Monday, January 31, 2011

Birthday Goodies




My oldest daughter turned 12 yesterday. I can't believe it!!!! For breakfast she requested chocolate chip pancakes so I made her a vegan version that came out very well. The girls gobbled them off as soon as they came off the griddle . . . I was lucky to get one for myself! We decided that recipe is a keeper.

Then for her birthday dessert, she wanted homemade ice cream. Since a friend gave me a bunch of meyer lemons (and since she LOVES lemon anything), I made the Lemon Ice Cream and Vanilla Sandwich Cookie Crust from Lick It! Creamy Dream Vegan Ice Creams Your Mouth Will Love and make her a pie.

Here's the recipe in case you have a lemon loving family members:

Grate and save the zest from the lemons to decorate the top of the pie.

NonDairy Lemon Ice Cream
Makes 1 quart
This is slightly milder and creamier than Lemon Sherbet.

1 (14-ounce) can full-fat coconut milk
1 cup soymilk or other nondairy milk
3/4 cup granulated sugar or agave syrup
5 tablespoons freshly squeezed lemon juice

Place the coconut milk, soymilk, and sugar in a medium bowl and whisk until well combined. Cover and chill in the refrigerator for at least 2 hours. Then whisk in the lemon juice and freeze in an ice cream maker according to the manufacturer’s directions.

Vanilla Sandwich Cookie Crust
Makes 1 (9-inch) pie or torte crust
If you’re using a food processor to make the crust, you can crush the cookies in the processor before adding the oil.

18 vanilla crème-filled sandwich cookies, finely crushed (1 1/2 cups)
3 tablespoons vegetable oil or nonhydrogenated margarine, melted

Combine the cookies and oil in a small bowl or food processor and mix until well blended. Press evenly into an unoiled 9-inch pie pan or springform pan. Freeze for 15 minutes before filling.

To assemble the pie, spread the freshly made ice cream into the frozen crust. Sprinkle grated lemon peel on the top. Freeze for 2 hours or until firm. If the pie is frozen solid, you will need to leave at room temperature about 15 minutes or in refrigerator 30-45 minutes, to soften for slicing.

5 comments:

The Girl from the Ghetto said...

I bet that non-dairy ice cream tastes good! I am so not Vegan, but I appreciate your efforts.

Anonymous said...

I am anxious to try this recipe Ü We have 32 acres of lemons and I never use them in recipes except the basics ( lemon cookies, meringue, water ) so this will be great! YUM Cheryl

Cathe Olson said...

Great . . . hope you like it. I have a yummy lemon sorbet recipe too.

Anne R. Allen said...

I love your recipes! Today I've given you a "Versatile Blogger Award" on my blog. You're supposed to copy it and pass it on, and list 7 things about yourself on your blog. (But I won't take back the award if you don't.)

Cathe Olson said...

Thanks Anne!