Extraterrestrial Ice Cream

This post is brought to us by the only gal I know of who combines karaoke with awesome homemade vegan and gluten free eats! Give it up for Rachel from VGFK, everyone!

Over at Vegan Gluten Free Karaoke my mission is simple: make delicious vegan and gluten free food while lip synching to pop music in ridiculous outfits. Past triumphs have included Lady Gaga Spring Rolls and Since U Been Gone Lasagna. The Bieber Beans were also pretty irresistible, if I say so myself.

I’ve been stoked about this guest post all month and decided to do a little experimentation with ice cream for Halloween. Those of you from colder climes may not find ice cream seasonally appropriate, but here in New Orleans where we have enjoyed temperatures in the 70′s and 80′s for the past few weeks, I thought it would be perfectly appropriate to combine rich fall flavors with this chilly treat.

I decided to make a Candy Corn Napoleon: instead of chocolate/vanilla/strawberry I created the white/orange/yellow color scheme of candy corn with a tahini/pumpkin/ginger combo in three layers. These were all flavors that I made up on the fly without a recipe, so it was quite the experiment.

I have been obsessed with cashew cream in ice cream lately, which is so rich and creamy that it comes out more like frozen custard. The base for each flavor is cashew cream which is made by soaking cashews in hot water for 5 minutes, then blending them in the food processor with a little rice milk and agave. I split the cashew cream into three containers and then mixed each flavor separately before freezing each one for 20 minutes and layering into a clear container. I don’t tend to follow recipes when I’m making ice cream, so I don’t have measurements to share, just the list of ingredients that I added to the cashew cream.

White Layer: Tahini Vanilla
Ingredients: Vanilla extract, tahini, rice milk, agave nectar

Orange Layer: Pumpkin
Ingredients: Canned pumpkin puree, coconut milk (carton), cinnamon, agave nectar

Yellow Layer: Ginger
Ingredients: Powdered ginger, grated fresh ginger, turmeric, coconut milk (can)

Tahini Vanilla was definitely the best flavor. It was super creamy with a sophisticated, nutty flavor. Ginger was kind of strange – like eating frozen Thai food. I would experiment with adding something fruity to this one.

And with no further ado…please join me in rocking out to Katy Perry:

This entry was posted in Awesome, dessert, gluten-free, Karaoke, Uncategorized, vegan, Vegan MoFo 5, Videos and tagged , , , , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.


  1. Posted October 28, 2011 at 12:36 pm | Permalink

    This is my favorite post of the month! It’s got glam, new orleans and icecream all rolled into one!!!!!!
    I love you, Rachel! You make the internet proud.

  2. Posted October 28, 2011 at 2:42 pm | Permalink

    awwww gee. now i’m blushing.

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