Village Ice Cream in Calgary, AB

If you’re not an ice cream person, go there for the waffle cones. As simple as they are, the waffle cones there are delicious. They are made in house right in front of you. They are hard enough to hold your ice cream but has a soft, chewy texture. As for the ice cream, I have only tried their dairy-free ice cream made from coconut milk.

Although their selection for dairy-free ice cream isn’t as extensive as their list of conventional ice cream, it definitely hits the spot. I find that they usually have two dairy-free ice cream flavours available – and they do not disappoint. I notice that they regularly change the dairy-free flavours, which does allow for more variety over time. It sports a very busy and hip atmosphere. Be prepared to wait in line!

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Vegan Blueberry + Kiwi Cheesecake

Hello everyone!

So, 90% of the time, I am a planner – especially when it comes to food. I knew two days ago that today was going to be a scorcher. HOT, HOT, HOT. I immediately thought to myself, what will I have to cool me down? Almost as quickly as the question came, the answer came – cheesecake. But, wait…cheesecake isn’t a cold dessert. It’s funny because years ago I would not have thought so. Now that I’ve been really cutting out that dairy and going crazy on the vegan desserts, cheesecake is synonymous with a delicious, cold treat. So, if your weather forecast says you’re about to burn your tush off, consider making this recipe 🙂

Bye!

J.

Recipe

Ingredients:

Crust:
2 cups pitted dates
1/2 cup almonds
1 tablespoon coconut oil
2 tablespoon cacao powder

Kiwi Layer:
1 1/2 cups raw cashews (soaked overnight and drained)
1 cup coconut milk
1 kiwi peeled
1 tablespoon pure maple syrup
1/4 cup coconut oil

Blueberry Layer:
1 1/2 cups raw cashews (soaked overnight and drained)
1 cup coconut milk
1/2 cup blueberries
1 tablespoon pure maple syrup
1/4 cup coconut oil

*cut up kiwi slices and blueberries to garnish if desire**

Directions:

1. Line your pan (I used a loaf pan) with cling wrap.
2. Blend all the ingredients for the crust together in a food processor or blender.
3. Spread the crust in the pan. Put into the freezer while you prepare the rest of the cheesecake.
4. Mix all the ingredients for either your blueberry or kiwi layer in a blender until creamy. Pour into the pan. Put into freezer until ready to toss in next layer.
5. Repeat previous step for next layer.
6. Garnish if desire.
7. Put cling wrap on top of the pan and let it freeze for about 4 hours. If completely frozen, allow it to thaw for 10-15 minutes before cutting into it.
8. ENJOY!

Dairy Free, Sugar Free Avocado Popsicles

The versatility of avocados have always amazed me. They can be used in savory and sweet dishes (yes, as icing! Crazy, right?). I had six ripe avocados this weekend, so naturally I used them for guacamole…and popsicles. One day I will get an ice cream maker and turn them into ice cream. But, until then, popsicles will do. Avocados are naturally super creamy, so you know you’re in for a treat!
Recipe (makes 4 popsicles)

Ingredients: 

2 ripe avocados
1 cup coconut milk
1/2 cup almond milk
2 tablespoon honey (or any sweetener of your choice)
1/4 cup lemon juice
Cut up any fruit you’d like to add in. I opted for blueberries and strawberries.
Popsicle mold (you can find these at the dollar store or walmart)

Directions: 

  1. Blend all the ingredients together, except for the extra fruit.
  2. Put cut up fruit into the popsicle mold.
  3. Put blended up avocado mix into the mold. Shake and tap to make sure it fills the entire mold.
  4. Put into freezer until solid.
  5. Run under warm water when ready to serve.

 

Sugar-free Coconut Fruit Popsicles

The warmer weather is getting me super excited for cold treats under the sun. These popsicles are super easy to make (and even easier to eat!). All you need is popsicle molds that you find at any dollar store or walmart. I got mine from walmart for $3. I added pure coconut water and some cut up fruit. I put it in the freezer until frozen and enjoyed. I found I had to run it under warm water for a couple seconds to loosen it from the mold. It was simple and tasty. In the future, I think I’ll make some out of dairy-free yogurt! Now, wouldn’t that be a treat!

Dairy-free Cream Cheese Toast Goodness

Inspired by the mermaid/unicorn toast that has been trending lately, I created some fun on my toast this morning. On one slice I mixed blueberries with some dairy-free cream cheese. On the other toast, I mixed paprika with the dairy-free cream cheese. I topped it up with some blueberries, raspberries, and some basil – and voila! Yummy goodness that isn’t too shabby to look at. I’ll definitely do some more experimenting to achieve the real look of unicorn toast. Until next time…bye!

J.

Grain-free Chocolate Puff Cookies

Hey there!

So, the other day, I was craving some cookies. Actually, it was more like, I was craving dunking cookies into milk. These grain-free, gluten-free chocolate puff cookies are great because they are super versatile in the sense that you can add in anything you want for flavour. In my case, I kept it a basic chocolate flavour by just adding in the cacao powder. In another sweeter batch, I added in score bits, chocolate chips, and almonds! It was delicious. They go so well with (almond) milk! Get your dunk on with these dunkable yummies.

Bye!

J.

Recipe

Ingredients: 

1 cup coconut flour
pinch of sea salt
1/2 cup cacao powder
1/4 cup pure maple syrup
3 eggs
1 teaspoon pure vanilla extract
1/3 cup coconut oil
Add whatever your heart desires!

Directions: 

  1. Preheat oven to 350 F.
  2. Place parchment paper on baking tray or grease with coconut oil.
  3. Mix all the ingredients together and place on tray. The cookies will not rise or expand, so however you place them is how they will turn out.
  4. Bake for 12-15 minutes.
  5. Let cool.

Yields about 10 medium sized cookies.