Category: Ice Cream

It’s a celebration month! After nearly a year (and nearly seven years together) I finally had my interview at the US embassy for my spouse visa. I’m happy to say it was approved! So I’ll be making the move across the pond in the next few months. I’m excited to see what blogging stateside will be like – especially since there are SO many delicious vegan products available.

In other news, I got a new popsicle mold! It’s a Norpro Frozen Ice Pop Maker and it’s amazing.

To make mine I’m using maple water as the liquid but you can use coconut, birch or bamboo if you wish. Maple water is ever so slightly sweet – so these popsicles aren’t very sweet themselves. If you’re looking to make it sweet you can add some maple syrup or agave nectar to taste.



INGREDIENTS

  • 250g watermelon, roughly chopped into chunks
  • 150g strawberries, hulled
  • 16 fl oz/470ml maple water
  • Zest of one lime
  • Juice of half a lime
  1. Add everything to a blender and blend on high until very smooth.
  2. Pour carefully into a popsicle mold. If using the Norpro model, insert the wooden popsicle stick into the openings on the lid – otherwise proceed as you would with your mold.
  3. Freeze the popsicles for 6-8 hours or until completely solid.
  4. To release them from the mold, remove from the freezer and gently submerge the bottom of the mold in warm water. They should pull out smoothly.

 


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About a fortnight ago the kind folks over at Frill contacted me to see if I’d like to try their range of frozen smoothies. Obviously I said yes because 1) smoothies 2) it’s frozen so ICE CREAM 3) it’s vegan! 4) the packaging has a hella cute bear on it.
Frill were really great in getting the products to me (considering they are frozen!) in a little bag complete with Frill sticker. I looked seriously cool on the tube home that night.

At the moment Frill comes in three flavours: Intense chocolate, Bursting Berries and Refreshing Green. Crunchy Nuts and Fresh Strawberry are coming soon!
As well as being completely vegan and gluten-free,Frill has the added bonuses of having 10 x the fibre of regular ice cream and half of the sugar. All the sweetness in Frill comes from the sugars in fruit – so there’s no added sugar!

You can eat Frill straight from the freezer or leave it in the fridge to soften it up. It also tastes great blended with juice or nut milk to make a smoothie!

I’ve really enjoyed trying Frill. I kicked off with the Intense Chocolate which was definitely intense! I’m a huge dark chocolate fan and this had a really distinct and rich chocolate taste. My mum loved it too and said you couldn’t tell it wasn’t dairy ice cream. I don’t think this flavour will last long in the house.

The Bursting Berries is equally delicious albeit not as rich tasting as the chocolate! I feel like it would make a great post-extravagant dinner treat where you want something sweet but don’t want to feel bloated or sad!

Chocolate  and berries aside, Refreshing Green is probably my favourite. It’s packed with fruit and vegetables including spinach, celery, avocado, basil, dates, apple, pineapple and mango. It has a really bright, fresh taste. I’ve whipped up a quick smoothie bowl using Refreshing Green which I will post below!

One of the things I really love about Frill is the convenience. I get jealous of a lot of people who have time to make elaborate smoothies and “nice creams” and all that jazz before work. With Frill all I have to do is scrape it out of the container into a bowl and I know I’m getting a whole bunch of fruits and veggies into my diet.

Would I buy Frill again? I can say with confidence I definitely would! I just need to remember to carry that Frill freezer bag with me!

If you like what you’ve seen here, you can find Frill on sale in Waitrose and Wholefoods stores in London. You can follow Frill on their social media at:
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FRILL BOWL (Refreshing Green Smoothie Bowl)

INGREDIENTS

  • 2 cups Refreshing Green
  • 1/4 cup unsweetened almond milk
  • Toppings of your choice: fresh fruit, hemp seeds, nut butter, granola etc.

  1. In a blender, add the Frill and almond milk. Blend on low for 20-30 seconds until smooth.
  2. Pour into a bowl and top with your favourite smoothie bowl toppings!

 

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Bakewell Tart is the queen of  the dessert world. The best kind comes from the village of Bakewell in Derbyshire. If you’re not familiar with the Bakewell Tart, it’s a shortcrust pastry filled with jam (jelly to the Americans!) and covered in an almond sponge. It’s absolutely delicious.

Since the success of my Mint Choc chip no churn ice cream I was daydreaming all about new ice cream flavours and came up with this one. An almond rich ice cream base, dotted with roasted cherries and cookie dough pieces. H-E-A-V-E-N.



Grab a spoon and let’s go!

INGREDIENTS

For the almond ice cream base

  • 250ml coconut cream
  • 1 cup of raw cashews, soaked overnight
  • 1 cup water
  • 2 tsp almond extract
  • 1 can of chickpeas, liquid drained off (just shy of 1 cup)
  • 1 cup icing sugar
  • 1/2 tsp cream of tartar

For the roasted cherries

  • 250g cherries, pitted and cut into halves

For the cookie dough

  • 50g vegan butter, softened
  • 25g brown sugar
  • 75g plain flour
  • 1/4 tsp vanilla
  • Pinch of salt

  1. Preheat the oven to 350f. Halve and pit the cherries. Spread on a baking tray and roast for 15-20 minutes until soft. Set aside to cool.
  2. Next make the cookie dough, in a bowl beat together the butter and sugar. Sift in the flour and salt.  Stir until fully combined. Set aside.
  3. Make the cashew cream. Drain and rinse the soaked cashews then add them to the blender. Add 1 cup water and blend on high until completely smooth. Set aside.
  4. Make the almond coconut whip. Beat the coconut cream in a stand mixer then add the almond  extract. Pour in the cashew cream and beat again until fully incorporated. Pour into a container and set aside.
  5. Make the vegan meringue. Clean the mixer bowl. Pour the chickpea brine into a saucepan and reduce on a medium heat for 5 minutes. You should end up with just shy of 3/4 of a cup of liquid. Add chickpea brine to the mixer bowl. Beat on high with the balloon whisk attachment for 5-8 minutes.
  6. Once the soft peaks appear, add the cream of tartar. Beat for another 5 minutes, then slowly start adding the sugar bit by bit.
  7. Whilst the meringue is whipping, using your hands break off finger nail sizes of the cookie dough and set aside.
  8. Once the meringue has formed stiff peaks, immediately fold in the cashew coconut cream mixture. It will deflate by almost half. Stir in the roasted cherries and cookie dough.
  9. Pour the ice cream mixture into a container and place in the freezer for at least 8 hours, preferably overnight. Remove from the freezer 5-10 minutes before serving.



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Not owning an ice cream maker is the bane of my existence. There’s about 11 billion vegan ice cream pins and bookmarks I’ve saved. Unfortunately space is a premium in our house and I just can’t justify buying one. Recently, the brilliant collective that is “Vegan Meringue – Hits and Misses!” on Facebook have been sharing their adventures in aquafaba (the liquid from a can of chickpeas)  ice cream…so yesterday at work I was daydreaming all day about mixing whipped coconut cream with meringue. The result is pretty fantastic!



Let’s make some delicious creamy vegan ice cream! You don’t need an ice cream maker but you will need a stand mixer to whip it.

Note: I’ve been informed that the peppermint flavour is too strong so I recommend you start with 1/4 tsp and then increase if you want a mintier taste. I use the Sainsburys Coconut Cream that comes in a cardboard container – I can’t vouch for the whipping abilities of any other brand. If you find any that don’t work I’ll make a note of them here. 

INGREDIENTS

For the coconut whip

  • 250ml coconut cream (make sure its cream and not creamed coconut)
  • 1/4 – 1/2 tsp peppermint extract
  • 3-5 drops green gel food colouring (or you can use a natural dye like spinach juice)

For the aquafaba meringue

  • 1 can of chickpeas, liquid drained off (about 1 cup of liquid)
  • 1 cup icing sugar (powdered sugar)
  • 1/2 tsp cream of tartar

To assemble

  • 200g dark chocolate chips

  1. First make the mint coconut whip. In a stand mixer add the coconut cream and peppermint extract, 1/4 tsp at a time. Add another 1/4 tsp if you feel it’s too minty. Beat on high for about 5 minutes using the balloon whisk attachment.
  2. Once the coconut cream begins to whip add the food colouring. Whip again for another 3 minutes or until soft peaks appear. Scrape out into a container and set aside. Wipe out the mixer bowl.
  3. Next prepare the meringue, pour the chickpea brine into the bowl of the mixer and beat on high with the balloon whisk for 5-8 minutes.
  4. Once the soft peaks start to appear, add the cream of tartar. Keep whipping for another 5 minutes, adding the icing sugar in small amounts.
  5. Once the meringue has formed stiff peaks, fold in the mint coconut whip using a spatula. Carefully fold in the chocolate chips.
  6. Pour the ice cream into a container and immediately place in the freezer for minimum 8 hours, preferably overnight. Remove from the freezer 5 minutes before serving.

Note: I used chickpea brine that I had frozen and then defrosted in this recipe with great results. Remember to save your brine!


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To me rhubarb has always been a ‘weed’ rather than fruit. We had 2 plants in my family garden that did NOT stop growing. When it was rhubarb season rhubarb was on the agenda most weeks. Saying that, I love rhubarb! Now it’s getting warmer Ice cream making is definitely acceptable. No fancy maker required and remember this is more of an ice but naturally creamy!

20140330-102531-am.jpg

 

INGREDIENTS

3 bananas ripest you can find FROZEN
200ml rice milk
400g rhubarb
350g caster sugar
50ml water
Juice half a lemon
1 vanilla pod- seeds only
Handful chopped hazelnuts
Scatter of brown sugar
METHOD
1. Bananas- freeze these in a container. Once frozen remove from the freezer to warm slightly whilst you make the ripple.
2. Make the rhubarb ripple.Cut rhubarb into 2cm rough chunks and place is a heavy bottomed pan. Add the sugar and the water.
20140330-103712 am.jpg 20140330-103729 am.jpg On the hob boil the mixture for about 10 minutes, the fruit will break down and the mixture will get thicker. Don’t worry the mixture won’t burn! Mix often. To tell when it’s done, have a plate in the fridge so it’s cool. Place a spoonful of jam on the plate and leave for a minute- you’ll want it to be slightly runny! Leave the mixture to cool completely. 20140330-104438 am.jpg 3. Whilst the rhubarb is cooling, make your banana Ice. Place bananas and rice milk in a food processor and blitz. Done! 20140330-104746 am.jpg 20140330-104809 am.jpg 4. Construct. In a plastic tub add a layer of banana mixture the a layer of rhubarb. Continue. With a knife lightly swirl through all the layers- DONT mix or you won’t have a nice effect. 20140330-105045 am.jpg 20140330-105107 am.jpg 5. Freeze! If you’re finding the ripple is sinking like mine did, don’t panic. Leave to freeze and thicken up a little then help swirl the mixture again.
6. Once completely frozen remove from the freezer for 20-30 minutes. Because we don’t have the cream it takes longer to melt.
7. Make hazelnut topping. In a plain frying pan, turn on the heat and add the nuts, constantly move the nuts so they don’t burn. Scatter the brown sugar until melted and take off the hob. Transfer flat to a cold plate to cool.
8. Construct! Spoon out the banana ice and top with the nuts. 20140330-105514 am.jpgBecky xxx

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