was successfully added to your cart.
Category

Dessert Recipes

Grilled Donuts with Strawberries and Cream

By | Dessert Recipes

By Burntapple

Delicious grilled donuts with strawberries and cream will become one of your favorite desserts! 

It’s a good feeling to think I survived the first year of my masters program because I really didn’t think that I would. Don’t get me wrong. There have been a lot of times that I’ve wondered if it’s the right thing to do with everything else going on in my life but I usually get my answer pretty quick that it is. It’s just stressful. Most of my worries stem from wondering if I’m smart enough. But I’m slowly plugging away and getting it done. And now I’m on the downhill. One more year.

The break from papers will be nice but I’m not going to lie–I am exhausted and need to spend my entire week break packing for our move. It always seems to be one thing after another. But that’s life, the house is a mess but everything  is good.

To celebrate I pulled out my indoor grill (the weather still isn’t quite to outdoor grilling season) and made some dessert to celebrate. This recipe is so simple and easy because you can just throw on the donuts as the grill is still hot from dinner. This grill has already gotten a lot of use around our house. Cooking just isn’t happening with the move in a few weeks so crockpot meals and grilling have been my go to.

These grilled donuts are amazing hot off the grill. The grilled part is crispy and has a delicious grilled flavor while the frosting on the donuts melts into a mouth watering flavor. The combination together is nothing short of heaven. Top it with some strawberries and cream and yeah, it can only be described as heavenly.

Click for the complete Grilled Donuts with Strawberries and Cream recipe.

Summer Treat Vegan Buttermilk Waffles

By | Dessert Recipes

Vegan Buttermilk Waffles

Spring is the perfect time to head outside for long leisurely picnics and enjoying some cool beverages on the patio! We always love summer and have found the perfect way to start sneaking some summer treats into your weekend with this vegan buttermilk waffle recipe topped with heaping scoops of NadaMoo! Mmm…Maple Pecan ice cream. It’s the sweetest way to start your weekend! Or you know end your day because we think breakfast for dinner is pretty cool and so is dessert for brunch!

Black & White Ice Cream Cake

By | Dessert Recipes

by Aly Laughlin

In celebration of my birthday this past week I made the most epic vegan ice cream cake with a base layer of vanilla cookies and melted white chocolate, then chocolate ice cream, chocolate cookies and melted chocolate, vanilla ice cream and coconut whipped cream. It’s reminiscent of those oh-so-famous ice cream cakes from the likes of Carvel, Baskin Robbins and Dairy Queen that I used to love as a kid…but sooooo much better! Any wishes made with this cake are sure to come true! ​🎂

Ingredients
2 cups crushed vegan vanilla cookies (I used Midel Vanilla Snaps)
1 8 oz bag vegan white chocolate chips (I used King David Kosher)
2 tablespoons coconut oil
2 pints softened vegan chocolate ice cream (I used NadaMoo Gotta Do Chocolate)
2 cups crushed vegan chocolate cookies (I used Oreo Birthday Cake Sandwich Cookies)
1 8 oz bag vegan chocolate chips (I used King David Kosher)
2 pints softened vegan vanilla ice cream (I used NadaMoo Vanilla…Ahhh)

1 15 oz can coconut cream or full fat coconut milk, chilled
2/3 cup organic powdered sugar
1 teaspoon vanilla

*Note: You will also need a springform pan for this recipe.
Black & White Ice Cream Cake
Directions
To start, clear enough space in your freezer for the size of your springform pan. Prepare your springform pan with a circle of parchment paper in the bottom.In a microwaveable bowl, melt the white chocolate chips with 1 tablespoon of the coconut oil in 30 second intervals, stirring until completely smooth. Stir the crushed vanilla cookies into the white chocolate until well combined. Spread this heavenly mixture into the bottom of the springform pan (atop the layer of parchment paper). Pop the pan into the freezer for about 20 minutes before adding the next layer.

​Next, spread the softened chocolate ice cream on top of the vanilla-white chocolate layer. Return the pan to the freezer again.

Meanwhile, in another microwaveable bowl, melt the chocolate chips with the remaining tablespoon of coconut oil in 30 second intervals until completely smooth. Stir the crushed chocolate cookies into the chocolate until well combined. Once the chocolate ice cream layer has hardened, spread this mixture on top to form your delectable chocolate crunchies layer. Return the pan to the freezer for another 20 minutes.

Next, spread the softened vanilla ice cream on top of the chocolate crunchies layer. Return the pan to the freezer yet again.

Finally, using a standing mixer or hand mixer, mix the solid portion of the coconut cream or milk with the powdered sugar and vanilla until it forms stiff peaks. You can save the liquid portion for smoothies and other recipes. Spread this creamy goodness atop the hardened vanilla ice cream layer and return to the freezer (yes, one more time) until solid. Decorate as you see fit and enjoy!

Welcome Spring With Smoothie Bowl

By | Dessert Recipes

Spring is almost here, well at least in Austin, and we are excited about all the fresh produce gracing our farmers’ markets! The sunshine has us craving lots of sweet berries and long afternoons hanging out at Zilker Park with our friends and dogs. We love this Blackberry Ice Cream Smoothie Bowl recipe because it feels a little bit healthy and a little big indulgent at the same time. If you don’t have fresh berries available at your markets just yet, you can totally sub frozen ones. Enjoy!

 

Ice Cream Sandwiches For Chocolate Fans

By | Dessert Recipes
The Chocolate Dipped Ice Cream Cookie Sandwiches is for all of our chocolate friends out there! Because sometimes you just Gotta Do Chocolate! It’s one of our classic coconut milk ice cream flavors. The creamy, chocolate always satisfies our sweet tooth. We even found a way to make our chocolate flavor even chocolatier! We sandwiched it between two vegan chocolate chip cookies and then dipped the whole thing in even more chocolate. Perfect for an afternoon snack, dessert or those late night chocolate cravings!

Be Healthy with NadaMoo!

By | Dessert Recipes

January came and went with lightening speed here at the NadaMoo! office in Austin, TX! We had like two days of winter and a bunch of spring and summer like days. So obviously, those warms days and chilly nights had us grabbing for an extra pint of NadaMoo! We tried to keep it clean this month because you know those New Year’s resolutions and all. We picked all of our favorite natural and healthy toppings for our coconut milk ice cream this month! Like coconut flakes, Texas pecans, pistachios and of course a cherry on top! What fun and delicious desserts are you trying this month? Click Healthy NadaMoo! Ice Cream Sundae recipe for more details.

 

Dairy-Free Choco-Loco Taco

By | Dessert Recipes

We made Taco Tuesday a whole lot sweeter with our Choco-Loco Taco. Yes, we made a dairy-free dessert taco and your mouth should be watering. Luckily, you can make these easily at home. Here’s how:

Choco-Loco Taco

Choco-Loco Taco

Ingredients:

4 gluten-free tortillas

1 pint NadaMoo

1 cup chocolate chips

Cinnamon

Topping of choice

Coconut Oil

Directions: Wrap tortillas in a slightly damp cloth or paper towel and microwave for 30 seconds to steam tortillas. Brush tortillas with coconut oil and sprinkle cinnamon. Drape each tortilla over two bars in oven rack and bake at 375 degrees until crispy which should be 7-10 minutes (example can be found here). Use tongs to remove from oven carefully. Place on baking sheet and put in freezer for 30 minutes. Remove pint of ice cream and allow to soften for 5 minutes. Remove tortillas from freezer and stuff with your choice of NadaMoo! Place in freezer for 15 minutes. Melt chocolate over stove or in microwave. Set out toppings in shallow dishes for quick dipping. Remove tacos from freezer one at a time. Dip taco in melted chocolate and topping of choice and quickly place in freezer. Repeat with the remaining tacos. Allow tacos to freeze for 15 minutes and then enjoy!

 

Cookies and Cream Nada-Milkshake

By | Dessert Recipes, Health Moos

Our cookies and cream milkshake brings all the cows to the yard. And they’re like, that’s better than ours.

Aside from the early 2000s hit, a cookies and cream milkshake brings to mind images of decadent cookie crumbles perfectly swirled inside scrumptiously sweet cream, perhaps topped with whipped cream and a cherry. It also brings to mind astronomical calorie counts approaching the 1000 range.

Well, how about we make a Cookies & Crème milkshake with less than 300 calories? Oh, and let’s make it vegan, dairy-free and gluten-free too.

NadaMoo’s 11th flavor, Cookies & Crème, is the brainchild of two local businesses that share a commitment to creating health-conscious desserts that never disappoint in flavor. This vegan take on a classic ice cream flavor combines NadaMoo’s sweet crème base with cookie crumbles from Better Bites Bakery in Austin.

To make the shake, blend 1 cup of Cookies & Crème NadaMoo and 1 cup of non-dairy milk until creamy. Top with vegan cookie crumbles, dairy-free whipped cream, cherries, sprinkles or whatever else your little heart desires, and enjoy!

This simple shake not only contains significantly less fat and calories than its traditional version, but also features the benefits of plant-based fats that we discussed in our Chocolate Stuffed Raspberries blog. One could argue that we have concocted the crème de la crème of milkshakes. Give it a try and make sure to share your creation using #nadamoo, that is, if it lasts long enough for a photo.

Cookies & Creme Milkshake

Thinking Outside the Bowl with NadaMoo!

By | Dessert Recipes, Health Moos, How Do You NadaMoo!, Uncategorized

Thinking Outside the Bowl Banner

Here at NadaMoo, we always love to see innovative and fun uses of our dairy-free ice cream, from smoothies to cakes to the more creative. We’ve decided to dedicate a whole month to “thinking outside the bowl.” This is the idea of enjoying the deliciousness of NadaMoo outside of your go-to ceramic bowl, and this creative thinking isn’t limited only to food. Look out for crafty pint endeavors and other fun surprises, in addition to recipes, embodying our motto of thinking outside the bowl.

Think Inside the Apple: Apple Bowls

Thinking Outside the Bowl with Ice Cream Stuffed Apples

Because it’s our very first thinking outside the bowl recipe, we’re starting off with baby steps. We’re throwing out the regular ol’ bowl and replacing it with a healthy alternative. Apple bowls are quick and easy to make, and would make the perfect picnic treat on a warm sunny day. Plus, edible bowls equal no dishes. Enough said.

Start by slicing off the top of a medium-sized red apple, including the stem. Using a spoon or scooper, carve out the middle of the apple and make sure to remove all the seeds. Pro tip: a melon baller works the best for removing the middle of the apple. Finally add scoops of Mmm…Maple Pecan NadaMoo to your apple bowl and top with crushed pecans and maple syrup. Easy and delicious right?

This recipe can also be altered to include to your favorite flavor of NadaMoo Coconut Milk Ice Cream and toppings. If you’re feeling extra creative, experiment with other fruits and flavors:

  • Green apples + Sweet Cherry Lime
  • Pears + Vanilla…Ahhh
  • A pineapple (watch the spikes) + Creamy Coconut
  • A small watermelon (for the extra hungry) + Vanilla…Ahhh

What combo just popped into your head? Mmm… sounds delicious. Make sure to share your creations using #thinkoutsidethebowl and tag @NadaMoo. Thanks for stoppin’ by and check back throughout April for more ways of thinking outside the bowl.

 

 

Facebook Instagram Twitter Pinterest