with Walnut Crumble

2013-11-28 12:46:27

Serves 12

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Casserole

4 sweet potatoes, peeled and cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons Smart Balance Light, softened
1/2 cup Silk Very Vanilla Soymilk
1/2 teaspoon vanilla extract

Topping

1/4 cup brown sugar
3 tablespoons Smart Balance, melted
1/2 cup chopped walnuts

Instructions

Preheat oven to 325 degrees Fahrenheit.
Put cubed sweet potatoes in a medium saucepan and cover with water. Bring water to boiling, then reduce heat. Simmer over medium low heat until tender. Use a fork to test softness after 10 minutes. Drain.
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, Smart Balance, soy milk, and vanilla with an electric mixer until smooth. Transfer to a 9x13 inch baking dish.
Sprinkle the crumbled walnuts evenly over the sweet potato mixture. Add melted butter on top, and then sprinkle with brown sugar.
Bake for 30 minutes.

Adapted from Yummy Sweet Potato Casserole

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