Blueberry Pie Milkshakes {Dairy-Free + Vegan}

We went to Chicago three weeks ago to find a place to live next month. No big deal. While we were there we got to check out Chicago's "Restaurant Row" on Randolph street. It's filled with fancy, world-renowned restaurants, most of which cost a pretty penny. I had to keep reminding myself "we are moving here, there will be plenty of opportunities to eat over the next 5 years". I want wanted to eat everything. So after almost two hours of waiting, we got into The Little Goat, the casual more affordable diner version of the very famous Girl and the Goat. Going there was a decision both our stomachs and wallets appreciated.

Staying true to the diner vibe we split a blueberry pie milkshake. It tasted exactly how it sounds: like some brilliant person had baked up a sweet and gooey blueberry pie with flakey buttery crust and then blended it up inside a milkshake with thick creamy vanilla ice cream. I wasn't even halfway through my first sip before vowing to re-create it at home. And so over 4th of July weekend I did just that - but my version is dairy free. Remember that vanilla bean ice cream when made last week? This is the perfect way to put it to good use. Of course, you could totally sub in real butter, milk and ice cream, but either way the result is creamy, decadent, and tastes just like someone smashed a delicious gooey blueberry pie into a creamy cold milkshake. 

Blueberry Pie Milkshakes {vegan}
Serves 2

For the pie crust: 
4 tablespoons vegan butter (such as Earth Balance), cubed + frozen for 20 minutes  
1/2 cup plus 2 tablespoon all purpose flour 
1 teaspoon sugar 
pinch of salt
2 tablespoons ice water 

1 1/2 cups blueberries 
1/2 teaspoon cornstarch 
1 teaspoon vanilla 
1 tablespoon brown sugar 
1 tablespoon bourbon (optional) 
pinch of salt 

6 scoops Dairy-Free Vanilla Bean Ice Cream (or store-bought) 
1 - 1 1/2 cups plant-based milk of your choice 

Make the crust. Whisk together flour, sugar, and salt in a medium bowl. Using your hands, cut the butter into the flour until the butter chunks are roughly the size of peas. Pour in 1 tablespoon water, mix, pour in the second tablespoon and toss until the dough is shaggy and damp. Squeeze a handful of dough in your hand - if it doesn't form together in a cohesive ball add another teaspoon of water. Bring the dough together into a disc (it will be messy, that's OK), cover and refrigerate for 20 minutes. Meanwhile, preheat the oven to 350 degrees. On a floured piece of parchment paper, roll the dough out until it's the thickness of pie crust, keeping the dough on the parchment, transfer it to a baking sheet and bake for 20 minutes until just lightly browned around the edges. Remove from the oven and let cool. 

Meanwhile, heat the blueberries, cornstarch, vanilla, brown sugar, bourbon and salt over medium in a small saucepan. Stir as it cooks for 5-7 minutes until thick and bubbly. Remove from heat. Let cool. You can pop it in the fridge to speed up the process. 

Once the crust has cooled, break it into chunks with a fork. Toss blueberry mixture, ice cream, milk, and a little over half the crust into a blender and blend until smooth. Divide among two glasses and top with remaining pie crust and serve. 

Notes: Feel free to sub butter in the pie crust, milk, and regular store-bought vanilla ice cream. 



 

Dairy-Free Vanilla Bean Ice Cream {vegan}

We're no stranger to homemade ice cream. On a scale of not-worth-your-time-buy-store-bought and I'm-never-buying-store-bought-again-where-has-this-homemade-version-been-all-my-life?! homemade ice cream is tipping the scales at the latter. There's just something about simple, real ingredients, no fillers, no preservatives, not chalked full of air, no stabilizers to keep it from melting - just pure real ingredients with a far superior taste and texture.  

View fullsize

View fullsize

Last summer we made peach bourbon pecan cobbler ice cream and then we celebrated fall with cinnamon apple pie ice cream. We're a house divided between dairy-free ice cream and traditional. I've pretty much perfected the thick creamy consistency without dairy and with so many dairy-free store bought versions tasting just so off, I am such a sucker for a good homemade dairy free ice cream. The secret, like most delicious creamy dairy-free desserts, is in the coconut milk which when combined with coconut cream pretty much gives you the exact consistency of heavy cream without ever having the milk a cow. Other than that, this recipe is pretty straight forward, classic. 

Every now and then I think it's good to get back to the basics. And because there are probably one million vanilla ice cream recipes out there, but only a handful of dairy free ones, I'm throwing my hate into the ring with this recipe. It makes the perfect base for throwing in chocolate cookies for cookies and cream, seasonal fruit, jam, or even specks of melted chocolate. It's a staple for topping over cobblers and pies or just dunking a spoon into when it's super hot out. Oh, and be sure to check back next week because we're doing something super fun with it. 

My husband's been gone back and forth traveling for work since May and just came home, so I'm looking forward to spending the 4th as a pack, just the three of us. We're making Alexandra Cooks' peach pizza, which I've deemed a 4th of july tradition and smitten's zucchini crisps with sangria and this ice cream. Happy 4th! 

Dairy-Free Vanilla Bean Ice Cream 
Makes 1 scant quart (which becomes a full quart with mix-ins) 

1/3 cup cane sugar 
1/3 cup brown sugar
2 egg yolks (room temp) OR 1 tablespoon cornstarch (see notes)  
1 can full fat coconut milk 
1 can coconut cream 
1 vanilla bean 
pinch of salt 

Prepare a double boiler by bringing 1-2 inches of water to a gentle boil in a small sauce pan topped with a heat-proof bowl. Be mindful the water doesn't actually touch the bottom of the bowl. Over medium-low heat, whisk sugars, egg yolks OR cornstarch and 1-2 tablespoons of coconut milk to loosen in the heat proof bowl for about 3 minutes until the mixture thickens and the sugars melt.

Pour in the coconut milk, followed by the coconut cream and whisk. Slice open the vanilla bean and using the backside of a knife, scrape out the insides. Toss this vanilla bean "caviar" along with the vanilla bean pod and a generous pinch of salt into the coconut mixture. Continue to whisk for about 5 minutes. Remove from heat and let cool slightly. Pour the mixture through a fine mesh sieve and discard the remnants. Cover and refrigerate for at least 2 hours. 

Pour the cooled mixture into your ice cream maker and follow manufacture's instructions. Once the ice cream comes together it will be the consistency of soft serve. If you like it a bit more firm pop in the freezer before serving. 

Notes: 

Egg yolks v. Cornstarch. Traditionally creamy custard style ice cream is made with egg yolks. Upon researching vegan alternatives I discovered cornstarch acts in a very similar way. I made a batch of each, expecting the egg yolk batch to come out creamier. We did a blind taste test and couldn't tell a difference. So we'll leave the decision up to you! Not into either? You could skip on both, the ice cream will just be more icy less creamy. 

Coconut cream? I buy it from trader joe's and it's only slightly thicker than regular full fat coconut milk. If you can't find it just go with two cans of coconut milk and you'll be fine. Definitely avoid light coconut milk here, we're making ice cream, and it will come out super icy. 

We have this ice cream maker. It's pretty great. 

Whole Wheat Strawberry Banana Bread {vegan}

Operation put strawberries in as many things as humanly possible before summer gets here continues today. I've long been a fan of the marriage of strawberries and banana. They made a dynamic duo, and feel tropical and springy. So I decided to adapt my Aunt's banana bread recipe, which I pretty much grew up on and have been making forever, to include strawberries! Yipee! 

I wanted to make it somewhat less of a treat and somewhat more of a dare I say, healthy, snack. Something that would be appropriate with your morning coffee. So I omitted the sugar and replaced it with half the amount of maple syrup. All hail maple syrup! I swear I should have been born Canadian. With the help of a little coconut oil, I also made it vegan. I used a combination of whole wheat pastry flour, which makes this bread surprisingly light, and good old fashioned oats. And despite the fact that it tastes just as good if not better than the banana bread I grew up eating, it's packed with protein, whole grains, and fiber, so there is no guilt in eating the entire loaf. The result is an incredibly moist loaf of classic banana bread with the perfect tang from bursting ripe strawberries. I think banana bread is the ultimate homemade food. It smells and tastes like home.

Whole Wheat Strawberry Banana Bread {Vegan} 
Makes 1 large loaf

1 flax eggs (1 tbsp flax seed meal + 2.5 tbsp water + pinch of baking powder) or 1 chicken egg
1 cup mashed ripe banana (~2 medium bananas)
1/3 cup coconut oil, melted
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
3/4 cup old fashioned oats (not quick-cooking)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 scant cup finely diced strawberries + 1-2 strawberries for topping

Prepare the flax egg, if using. Combine flax and water in a small prep bowl, stir to combine and let sit at least 20 minutes while you prepare the other ingredients. Preheat the oven to 350 degrees and grease a medium loaf pan (I used coconut oil spray) .

Process the oats in the bowl of a food processor for about 1 minute until finely ground. Combine oat “flour” with whole wheat pastry flour, baking soda, salt, and cinnamon and whisk to combine.

Toss baking powder into the flax seed mixture (skip this step if you are using a regular egg) and stir, it should be thickened to the consistency of an egg by now. In a large bowl (or stand mixture) mix together flax egg, bananas, coconut oil, maple syrup, and vanilla until fully incorporated.

Slowly integrate the dry ingredients into the wet until just combined. Gently stir in the diced strawberries and pour the batter into your loaf pan. Thinly slice remaining 1-2 strawberries and drape them on top of your loaf. Bake for 1 hour until golden brown on the top and a skewer comes out completely clean.

Notes:

The fresh strawberries give this bread a lot of moisture. Moisture leads to a longer cooking time. The top of your loaf will likely be darker than the loaf in the photos (which would have used a longer cook time).
As tempting as it is to toss in 2-3 ripe bananas and call it good, you need to measure out exactly a cup. Too much banana and the loaf won’t cook through. Trust me and my 6 loaves of under-cooked bread.