A: Pineapple Fat-Burner, B: Cashew Chocolate Chip, C: Chocolate Peanut Butter Ice Cream, D: Banana Cinnamon, E: Hazelnut Chocolate, F: Strawberry Almond Kiss. Photo from Vegan for Fit
With July well under way, it’s time to treat your taste buds to yet another sweet delicacy this summer. This cool and creamy vegan ice cream prepared right in the heart of your own home: the kitchen.
July has been dubbed National Ice Cream Month for the past 30 years, ever since President Ronald Reagan’s designation in 1984. Ignoring the month’s classification would be wrong (it’s presidential orders!).
Thanks to German native cookbook author, Attila Hildmann, it’s time to ditch your old friends Ben & Jerry for some new, beloved homemade creations. In his bestselling book, Vegan for Fit, the self-taught vegan chef is making it easier than ever (and more fun!) to keep cool this month. One of the best things about his collection of recipes (besides the fact that they’re appetizing and delicious), is that their ingredients don’t include any animal products. For those who follow a vegan lifestyle, Hidlmann’s recipes are the perfect combination of ingredients to fit your diet. And for those who aren’t vegan, it would be a shame not to try these treats!
Pucker up! Summer is the perfect season for anything tropical, and the juicy pineapple is no exception. Hildmann’s Pineapple Fat-Burner Ice Cream will make you feel like you’re on the beautiful beaches of South America…even if you’re just sitting comfortably on the couch in your living room. It’s tasty, flavorful, and it’s made of only two ingredients! Not to mention, it burns fat. Finding ice cream like this on store shelves is nearly impossible. Here is Hildmann’s recipe straight from his bestselling cookbook, Vegan for Fit.
Pineapple Fat-Burner Ice Cream
Preparation Time: Approx. 2 minutes plus approx. 12 hours cooling time.
Ingredients for 2-3 scoops:
- 1 pineapple
- 3 tablespoons agave syrup
- Peel the pineapple, halve lengthwise, and remove the stalk.
- Cut the pineapple into small cubes until you have 2 cups.
- Freeze overnight.
- Purée with agave syrup.
And if fruity flavors aren’t your taste bud’s forte, Hildmann’s Chocolate Peanut Butter Ice Cream’s rich, creamy, and irresistible flavor will keep you in the kitchen making more. This vegan dessert only takes 25 minutes, and it’s the perfect way to top off a day at the beach!
Chocolate Peanut Butter Ice Cream
Preparation Time: Approx. 5 minutes plus approx. 20 minutes cooling time.
Ingredients for 2-3 scoops:
- 3/4 cup peanut butter
- 2 cups ice cubes
- 4 tablespoons agave syrup
- 1 pinch iodized sea salt
- 1/2 teaspoon ground vanilla
- 5 tablespoons organic cocoa
- Mix the peanut butter, ice cubes, agave syrup, sea salt, and vinegar thoroughly.
- Take out half the mixture and mix with cocoa.
- Stir both mixtures slightly with a fork, so that they both look marbled.
- Set in the freezer for approx. 20 minutes to cool.
Staying cool with these delicacies is the perfect way to celebrate National Ice Cream Month (and every other month!). Whether you’re vegan or not, Hildmann’s collection of vegan recipes is a must-have in every kitchen.
These recipes are taken directly from Attila Hildmann’s book, Vegan for Fit. You can purchase it here.
And make sure to check out more about Hildmann and his other cookbooks on his website!
– Sarah Santos