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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. I haven't included the amount of stevia you should use as everyone has different tastes and here's another secret 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. Also, when using stevia it's best to add a pinch of salt as they're like the best of friends for flavour. 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 GREEN TEA 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 teaspoons psyllium husk powder

stevia, to taste

1/3 cup coconut oil, melted

pinch of 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, psyllium husk powder and coconut oil to the blender, and blitz until smooth. Add stevia and adjust the sweetness to your desired taste. Pour the mixture into a plastic 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 teaspoons psyllium husk powder

stevia, to taste

1/3 cup coconut oil, melted

pinch of salt

 

Pour the almond milk, watermelon, raspberries 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 psyllium husk powder coconut oil to the blender, and blitz until smooth. Add stevia and adjust the sweetness to your desired taste. Pour the mixture into a plastic 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 & MAQUI 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

2 teaspoons psyllium husk powder

stevia, to taste

1/3 cup coconut oil, melted

pinch of salt

 

Pour 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, psyllium husk powder, coconut oil to the blender, and blitz until smooth. Add stevia and adjust the sweetness to your desired taste. Pour the mixture into a plastic 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 teaspoons psyllium husk powder

stevia, to taste

1/3 cup coconut oil, melted

pinch of salt

 

Pour 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, psyllium husk powder, coconut oil to the blender, and blitz until smooth. Add stevia and adjust the sweetness to your desired taste. Pour the mixture into a plastic 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 teaspoons psyllium husk powder

stevia, to taste

1/3 cup coconut oil, melted

pinch of salt

 

Pour 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 psyllium husk powder, coconut oil to the blender, and blitz until smooth. Add stevia and adjust the sweetness to your desired taste. Pour the mixture into a plastic 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!