Ingredients:
1 tablespoon nondairy milk
3 tablespoons flour (of your choice)
2 tablespoons unrefined sugar
1.5 tablespoons non-dairy butter or neutral oil
1/4 teaspoon vanilla extract
Non-dairy regular or mini semisweet chocolate chips (as many as you want)
Pinch of salt
NadaMoo Vanilla…ahh! or Creamy Coconut
Splash of non-dairy milk

To make cookie dough pieces, combine first seven ingredients (flour through salt) together in a small bowl. Pinch dough into little cubes or balls and set aside.
Using a blender or hand blender, whip the NadaMoo with a little non-dairy milk. Depending on how frozen your ice cream is, you may need more or less. You want the ice cream mixture to be thicker than a milkshake but a little fluffy–about the consistency of soft serve ice cream.
Fold cookie dough pieces into ice cream and enjoy immediately.

Ingredients:
1/2 cup non-dairy chocolate chips (or purchased chocolate fudge sauce)
1 pint NadaMoo Gotta Do Chocolate
1 pint NadaMoo Java Crunch
Marshmallow crème (such as Suzanne’s Ricemellow Creme)
1/4 cup chopped toasted almonds

Melt chocolate chips over a double boiler (if you don’t have a double boiler, a metal bowl placed over a pan works, too. Just be careful of the steam when lifting). Heat over medium heat, stirring occasionally and watching closely, until melted.
Place one scoop each of both flavors of NadaMoo into a bowl or sundae dish. Put a scoop of marshmallow crème over the ice cream and top with the melted chocolate chips and a sprinkle of toasted almonds.

You can also use grape juice instead of orange for a Purple Shake (also omit vanilla extract). For orange creamsicles, freeze shake in popsicle molds or in a cup with a stick in it.

1 cup non-dairy milk
1/2 cup orange juice (fresh squeezed is best, but from-concentrate also works)
1 teaspoon vanilla extract
2 cups NadaMoo Vanilla…ahh!

Combine first three ingredients in a blender. Add ice cream and blend until just combined. Serve immediately.

NadaMoo Vanilla…ahh!, Creamy Coconut, or mmm…Maple Pecan
4 flour tortillas
Oil or water, for spritzing
1 tablespoon unrefined sugar
1/2 teaspoon cinnamon
1 large apple, finely chopped
1 tablespoon unrefined sugar, maple syrup, or agave nectar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F. Cut flour tortillas into strips or wedges using a pizza cutter or knife. Place on a cookie sheet and spritz with oil or water (this will help the cinnamon sugar to stick). Mix together the cinnamon and sugar and sprinkle evenly over spritzed tortillas. Bake for 11-14 minutes, or until crispy.

Remove from oven and set aside.

In a small saucepan heat chopped apple, sweetener, and cinnamon over medium low heat until apples are soft and bubbly. Stir often and add a little water if they start to stick (they will release their own juices as they cook, though, so go easy). Set aside.

On a plate or bowl place one scoop of NadaMoo. Top this with a spoonful of the apple topping and stick in one or two of the tortilla strips. Finish with an extra sprinkle of cinnamon and serve immediately.

If you have a mini ice cream scoop, you can use that to make little ice cream truffles instead of the squares. These are pretty served on a mini muffin liner. You can also make these squares bigger and put a stick in for an cream bar treat. For peanut butter chocolate bites, add a tablespoon or two of peanut butter to the chocolate chips and sprinkle them with chopped peanuts.

1 pint any flavor of NadaMoo
3/4 cup non-dairy semisweet chocolate chips
Chopped nuts, cookie crumbs, sprinkles, dried fruit, or coconut to sprinkle on top (optional)

Spread NadaMoo into an 8 inch square pan lined with parchment. Score the ice cream into 1 inch squares using a knife. Freeze overnight, or until completely frozen.
Remove from freezer and cut ice cream into cubes using score mark. Place the ice cream cubes on a cookie sheet lined with parchment and return to freezer.
Cover lightly with plastic wrap. Freeze overnight or until completely frozen (make sure your freezer is turned down low enough for the ice cream cubes to get really hard.
Melt chocolate chips over a double boiler (if you don’t have a double boiler, a metal bowl placed over a pan works, too. Just be careful of the steam when lifting). Heat over medium heat, stirring occasionally and watching closely, until melted. Allow melted chocolate to cool to room temperature, but not to harden.
Remove ice cream squares from freezer and carefully and quickly dip them into the room temperature chocolate. Place back on the parchment paper and sprinkle with toppings of your choice (or leave plain). Return to freezer until completely hardened. Once they have refrozen, they are ready to eat!

Oh me oh my I’m in love with this pie. Vegan desserts win!

Crust:

1 3/4 cups gingersnap cookie crumbs
1/4 cup melted non-dairy butter

Filling

2 pints NadaMoo mmm…Maple Pecan or Vanilla…ahh!, slightly softened
1.5 cup fresh, canned (drained), or frozen peaches
1/2 tablespoon fresh lemon juice

First, prepare the crust. Preheat oven to 325 degrees F. Finely crush gingersnaps using either a plastic bag and a rolling pin or a food processor. Mix cookie crumbs with melted non-dairy butter and reserve 1/4 cup of the crust mixture for later. Press the remaining crust mixture into the bottom and up the sides of a 8 or 9 inch pie dish. Bake for 10 minutes. Remove from oven and cool completely.

Finely chop the peaches and toss with lemon juice to prevent browning. Reserve 1/2 cup of peaches for later. Fold the rest of the chopped peaches into the softened NadaMoo.

Scoop the NadaMoo and peaches mixture into the cooled crust. Pack the filling in and smooth out the top.

Place entire dessert into freezer and freeze for several hours, until ice cream is firm and solid again.

Let the dessert sit at room temperature for a few minutes just before serving. Garnish top with remaining crust mixture and remaining chopped peaches. Cut into wedges and serve immediately.

Cool, creamy, and refreshing. This drink is perfect for a hot summer day, afternoon pick-me-up, or anytime you want your taste buds to be transported to a tropical island. {Makes 1 drink}

1 12 oz. can of lemon lime soda pop (look for a sugar-free natural one like Zevia)
1 cup NadaMoo Creamy Coconut
1 pineapple ring (from a can or cut from a fresh pineapple)
Lime wedge

Place soda pop and NadaMoo is blender. Blend as little as possible and just until ingredients are incorporated. Place pineapple ring into a tall, chilled glass and pour contents of blender over the pineapple ring. Use optional lime wedge to garnish the side of the glass. Stick in a straw and enjoy immediately.

Here’s what you’ll need:
1 pint NadaMoo Gotta Do Chocolate, slightly softened
2 pints NadaMoo Vanilla…ahh! or Creamy Coconut, slightly softened
2 cups fresh strawberries
1 teaspoon vanilla extract
1/2 tablespoon lemon juice
1 tablespoon agave nectar (or more if your berries are tart)
Strawberry jam and chocolate fudge sauce (optional)

Puree strawberries in blender or food processor until mostly smooth (leave a few chunks). Stir in lemon juice, vanilla, and sweetener to taste.
Add strawberry puree to one of the pints of softened NadaMoo Vanilla…ahh! (or Creamy Coconut) and stir until combined (you may need to do this in a bigger bowl, just transport pack into pint container for freezing). Put in freezer and let it firm up a bit.
Line a rectangular loaf pan with parchment or waxed paper and layer in softened NadaMoo Gotta Do Chocolate. Smooth out evenly. Let this layer firm up in the freezer until completely frozen. Cover with plastic wrap or foil while it freezes.
Remove from freezer and scoop other pint of softened NadaMoo Vanilla…ahh! (or Creamy Coconut) onto chocolate layer. Smooth out evenly and return to freezer until completely frozen. Cover with plastic wrap or foil while it freezes.
For the final layer, take the pan again out of the freezer and put the strawberry NadaMoo mixture over the previous ones and smooth it out evenly. Return it to the freezer for one last time while everything firms up.
Before serving, drizzle top of strawberry layer with a little strawberry jam or/and chocolate fudge sauce. This step is optional. To serve, cut into slices.
Depending on the temperature of your freezer, and if the ice cream is very hard, you may need to place it in the refrigerator 10 minutes before slicing.

Holy yum! The possibilities of what you can do with NadaMoo are endless!

What you’ll need:
A purchased lemon (or orange) pound cake (such as Amy’s) or homemade lemon cake
2 cups fresh or frozen berries (strawberries or raspberries)
1 teaspoon vanilla extract
3 – 5 T. agave nectar or maple syrup (or less, depending on the sweetness of your berries)
NadaMoo Vanilla…ahh! or Creamy Coconut
Fresh raspberries or strawberries
Lemon zest (optional)

If cake is frozen, thaw completely according to package directions. Cut up cake into cubes and set aside.
To make the raspberry sauce, blend frozen berries, vanilla extract, and agave until smooth. Start out with a little sweetener and adjust as you go. If you don’t have a highspeed blender, or if using raspberries, you may wish to strain the raspberry sauce.
Layer cake cubes, NadaMoo, and raspberry sauce in a parfait glass. Garnish the top with a few berries and a sprinkle of optional lemon zest.

Can you say, uhh, gimme some!

Crust:

3/4 cup non-dairy butter, softened (may sub with some applesauce, if desired)

2 tablespoons brown sugar

2 1/2 cups crushed pretzels

Peanut Butter Caramel Swirl:

1/3 cup natural peanut butter

1/3 cup brown rice syrup

2 pints NadaMoo Gotta Do Chocolate (or Vanilla…ahh!, Java Crunch, or mmm…Maple Pecan), slightly softened

1/4 cup chopped peanuts (optional)

First, prepare crust. Preheat oven to 350 degrees F. In a medium bowl, mix together non-dairy butter, sugar, and pretzels. Press the mixture into a 9×13 inch pan (or a 9 inch pie pan or 10 inch springform pan). Bake in oven for 10 minutes. Cool completely.
To make the caramel, heat peanut butter and brown rice syrup over medium heat until warm and combined. Cool to room temperature.
Take your slightly softened NadaMoo and carefully scoop it into the crust. Smooth it out a little but handle it so much that it melts. Now carefully drizzle the half of the room temperature caramel over the Nada Moo. Use a clean knife to swirl it into the ice cream a bit. A few strokes are all you need; again, don’t over mix it. Reserve the remaining caramel.
Place entire dessert into freezer and freeze for several hours, until ice cream is firm and solid again.
When ready to serve, remove from freezer, drizzle on remaining caramel and sprinkle with optional peanuts. Cut into squares and serve!