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Love is a fruit in season at all times, and within reach of every hand - Mother Teresa

FIVE EASY VEGAN ICE CREAMS

Summer and ice cream… What could be a more delicious dessert, especially when you can keep a few tubs of different flavours in the freezer for whenever the desire for a sweet arises. Ice cream as a sweet is very versatile: you could eat a scoop with a cone or tub, add a scoop to a breakfast smoothie bowl, eat it as an ice cream sandwich or with fruit on a plate. The five ice cream recipes I’ve created are all vegan, refined sugar free and dairy free. The secret to the ice cream’s creaminess comes from soaking the nuts, and blending them with the almond milk at a high speed until the mixture is very smooth and creamy. By including pure coconut yogurt, you avoid a grainy, icy texture. For deciding how sweet the ice cream should be; get to the point of perfection and add a wee bit more as freezing will slightly reduce the sweetness. What is even better, each ice cream takes only about 5 minutes to prepare, other than the pre-soaking of the nuts. Now, the only dilemma you’ll have is deciding which to make first, as they’re all super delicious!!!

MATCHA ICE CREAM

V, SF, DF, T

 

4 cups almond milk

1½ cups macadamia nuts, soaked for 2 hours, then rinsed and drained

1 tablespoon matcha green tea powder

2 tablespoons coconut yogurt

2 tablespoons maple syrup, to taste

pinch of Himalayan salt

Pour the almond milk and macadamia nuts into a blender and blitz until smooth and creamy. Blending for a lengthy time is essential for the mixture to become creamy. Add the matcha green tea, coconut yogurt and maple syrup to the blender, and blitz until smooth. Pour the mixture into a container, cover with a lid and freeze for 2 hours or until firm. Serve scoops of ice cream in cones, glass bowls, with a breakfast smoothie or with fruit.

Enjoy!

WATERMELON & RASPBERRY ICE CREAM

V, SF, DF, T

 

2 cups almond milk

2 cups watermelon chunks

1 cup raspberries, fresh or frozen

1½ cups macadamia nuts, soaked for 2 hours, then rinsed and drained

2 tablespoons maple syrup, to taste

2 tablespoons coconut yogurt

pinch of Himalayan salt

Add all the ingredients into a blender and blitz until smooth and creamy. Blending for a lengthy time is essential for the mixture to become creamy. Pour the mixture into a container, cover with a lid and freeze for 2 hours or until firm. Serve scoops of ice cream in cones, glass bowls, with a breakfast smoothie or with fruit.

Enjoy!

BLUEBERRY ICE CREAM

V, SF, DF, T

 

2 cups almond milk

3 cups blueberries, fresh or frozen

1½ cups cashew nuts, soaked for 2 hours, then rinsed and drained

2 tablespoons maqui powder, optional

2 tablespoons maple syrup, to taste

2 tablespoons coconut yogurt

pinch of Himalayan salt

Add the almond milk, blueberries and cashew nuts into a blender and blitz until smooth and creamy. Blending for a lengthy time is essential for the mixture to become creamy. Add the maqui powder, coconut yogurt and maple syrup to the blender, and blitz until smooth. Pour the mixture into a container, cover with a lid and freeze for 2 hours or until firm. Serve scoops of ice cream in cones, glass bowls, with a breakfast smoothie or with fruit.

Enjoy!

CHOCOLATE HAZELNUT & COCONUT ICE CREAM

V, SF, DF, T

 

3 cups almond milk

2 cups young coconut flesh, from about 3 coconuts

¾ cup cacao powder

1½ cups fresh hazelnuts nuts, soaked overnight, then rinsed and drained

2 tablespoons maple syrup, to taste

2 tablespoons coconut yogurt

pinch of Himalayan salt

Add the almond milk, coconut flesh and hazelnuts nuts into a blender and blitz until smooth and creamy. Blending for a lengthy time is essential for the mixture to become creamy. Add the cacao powder, coconut yogurt and maple syrup to the blender, and blitz until smooth. Pour the mixture into a container, cover with a lid and freeze for 2 hours or until firm. Serve scoops of ice cream in cones, glass bowls, with a breakfast smoothie or with fruit.

Enjoy!

PEACH & BANANA ICE CREAM

V, SF, DF, T

 

2 cups almond milk

2 cups yellow peaches

2 frozen bananas, sliced

1½ cups macadamia nuts, soaked for 2 hours, then rinsed and drained

2 tablespoons maple syrup, to taste

2 tablespoons coconut yogurt

pinch of Himalayan salt

Add the almond milk, yellow peaches, banana slices and macadamia nuts into a blender and blitz until smooth and creamy. Blending for a lengthy time is essential for the mixture to become creamy. Add the coconut yogurt and maple syrup, and blitz until smooth. Pour the mixture into a container, cover with a lid and freeze for 2 hours or until firm. Serve scoops of ice cream in cones, glass bowls, with a breakfast smoothie or with fruit.

Enjoy!