Getting Creative with Ice Cream!

Sunday, July 21 is National Ice Cream Day! Sure, you could celebrate with a plain old scoop of ice cream in a bowl or cone - but why not get creative and try a new ice cream dish? Or better yet, challenge yourself by making your very own! Keep reading for some delicious, fun, and dietary-restriction friendly recipes.

Coconut Raspberry Chocolate Ice Cream Pie Recipe

Savour every flavour this summer with our vegan ice cream pie! You can easily substitute raspberries for your personal favourite berry - Don't be afraid to make it your own!

Ingredients

• Premade pie shells (we used gluten-free, we have different options in store)
• Or make your own from scratch!
• 1/2 cup Crofter’s raspberry fruit spread
• 1/2 cup coconut shreds
• 2 cups chocolate coconut ice cream (like St. Anne's, SO Delicious, or your other favourite)
• Can of Cha’s organic whipped coconut cream
• Frozen or fresh raspberries (We used Stahlbush Farms frozen)

Directions

1. Bake uncooked pie shell for 10 min at 350 degrees until light brown in colour. Set aside to cool.
2. Combine raspberry jam and coconut shreds and place into bottom of pie shell.
3. Next, scoop ice cream on top of jam layer and gently press into place.
4. Top with whipped cream and place back into freezer to set.
5. When ready to serve sprinkle with coconut and fresh or frozen raspberries! Enjoy!
   

Evening Affogato

What is an affogato? An affogato is traditionally a coffee-based Italian dessert consisting of a scoop or two of vanilla gelato topped with a shot of espresso.

We used instant decaf as a friendly after-dinner alternative. If you have an espresso machine - go for it! You can really make it your own and experiment with toppings! We love using nuts, cacao nibs & coconut. Find even more flavours of these incredible, small-batch gelatos at our locations!

Ingredients

• A Batch of Organic Instant Coffee or Shot of Espresso (We used Mount Hagen)
• Feel free to use decaf or a coffee substitute like Chicory Root!
• 2 Scoops of gelato or ice cream (We used Righteous, but have lots of dairy and non-dairy ice creams at Jo Anne's)
• Affogato is traditionally made with vanilla ice cream, but feel free to get creative!
• Preferred toppings such as chocolate sauce, cacao nibs, nuts, or coconut flakes

Directions

1. Brew your espresso or mix up your instant coffee.
2. Scoop the gelato into a small glass.
3. Pour the espresso over the gelato.
4. Add preferred toppings and serve immediately. Enjoy!

Homemade Vegan Chocolate Ice Cream

This vegan chocolate ice cream recipe doesn't require an ice cream maker, is super creamy, and is made with simple clean ingredients! This recipe makes about 12 servings. 

Ingredients

• 2 400ml cans of coconut cream (or full fat coconut milk) - chilled overnight in the fridge
• 2/3 cups of unsweetened coca or cacao powder
• Don't feel like chocolate? Leave it out OR swap for matcha or blueberry powder!
• 1 3/4 - 2 cups of pitted dates (if they're not sticky and moist, soak them in warm water for 10 minutes and then drain)
• 1 tsp of pure vanilla extract
• 1/2 cup of unsweetened almond milk

Optional add-ins 

• 1/2 tsp of cinnamon
• Cacao nibs
• Nuts of choice

Directions:

1. Put a large mixing bowl in the freezer to chill for 10 minutes
2. Meanwhile, add your dates to a food processor (or blender on lowest setting) and process until only small bits remain. Then, add hot water a little as a time until it forms a thick paste. Set aside.
3. Without tipping the cans, scoop out the coconut cream from the cans, reserving the clean liquid for other uses. Place in the chilled mixing bowl.
4. If you're using coconut milk, you may want less sweetener because there's less volume - but it's up to you!
5. Using a mixer, whip until creamy and smooth. Add your cocoa powder, vanilla extract, almond milk, and half the date paste. Mix until fully incorporated.
6. Taste and adjust flavours and sweetness as needed. Add in your optional add-ins, directly into the mixture or add to the top.
7. Transfer mixture to a parchment paper lined container and cover loosely with plastic wrap (or preferred alternative like beeswax paper).
8. If you want a chilled mousse-like ice cream, take it out in a couple of hours. For firmer ice cream, leave in the freezer overnight.
9. You'll want to take it out 20 minutes prior to scooping so it can thaw a bit. This will keep in the freezer for up to a week - but is better when fresh!

*Recipe adapted from Minimalist Baker

We hope you have a wonderful weekend! We've got lots of organic, dairy-free, and vegan ice cream options in our stores, as well as ice cream cones, bars, freezies, popsicles, and more!

To see store hours, click here.

Made our recipe? Tag us on social media - we'd love to share your creation with our community!