Chocolate Mint 'Nice Cream'

I scream, you scream, we all scream "HOW IS VEGAN ICE CREAM POSSIBLE?!" Through my magical vegan superpowers, that's how. I began trying to make vegan ice cream since 2010 and it always turned out icy because soymilk has a lot more water in it than regular milk and this was before I discovered the scrumptious properties of coconut cream. This stuff turns out with a completely NON-icy texture but still has no cow tears involved :)

You will need the following:

• 3/4 cups chocolate soymilk (if you don't wanna go buy it then use vanilla soymilk and 1/4 cup cocoa powder)
• 1/4 cup canola/vegetable oil
• 4 tablespoons vegan sugar (not all sugar is made vegan-see footnote)
• 1 teaspoon mint extract

The Procedure:

Blend together the soymilk and vegetable oil for one minute.

Add sugar and mint extract and blend for one minute more.

Now you have a choice-

1-Add to your ice cream maker and follow the manufacturer's directions

2-Freeze overnight. This might give you a harder ice cream because it won't incorporate air like an ice cream maker would but both ways taste the same ;)

FOOTNOTE: Evaporated cane sugar and beet sugar are fine. Lots of your commercial sugars are filtered using char from animal bones. Look for organic sugars or 'vegan sugars.' Whole Foods carries a variety of vegan sugar. Some people use agave nectar but watch out because that adds to the liquid, same with maple syrup. DOMINO BRAND USES BONE CHAR FILTERS.

The Best Lemon Sorbet You've EVER Had (but actually)

Oh my GOD! You have not TASTED lemon sorbet until you've tasted this stuff. I invented this recipe last summer when the AC was barely working and sucking on icecubes just wasn't cutting it. The use of vodka here makes it so that the water doesn't freeze all the way and so you have sorbet and not really good frozen lemonade.

You will need the following:

• 2 and 1/2 cups water
• 1 cup sugar
• 6 lemons
• 3 tablespoons vodka

The Procedure

In a medium sauce pan, combine 1/2 cup water and the sugar. Grate the zest from 2 lemons directly into this mixture (don't heat yet!).

Juice all the lemons (including the 2 you zested) and keep in a separate bowl.

Heat the water, sugar, and zest. Stir frequently until the sugar is completely dissolved. Remove from heat and add remaining 2 cups water (we'll call this the syrup from now on). Chill syrup in refrigerator until completely cool.

Stir lemon juice and vodka into the chilled sugar syrup.

Now you have two options.

1-chill in your icecream maker following manufacturer's directions.

2-freeze for 4-8 hours, stirring every 45 minutes until completely frozen. (This is a pain but it works)

Enjoy by the pool in a vintage swimming costume or after a barbeque (at which you probably supped on chips and salad if you were lucky).

Whatever you do-don't share! Sharing is for losers.

You Won't Believe These Cookies Are Vegan

I grew up with these cookies, mama raised me a good lil' pescetarian until 2006 when I became a vegetarian and 2010 when I went all the way. But once I became vegan I COULDN'T EAT THESE COOKIES ANYMORE! #FirstWorldProblems. Anyhoo-my sister Aja, who was vegan for a bit (she has since converted to the Dark Side but we don't talk about that) had created a fake egg recipe and well, huzzah! Oh and you can find the chocolate chunks here. Aside from the fake egg, this recipe is naturally gluten-free too! So if you don't eat gluten then find a different fake egg recipe and eat these like crack cuz they'll be the best cookies you've ever had!

You will need the following:

• 1 cup peanut butter
• 3/4 cups vegan sugar
• 1 pinch baking soda
• 1 fake egg
• 1 bag of vegan chocolate chips (or 2 boxes of chopped Baker's chocolate)

The Procedure

Preheat the oven to 350 degrees fahrenheit 

Mix everything except the chocolate chips together in your electric mixer until thoroughly blended

Toss in the chocolate chips and mix until stirred in but not past-you don't want to crush them.

Spoon out the dough in generous tablespoons and drop onto an ungreased cookie sheet.

Bake until golden brown, 10-20min.

Enjoy with a glass of chocolate soymilk!

If you share these with people they seriously won't guess they're vegan, they're just that amazing