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Vegan Recipes: Mango Ice Cream (Dairy-Free) | Hollan Hawaii

Vegan Recipes: Mango Ice Cream (Dairy-Free) | Hollan Hawaii

Vegan Recipes: Mango Ice Cream (Dairy-Free) from Chef Hollan

Ice cream without milk is delicious in this perfect Vegan recipe for Mango Ice Cream from Chef Hollan Hamid. Yummmy!

Transcript:

00:11
hi today we are gonna make mango ice
00:15
cream we’re using one of my favorite
00:17
foods and one of my favorite times in
00:19
Hawaii which is mango season these
00:22
actually were picked in mullah hua by my
00:24
neighbor just yesterday and I’m so
00:27
excited to turn them into something
00:29
yummier than they already are
00:31
because these are perfection on their
00:33
own so everyone cuts the mango different
00:36
this is just the way I do it I go as
00:40
close as I can to the pit right down
00:44
each side and I grab the extra just by
00:52
running my knife right around it
00:55
normally I save the pit for myself it’s
00:58
how I get some mango either in my family
01:01
or at the restaurant and then I go ahead
01:04
and I just do quick little crosses on it
01:06
show you on this one so it’s going to
01:13
look like that and then I just use a
01:15
nice little spoon to scoop it and get
01:19
some lovely mango pieces I’m going to
01:22
add that over there we’re going to move
01:25
on over to our blender I’m going to add
01:27
two cans which are 13 and a half ounces
01:30
each at full fat coconut milk at times
01:34
when I’m feeling ambitious I do make my
01:36
own coconut milk today isn’t one of
01:38
those days I’m going to add 3/4 of a cup
01:46
of organic granulated sugar also known
01:50
as evaporated cane juice
01:52
into the blender and I have one and a
01:56
half cups of fresh mango a quick note
02:03
here you want to make sure that your
02:06
coconut milk is cold that your ice cream
02:09
maker is actually cold and we’re going
02:11
to go ahead and put our lid on and blend
02:14
it up you’re going to want to blend for
02:16
about 20 seconds until all your
02:19
ingredients are incorporated so we’re
02:25
going to take our mixture go ahead and
02:27
take your lid off and you’re going to
02:28
follow your home ice cream makers
02:30
instructions go ahead and pour in
02:43
and you’re going to let it go for about
02:45
20 minutes until it is scoopable and
02:49
cold it’s been about 20 minutes and our
02:52
ice cream has come together and is
02:54
looking delicious just going to take the
02:57
lid off here you want your ice cream to
03:00
be soft scoopable and looking exactly
03:03
like this
03:07
kids love it everyone loves it this is
03:10
actually what we serve at the restaurant
03:12
for our ice cream and most people can’t
03:15
even tell it’s very freeze and just to
03:19
finish it off I’m going to take some of
03:21
that fresh mango scoop a little more out
03:24
and just have it go right over the top
03:30
one little flower and voila
03:36
mango dairy-free ice cream thank you for
03:41
watching this episode of haul in Hawaii
03:43
for this recipe or to subscribe to my
03:45
channel click the link below until we
03:48
eat again Aloha
03:54
you!

For Hollan Hamid’s cookbook go here!

Vegan Recipe: How to Make Almond Milk (Mylk) | Hollan Hawaii

Vegan Recipe: How to Make Almond Milk (Mylk) | Hollan Hawaii

Vegan Recipe: How to Make Almond Milk (Mylk) | Hollan Hawaii

Vegan chef Hollan Hawaii walks you through milk that is vegan from the source of delicious almonds!

For a complimentary taste of Hollan’s cookbook “Good Food Gratitude” go here!

Vegan Recipe for Nutty Milk

Vegan Recipe for Nutty Milk

Vegan recipe for yummy nutty milk from Hollan Hawaii! It is so simple to make your own milk. You literally blend water with nuts or seeds and strain. I like adding in a little maple syrup for sweetness.  I use Almond Milk as my main milk. So anything you use milk in, I use almond milk in.  I find it versatile and that my body loves it and my recipes come out great. Almonds are naturally alkalizing, so… so is this. You can change the recipe to suit your taste buds; more almonds, more water, but this is how I like it.  I use a nut milk bag to strain it-you can find it for sale at most health food stores. If you can’t-a paint strainer from a hardware store will work or just use a clean dishtowel to strain it. Vegan cooking often calls for milk, and this is how I fulfill:

Make 2 qts
5 minutes total time
1 cup organic raw almonds
7 cups water
2 tablespoons maple syrup (optional)

In a Vitamix or blender, mix almonds with water, gradually taking it to high. You want to pulverise those almonds. Next, strain through nut milk bag into large bowl. Transfer to a pitcher and store in fridge. Will last 4 days in your fridge.  You can replace any nut or seed for almonds. At the cafe we make Mac Nut Coconut Milk for all our acai bowls and smoothies. I have tried and love cashews, sesame seeds and coconut, and they all are tasty in theirre own way.  Have fun and find the one that makes your tastebuds happy.  There are many things you can do with the leftover pulp, however, these days I compost it.

 

Watch Video For Detailed Instructions

ALMOND MYLK



It is so simple to make your own milk. You literally blend water with nuts or seeds and strain. I like adding in a little maple syrup for sweetness.

I use Almond Milk as my main milk. So anything you use milk in, I use almond milk in. I find it versatile and that my body loves it and my recipes come out great. Almonds are naturally alkalizing, so... so is this. You can change the recipe to suit your taste buds; more almonds, more water, but this is how I like it.

I use a nut milk bag to strain it-you can find it for sale at most health food stores. If you can’t-a paint strainer from a hardware store will work or just use a clean dishtowel to strain it.

Make 2 qts
5 minutes total time

1 cup organic raw almonds
7 cups water
2 tablespoons maple syrup (optional)

In a Vitamix or blender, mix almonds with water, gradually taking it to high. You want to pulverise those almonds. Next, strain through nut milk bag into large bowl. Transfer to a pitcher and store in fridge. Will last 3-5 days in your fridge.

You can replace any nut or seed for almonds. At the cafe we make Mac Nut Coconut Milk for all our acai bowls and smoothies. I have tried and love cashews, sesame seeds and coconut, and they all are tasty in there own way. Have fun and find the one that makes your tastebuds happy.
There are many things you can do with the leftover pulp, however, these days I compost it.


Coffee Frappe (vegan)

Coffee Frappe (vegan)

I hope you don’t mind my short blogs but if you’re like me you just want to get to the recipe, right!? So know that I always aim to help a girl (or guy) out by making the recipes quick and to the point. I hope you share and come back often! 😉

This will make you feel like you are a barista!

Make your coffee as usual and add in…
2 teaspoons of maple syrup
Sprinkle of cinnamon
Non-dairy creamer
1 teaspoon coconut oil

Mix all the ingredients in a blender, and slowly bring to high. Make sure you careful as coffee is hot. As you blend it, it will become whipped!!

Mushroom Milk

Mushroom Milk

Mushrooms are amazing. I love making recipes that support my body. I feel so good, like I have superpowers after drinking it. I change up the shrooms I use. Sometimes I use reishi, lions mane or chaga. There are so many reasons to add mushrooms into your life. I don’t recommend anything everyday, but put this on rotation in your smoothie arsenal. The powders are found at health food stores.  For this recipe I use sun potions Yin Powder, I love the brand and this mix in particular.

What you need:
Makes one shake, Takes 3 minutes (if that)

2 cups almond milk
2 scoop chocolate protein powder
1 teaspoon cocoa powder
1 teaspoon of mushroom powder
1 date

How it’s done:

Add everything to a blender.  Start on low and gradually bring up to high. Let your blender whip it for about 30 seconds.  Serve in a glass or mason jar.

Benefits of mushrooms: 

Boosting the immune system for things like viral infections such as the flu; lung conditions including asthma and bronchitis; heart disease and contributing conditions such as high blood pressure and high cholesterol; kidney disease; cancer; and liver disease.

On top of that it is known to:

  • Protect against dementia.  
  • Helps relieve mild symptoms of depression and anxiety 
  • May speed recovery from nervous system injuries 
  • Protects against ulcers in the digestive tract 
  • Reduces heart disease risk 
  • Helps manage diabetes symptomsWith all of these possible benefits, its worth a try.  See how they make you feel. You never know they may give you super powers!
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