CHEF DAVIES-TIGHT
BAKED APPLES STUFFED WITH FROZEN CUSTARD
These bakers can be used for applesauce by removing all the pulp after they’ve been baked and combining it with the juices left in the baking dish. Or, they can be stuffed after they’re baked and chilled with a frozen custard, then drizzled with a Creamy Orange Ginger Sauce, then sprinkled with Crystallized Ginger Pine Nut Topping as we did here – this time!
Makes 12
CRANBERRY COCONUT FROZEN CUSTARD
Smooth as custard. Rich as cream. Perfect scoop. An easy make!
Makes 3-1/2 cups
14 oz. can whole cranberry sauce – I used Ocean Spray
11 oz. container SO Delicious Dairy Free Culinary CoconutMilk – Original, chilled till thick
1/2 c. Rich’s COFFEE RICH Non-Dairy Creamer
16 oz. POM Blueberry Pomegranate juice
2 T. vanilla – I used imitation
1 c. light brown sugar
1-1/2 t. malic acid
1 t. guar gum powder
2 t. xanthan gum powder
1/2 t. pink Himalayan salt
Combine cranberries, culinary coconutmilk and Rich’s creamer in food processor and process till smooth.
Add pomegranate juice, brown sugar, vanilla and malic acid and process again till smooth.
Add guar gum, xanthan gum and salt, then process again, this time till thickened. Let set for about 10 minutes, then process again till silky smooth and thickened.
Transfer to covered containers and freeze till ready to use.
Notes: If your freezer is as cold as the Arctic, then remove the frozen custard from freezer a few minutes before serving. If necessary soak container in a pot of hot water for a few minutes or place container in microwave for 1 minute or till the rock solid firmness softens enough to scoop it.
SMOKY MAPLE WALNUT ICE-CREAM
One word: DIVINE!
Makes 4-1/3 cups
STRAWBERRY CASHEW ICE-CREAM
Simply made, simply delicious!
Makes 6 cups
CHOCOLATE ESPRESSO NUT ICE-CREAM
Extra rich – just like old-fashioned ice-cream. Yet, unlike the old-style that was made from fat, this ice-cream contains protein in addition to the fat! The teeny bits of espresso make this fine dessert pop, whether served chilled or frozen!
Makes 2-3/4 cups
SMOKED ALMOND TRUFFLE ICE-CREAM
Nutty, smoky, salty, sweet. The texture of a decadent truffle – all wrapped up in an animal-free ice-cream. Enjoy the pleasure while it lasts. Then save some for tomorrow – you’ll be glad you did!
Makes 4-1/2 cups
ANOTHER JIF WHIP ICE-CREAM – PINEAPPLE CHOCOLATE PEANUT BUTTER
Made with a coconut base and a hint of hazelnut. Served with fresh apple slices, a drizzle of maple syrup and a sprinkling of cinnamon. Pineapple and apple go quite well together – one inside the creation and the other outside serving as a booster to it all!
Makes 6 cups
JIF WHIP GELATO
The best gelato in the world – right here – using ingredients we already know and like! And so easy!
Makes 5-3/4 cups
HOMEMADE CLEO’S BANANA ICE-CREAM
“CLEO’S” Vegan Peanut Butter Cups by Go Max Go, processed with ripe bananas, Roland Classic Coconut Milk and maple syrup. Frozen to desired consistency. Topped with soy or coconut whipped cream. Sprinkled with shaved Thumb’s Up Go Max Go candy bar and topped with a fresh cherry!
Makes 4 cups
BLUEBERRY SORBET
A frozen blend of blueberries, cabernet sauvignon wine and pineapple juice!
Serves 6
STRAWBERRY BANANA FROZEN PUDDING
A smooth mousse-like strawberry and banana frozen pudding!
Serves 4
STRAWBERRY AND RED WINE SORBET
A deliciously smooth iced strawberry and red wine dessert!
Makes 2 cups
