BitterSweet

Sweet Musings with a Bitterly Sharp Wit


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No Chill

Everyday, there’s a new absurd, excessive food trend blowing up on the internet. For as many as of these over-hyped edibles as we love to hate, it’s impossible to deny the appeal of a select few crazy concepts. Thanks to the advent of flexible silicon molds, no food is safe from doughnut-ification. It didn’t take long for visually stunning sushi doughnuts to emerge as a clear winner, captivating hungry followers across all social media platforms, but the hits keep on coming.

Trust me, ice cream doughnuts are more than just another excuse to capitalize on the irresistibly attractive ring shape. Haters will be the only ones with no chill, because these frozen treats are as much fun to admire as they are to eat! Pretty in pink, the glaze is actually a beet-tinted approach to magic shell, flavored with vanilla and finished with those classic rainbow sprinkles. It just wouldn’t be a doughnut without them.

…Or would it? Almost as soon as the initial batch was devoured, I realized the opportunity that had been missed. Cinnamon sugar doughnuts, singing of warmth and comfort, are equally worthy candidates of imitation. Contrasting against the cold, creamy base, the spiced coating seals in a frozen surprise for the unsuspecting eater. Far more refreshing than the usual oily cake, it may even have an edge on the traditional treat, especially as temperatures outside skyrocket.

These treats were inspired by the call to action from Go Dairy Free and So Delicious to celebrate #FrozenFridays this summer. It’s hard to improve on their creamy dairy-free desserts, but simply playing with the presentation turns an everyday sort of indulgence into a candidate for the next big Instagram obsession. Absolutely any flavor will work, so go wild and play with colors and textures, dressing up your doughnuts with edible extravagance befitting the “So Delicious” title.

Ice Cream Doughnuts

1 Pint So Delicious Very Vanilla Cashew Milk or Vanilla Bean Coconut Milk Ice Cream

Doughnut Glaze Magic Shell:

1/2 Cup 100% Food-Grade Cocoa Butter, Melted
1 Tablespoon Refined Coconut Oil, Melted
1/4 Cup Confectioner’s Sugar
2 Tablespoons Arrowroot
1/2 Teaspoon Beet Powder (Optional, for Color)
1/2 Teaspoon Vanilla Extract
Pinch Salt
Rainbow Sprinkles

Cinnamon Crumb Coating:

4 Ice Cream Waffle Cones
1/2 Teaspoon Ground Cinnamon
1 Cup So Delicious Original Culinary Coconut Milk (Full-Fat Coconut Milk)

To make the ice cream doughnuts, have silicon doughnut molds at the ready and soften your pint of ice cream. Once thawed to the point of being spreadable but before it completely melts, smooth the ice cream evenly into your mold, taking care to fill any voids. Lightly tap the mold on the counter to remove any air bubbles before quickly sliding it into the freezer. Let chill until frozen solid; at least 4 – 6 hours but ideally overnight.

For the magic shell, mix together the melted cocoa butter and coconut oil before whisking in the confectioner’s sugar, arrowroot, and beet powder. Whisk vigorously until completely smooth and the beet powder has fully dissolved. Stir in the vanilla and salt. Retrieve your ice cream doughnuts from the freezer and pop them out of the mold. Either dip each one or drizzle with the magic shell before quickly topping with sprinkles; the glaze sets up almost immediately, so you need to be fast! Serve right away or return them to the freezer until ready to enjoy.

For the cinnamon crumb coating, place the ice cream cones and cinnamon in your blender or food processor and pulse until very finely ground. Transfer to a shallow dish. Place the coconut milk in a separate dish, and dip each frozen doughnut into the coconut milk to ensure that the topping will adhere. Press the crumbs firmly into the doughnut until completely coated. Eat immediately or return the doughnuts to the freezer until ready to serve.

Makes 6 Ice Cream Doughnuts

Printable Recipe

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Strawberries, Scoops, and Social Hour

June gloom is a real weather phenomenon that plagues much of the California coast, just as we begin to settle into a comfortable summer routine. Low lying fog clouds the city streets, bringing with it a clammy, cold dampness that’s hard to shake off. Though the southern part of the state is frequently credited for this plague, bay area residents are just as well versed in the ways of the haze. Though the effect has been mild this year, it’s still routine to bundle up in long sleeves and a jacket before heading out each morning.

That said, no temperature is ever too cold to enjoy ice cream. The frozen desserts program is already in full operation over at Nourish Cafe, where I’ve begun churning away to share some of my favorite sweet scoops. These new blends are based on my original recipes from Vegan a la Mode, retrofitted to accommodate a wider range of palates, preferences, and behind the scenes, commercial production. You really come to appreciate the ease in which full ice cream parlors dish out dozens of flavors once you’ve spend the weekend cooking and churning gallons of just two creamy bases.

It’s a labor of love, because now I can share my passion for ice cream with a whole new audience. Fresh Strawberry and Citrus Zinger Ice Cream are the current frozen features, available 7 days a week, rain or shine, gloom or summer glow. As we bid farewell to June, there’s nothing stopping the tidal wave of ice cream indulgence, which is why we’re celebrating with a grand ice cream social. If you’re local to the bay area, meet, greet, and eat with us! While mingling and munching, I’ll share tips on how to make healthier vegan frozen treats and answer all your churning questions. Don’t miss this premier plant-based ice cream social, if only for access to the unlimited topping bar.

If you’re not local, I’m very sorry for your loss. However, I would never be so cruel as to tease you with unattainable delicacies, out of reach but for a select few. You can whip up that very same strawberry sensation anywhere in the world- Although I’ve scaled down the batch for you, just in case you didn’t need to make 100+ servings at once.

Fresh Strawberry Ice Cream
Adapted from from Vegan a la Mode

1/2 Cup 100% Grade B Maple Syrup
1 1/2 Tablespoons Arrowroot
1 Pounds Fresh Strawberries, Hulled and Roughly Chopped
1 1/2 Teaspoons Lemon Juice
1 Cup Full-Fat (Canned) Coconut Milk
1/4 Cup Plain, Non-Dairy Milk
1 Teaspoon Vanilla Extract
1/8 Teaspoon Salt

Vigorously whisk together the maple syrup and arrowroot in a medium saucepan. Once the starch is incorporated smoothly without any remaining lumps, add the strawberries. Pour in the non-dairy milk, stir to combine, and turn on the heat to medium. Bring to a boil and then reduce to a simmer, stewing the berries gently for about fifteen minutes. Remove the pan from the heat, incorporate the vanilla and salt, and cool completely.

Chill in the fridge for at least three hours before transferring the mixture to your blender and thoroughly pureeing. If you don’t have a high-speed blender that will thoroughly pulverize all of the fruit into a silky-smooth custard, pass the base through a fine-meshed strainer and discard the solids.

Churn according in your ice cream maker according to the manufacturer’s instructions, or give an alternative freezing method a spin!

Makes About 1 1/2 Quarts

Printable Recipe


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No Churn? No Problem!

tIn the heat of the moment, or scorching rays of the sun, as it may be, it’s easy to get carried away. Serial shoppers and gadgeteers alike can relate, getting swept up by the temptation of shiny new toys and tools guaranteed to make life easier, cleaner, brighter, tastier, smarter, or generally yet indefinably better. While ice cream makers are seen as a superfluous luxury good for most casual kitchen creatives, rapidly advancing technology has brought the average entry-level machine down to pocket change territory.  Even for an impulse buy, you could do much greater budgetary damage with just a few fancy umbrella drinks on the beach.


No-Churn Vanilla Bean Ice Cream

As a self-professed ice cream obsessive, it should come as no surprise that I’ll always advocate churning your own frozen treats above all else. Sadly, I’ve come across scores of misinformed folks that think it’s an arduous process, not worth the time or effort, having never been fortunate enough to taste the fruits of that labor themselves. Lacking the proper equipment should no longer be a valid excuse for not diving in, or at least dipping a toe in, to the refreshing world of iced sweet treats.

Believe it or not, any ice cream base can be made without a machine, right here and now, with a wide range of alternative methods at your disposal. Start with a solid recipe and clear out your freezer; your summer is about to get a whole lot cooler.


Carrot Granita

1. The Granita Method: A traditional Italian method of making fruit-based ices much like instant snow cones, this method creates desserts with larger, crunchy ice crystals. That same idea can be used with an ice cream base, and naturally yield smoother, creamier results. Simply prepare your ice cream recipe of choice as directed, and chill thoroughly. Pour out the cold mixture into a baking dish. The exact size is not important, provided it can fit comfortably in your freezer on a flat surface. Don’t chance it and try to balance the pan on top of numerous unequally sized items; trust me, it’s a pain to clean melted and re-frozen liquids from inside a freezer! Simply bear in mind that the larger the pan, the greater surface space the base will have, and the faster it will freeze.

Place your baking dish filled with liquid ice cream base in the freezer, and let it sit for 30 – 45 minutes. At this point, it should begin to freeze around the edges. Take a fork and scrape up those ice crystals into the center. Place it back in the freezer, and repeat this process every 30 minutes or so until the entire contents of the pan has frozen; approximately 2 – 3 hours, depending on the temperature of the freezer and size of the pan. When ready, spoon into glasses and serve immediately, or it will ultimately freeze solidly into once piece.

2. The Cube-and-Crush Method: Easier than the granita method but similar in concept, this approach is much less hands-on, so you can occupy yourself with other projects while the actual freezing takes place. Additionally, this procedure yields ice cream that’s more like a soft serve texture. Pour prepared and thoroughly chilled ice cream base into one or two ice cube trays, and set them on a flat surface in your freezer. Smaller cubes are better, as they’ll freeze faster and put less of a strain on your blender. Allow at least 6 – 8 hours for the ice cream cubes to freeze solidly, but you can prepare them up to this stage a day or two in advance. When the need for ice cream strikes, pop out at least one tray of cubes at a time, and plunk them into your blender or food processor. Begin by pulsing to break them up, and then puree just long enough to get the ice cream smooth and creamy. Be careful not to overdo it, or the entire mixture will melt. Serve immediately.


Citrus Popsicles

3. Popsicle Method: This should be a foreign concept to precisely no one, but an idea worth revisiting. All it takes is chilled ice cream base poured into pop molds and frozen until solid. To get a stick to stand up straight, be sure to insert it about 30 – 45 minutes after first placing the molds in the freezer, so that the mixture has had time to thicken up a bit. If you don’t already own molds, seek those that are BPA-free, or rig your own by lining up paper cups on a baking sheet. Lollipop sticks or wooden popsicle sticks can be found in most craft or kitchen supply stores.

4. Coffee Can/Baggie Method: Although arguably the most involved of all four approaches, this procedure can be a fun activity for a crowd, and especially with young children. It makes the smallest amount of ice cream at a time as well, so you must start with a maximum of only 2 cups (1 cup) of prepared, chilled ice cream base. In addition to the edibles, you will need a cleaned and rinsed coffee can that once held 3 pounds of coffee (gallon baggie), and a second that once held 1 pound of coffee (1-pint baggie). Additionally, you should have at least 1 ½ cups (6 tablespoons) of rock salt, 10 cups of ice cubes, and strong duct tape on hand.

Pour the chilled base into the smaller can, and tape it up tightly. Place it in the larger can, and surround it with salt and ice, layering the two a few scoops at a time. Seal the larger can with duct tape as well, and start rolling! Roll the can on its side, shake it up, or toss it around continuously; anything to keep it moving. The ice cream should be rather soft, but ready to eat in about 20 – 30 minutes.

Even if you can’t spare the cash or counter space for a full-featured ice cream machine, that shouldn’t stop you from chilling out with a double or triple scoop treat this season. Skip the churn, but give it a whirl!


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Batter Up

Dumping, stirring, scooping; it was a hard job. Such were the demands of a fledgling baker, still too young to read the recipe and too small to reach the kitchen counter without the assistance of a stepping stool. Measuring ingredients was a task just slightly more advanced than my skill level, but diligently, carefully, I took pre-portioned scoops of flour and sugar, adding them to the mixing bowl with earnest precision. At the age of five, it was impossible to understand the alchemy that would transform these raw, unappealing components into my favorite treat. The magic started well before the batter ever hit sheet trays, though. Even better than the finished chocolate chip cookies themselves would be the reward for all my painstaking efforts: a lick from the beater or bowl, still coated in unbaked dough.

Golden and slightly granular from the coarse brown sugar, those morsels were the ones I savored most. Though each piece of the appliance was thoroughly scraped before being surrendered for my inspection, more than enough remained to sate my sweet tooth. Looking back, those errant chunks and chips left behind within the tightly coiled metal whisk may not have been so accidental, after all.

A love for cookie dough was fostered at a very young age, from some of my very earliest memories of cooking with my mom. It seems to be a common thread across almost all demographics, even for those who learned to bake later in life, that raw cookie dough evokes a certain nostalgia. Unpretentious, undemanding, its inherent simplicity is all part of the appeal. Especially when the heat of the oven loses its appeal through the steamy summer months, it’s difficult to resist the urge to skip baking when you could just as easily dive in with a spoon.

If you can delay gratification just a little bit longer though, I have an even cooler way to appease those childhood memories. Cookie dough pudding pops, with all the familiar flavors in a creamy, frozen package, may become the new nostalgic sweet treat.

Toasting the flour brings out the subtle nutty, roasted flavors imparted by baking, without the same intense heat. The base is otherwise prepared the same as any other cooked custard, so if you can stir a pot, you can whip up this buttery brown sugar pudding in no time. In fact, you may be tempted to eat the plain pudding prior to its trip to the freezer, and I wouldn’t blame you. Just try to leave a little bit for the popsicles themselves; you’ll be grateful to have them on hand (and in hand) the next time a craving strikes.

Cookie Dough Pudding Pops

1/4 Cup All-Purpose Flour
1 1/2 Cups Plain Non-Dairy Milk
1/4 Cup Light Brown Sugar, Firmly Packed
1 Tablespoon Vegan Butter, Melted
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
1/4 Cup Chocolate Chips

Begin by lightly toasting the flour in a dry skillet. Place the skillet over medium heat and continuously, gently stir the flour, until faintly golden brown all over. Slowly whisk in 1/2 cup of the non-dairy milk to form a thick paste, beating out any lumps before proceeding. Continue to add in the remaining non-dairy milk and whisk vigorously to smooth out the mixture. Incorporate the sugar, vegan butter, and salt, stirring well. Cook, stirring periodically, until bubbles break regularly on the surface and the liquid has thickened significantly.

Turn off the heat, cool to room temperature, and then let rest in the fridge until thoroughly chilled. Stir in the vanilla and chocolate chips before transferring the mixture to popsicle molds. Place in the freezer and let rest until frozen; at least 3 hours.

Yield will vary depending on the size of your molds.

Printable Recipe


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Faux Moo, Real Flavor

To any ice cream enthusiast feeling freezer-burned by airy, bland, or over-sweetened pints: This scoop’s for you. FoMu has been churning out the goods in Massachusetts since 2011, steadily gaining ground as a frozen force to be reckoned with. Super-premium indulgence is their calling card, building each flavor upon a base of buttery, velvety coconut cream. Always on the periphery of my awareness but firmly out of reach, I could only dream of stealing a spoonful for many years, admiring their innovative offerings from afar. Now FoMu is much more than an isolated brick-and-mortar ice cream parlor, expanding rapidly into online sales with nationwide shipping. Dairy-free decadence is just a few clicks away, and I couldn’t resist the urge to finally dive in.

Bourbon Maple Walnut captured my attention first, melding a compelling team of power players into one robust, deep, and soulful blend. Notes of oaky, wooden bourbon barrels are clearly present throughout the creamy base with a rum-forward first bite. This scoop is certainly not shy, while still managing to resist the easy path of tasting purely alcoholic; it’s assertive, not aggressive. Rich like softly whipped cream, frozen before setting into firm peaks, the otherwise unblemished landscape is speckled with small but well-placed walnuts, fresh and crisp, adding a nice crunch. Maple is a bit of a silent partner against these more vocal components, but it does come through in subtle hints, particularly as the ice cream begins to warm and melt, revealing its full bouquet of flavors. Like a good wine, the eating experience morphs as the temperature shifts. It’s truly an intoxicating experience from start to finish, and quite possibly my favorite ice cream of the season thus far.

Salted Caramel treads familiar terrain with a deft confidence unmatched among fellow ice cream innovators. Buttery, subtly burnt notes enclose a darker caramel flavor than the tanned color might suggest. Sticky, almost chewy straight out of the freezer, each scoop is like pure caramel candy. Instantly it begins to melt once freed from the pint, turning into a brilliantly, satisfyingly messy reminder of childhood. Notes of salt ring out clearly in each mouthful, highlighting the toasted, nutty flavors. Ultimately, it’s a simple concept executed with a finesse that’s difficult to rival.



Fresh Mint Chunk
shines white like fluffy snow, punctuated at random by chocolate shrapnel. Soft, gentle, sweet mint flavor delicately leads the way, a far cry from the “toothpaste” flavor that haters typically condemn. Those abundant cacao chunks provide a satisfying crunch with a swift bite, but can just as easily melt into fudge puddles when savored slowly. Well-rounded, herbal, and subtly grassy notes prove that the origins of this mint are all natural. Though not quite as punchy as I hoped, the end result is highly refreshing all the same, perfect for taking the edge off a hot summer’s day.

Avocado was perhaps the most daring of the batch, a wild card to tempt more adventurous eaters. Pale green, you would be forgiven if you mistook it for pistachio at a glance, but one lick will instantly clear up that confusion. Definitely, unmistakably avocado, it’s almost more savory than sweet. Notes of the coconut base are most prominent in this one, where the spare, subtle blend leaves it no place to hide. Exceedingly rich, buttery, and even a touch grassy, much like a smooth olive oil, small scoops will easily satisfy. Startling at first, give it a chance and it will really grow on you. Though unconvinced at first, I found myself going back for “just one more taste” until the pint was empty.

Although I wish FoMu might open up shop nearby, perhaps it’s better that this sort of treat remains only on special order. Accessible, but not a daily indulgence, it’s easier to rationalize those oversized servings as a rare luxury.


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A Sweet and Sour Valentine

True love isn’t just pure sweetness, contrary to popular belief. To take such an overly simplified view would miss the whole point of any affair worth having. Like a story without conflict, a relationship that doesn’t face adversity at some point is unlikely to survive. It’s the nuances, the bitter moments and surprising twists, that enhance and further strengthen the attraction. The same should be said of desserts; if one is based purely on sugar and no true substance, it’s not worth eating in the first place. That’s why my Valentine’s Day contribution is quite simple on the surface, but surprisingly complex and perhaps controversial once you dig in deeper.

Lightened with cool, fluffy CocoWhip from So Delicious, this charming frozen souffle is effortless to make. Unlike the traditional baked rendition, there’s no fear of deflation before the lofty treats reach the table, leading to premature heartbreak. Strawberries lend a pretty pink hue, but the first bite proves that this treat is far from child’s play. Tangy balsamic vinegar smacks with acidity and brightness, jarring at first but an unexpectedly satisfying contrast to the fruity jam. The combined flavors linger, hauntingly, temptingly, long after dessert spoons have been licked clean.

Prepare to fall in love- Deep, unforgettable, true love. Valentine’s Day isn’t just for couples, but for those seeking a bit of bitter-sweet complexity in their lives, too. After experiencing it once for yourself, it’s hard to imagine being satisfied with anything else.

This post is sponsored by So Delicious Dairy Free, inspired by their 21-Day Dairy-free Challenge and is part of the Dairy-Free Menu Plan event hosted by Go Dairy Free. Stay tuned for a full week menu plan coming to Go Dairy Free at the end of the challenge, crafted by a dozen creative bloggers ditching dairy.

Frozen Strawberry-Balsamic Souffle

1/2 Cup Seedless Strawberry Jam
1/4 Cup So Delicious Coconut Milk Strawberry Yogurt
1/4 Cup Confectioner’s Sugar
2 Teaspoons Balsamic Glaze or Reduction
1/4 Teaspoon Salt
2 Cups Original So Delicious CocoWhip

To Serve:

Original So Delicious CocoWhip
Fresh Strawberries, Sliced

Set out three 4-Ounce ramekins on a small tray to more easily maneuver them in and out of the freezer. Cut three strips of aluminum foil or parchment to fit comfortably inside each ramekin, extending a above the rim by about 2 inches. Tape the strips to ensure that they stay in place. Lightly grease and set aside.

In a large bowl, stir together the jam, yogurt, sugar, balsamic glaze, and salt. Once smooth, add about half of the CocoWhip, mixing to incorporate. Fold in the remaining half more gently, keeping it as light and fluffy as possible.

Spoon the mixture into your prepared ramekins, dividing it equally between the three and smoothing out the tops. Place the ramekins into the freezer on a level surface, and allow them to rest, undisturbed, for at least three hours or until set.

Remove from freezer 10 minutes before serving. Remove parchment collars and garnish with additional CocoWhip sliced strawberries, if desired.

Makes 3 Servings

Printable Recipe


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Keep Your Cool

There are certain world records that no one wants to break. No one would be proud to claim the title of World’s Most Accident-Prone Person, or boast of sporting the World’s Longest Nose Hairs, for example. Unfortunately, the world itself has been officially awarded the unfortunate record of World’s Warmest Year, as of 2015, and we’re right on track to continue that winning streak for 2016.

Some of us have it worse than others. Living in the sheltered weather bubble that is the bay area, protected by a perpetual blanket of fog, it’s hard to imagine the crushing heatwave smothering the east coast right now. I don’t say that to brag- It’s with both awe and sympathy. I genuinely don’t know how you folks manage to survive yet another round of unprecedented heat and humidity.

No doubt, ice cream must help. It’s the only real relief that I would fully endorse on any day, and in any climate, for that matter. Even though temperatures around here rarely break the 80-degree mark, I’ve fully indulged in more than my fair share of frozen desserts this summer, thanks in large part to So Delicious. Their soothing cashew- and coconut-based treats are guaranteed to take the sting out of the most brutal days of summer sun. Short of churning your own, quite frankly, there are no better nor more diverse mainstream brands out there.

Although it’s tempting to hoard all of this frozen goodness for myself, I know there are many hungry ice cream-lovers out there suffering far more than I am this season. That’s why I want to share the wealth, and offer a FREE So Delicious product to two lucky readers! Anything your heart desires is up for grabs, but of course, I can’t recommend the ice cream highly enough. To enter, head on over to the giveaway page here, and don’t forget to leave a comment about your favorite ice cream flavor. You have until August 10th to enter, so get to it! I wouldn’t want anyone to sweat through the whole summer without a bite of cold comfort.