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Chocolate Quinoa Oat cookies recipe made with ice cream and Almond Milk ice cream, and a review. Vegan Gluten-free Soy-free Recipe
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That is one long post title! I got a big package of items to sample from So Delicious Dairy Free a couple of weeks back. The first thing to get used up was the Almond Plus Almond milk. The almond milk beverage has 5 grams of dairy-free and soy-free protein with every serving, has less sugar and uses Non-GMO ingredients. There were many Almond milk Icecreams in the big package too, and I wanted to do justice to them before writing up a review.
Also see the Quinoa Oat Cookies that I made with the Chocolate Ice cream at the end of the post.Â
Pictured: Chocolate Ice Cream
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The Almond Plus milk is deliciously good and holds up very well in the Indian Chai Tea. The creamy Indian Spiced up Chai is a creamy, milky, superheated, concoction most Indians grow up on and cannot start their day without. So to get the non dairy version perfect is important! And this is also where most of the non dairy milks dont work well. Almond plus holds its own when mixed with a little coconut milk or creamer. It does not make the tea bitter and amps up the protein! Here is my recipe of Indian Chai with my chai spice blend.
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The Almond Plus Vanilla got used up in my cakes and a whole lot of french toasts! If you havent already been bombarded by my french toast posts yet.. Here is where you can find the Tiramisu, Samoa, Molten Lava, Blueberry Crisp versions :))
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Its just been so cold in Seattle and though I sampled the Ice creams, I couldnt eat a lot as I have sensitive teeth. So I had to wait for the weather to get warmer to gobble down some and write up my thoughts. The almond milk ice creams are delicious and I prefer them over coconut milk ones for the taste. They do however tend to be harder out of the freezer, so they need some time to sit out before serving.Â
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Pictured Butter Pecan Almond Milk Ice Cream
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For some ice creams I get a bit picky about the coconut flavor, so the almond milk versions worked out for me. The Almond milk line also has less fat(think being able to eat 5 times more ice cream!). Tastes are very personal, so you might or might not notice the added flavors. For example, some after taste(from probably the chicory root, gums, monk fruit etc) are more prominent in the Vanilla, but after 2-3 spoons, the vanilla gets stronger. While some other stronger icecream flavors mask all the other additives.
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Pictured Cherry Amaretto
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Chocolate – is probably the best of the lot, or maybe I am biased 🙂 because it is just the right balance of sweet and bitter and masks any other flavor that might try to intrude.
Vanilla- I like the Almond milk vanilla more than the coconut milk version. The coconut milk version has a very coconutty taste for my liking. Hubbs though finishes up both with equal enthusiasm.
Cherry amaretto – I personally dont like cherries or amaretto, but they work well here. the flavor is not too overwhelming, so I could enjoy a few bites. Hubbs is happy about getting the whole pint to himself.
Butter pecan – is a flavor I have never tried before. It is an interesting flavor, but I dont have anything to compare it to:)
Mocha almond fudge – I love the mocha in this! I want to use some to make Mocha blondie bites.
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Pictured Mocha Almond fudge
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Pictured Mini bars
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Both the mini bars Almond mocha fudge bar and Vanilla chocolate Bar – were done with during weekend movie sessions. My Dad is going to flip for these when he visits in a few months! He love chocolate covered bars. I have no clue why, but the smile on his face when he eats a good one is priceless! Someone remind me to pick a bunch of these when his plans get made.
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A quick muffin top(soft cookie) recipe with melted chocolate ice cream. I made some cookies, cakes and breads with the icecreams while waiting for Spring. You can use any of the ice creams. Think butter pecan muffin top or a cherry amaretto, passionate mango or a mint chip! You might need a few Tablespoons less or more flour depending on the icecream used or if you use the coconut milk version.
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Chocolate Quinoa Oat Muffin Top cookies
A cookie recipe made with Almond Milk ice cream. Vegan and glutenfreeÂ
Ingredients Â
- 1/4 cup melted So Delicious Icecream, I used So Delicious almond milk Chocolate, or use full fat Coconut milk plus 2-3 Tablespoons cocoa.
- 1/4 cup cooked Quinoa, I used fair trade rainbow quinoa
- 3-4 Tablespoons raw sugar or equivalent sweetener, 4 Tbsp for sweeter
- 1 Tablespoon organic canola oil or virgin coconut oil, I used organic canola
- 3/4 cup ground Oats
- 1/2 teaspoon baking powder
- pinch salt
InstructionsÂ
- Melt the icecream and combine with sugar/sweetener and oil.
- Add cooked and cooled quinoa and mix.
- In a bowl mix the Oats, baking powder and salt.
- Add this to the wet mixture.
- Mix to make a thick muffin batter (not stiff dough) kind of consistency. Add more ground Oats if needed.
- Using a large spoon, drop spoonfuls onto baking sheet. The mixture will spread a bit.
- Oil hands and shape if needed.
- Bake at 350 degrees F for 15-17 minutes or until the center is not jiggly or wet to touch.
- Cool on rack. Consume!
Notes
Nutritional values are based on one cookie
Nutrition
Calories: 62kcal, Carbohydrates: 9g, Protein: 1g, Fat: 2g, Sodium: 32mg, Potassium: 56mg, Sugar: 4g, Vitamin A: 15IU, Calcium: 16mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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Disclaimer: The items were sent to me by So Delicious dairy free to sample. The views are my own.
I’m so glad I ran into this giveaway!! I didn’t know that a grocery store about 10 miles away sold this stuff. I don’t know what kind of ice cream they have there but I love cookies n cream. I will be going to buy some once I get a chance =]
kperales25{at}aol.com
Thank you for dropping by! I hope you find a good collection and try them out!:)
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I’m like you, I am picky about coconut flavor in ice cream so now I am excited to taste-test their almond version. You know what I would love? REAL peanut butter in their pb and choco ice cream. Oooooh, it’s morning and I am hungry for ice cream. Thanks Richa 🙂
You should deifniltey give these a try! no coconut whatsoever!
I am hungry again for some too:) maybe i can have some for lunch.
you are lucky richa…. so many flavors of ice-cream and that too all vegan. i would love to have these. i have never ever made or had any vegan ice cream till now.
Daasana, you can make these at home with non dairy milks! esp mango right now with all the tasty mangoes in season there:)
I cannot cope with this post. I cannot. In Canberra, we say one brand of soy ice cream in either vanilla or chocolate. They taste watery and insipid.
*cries*
Want!
oh darn.. that is not fun! you can make your own though.. maybe that should be your next project after all the fun raw truffles!!:)
write to So delicious demanding they start something in Canberra!!
Oh those cookies look amazing, and love the addition of the melted ice cream! You know I love quinoa, so I must make these:-) Hugs, Terra
Thanks Terra! Let me know when you do:)
My nephew has So delicious ice creams because of his allergies. He sees to love the nut free ones. The quinoa cookies look good. WIll try them some time.
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