Thursday, 27 March 2014

Gimme Gimme!!!!

There's something about ice cream that makes everyone who comes into contact with it, love it.  Am I right?  
If there is a person that doesn't like ice cream, I'm yet to meet them.
And yes, plant based babes can enjoy their ice cream as well as non-plant based peeps, we just enjoy ours without a side of blocked arteries (no offence to my non-plantbased readers but this is just a fact of animal fats).
So, without getting all political on y'all, I'm going to give you a couple of recipes to get your ice cream on, or nice cream.  Whatever you prefer to call it, this frozen deliciousness will sure to keep your taste buds singing!
Sorry for the lack of photos, but I ate it all too quickly, yikes!

Vanilla Chai Ice cream
Makes about 750 mls

1 cup of unsweetened vanilla almond milk (I used Almond Breeze)
1/2 cup of soaked and rinsed cashews (soak for 30 min or overnight)
1/4 cup of coconut sugar
1/3 cup rice bran syrup
2 tsp of pumpkin spice mix
1/2 tsp of ground ginger
3 cups of chai tea*
1 1/4 cup boiling water
1/2 tsp xantham gum

Place your tea bags into the boiling water and leave to steep for 10 minutes, the stronger the better.
Line a rectangular cake pan with baking paper.  Set aside.
Place all other ingredients in the blender and blend until smooth and creamy, then add the tea brew when ready.  Blend again for about 30 seconds.
Pour mixture into your prepared pan and cover with plastic film. Place in the freezer and leave for about 3 hours or just set.  Take it out of the freezer and cut it into chunks which you put in your food processor and process until it starts to look like soft serve.  This is basically just to break up the ice crystals and give you a smoother texture.  Once you've done this.  Place it in the tin again and leave to set again, and you're done!

*I used Celestial Seasonings Bengal spice tea because it's caffeine free and tastes better than any other chai tea I've EVER had. It's also naturally sweet without having sugar in it and will add some more sweetness to your ice cream.  I'm telling you, it's the business!

Chocolate Ice Cream
Makes about 750 mls

2 cups of unsweetened vanilla almond milk
1/2 ripe avocado
4 TBS raw cacao powder
4 pitted medjool dates
2 TBS of coconut syrup
3 drops of dark chocolate stevia (optional, you can use plain stevia too)

Line a rectangular cake tin with baking paper.  Set aside.
Place all ingredients in the blender and blend until super smooth and creamy.  Adjust sweetness if needed.
Pour mixture into prepared cake tin and cover with plastic film.  
Place in freezer and leave to set for about 3 hours.  Once set, break into big chunks and process in the food processor.  This will make it creamy and break up the ice crystals.  Place in cake tin again and leave to set overnight.  Serve on it's own or with:

Banana Peanut Butter Ice Cream
Serves 1

2 large ripe and frozen bananas
2 TBS of PB2 or 1 TBS of natural peanut butter
1/2 tsp of vanilla extract

Process all ingredients in the food processor and watch the magic happen!  All the ingredients will turn into soft serve, ready for you to devour.
Hope you get to try out the recipes and that you enjoy them as much as I do.
Thanks to everyone for being so patient with me with these recipes, I know it's been long overdue!

Peas, love and mungbeans


1 comment:

  1. wow these look amazing!! Is the jam on top just raspberry and chia? Or something a little different? :)