I just arrived in Australia for my month-long vacation, and it is so wonderful to be home with my family! I spent the last few days in L.A creating some new allergy free recipes I could make with my niece, Alexandra this holiday season, and we have already whipped up a batch of this vegan pumpkin pie ice cream to share with everybody on Christmas day. This super easy recipe is a delightful nut-free alternative for people unable to use almonds, cashews and pecans this holiday season. I know that coconuts have now been officially classified as "nuts", but for the purposes of this recipe, I am referring to tree nuts.
I tried a few variations of this ice cream, and this blend yielded a rich creamy consistency and light flavour. I will say, I am still partial to making ice cream with cashews (or almonds) and fresh coconut as a base. I always find that using coconut milk and soy milk leaves a slight aftertaste that is hard to mask. If you can't use coconut milk or soy milk, you can use a mixture of equal parts rice milk and hemp milk. If you are not allergic to nuts, you could always susbsitute the coconut milk and soy milk with about 2 cups fresh coconut meat, 2 cups raw cashews, 1 cup coconut water. The taste and texture is AMAZING.
However, for Alexandra, and others with tree nut allergies this ice cream will be a welcome treat this year!
I don't know about you, but I LOVE sprinkling raw and candied nuts on my ice cream. Seeing as I was creating a tree nut-free ice cream, I thought this was the perfect opportunity to try out my idea for using the Way Better Snacks Naked Blue Tortilla Chips to create a sweet wafer that would act as a substitute for nuts when serving festive ice creams and desserts.
I was fortunate to have my friends Kat and Wayne staying with me, and they helped me trial this idea. We used a few varieties of Way Better Snacks, and also tried some different techniques for coating the chips. We dipped and chilled, coated and baked, slathered and rested. The "coated, slathered, baked, and chilled" approach yielded the best results, with a sweet wafer that was evenly coated, crunchy, and not too sticky to the touch. These make great nut free sweet treats or wonderful ice cream toppings. Thanks Wayne, for your meticulous dipping, and to Kat for your ice cream pairing ideas!
This was kind of a cool idea. I brought a few packets of Way Better Snacks down to Australia with me so I could make these wafers with Alexandra, and I fear they may not make it to Christmas day! LOL! My friends and family are freaking out about how good they are. If you haven't tried these amazing tortilla chips, don't miss out! They are gluten free, vegan, kosher, non gmo project certified, and mostly organic.
Gotta go! My niece and nephew are calling....
More Christmas treats next week!
Disclosure: Way Better Snacks compensates me as a brand ambassador. However, I have been a fan of their products since I tried them in early 2012, and my opinions are my own.