Sunday, June 6, 2010

We all scream for (soy) scream

It is HOT here in Brooklyn, and humid as well! So I've been eating ice cream a lot. Sometimes in lieu of actual meals.

Hot Fudge Sundaes are the best!
Sure, it's animal friendly, but keep it away from your dog.

To make hot fudge: Finely chop 3 oz. bittersweet chocolate. Put it in a saucepan with 1 c. soy milk, 2 tbsp. light corn syrup and 1 tbsp. agave nectar (you can use all corn syrup but I like the caramelly sweetness of the agave, I think it adds depth.) Add 2 tpsp. vegan margarine. Stir over medium heat until the chocolate is all melted. Bring to a boil, stirring often. Once it comes to a boil, cook for five minutes, stirring often. After five minutes it should be thick and viscous. Pour it into a sturdy glass jar, and add 2 tsp. vanilla extract and (optional) 1/8 tsp. almond extract, along with two pinches of kosher salt.

To make a sundae (as if you don't know perfectly well how to make a sundae), scoop some vegan ice cream into your favorite bowl. I'd like to try making my own s'cream, but that's a post for another day. (Laziness, ahoy.)
Top with your choice of sliced bananas, shredded coconut, nuts, sprinkles, fruit, hot fudge, vegan marshmallow creme, and anything else you want! Top with a cherry if you like to be fancy/nostalgic. Some combinations I like are:
Chocolate ice cream topped with toasted coconut and slivered almonds
Tofutti Wildberry Supreme with fresh berries. As soon as I can get my hands on some vegan marshmallow creme, I'll be adding that, too! Mmmmmm.

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