Comments on: The Ultimate Ice-Breaker

By: Freya

Freya — Fri, 03 Aug 2012 11:19:58 +0000

This looks absolutely amazing, I’d love to make it tomorrow for a party but I can’t find any way to access the recipe and I live in Australia :(

By: Löu

Löu — Tue, 10 Jul 2012 17:07:18 +0000

Okay, I see.
It is true that the icing looks thick and a lot of it is put on the cookies so it probably adds quite a lot of humidity to the cookies.
I agree sometimes recipes do not look great but the taste is wonderful :D (which is not the case here because it looks amazing and probably is very good too !)

By: Hannah (BitterSweet)

Hannah (BitterSweet) — Sun, 08 Jul 2012 21:12:38 +0000

It’s not as difficult as it seems! You do actually slice it like a standard layer cake- The cookies soften significantly after some time in the fridge, so they’re much more yielding than normal. Think of how the cookies in an ice cream sandwich get softer over time, for example, and it’s very much the same principal that holds this together. However, if it does turn into a cake massacre, it’s still quite tasty all the same. ;)

By: Löu

Löu — Sun, 08 Jul 2012 12:33:50 +0000

Pretty original !
How does one eat the cake ? Do you take a cookie and are more or less lucky to have (or not) a lot of icing on it, or does it need to be sliced ? (I am not sure of the second idea, which sounds not good, more like a “how to ruin you dessert in a few steps :
take a sharp knife
TRY to cut the cookie cake into slices
FAIL and make the place dirty
serve (not) proud of the massacre you just did)

By: Hannah (BitterSweet)

Hannah (BitterSweet) — Fri, 29 Jun 2012 14:02:09 +0000

No problem! I also have a Fresh Corn Ice Cream recipe in Vegan a la Mode, if you’d be interested in checking it out.

By: davidjamesdipardo

davidjamesdipardo — Fri, 29 Jun 2012 13:47:53 +0000

thanks! I’ll give that one a try. I liked your idea about cooking the corn first. I removed mine from the cob and boiled the loose corn and empty cobs in the milk mixture and let it sit covered for an hour to infuse. I think your way will definitely intensify the corn flavor. Thanks for the advice!

By: Hannah (BitterSweet)

Hannah (BitterSweet) — Thu, 28 Jun 2012 20:17:38 +0000

Hooray, I’m so excited, too! Thank you, I’m thrilled that it’s made a good first impression.

I’m surprised that you found the So Delicious almond milk so noticeable- Almond milk is definitely my “milk” of choice, but I typically go with Silk Pure Almond. I just find it creamier, smoother, and slightly thicker than the rest. Perhaps that would make a difference? Otherwise, it might simply be an issue of the corn flavor being too subtle. Next time around, you could experiment with adding more corn to bump that up a bit. Good luck!

By: davidjamesdipardo

davidjamesdipardo — Thu, 28 Jun 2012 15:55:40 +0000

Hi Hannah, I’m so excited, Vegan a la Mode arrived today and its such a gorgeous book. Congrats!
I have a question for you, what is your non-dairy milk of preference when making ice cream? I made a corn ice cream (my own concoction) this weekend while awaiting the arrival of you book and used Original Almond+Plus. I found even though there was only a cup of almond milk and the rest, soy creamer, its still had a distinct almond milk flavor competing with the flavor of the sweet corn. What is your preference?

By: vegan farm girl in the city

vegan farm girl in the city — Sun, 24 Jun 2012 00:27:42 +0000

I love this idea! It looks delicious. Lime is my favorite flavor.
Fianna @ veganfarmgirl.wordpress.com

By: Food Stories

Food Stories — Tue, 19 Jun 2012 13:12:46 +0000

Amazing … Now I feel like I know you :-)