The 45 Second Single-Serve Vegan Chocolate Brownie -with a Gluten-Free Option + Loads of Variations

Chocolate Brownie

I had one of those days last week, where at the end of the day, ALL I WANTED WAS A DANG BROWNIE! It was the kind of day, that if  I’d had access to a full pan of brownies, I might have eaten them all (and very possibly not felt guilty about it). Fortunately, knowing I needed to master a bit more self-control whilst still really yearning for that brownie, I came up with this little beauty.

The 45 second, single serve chocolate brownie. It was everything I needed it to be, gooey, moist, decadent and intensely chocolatey, all while being ridiculously simple and delicious.

top view

The 45 Second, Single-Serve Vegan Chocolate Brownie


  • 3 tablespoons Whole Wheat Pastry Flour or for gluten-free, use a Gluten-Free Flour Blend (I use this one)
  • 1 1/2 teaspoons Sucanat, Coconut Sugar, Maple Sugar, Raw Sugar or other dry unrefined sweetener
  • 1/8th teaspoon Powdered Stevia or 5 drops liquid stevia OR 1 packet Truvia Sweetener
  • 1/8th teaspoon baking soda
  • 1 tiny pinch sea salt
  • 1 tablespoon Cocoa Powder
  • 1/2 teaspoon ground golden flax-seed
  • 1 teaspoon Enjoy Life mini chocolate chips (or other vegan mini chocolate chips)
  • 1/2 teaspoon olive oil (optional, if you’re oil free, leave it out, but it will make a denser moister brownie if you leave it in. Oil free peeps could also use 1 teaspoon almond or peanut butter cut in with the dry ingredients with the tines of a fork instead of the olive oil)
  • 2 tablespoons water
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon Vanilla Extract

Method: Whisk together the dry ingredients in a small bowl (the first 8 ingredients). Next, add all the wet ingredients and stir together with a fork until just combined. Scoop the brownie batter into a lightly oiled mini 1/2 cup sized ramekin, small mug or tea-cup. Microwave on high for 30-45 seconds, or until the brownie springs back when touched.


Nutty Brownie: add 1 tablespoon of your favorite chopped nuts to the brownie with the dry ingredients.

Mint, Almond or Orange Chocolate Brownie: add 1/8 teaspoon mint, almond or orange extract to the wet ingredients.

Peanut Butter Brownie: swirl 1 t. melted peanut butter into the top of the brownie before cooking

Double Chocolate: increase chocolate chips to 1 tablespoon, sprinkle even more on top when the brownie is cooked.

Mocha Brownie: stir in 1 t. instant coffee substitute or instant coffee granules into the dry ingredients.

Chocolate Iced Brownie: after cooking, let cool slightly and frost with 2 T. powdered sugar, 1 t. cocoa powder and 1 t. vegan butter mixed.

Salted Caramel Brownie: drench it in this stuff, just cooked for a shorter period of time so it doesn’t thicken too much.

You could also add: vegan white chocolate chips, dried fruit (I think goji berries or cranberries would be awesome!), cacao nibs, cinnamon + cayenne (mayan chocolate), top with a vegan marshmallow and nuke for a few seconds more, etc! Get creative!

Notes: for the non-microwave peeps: place your ramekin on a baking sheet and bake at 350º for 15-20 minutes. For the non-stevia peeps: use 1 slightly heaped tablespoon unrefined dry sweetener or 1 T. unrefined liquid sweetener as a total replacement for the amount of sweetener in the recipe.

The brownie that is photographed here is made using GF flour, I’ve also made it with the whole wheat pastry flour and it is amazing either way.


This brownie may just be the solution to all our government issues, world peace, personal stresses and sorrows  for just over 150 calories, since we will not have to eat the whole pan of brownies…

A Fork and Beans Halloween Special! Monster Rice Cereal Treats Recipe and Worldwide E-Book Giveaway!

halloween cover

I’ve had a girl crush on Cara ever since I started stalking her at her site, Fork and Beans. For those of you that know Cara, she is infinitely creative, has a crazy sweet tooth, and makes everything that would seem impossible to make vegan, gluten-free, egg-free and dairy free into absolute perfection. I shamelessly use her Gluten-Free flour blend in nearly every gluten free recipe I make that requires a flour replacement. It’s so good that when I catered my brother’s art show, with more than 200 people in attendance, that no one could believe the baked goods were gluten-free (seriously).

Cara has recently taken the leap into full time blogger, meaning, she quit her day job to make all her culinary dreams at Fork and Beans come true. Radical! She offered me a chance to give one of my readers a copy of her very first E-Book, the very timely A Fork and Beans Halloween Special. If you know Cara at all, you know her love for all things Halloween borders on psycho obsessive (in the most endearing way)! Here’s a sneak peek at what’s inside:


These recipes would all be fantastic for your next Halloween shin-dig! All of the recipes are vegan, egg-free, dairy-free and gluten-free, most of the recipes are also nut-free/soy-free. So, you’ll be happy to know you can serve it all to all your guests without worrying about everyone’s individual allergies/food needs! Today I’ll be sharing (with Cara’s permission) her Monster Rice Cereal Treats Recipe.

monsterkrispies (2)

Monster Rice Cereal Treats


  • 4 cups Dandies vegan marshmallows
  • 6 cups gluten-free rice cereal
  • 3 tablespoons vegan butter
  • Natural green food coloring
  • Edible candy eyes
  • Gauze
  • Skull cookie cutter

In large saucepan melt the vegan butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add a few green food coloring drops into the mixture and stir until evenly colored.

Add cereal and stir until well combined.

Using wax paper, evenly press mixture into a greased 13 x 9 x 2-inch pan. Allow to cool.

Cut out skull shapes with the cookie cutter.

Wrap each head with gauze and place the edible eyes on by either pressing firmly in the treats or “glue” with royal icing.

Now for the best bit. This E-Book is for sale on Cara’s site for a mere $7. While I’m doing a giveaway here, I know that most of you probably have that much in change under your couch cushions, so support Cara, buy this book and throw the best Halloween Party ever!

Oh and the book includes a special bonus! 10 of Cara’s Homemade Gluten, Egg, and Dairy-Free Candy Bars!candy bars

For a chance to win a copy of this amazing cookbook, Click on the link below to enter the Giveaway! This contest is open to entrants WORLDWIDEYou must also follow this blog by email or RSS feed to qualify. You have until Monday the 7th of October to enter!  I will notify the winner by email on Wednesday the 10th of October. GO!!

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Kathy Hester’s Vegan Slow Cooking for Two or Just for You. Review, Recipe and Giveaway!

Blueberry Lemon Cake 1

Kathy Hester is at it again! This time she’s saving the day with a Vegan Slow Cooker book that’s for small families, or perhaps one like mine, where all of us can’t agree on one single dinner so the kids get PB&J or vegan ramen if I know they aren’t going to want what’s on the menu (shhh). Almost all of the recipes are low-fat or oil free, are simple to prepare and use ingredients that most of us all ready stock in our fridge or pantry. You will need however, one very important item, a 1.5 quart or 1.5 liter slow cooker to make these recipes. I bought mine for $10 ages ago. You can find one online or at a big box or kitchen store. Believe me, it’s worth the investment (says the girl with 6 slow cookers of various sizes).

I also own her book, The Vegan Slow Cooker, which is absolutely amazing and perfect for larger families or for making enough to have leftovers to freeze for busy days.  I reviewed her awesome The Great Vegan Bean Book a few months ago and her Lentil Quinoa Bolognese recipe I shared from that book is still getting loads of traffic on my site (yes, it’s so delicious!). Today I’ll be sharing (with her permission) the recipe for a gorgeous and perfectly portioned Lemon Blueberry Cake later in this post, but first feast your eyes on some of the other creations I made from Vegan Slow Cooking for Two or Just for You. Bananas FosterOoey Gooey Bananas Foster. This little ditty can cook overnight and welcome you to the breakfast table with glee. If you add her Butterscotch Rum Sauce to this dish, like I did, be prepared to start putting that stuff on and in everything… You won’t be able to stop!

Basic BrownieI made this bad boy gluten-free using this GF blend. No one was the wiser… Oh and it got a dosing of the Butterscotch Rum sauce as well.

Hearty LasagnaHearty Lasagna Layered with Nut Ricotta. My family pretty much has a lasagna fetish, this one definitely met our high-standard approval rating.

Chocolate Chip CookieGimme That! Need I say more?

Every Season MinestroneEvery Season Minestrone. This recipe is excellent for using up whatever veggies you may have around. It’s both light and comforting, which is perfect for the cool weather that’s arrived.

Blueberry Lemon Cake 2

Blueberry Lemon Cake

*Soy-Free *Gluten-Free Option *Oil Free Option

When you bake a cake like this one in your slow cooker, it becomes moist and sumptuous. But you don’t want the condensation making it wet and preventing it from baking, so use a clean dish towel under the lid to soak up the moisture. Just make sure to fold the towel in quarters so it doesn’t touch the hot sides of your slow cooker.

For the Dry Ingredients:

  • 1/2 cup (60 g) whole-wheat pastry flour (for gluten free, use GF baking mix)
  • 1/4 teaspoon stevia plus 1 teaspoon agave nectar or sweetener of your choice, to taste
  • 1/4 teaspoon baking powder

For the Wet Ingredients:

  • 1/3 cup (80 ml) unsweetened nondairy milk
  • 1/4 cup (36 g) blueberries
  • 1 teaspoon ground flax seeds mixed with 2 teaspoons (10 ml) warm water
  • 1 teaspoon olive oil (for oil free, substitute applesauce or pumpkin puree)
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract

Spray the crock with oil or line with parchment paper to make the recipe oil-free. Mix the dry ingredients in one bowl and the wet ingredients in another. Then add the wet to the dry and mix until combined.

Pour the mixture into the slow cooker and spread evenly on the bottom. Put a clean dish towel or paper towel between the lid and slow cooker to absorb the condensation.

Cook on high for 60 to 80 minutes or until the middle is solid and doesn’t indent when you touch it.

Vegan Slow Cooking

Buy “Vegan Slow Cooking for Two or Just for You” in paperback format on Amazon here or get the Kindle version here.

Visit Kathy Hester at her site Healthy Slow Cooking here.

Visit the Vegan Slow Cooking for Two or Just for You” Blog Tour page here to get some other great recipes from this book!

For a chance to win a copy of this amazing cookbook, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA onlyYou must also follow this blog by email or RSS feed to qualify. You have until Friday the 4th of October to enter!  I will notify the winner by email on Monday the 7th of October. GO!!

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Vedged Out Turns One, Gets a Sweet Book Deal and More Awesomeness!

Howdy beloved readers! It’s Vedged Out’s One Year Blogiversary today and I’m taking you on a tour through the highlights and lowlights of the year:

chocolate layer cakeInsane Chocolate Layer Cake

It’s been an amazing year! Some highlights included Forks Over Knives featuring my health transformation testimonial and featuring me on their health page.


Then we’ve had two very. awesome. Virtual Vegan Potlucks.  

macadamia nut brie en crouteSpooky Macadamia Nut Brie En Croute 

um, I’m still dreaming about that one

vegan-blt-slidersMini Jackfruit and Kimchi BLT Slider Bites 

Two words. Jackfruit. Bacon.

The top viewed post on my site this year:pizzaIndividual Vegan Margherita Pizzas with Homemade Fresh Moxarella

people go crazy when homemade vegan cheese is tastier, easier, healthier and cheaper than running to your local Whole Foods for another bag of Daiya.

The least viewed post on my site this year:maple lima beansBaked Maple Dijon Baby Lima Beans

Yeah, can’t blame my readers, doesn’t look like the most appetizing dish, does it? I swear they were good!

The cookie bars that took over Pinterest by storm:cookie barHealthied Up Vegan Chocolate Chip Cookie Bars

who doesn’t love an easy to put together ooey gooey dessert?

This ALL VEGAN Thanksgiving Menu shared with beloved friends and family, including Annie at An Unrefined Veganvegan thanksgiving

Then we had that low point, with that injury (currently still injured, I’ll have another healing series coming up soon).goodbye-runningGoodbye Running, I still miss you like crazy.

But when one door closes another one opens! And now I’ve also got some awesome news, I’ve signed a book contract with Vegan Heritage Press! I couldn’t be more proud to be working with such an amazing and compassionate publishing house. You’ll have to wait for all the juicy details, but it’s official. I’m an author!

vegan heritage press

The Vegan Heritage Press family all ready includes some Vegan Superstars: the amazing and talented raw vegan chef Amber Shea Crawley, prolific vegan cookbook author and goddess Robin Robertson, recipe developer extraordinaire Bryanna Clark Grogan, vegan baking fool Tamasin Noyes, national recipe competition winner Betsy DiJulio and several new faces that I can’t wait to become acquainted with!


Oh, and I’ve all ready been a recipe contributor for Sunwarrior for some time, but now I’m joining their expert ambassador team as well! Yeah, just gotta submit that Bio. They’ve truly got the best vegan vitamins and supplements on the planet. Pure love.

Thanks for all the love and support along the way. Can’t wait to see what this next year brings!

good-clean-foodAmanda, Somer (holding Amanda’s juicy baby), Carolyn and Erika

If you want to start at the very beginning, see my very first post on Vedged Out here: 20 Reasons Why Going Vegan Sucks.

Love, Somer

Chocolate-Drizzled Vegan Cannoli with Fresh Peaches! Guest Post from Kelli Roberts at Kelli’s Vegan Kitchen


So, right after I wrote my injury post, the sweet Kelli at Kelli’s Vegan Kitchen contacted me and offered to send me some yoga DVD’s from her practice to enable me to get some healing exercises into my regimen. Being the ratbag that I am, I kind of ignored the message then later tried to tell her I had plenty of other things I was trying to incorporate into my recovery (I have a hard time accepting help, even when I need it). Thankfully she eventually got through to me, mostly because she wouldn’t take no for an answer. At that time I was doing a restorative yoga class at my local gym and some pool running for cardio. I found that even though restorative yoga was good for my soul, it wasn’t really giving me a workout, plus the pool running became more and more difficult when I found I would be in pain for several days after each session. When I tried the yoga class that was the next level up from restorative at my gym, I couldn’t do most of the poses or keep up with the fast pace of the class because of my injury. I ended up leaving after 10 minutes, humiliated and down trodden.

Choc-Drizzled-Cannoli-Peaches-6 (1)

Enter Kelli’s miraculous TriYoga DVD’s. I finally decided to give them a go since I figured I had nothing left to lose. Well ladies and gentlemen, they are absolutely perfect for my level of fitness at the moment. Gentle, but challenging. They actually make me feel like I’m getting a workout without hurting myself. And, I can preserve my novice yoga dignity and do them in the privacy of my own home. A couple of weeks ago, I had ladies in my family lined up on our family reunion vacation doing these yoga exercises with me. Yeah, my mom ended up ordering the DVD’s too.

Anyway, the moral of this story is that sometimes people come into your life for the right reason at the right time and that sometimes you find help, healing and inspiration where you think you’d be least likely to find it.

Be open to it.

Stay tuned at the end of this post to see some of the delicious offerings on Kelli’s site. Now, here’s Kelli with these amazing Cannoli!

Choc-Drizzled-Cannoli-Peaches-3 (1)

Hey Vedged Out readers! I’m thrilled that Somer has invited me to join you all today and share a new recipe. I’ve long been an admirer of hers, and her creativity in the kitchen continually inspires me to new heights. I’m so honored to be in such talented company here.

One thing that I’ve learned over the years is that I don’t often actually plan out recipes. Sometimes they’re triggered by a memory, or a meal that I’ve loved, and sometimes they just appear in my mind fully formed. Amazing how that happens…. This particular one came from remembering long-ago desserts.

When I was young, my father was a news photographer for a local tv station. And like fathers do, he brought me souvenirs from the stories that he filmed – from huge Jimmy Carter presidential convention posters, to autographs from every famous person who came into town, to (my favorite) the video he filmed of an open-heart surgery that I brought in to show my sixth-grade class. (It was 1981, and things like that weren’t seen much). And every year around the holidays, he always managed to do a story at a local Italian bakery and brought home the most amazing desserts – what kid doesn’t love a pile of fried dough balls covered with sugar syrup and colored sprinkles? And the cannoli – the most incredible things I’ve ever had. I was recently thinking of those yummy desserts….

But sadly, I’d not had cannoli since becoming vegan, so I decided that this was the perfect opportunity to create the ideal late-summer version: sweet whole grain shells filled with tangy cashew cream and perfectly ripe peaches, all drizzled with chocolate. And it was so much easier than I’d ever expected!


Now before we get to the recipe, I have 2 variations, just so no one gets scared off  🙂

–          If you want the delicious cannoli flavors without the bother challenge of rolling the shells, press the baked dough into mini-muffin tins, let cool and then fill, to make mini cannoli cups.

–          These are best served right away so the shells stay crunchy, but if they do get soft, put them in the freezer for an AMAZING frozen dessert. They taste just like ice-cream cake rolls!


Chocolate-Drizzled Vegan Cannoli with Fresh Peaches

 For the filling:

  • 1 cup cashews (soaked for 2-4 hours if you don’t have a high speed blender)
  • 3 tablespoons lemon juice
  • 3-4 tablespoons water
  • 1-2 tablespoons agave
  • ½ cup diced fresh peaches

For the shells:

  • 3 teaspoons egg replacer, mixed with 4 tablespoons warm water
  • 4 tablespoons Earth Balance (coconut oil may also work, but I haven’t tried it)
  • 1/3 cup organic sugar/coconut sugar/sucanat
  • 1 teaspoon vanilla
  • 1 teaspoon balsamic vinegar
  • ½ cup spelt flour

For the chocolate drizzle:

  • 1/3 cup chocolate chips
  • 2 tablespoons non-dairy milk

Make the filling first by blending together all of the filling ingredients except the peaches. I made mine more tangy than sweet, so I used 4 tablespoons of water and 1 tablespoon of agave. If you prefer your filling sweeter, you can add more agave and reduce the water accordingly. Stir in the diced peaches. Place in the fridge to chill while baking the shells. The filling can also be made a couple of days in advance.

For the shells, begin by creaming the Earth Balance and sugar until fluffy. Add the egg replacer and mix well. Blend in the vanilla, balsamic vinegar and flour.

Preheat the oven to 375 degrees. On a parchment-lined baking sheet, make thin flat circles of batter 3-4 inches in diameter (I drew circles on the parchment to make sure I had the right size and shape). Do only about 3 at a time. Bake for approximately 8 minutes, until the edges are brown and the dough is cooked through. Let cool for a minute or so, and then while the dough is still pliable, roll it around something about 1” in diameter. I used cannoli forms for this, but you can also use a bottle neck or the handle from your mortar & pestle. Let it stay wrapped until it starts to cool and holds its shape. Place on a cooling rack until completely cool.

Melt the chocolate chips and non-dairy milk together in the microwave or on the stovetop. Whisk together to make a smooth, drippable chocolate.

Once the shells are completely cooled, pipe the cashew filling into them using a pastry bag or plastic bag with a hole cut in the corner (make sure it’s big enough for the peaches to go through!). Drizzle with chocolate and a dusting of powdered sugar if desired. Serve immediately.

This amount makes about 10 cannoli.

Kelli's Cannoli

I’ve always thought of cannoli as a special occasion dessert, but why wait? It’s a delicious way to do something special for someone you love.  Thanks again, Somer, for having me over today!

Kelli Roberts is a skilled Vegan Chef with a certificate in plant-based diet from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and has spent hundreds of hours learning about the benefits of a vegan diet and healthful cooking techniques. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), and offers individualized nutrition and lifestyle counseling. She is also a Level 3-certified TriYoga teacher. With this training, she leads vegan yoga retreats that offer a complete package of wellness, including yoga classes, group meal preparation, health and nutrition information, and techniques to bring this knowledge actively into our daily lives.

Kelli's Collage

To see some of Kelli’s most recent incredible creations on her site, click on any of the following links.

Clockwise: Carrot Cake WafflesMostly Raw Blackberry Lavender Ice Cream, Rosemary Olive Potpie TurnoversRaw Chunky Monkey Ice Cream Sundaes, Vegan Pasta CarbonaraRaw Strawberry Ginger Pudding, The Best Avocado Toast Ever and Green Warrior-Goddess Soup.

Vegan Madeleines with Citrus and Raspberries! Guest Post from Alexander Willow Harvey at In Vegetables We Trust.

Madeleines au citron et framboises 1

Since I’ve spent most of my time this summer on vacation, hanging out with my kids and in Doctor’s offices for my injury, I haven’t been spending as much time as I’d like in the kitchen. So, I’ve asked some of my blogging friends to lend a hand and guest post here.

My first guest post is from my friend Alexander at In Vegetables We Trust

At the tender age of 21, he’s more talented in the kitchen than most people ever will be. He’s a bread maker, cake baker and everything vegan extraordinaire. For just some of my favorite posts from Alexander view the photos and links below:

Alexander(Clockwise) Rainbow Salad,  Apple and Parsnip One Pot, Cupcakes with Vegan Honeycomb,  Whole grain Pflaumenkuchen – Yeasted Plum CakePumpkin Seed Oatcakes, Coconut Courgette Cake,  Olive and Caper BreadSlow Cooker Chili, Chocolate Chestnut Pies“Beefy” Lentil and Portabello StewRocket Pesto Cookie Sheet PizzaNanaimo Bars.

Now for these beautiful Madeleines, they are a small French sponge cake baked in a pan that has shell like depressions. To purchase your very own Madeleine pan, click here. Alexander has been preparing recipes with lots of edible flowers as of late, lucky you!

Vegan Madeleines with Citrus and Raspberries


For the Madeleines:

  • 1/2 cup plain white flour
  • 1/4 cup soy flour
  • 1/2 tsp baking powder
  • 2 tbsp ground flaxseed
  • 4 tbsp soy milk
  • 1 tsp lemon juice
  • 1/3 cup canola oil/ rapeseed oil
  • 1/3 cup golden unrefined castor sugar
  • Zest of half a lemon
  • 1/2 tsp vanilla extract
  • 10- 12 raspberries

For the glaze:

  • 1 tbsp lemon juice
  • 1 tbsp soy milk
  • 1/4 tsp vanilla extract
  • 1/2 cup icing sugar
  • Edible petals for garnish/ decoration (optional)

Method: Preheat the oven to 180c/ 360f. Grease a 12 hole madeleine pan and dust with flour, turn upside down and tap out the excess flour. Sift together the four, soy flour and baking powder into a bowl. In a separate bowl beat together the flax-seed, soy milk and lemon juice with a hand mixer for a few minutes until you have worked in some air, add the oil, sugar, lemon zest and vanilla and beat again for a few minutes. Sift in half of the dry ingredients and fold together until just combined. Sift in the other half and fold together until fully incorporated. Scoop the mix into a piping bag, snip off the end and pipe into the madeleine pan (this is the quickest and easiest way) filling them up about 3/4’s of the way. And carefully press a raspberry into the top of each one. Bake for about 10 minutes, turning during baking if your oven is uneven. Once baked remove from the oven and carefully use a spoon to place the hot madeleines on a wire rack to cool, raspberry side up.  Allow to cool completely before glazing. To make the glaze carefully combine the lemon juice, soy milk and vanilla with the sifted icing sugar in a bowl, mix nice and slow so as not to get icing sugar every where (I always seem to spill some). Dip the cooled madeleines in the glaze and place back on the wire rack, sprinkle with edible flower petals and allow to set. Serve with tea.
vegan madeleins with raspberries and lemon

Raw Vegan Mango Frozen Yogurt


Mangoes are probably the favorite fruit of everyone in my household. So, hot summertime weather plus too many overripe mangoes turned into a very happy event for all of us.


Raw Vegan Mango Frozen Yogurt

Method: Blend the cashews, water, raw agave, Sunwarrior protein powder and miso until completely smooth and creamy. Pulse in the vegan probiotic powder/yogurt culture. Scrape all into a clean glass container, cover and then let culture in a warm place for 4-24 hours depending on how tart you want your frozen yogurt, a longer culture time equals a more tart yogurt. (Mixture may separate during culturing, just leave it alone). When the yogurt is cultured, you’re ready to make frozen yogurt! Add cashew yogurt and two of the diced mangoes to your blender. Blend til mangoes are completely smooth and incorporated. Stir or pulse in the third mango, so that the frozen yogurt will have some whole pieces of mango.

Pour into prepared ice cream maker and let churn for 25-30 minutes. If you don’t have an ice cream maker, you can try this method.

You can eat it now, like soft serve but it’s much better when you freeze it for 2 hours til it’s nice and solid.


This recipe is also featured on Sunwarrior News.