FTV?!

F*ck, That's Vegan?! #16

16. "It's All Your Malt"

We're wrapping up our run of old school ice cream joint appreciation with Eddie's Sweet Shop, a Queens legend. The spot has a hundred years under it's belt of making all kinds of homemade ice creams, shakes, sundaes, and syrups. Bronson loves this place because it's a gem that's close to home, but it seems unreasonable for anyone to dislike mountainous bowls of whipped cream or classic malts.

This rationale, that malted milkshakes and globular masses of whipped cream are enjoyable to anyone with a sense of reason in their body, is what has led to these vegan copy-cat Eddie's Sweet Shop classics: the chocolate maca-malt shake, and the bowl of coconut whip.

All you need is love, bowls of whipped cream, and chocolate malts.

Ingredients:

Chocolate Maca-Malt Shake:

2 cups chocolate non-dairy ice cream
1/3 cup oat milk
1 tbsp red maca* powder

*Red maca root powder is the sweetest, but if you can only find black or yellow, add a date to enhance the flavor

Chocolate Ice Cream:

2 cups cashews, soaked overnight
1 can sweetened condensed coconut milk
2 1/2 tbsp cocoa powder
1/4 tsp salt
1/4 tsp vanilla extract

Bowl of Whipped Cream:

2/3 cup aquafaba, chilled overnight
1/4 tsp cream of tartar
2 tbsp powdered sugar
4 cans coconut cream, chilled overnight
1/8 tsp vanilla extract

Prepare for an arm workout with this one.

Instructions:

Chocolate Ice Cream:

Blend together the cashews, condensed coconut milk, cocoa powder, salt, and vanilla extract until smooth. This may take a couple minutes, just rest your blender after the first minute if it seems like it's working too hard.

Pour into a container for freezing. Freeze for at least 5 hours.

Bowl of Whipped Cream:

Whip aquafaba, cream of tartar and a couple tsp's of the powdered sugar together with a hand mixer for 10 minutes. Do not try to whip for less time. The aquafaba should form stiff white peaks. Place in a freezer or refrigerater while you do the next few steps.

Scoop only the solid parts of coconut cream out of each can into a mixing bowl. Add the remaining powdered sugar and vanilla extract. With a hand mixer, mix on a low - medium setting until fluffy and smooth.

Fold the whipped aquafaba into the coconut whip a third at a time. If you're showing someone, find a bowl and a plate that will fit nestled in somewhere about an inch or less from the rim of that bowl. Transfer your whipped cream into this and shape it into as much of a sphere as you can, or just transfer to a container to store in the refrigerator or freezer!