Stay Young. Eat Donuts. Drink Beer. [recipe]

Attempting to take a mature stance about getting old is making me feel old.  Screw that idea and screw all the ideas about turning 30.  I’m going to be young forever…

Will I end up crying when the day comes?  Maybe.

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Will I die?  Eventually.

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Have I accomplished everything I wanted to before 30? Hell no.  Fail to the maxx.

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Do I have all my shit together?  Not likely.

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Am I terrified of saying that I am in my 30s? Fek yes.

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Can I look back at the last 29.87 years of my life with amazing memories?  Most definitely.

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Do I look forward to another 30 years?  Absolutely.

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So with less than a month to go, I have decided that it’s time to just embrace it all; the good and the bad.  I’ll always be young at heart, especially when I have a constant supply of donuts and beer. Bring it on 30s.

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Vegan Coffee and Donut Ice Cream
Makes about 2 pints of ice cream

Coffee Cake Donuts

2c all-purpose flour
3/4c sugar
1tsp baking powder
1tsp baking soda
1tsp kosher salt
3tsp vanilla bean extract
2 eggs (I use Bob’s Red Mill egg powder replacer to make it vegan)
3/4c soy milk
2Tbsp vegan butter

Donut Glaze
1/4c soy creamer
2tsp vanilla bean extract
4 1/2c powdered sugar
2Tsbp instant espresso powder

Mix all donut ingredients together in a bowl.  Pour into donut cake pan (I used a mini pan for this recipe).  Bake in a pre-heated 325 degree oven for about 14 minutes.  Remove from oven and cool in pan for 5 minutes, then remove from pan and allow to cool completely before glazing.

Mix all glaze ingredients together in a bowl.  You may have to add more powdered sugar to ensure the glaze will dry with a crust.

Once donuts have cooled completely, dip one side into glaze, turn over and let glaze run down sides.  At this point, I threw some coffee beans into a pepper grinder and ground that across them all.  I love coffee.

Vegan Coffee Ice Cream
Base ice cream recipe adapted from
3 1/4c full-fat coconut milk (shaken)
1 1/2Tbsp cornstarch
1/2tea kosher salt
2/3c sugar
2Tbsp light corn syrup
1Tbsp vanilla bean paste
3Tsbp instant espresso powder

Whisk together about 1/4c of the measured coconut milk, cornstarch, and espresso powder until smooth.  Set aside.

In large saucepan, whisk together coconut milk, sugar, and corn syrup.  Bring to a rolling boil for about four minutes, stirring occasionally.  Remove from heat and slowly whisk in cornstarch mixture.  Place back onto heat until mixture begins to thicken (about 2 minutes).

Pour mixture into a plastic ziplock.  At this point you can choose to cool by placing the mixture into an ice bath (STILL IN THE BAG), or be lazy like me and throw it in the fridge for a few hours.  Once mixture is COLD, pour into your ice cream machine and wait until it is almost at the prefect ice cream consistency.

Assembling the coffee and donut ice cream
Crumble donuts into 1-inch or smaller chunks.  I like seeing and tasting chunks of donut in the ice cream, so it’s really up to you.  The donuts also hold up better if they are a little stale, so making the donuts a few days ahead and leaving them out is a delicious option.

Once the donuts are crumbled, gently fold into ice cream mixture.  Next time I make this, I will be grinding more fresh coffee bits directly into the ice cream at this point.  Then place in your favorite ice cream container and freeze until ready to devour.