Best New Vegan Ice Cream Seattle, WA Cookie Counter


Vegan ice cream Seattle, isten people. This is urgent. Someone has dreamed of a vegan ice cream truck and we have to do it. Seriously, is there anything more important than a vegan ice cream? I really do not think Chelsea and Chris from Seattle's Cookie Counter want to bring vegan ice cream vans to Seattle (the lucky people!). And they need our help in Kickstarter.

Watch this Joy: 100% vegetarian and all over again! "There are 18 flavors planned so far! Then crackers there sandwich ice cream... I mean, come on... Mmm, right? If they get the support they need for their destination, they'll sell their vegan goodies that 1974 VW bus!

If you want to help, visit their Kickstarter page for 18,000 funding goal to make this possible. Watch the video for more information. Even if you do not live in Seattle, it is always good to support the vegan companies in the hope that this genius will continue to grow.

Want to read more publications like this? Subscribe to our newsletter below! Surprising photos show what happened in the United States. Another of these insensitive events occurred on August 6, 2018 in the Bible Springs Recreation Area and sulfur management (Hulf) in southern Utah.

vegan ice cream west seattle

A lawyer for wild horses caught some impressive pictures of what led to this rodeo, and photographs that attract the attention of worried citizens across the country and raise anger. Irish Spring ran into the Del Mar Thoroughbred Club when it coincided with another horse and a rider. Irish spring lost its life and others were in danger, and for what? There is nothing worth living innocently, certainly no money!

Last week we had a legitimate heat wave in Seattle, which, as you probably suspect, is not so common. I did not want to cook and instead I noticed that I was looking for a good size for simple salads, popsicles and carbonated water with a few scoops of ice cream.

That is how the idea came about for this recipe. We had sweet strawberries from the farmers market and instead of going on the ice, we made ours and we stayed in the backyard. Well, I'm not a vegetarian, but I did one thing (with a big "T") for ice cream with coconut milk. I find it so dreamy and it is a perfect base for fresh fruit or chocolate and nuts.

In short, it is great with everything. A few months ago I wrote about a vegan coconut almond chocolate and almond ice cream and based my strawberry version on this formula. Everything you need to know based on coconut milk over ice, really wants to get whole coconut milk (avoid "light" options and read the labels carefully).

Avoid a product called coconut cream because it really is not the same. This time I decided to sweeten the ice cream with agave to make it 100% vegan (the last time I used honey, but I noticed that the agave was an option).

I tend to choose honey over agave at home, mostly because I think the sweetness of the agave is too strong and sophisticated, but in this recipe the creamy coconut milk seems to soften it. As far as strawberries are concerned, the only thing I can not tolerate with many homemade strawberry ice creams are the pieces of strawberry that inevitably turn into small frozen pebbles and completely lose the flavor of berries.

I wanted to avoid this, so I decided to cook a strawberry sauce instead of bending it into pieces of whole berries. Our heat wave has decreased, but my thoughts are clearly going through this summer with ideas for new vegan tastes.

Shake the canned coconut milk well before opening. Take half a cup of coconut milk and set aside. Mix the remaining coconut milk, agave and salt in a jar. Let it simmer over medium heat until all the ingredients are lightly mixed and the mixture is evenly heated, about 2 minutes.

In a small bowl, combine the remaining coconut milk with half a cup and the cornstarch well. Stir in the warm coconut milk. Scrape the vanilla pod into the mixture and also push it into the pad. Cook over medium heat until the mixture is 6 to 8 minutes thick enough to cover the back.

Do not let the mixture boil. Remove from the heat, throw the vanilla mountain and place the coconut base in a separate bowl. Let cool for 30 minutes on the counter, cover with plastic wrap and let it cool for 4-5 hours in the refrigerator. It is necessary that the base is cooled before it is processed in the ice machine.
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