Cinnamon Coconut Pecan Vegan Icecream


My favorite time of the year is almost here!

That’s right, less than a week from now we’ll be cooking and baking all day, listening to carols and spending time together as a family. I LOVE how food oriented this holiday has always been for me. That being said, I am nowhere near ready baking-wise, but I know I will be.

So, here we are, in the middle of winter and I am making ice cream. I know, I know; but you know what? Someone will need desert on their holiday table so in case you’re that person, here you go. And even if you’re not, you can make this all year long. So there. Recipe justified.

If you try it, let me know! Post your pics to IG and tag me – I can’t wait to see what you think!

1 can of coconut cream, chilled.

1/4-1/2 cup maple syrup, based on preference

2 tsp cinnamon

1 handful of pecans, cut into pieces


  1. Put coconut cream, cinnamon and maple syrup and blend until combined.
  2. Put into ice cream maker and process based on instructions.
  3. Halfway through the process add about half of the pecans.
  4. Towards the end, add the rest of the pecans.
  5. Put into ice cream bowl/container and freeze for at least a couple of hours for firmer results or eat right away as soft serve.
  6. Enjoy with loved ones!



Vegan Pumpkin Ice Cream

It’s getting colder out here because my favorite season is here! And so, here in the US, there are pumpkins everywhere. I love the different shapes and colors of them and I want to put them all over our apartment.

I was raised without the beautiful pumpkins during fall and without foods involving orange pumpkins – we only have squashes and zucchini back home so not so much fun. It took me a while to get used to it when I moved here, but once I tasted a pumpkin pie I was in heaven! IMG_2441-1

I knew I had to make something pumpkin-flavored but being a novice in the area, I wasn’t really sure which way to go. This recipe has an ingredient not usually associated with ice cream – tofu 🙂 I have recently made a chocolate mousse with tofu I am completely smitten with (see my Instagram) and so I wondered if I could maybe use tofu in ice cream. I gave it a try and I’m very glad I did because it gives it a super creamy consistency. Just what I needed. Then, the combination of the pumpkin puree and pumpkin pie spice…hmmm….what can I say? You HAVE TO try it!

Oh, and one more thing – no cashews, no nut milk and no sweetener 😉 5 ingredients and a little love and you’re ready.IMG_2453-1

So, you wanna? If you do, here’s the recipe:


1 can pureed pumpkin

1/4 cup water

1 package firm tofu (16oz)

15 dates soaked in hot water for 15 minutes

1/5 tsp pumpkin pie spice


1. Add all ingredients into high speed blender and blend until super smooth. There’s not much water in the recipe because I wanted to make sure it stays nice and creamy so it might take a bit longer to get it blended. My blender did fine, about 2 cycles.

2. Chill the mix in the fridge – mine was warm from 2 blend cycles in my blender.

3. Process in ice cream maker based on manufacturer’s instructions until it becomes a soft serve consistency.

4. Transfer the mixture into ice cream container and enjoy immediately or freeze for a firmer consistency.

5. Sprinkle with some cinnamon and enjoy with loved ones!IMG_2448-1   IMG_2465-1

Decadent Chocolate Ice Cream – Vegan

Who doesn’t like chocolate ice cream?

OK, I know there are some people who don’t like chocolate in general, but there are a lot of us who do so YAY to us because I made this amazing ice cream from only 4 ingredients that is so rich and creamy you won’t believe that there’s no heavy cream in it. Or any dairy. Or butter. YUM! Get your taste buds ready!


  1. 1 can coconut milk (full fat)
  2. 1 cup cashews, soaked
  3. 1/4 cup maple syrup, or more based on preference
  4. 1/2 cup cocoa powder
  1. Soak cashews over night.
  2. In a blender, mix all ingredients until smooth.
  3. Chill mixture in the fridge until completely cold.
  4. Put it ice cream maker and follow the manufacturer’s instructions – mine was done in 10 minutes!


Homemade Snow Cones!


I married my hubby almost 9 years ago in Hawaii. When we were planning our wedding he said his only wish is to marry me in Hawaii. Well, no problem there! 🙂 We started planning things, thinking about dates figuring out what combination would be cool and then we realized we couldn’t wait over 6 months to do it so we were married about 2 weeks later. It was hopelessly romantic even though I was sick and had fever the whole time.

Hawaii is a magical place. It is also a place where I had shaved ice/snow cones for the first time ever. Boy oh boy, they were so amazing I couldn’t get enough! Every time I see snow cones somewhere I think of those 2 kids that got married during a beautiful hawaiian sunset, looking into each other’s eyes, having no idea what the future holds for them. We have come a long way since and so has my love for food, especially healthy food. And when I found out that my AMAZING Blendtec can make shaved ice I couldn’t wait to make it! And the juice? Simple – 2 ingredients. Ch-ch-ch-check it out 😉


  1. ~ 4 cups of ice cubes
  2. ~ 1/2 cup of watermelon juice
  3. 2-5 basil leaves (based on taste preference)
  1. Blend the ice for 5-10 seconds in high speed blender until the ice is completely “shaved.”
  2. Put into cups and pack tightly.
  3. Blend watermelon and basil leaves together to create juice. Basil can be optional but is very healthy and yummy.
  4. Pour over ice and enjoy with loved ones!


Vegan Mint Klondike Ice Cream


Seattle is finally getting into summer mode and all I can think of is ice cream! I’ve been thinking of making healthy version of klondike for a long time, but I didn’t just want to make the basic kind. Then, one day, I was reading my favorite magazine – Better Homes and Gardens – and I saw an add for Klondike with all kinds of new flavors and then it hit me – MINT! But of course! I love mint so much I had no doubt these will be amazing. And so, I put the magazine down, grabbed my herb scissors and the rest was history.

You only need 3 ingredients for these bad boys, with toppings and actual mint leaves being optional. Let your imagination go wild with whatever toppings you want to add. Same goes for the actual ice cream! Add any other fruit, veggie or flavor to bananas and you have plethora of options for your simple and healthy ice cream. So, go on, make some tonight!

I find I like these a lot after my workout. A clean snack that’s great to replenish nutrients you lost during your workout. Done. You all know how much I love making my own chocolate so if you decide to go this route, instead of buying, here is a guide to making it.


  1. 4 bananas (I used 2 frozen, 2 fresh)
  2. 2 tsp mint extract
  3. chocolate
  4. optional
  5. 6 mint leaves (I put them in for color and some natural mint flavor)
  6. nuts for topping
  1. Blend bananas, mint leaves and mint extract in a food processor until smooth.
  2. Pour mixture into bread pan lined with saran wrap and cover with it as well.
  3. Let freeze completely in the freezer, best over night.
  4. Make chocolate or melt store bought.
  5. Pop ice cream onto a cutting board and slice into about half inch slices.
  6. Place parchment paper on a cookie sheet and then place cookie rack on top.
  7. Place slices on cookie rack and cover tops with chocolate.
  8. Let harden in the freezer.
  9. Turn slices upside down and completely cover in chocolate. Make sure the sides are covered too.
  10. Store in freezer.
  11. Enjoy with loved ones!
  1. The chocolate will harden fast because you’ll be pouring it over frozen slices so make sure to work fast. Feel free to make simple designs on top 🙂


2 Ingredient Blueberry Icecream

I make banana ice cream a lot. A LOT. People always ask me what I use to make it and almost never believe me when I tell them it only has one ingredient. After a little explanation they become believers. Banana ice cream is really the simplest frozen treat you can make. It only requires frozen bananas and desired toppings. I try to make sure I have 2-3 bananas in my freezer at all times. Depending on your freezer they stay pretty nice for about a week, or even longer. If you don’t make ice cream, you can always use them in your smoothies, so nothing is wasted.

For this one, I used blueberries and bananas, but feel free to mix whatever frozen fruit you like as long as you make sure there’s at least one banana to get the nice and creamy consistency. Heck, add some spinach while you’re at it.


As hard as it is to believe, you really only need bananas for the basic banana ice cream. The secret? Food processor. A blender won’t do it. You can try, but you will most likely need to use milk in order for the blender to be able to chop it all up. And in the end, the consistency won’t be as creamy as it could be.

So, here’s what to watch out for while making it in a food processor:

1. At first, your machine will dance on the counter as if it was Saturday Night Fever.

2. Then all the bananas will get chopped up and it’ll look like shaved ice (even more so if there is other fruit because it’ll give it more of a sorbet look).

3. Next, a huge mass forms and it will go around, looking as if it was pole dancing. No biggie, keep going.

4. Last stage is when that big mass breaks down and looks like a soft serve. It’ll be all pretty quick so make sure you don’t walk away. You’re done!

Some people add sweeteners, but, honestly, if you freeze ripe bananas there’s no need. Unless you have a super sweet tooth 🙂

And toppings? Anything you’d like. Nuts? Sure. Chocolate? You better! Sprinkles? Go for it. The chocolate I used is the same as my previous recipe minus the crispy rice.


  1. 1 frozen banana
  2. 2 cups blueberries
  1. Just one step – throw it in a food processor and watch it do the dance until ice cream forms.
  2. Enjoy with loved ones!

Vegan Strawberry Coconut Frozen Tarts

Fun fact: We lived in California for 10 years before finally moving to the beautiful Washington state.

Fun fact 2: Before I became a green smoothie fanatic I used to go to a local smoothie place called “Blenders in the Grass” where I had my first encounter with Acai bowl, peanut butter smoothie and, my favorite – strawberry colada. Oh boy, did I love that smoothie! It was my one smoothie I ate with a spoon 🙂 I thought of it this weekend which inspired me to make something similar. (Also, I bought these new ramekins and what better color to go with mint than pink/red? :D)


Now, these bad boys are a simpler versions of that smoothie for easier preparation and more distinct strawberry and coconut flavor. I really wanted a white crust and I got it 🙂 Oats, banana and coconut – bam! My new favorite crust was born. I also used only 6 ingredients for the whole recipe! That’s right, really easy – 10 minutes of prep, pop in the freezer and in a couple of hours they’re done! You can also store them in a fridge for a softer bite. The best is the mix of both – frozen and then put into the fridge about half an hour before enjoying.


So what are you waiting for! Go make them and let me know how you like them. I’ll let you in on a secret – these are perfect for that late night craving 😉IMG_0298-1

  1. 1 tbsp coconut oil melted
  2. 3/4 cup large coconut shavings
  3. 1/2 cup oats
  1. 2 cups frozen strawberries
  2. 1 banana
  3. 1 cup cashews, soaked over night
  1. Put coconut flakes in food processor and process until some of the oil comes through, or until it becomes coconut butter if you want a smoother consistency.
  2. Next add oats and slowly the melted coconut oil until a dough forms.
  3. Prepare ramekins by sprinkling a bit of coconut flakes (the small bits) on the bottom – this will prevent the dough from sticking to the ramekin.
  4. Divide the dough in three and start pressing in the bottom of ramekins.
  5. Put in the freezer until you prep the filling – it should take a long time for them to harden.
  1. Super simple – put all ingredients into food processor, or a high speed blender and blend until smooth.
  2. Pour over the crust and freeze until firm.
  3. Enjoy with loved ones!