I'm joining this summer's magnum craze because who doesn't love ice-cream, right? I hope you will love this recipe as much as I do. Oh, and if you're not a mint fan, I got you covered, too.
The best time for ice cream is always.
This recipe only requires a few ingredients to make a super creamy and lush ice cream. The best part is that no ice cream machine is needed. I'll show you a trick to make the texture more ice creamy if you don't have ice lolly moulds at home or you simply prefer to serve it from a tub.
This is a quick and easy recipe, that makes a delicious, homemade treat for you, your friends and family. Itโs really a treat!
I invite you to use my recipes as guidelines and adjust sweetness and flavours to your tastebuds. Experiment! I find experimenting awakes inspiration and so much joy, and for me thatโs what creating plant-based desserts is all about.
Ingredients
100g (3/4 cup) cashews, soaked for 4-6 hours
100g (1/2 cup) tinned coconut milk, organic if possible without any additives
45 ml (3 tbsp) liquid sweetener of choice
45 ml (3 tbsp) extra virgin coconut oil, melted
1/4 tsp matcha powder
1/4 tsp blue spirulina
1/2 tsp lemon juice
5 drops peppermint essential oil, food grade, add more for a more intense flavour
Step1: Letโs Get Started
Place coconut milk in the fridge overnight. This step will ensure that coconut milk separates from coconut water. If you forget to do this, place tin in the freezer for a couple of hours at least, so you can easily spoon out the coconut milk.
Step 2:
Pour all ingredients into your blender, and blend until smooth.
Step 3:
You can use any ice lolly mould of your choice, or alternatively pour mixture into a container.
Step 4:
Sprinkle chocolate chip on top. Measure chocolate with your heart. Place mould in freezer to set overnight.
Step 5:
Once mixture is fully set, remove lollies from freezer and dip them in chocolate. You can melt your favourite chocolate with 1-2 tablespoons of coconut oil, or use my homemade chocolate recipe. You can also use your melted chocolate of choice to make homemade choco chips.
Tips & Tricks:
If using a container, mix your ice cream thoroughly using a fork every 30 minutes. Repeat for 4-5 times. This will introduce some air into your mixture and your ice cream will be softer and easier to scoop.
Not a mint fan? No problem!
VANILLA: Skip spirulina & matcha powder. Instead of mint essential oil, add vanilla extract.
CHOCOLATE: Add 2 tablespoons cacao powder, 1 extra tablespoon coconut milk, and 1/2 extra tablespoon liquid sweetener of your choice.
๐ ๐๐ง ๐บ๐ฐ๐ถ ๐ง๐ช๐ฏ๐ฅ ๐ฎ๐บ ๐ณ๐ฆ๐ค๐ช๐ฑ๐ฆ๐ด ๐ข๐ฏ๐ฅ ๐ค๐ฐ๐ฏ๐ต๐ฆ๐ฏ๐ต ๐ท๐ข๐ญ๐ถ๐ข๐ฃ๐ญ๐ฆ ๐ช๐ฏ ๐ข๐ฏ๐บ ๐ธ๐ข๐บ, ๐ ๐ฐ๐ฏ๐ญ๐บ ๐ฉ๐ข๐ท๐ฆ ๐ฐ๐ฏ๐ฆ ๐ผ๐๐: ๐ญ๐ฆ๐ข๐ท๐ฆ ๐ข ๐ค๐ฐ๐ฎ๐ฎ๐ฆ๐ฏ๐ต, ๐ง๐ฐ๐ญ๐ญ๐ฐ๐ธ ๐ฎ๐ฆ ๐ฐ๐ฏ ๐ด๐ฐ๐ค๐ช๐ข๐ญ ๐ฎ๐ฆ๐ฅ๐ช๐ข, ๐ข๐ฏ๐ฅ ๐ด๐ฉ๐ข๐ณ๐ฆ ๐ฎ๐บ ๐ค๐ฐ๐ฏ๐ต๐ฆ๐ฏ๐ต. ๐ ๐ญ๐ฐ๐ท๐ฆ ๐ด๐ฆ๐ฆ๐ช๐ฏ๐จ ๐บ๐ฐ๐ถ๐ณ ๐ค๐ณ๐ฆ๐ข๐ต๐ช๐ฐ๐ฏ๐ด, ๐ด๐ฐ ๐ต๐ข๐จ ๐ฎ๐ฆ ๐ช๐ฏ ๐บ๐ฐ๐ถ๐ณ ๐ฑ๐ฐ๐ด๐ต๐ด, ๐ต๐ฉ๐ช๐ด ๐ธ๐ข๐บ ๐ ๐ค๐ข๐ฏ ๐ณ๐ฆ๐ด๐ฉ๐ข๐ณ๐ฆ ๐ต๐ฉ๐ฆ๐ฎ - ๐๐ฅ๐ฅ๐ง๐๐๐๐๐ฉ๐ ๐ฎ๐ค๐ช!๐
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