Dessert
3850 recipes found
Vegan Pumpkin Cheesecake
This vegan “cheesecake,” which is adapted from “Vegan Pie in the Sky” by Isa Chandra Moskowitz, may not fool everyone at the table, but it will definitely satisfy them. Silken tofu, cashews and banana make it extra creamy, while lemon juice and orange zest provide the tang you’d normally get from cream cheese. (Be sure to soak the cashews long enough; you want them to completely disappear into the batter upon blending.) This dessert can be made in a pie dish or a springform pan, but if you make it in a pie dish, keep an eye on the crust as it bakes; tent the cheesecake with foil if the edges are getting too brown.
Chocolate-Pumpkin Bread Pudding
This warm pumpkin bread pudding from Chloe Coscarelli, the vegan chef and cookbook author, is generously-spiced and studded with semisweet chocolate chips. It’s a rich and creamy dessert that’s free of dairy and eggs but will leave everyone feeling as if they have indulged.
Summer Berry Ice Cream
Egg-free ice cream, often called Philadelphia-style or American-style, is a traditional method that can yield phenomenal results if superior ingredients are used and if the ice cream is not pumped full of air (as many cheap store-bought brands are). From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof. You don’t have to worry about tempering the yolks, or fear curdling. To soften the texture of egg-free ice creams, which otherwise freeze rock solid, David Lebovitz, author of “The Perfect Scoop,” advised adding a few spoonfuls of alcohol or a liquid sweetener like honey or maple syrup. Adding more sugar also helps the texture, said Nick Morgenstern of Morgenstern’s Finest Ice Cream, but so does simply leaving the ice cream at room temperature — or better, in the refrigerator — until soft enough to scoop.
Roasted Hazelnut Vanilla Ice Cream
This hazelnut ice cream is spiked with Cognac and vanilla. The aromatics make the hazelnuts taste like praline, and I adore the crunchy nuts against the cold milky base.
Ginevra Iverson’s Chocolate Hazelnut Ice Cream
This recipe came to The Times from Ginevra Iverson, a chef and former owner of Calliope in New York. To make this luscious ice cream, she melts a few tablespoons of butter along with the gianduja (hazelnut-imbued chocolate) before whisking it into the custard. The only potentially tricky part is combining those two mixtures; the custard and melted gianduja need to be the same temperature, otherwise you could break the two emulsions and the whole thing will contract and curdle. Feel free to substitute plain old Nutella for the gianduja, and when folding the roasted hazelnuts in, mind the nut dust you sometimes get from peeling them.
Vegan Apple Pie
Dawn Lerman, a New York-based nutrition consultant and Well blog columnist, brought this recipe to The Times in the fall of 2015. It's a delicious sugar-free alternative to the traditional apple pie, and it's a cinch to put together.
Parisian Cookie Cake
A cross between an American chocolate chip cookie and a French shortbread, this treat was inspired by one created by François Perret, the pastry chef of the Ritz hotel in Paris and its patisserie, Le Comptoir. Chewy and crunchy, this cookie as big as a cake is as much fun to eat as it is to make. The base is sweet, tender and caramel-flavored from turbinado sugar. You also catch a bit of nuttiness: That’s the almond butter that’s mixed into it. It’s delicious and intentionally plain because all the excitement is on the top of the cookie, which is paved with chopped almonds and chunks of chocolate, dabbed with caramel and sprinkled with fleur de sel.
Ruby Grapefruit Granita
A granita can be made from any kind of fruit juice of your liking and makes a refreshing dessert in any season. Including a bit of grapefruit pulp here makes this rendition burst with bright flavor.
Cinnamon Sugar Almonds
A vegan treat of homemade cinnamon and sugar coated almonds, submitted by Madeline Heising, a student at Northeastern University, is a simple yet elegant twist of salty and sweet.
Old-Fashioned Chocolate Pudding Pie
This is your grandma’s puddin’ pie, only it’s vegan — a smooth, cool and creamy pudding in a classic graham cracker shell. To make life even easier, you can use a store-bought crust. For added grandma love, serve with vegan whipped cream and shaved chocolate. (This recipe is an adaptation of one found in “Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers and More” by Isa Chandra Moskowitz and Terry Hope Romero.)
One-Ingredient Banana Ice Cream
This outrageously easy "ice cream" is just the sort of dessert to please everyone at the table – the vegans, the lactose-intolerant, the paleo enthusiasts, the picky children. Just toss four frozen bananas into a blender and give it a good whirl. If you like soft-serve consistency, eat it right away (and adding a few tablespoons of milk to the blender wouldn't hurt, but it's not necessary). For more traditional scoops, freeze it in an airtight container, and dole out as you would the Ben & Jerry's. Consider adding a spoonful of peanut butter, Nutella or honey; a handful of chocolate chips or almonds; or a 1/2 teaspoon of powdered ginger, cardamom or cinnamon.
Gajar Halwa (Carrot and Cardamom Pudding)
The recipe for this Indian dessert comes from the North Carolina chef Cheetie Kumar, and it instantly transports her to her mother’s kitchen around Diwali, the air rich with the aroma of fragrant carrots, caramelized milk and cardamom. The carrots are cooked down to be incredibly tender, but they still maintain some texture; the milk becomes jammy. If eaten warm, it’s like a really decadent warm cereal or oatmeal; if served cold, it’s like rice pudding, cool and sweet. The crunch of the toasted nuts make it the perfect meal-ender or tea time snack. If your carrots are bland, increase the sugar accordingly; the sweetness of the carrots makes a huge difference in the finished pudding. Some people prefer a looser halwa, but Ms. Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer.
Strawberry Rhubarb Pie
This rave-worthy pie showcases perfectly the classic combination of sweet strawberries with tart rhubarb. The pie dough can be made ahead and refrigerated for up to three days before rolling and filling it. The whole baked pie can be cooled completely and refrigerated overnight to help the filling set and slice more neatly. Be sure to top slices of pie with vanilla ice cream, either store-bought or homemade .
Sweet Corn Ice Cream With Blackberry Verbena Sauce
Because this ice cream uses so few ingredients, wait until the depths of summer, when you can get really good, sweet, plump ears of corn. Taste a kernel before committing yourself. If your ears are on the less sweet side, save them for the savory parts of the meal where it matters a little less. The blackberry sauce, flavored with verbena, is a wonderful topping for this ice cream, but you could use fudge instead. Even unadorned, this ice cream deserves to be the golden finale.
Aquafaba Meringues
Follow the same rules you would for egg-white meringues to make the aquafaba version. Start with room-temperature aquafaba and add the sugar slowly, one heaping tablespoon at a time.
Chocolate-Peanut Butter Bundt Cake
This cake version of a peanut butter cup boasts moist devil’s food cake wrapped around a soft, peanut buttery cake core. The peanut butter cake batter will stay nicely centered if you enlist the help of a resealable plastic bag or pastry bag to pipe it into a ring in the middle of the batter, but you don’t need to be so exacting. If that feels too fancy, spooning it in will yield equally delicious results. The cake is nicely sweet on its own, but take it over the top by adding peanut butter and chocolate glazes. Keep the glazes thin so that they’re fluid enough not only to evenly coat the surface and run own the sides of the cake, but also so they combine and marble together to make Instagram-worthy swirls.
Vegan Appleberry Pie
It may sound like a mystery fruit, but appleberry is the best of fruit pie worlds: the substantial, hearty texture of apples fused with fresh or frozen sweet, tart berries.
Swedish Cardamom Buns
If you’re not sure what green-podded cardamom tastes like, there’s no better way to find out than by tasting a Swedish kardemummabulle, a sweet bun perfumed with the southern Indian spice. The best place to try it would be at Fabrique, a Stockholm bakery that has opened a location in New York. Here, the knotted pastry is at its buttery finest, imbued with the piney warmth of the spice. The second-best place to try it would be at home, in your own kitchen, where, with a few adjustments, you can replicate the original. Yours will use less potent forms of cardamom — the store-bought ground version and the whole pods, instead of the fresh, coarsely ground seeds painstakingly removed from their shells — and may look slightly less put-together than those shaped by the professionals. And, unlike cinnamon rolls, these cardamom buns won’t rise as tall or be as fluffy — but they will taste so good that no one will care.
Vanilla-Honey Soft Serve Ice Cream
You don’t need an ice cream maker for rich, custardy ice cream. With the help of an electric mixer and food processor, you can create ice cream with the texture of soft serve. One of the keys to a silky texture without the ice crystals that plague other no-churn ice cream recipes is using cream cheese (a trick picked up from Jeni Britton Bauer of Jeni’s Splendid Ice Creams). This helps hold the custard's emulsification even during freezing. This ice cream is best served right out of the food processor or blender, but if you want to make it entirely ahead, take it out of the freezer 20 minutes before serving. If you would like to make this recipe with an ice cream maker, freeze the custard according to manufacturer’s directions after cooling it completely.
Pomegranate Molasses Butter Cake
Coat a tender butter cake with a pomegranate glaze and candied walnuts, and watch the whole thing disappear.
Hazelnut Biscotti
Chocolate-Chocolate Chunk Ice Cream With Salted Cashews
This surprisingly simple, yet rich and creamy, chocolate custard ice cream is studded with salted cashews and chunks of bittersweet chocolate throughout. The addition of crushed coffee beans to the cooking custard (they're later strained out), enhances the chocolate flavor.
Sablé Breton Galette With Berries
The sablé is a sweet shortbread that’s buttery and noticeably salty. In this version, the dough is purposely very soft (it’s too soft to roll and cut for cookies) so that it can be patted and pressed into a tart pan, baked, and used as the base of a beautiful berry dessert. You can spread the galette with lemon curd and top it with sliced strawberries or whole raspberries, but it is equally good with whipped cream or ice cream in place of the curd. In fact, it’s good on its own — just cut it into wedges. If you’re not serving a group, leave the galette plain, and when you need a slice or three of tart, cut the galette and top it on the spot.
