Super Easy Vegan Chocolate Ice Cream

veganchocicecreamBeyond easy. Very chocolately.
My tugboat man’s sweet tooth is satisfied, so we’re all happy.

Chocolate Mocha Vegan Ice Cream with Amaretto

Three cups unsweetened original almond milk (or any combination of non-dairy beverages, including coconut or a little coconut cream.)
1/4 cup cold coffee or espresso
2/3 cup brown sugar
3/4 cup cocoa
1/8 teaspoon salt
One tablespoon vanilla
One tablespoon Amaretto

Sift cocoa, add all other ingredients. Whisk to combine. Chill for at least four hours. Pour into your favorite ice cream maker; I have a Cuisinart. 

That’s all there is to it; easy, easy, easy!

The texture is a bit more sorbet-ish than creamy custardy dairy ice cream, but no one around here is complaining!

The addition of coconut milk or coconut cream will definitely smooth out the texture but I didn’t have any in the pantry, so I used what I had.

**For a fancy decadent treat, spill Amaretto over a fresh scoop in a pretty cup, garnish with mint, and enjoy!



Trust me.

This is SO easy. And SO awesome.

For realsies. This could be the BEST tip I’ve ever shared.

Did I conjure this up myself? I’m not 100% sure…but it’s too good to keep secret.

OK, say you’ve made a batch of Brownies (recipe below) or a One-Bowl Chocolate Cake or even an Hot Milk Sponge Cake (super light and fluffy).

Would you LOVE to drench your creation in a dreamy, creamy, fudge ganache?

Don’t have the time to make frosting from scratch? Or you’re out of powdered sugar? Don’t want to resort to that chemically-laden and overly processed frosting in a can?

No worries.

Here’s the ONLY ingredient you’ll need.

You probably have a package of semi-sweet chocolate morsels around, right? I mean, ‘cos who doesn’t, ya know what I’m sayin’?


In one easy step, you’ll create a  to-die-for topping.

Ready? This is all there is to it…


Photo by Enchanted Seashells, Confessions of a Tugboat Captain’s Wife

Take a handful of chocolate chips; I think this is about 1/2 cup.

Sprinkle the chips evenly over just-out-of-the-oven brownies (or cake).

Ya gotta do it while it’s hot enough to melt the chocolate. (See my special seashell table?I can make one for you, too!)

Simply take a butter knife or offset spatula and spread the melted chocolate chips gently over the top.

Look how glossy and shiny and YUMMY chocolaty good that looks.


Photo by Enchanted Seashells, Confessions of a Tugboat Captain’s Wife

DELICIOUS-ness. Guaranteed.

A no-brainer, it’s a success EVERY time.


Photo by Enchanted Seashells, Confessions of a Tugboat Captain’s Wife

It starts out soft and if you’re like me and store any leftovers in the refrigerator, the topping develops into a firm but not too hard coating that serves to protect and preserve each and every moist mouthful.

  • Works great on cookies, too.
  • I’ve never tried milk chocolate/mint chocolate/peanut butter chips, but I assume they’d be good; if you try them, let me know!

Here’s Princess Rosebud’s Brownie recipe. One bowl, super easy!

1/2 cup vegetable oil
1/2 cup brown sugar
1/2 white sugar
2 eggs
1 teaspoon vanilla
1 teaspoon cold coffee (I always use a bit of coffee with chocolate)
1/3 – 1/2 cup cocoa
1/2 cup flour
pinch salt
1/4 teaspoon baking powder
Option: 1/2 cup chopped nuts

Mix thoroughly oil, sugars, eggs, vanilla, coffee. Incorporate cocoa and mix well.
Add flour, salt, baking powder, and nuts, if desired. Stir together, but not too vigorously. Bake at 350 degrees for about 20-25 minutes just until the edges pull away from the pan. No one likes dry brownies!


It Sucks To Eat Alone

It’s Friday night, 8pm, and I’m experiencing a sad, disconnected moment. I know it’ll pass, I know I’ll snap out of it, but I can wallow for a while, ‘ cos it’s as good an excuse as any to watch TV eating ice cream with a glass of screw-top merlot.

I just spoke with my captain, a disembodied voice letting me know he received the package. The brownies were still fresh, the dvds are exactly what he wanted, and my naughty little gift wrap of (clean) leopard print thong panties was most appreciated… Just keepin’ it real, right? It’s very uncharacteristic of me to do something like that, but it’s still good to add some spice even after almost nineteen years. He laughed that certain way that still gets to me- still affects me, and that’s why I’m sad. It is so not fair to be apart from the person you love to be with!!!! It is just so not fair! But I’m a practical person, and get over stuff quick, move on, have a sip of wine, get over it; I am fortunate in so many ways.

But I need to eat dinner now. I’m not good at making food just for myself. I’m much better at cooking for a family, creating healthy, nutritious, and delicious menus. But I know I have to eat, and not just ice cream with a wine chaser! I invented a great one dish meal that I can eat for a few days. It’s also my version of a foolproof way to cook brown rice perfectly every time.

Baked Brown Rice with Salmon

1 cup brown rice
2 cups water
Bunch chard (any greens or veggies, I use what I have-kale, zucchini, broccoli, spinach)
Salmon but you can use any kind of fish
Fresh basil, dill, cilantro, cayenne, black pepper, paprika, grains of paradise

Use a 9×9 glass baking dish
Add brown rice to dish, cover with water. Lay chard over the rice, leave it whole or rough chop. Cut salmon in serving sizes and place on top of chard and rice. Chop herbs and sprinkle on salmon along with other spices.

I don’t normally add salt, but you can if you can’t live without it, although it has tons of flavor without it. Sometimes I add a tablespoon of butter with the rice and water, but not when I make this for myself, ‘cos I don’t like the extra calories. Cover tightly with foil, place in 350 degree oven for about 45-50 minutes. Don’t peek! You know your own oven, so the time might differ. You can check after 45 minutes but not before.  This is the absolute best brown rice, light and fluffy. The salmon is moist and delicious, and the greens are cooked perfectly.

Try this easy dipping sauce reminiscent of the sauce that’s used on sushi:
1/2 cup mayonnaise
2 TBS Sriracha chili sauce
Mix together, store in refrigerator.