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. It’s 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 that’s 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: Let’s 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.
🔅𝘐𝘧 𝘺𝘰𝘶 𝘧𝘪𝘯𝘥 𝘮𝘺 𝘳𝘦𝘤𝘪𝘱𝘦𝘴 𝘢𝘯𝘥 𝘤𝘰𝘯𝘵𝘦𝘯𝘵 𝘷𝘢𝘭𝘶𝘢𝘣𝘭𝘦 𝘪𝘯 𝘢𝘯𝘺 𝘸𝘢𝘺, 𝘐 𝘰𝘯𝘭𝘺 𝘩𝘢𝘷𝘦 𝘰𝘯𝘦 𝘼𝙎𝙆: 𝘭𝘦𝘢𝘷𝘦 𝘢 𝘤𝘰𝘮𝘮𝘦𝘯𝘵, 𝘧𝘰𝘭𝘭𝘰𝘸 𝘮𝘦 𝘰𝘯 𝘴𝘰𝘤𝘪𝘢𝘭 𝘮𝘦𝘥𝘪𝘢, 𝘢𝘯𝘥 𝘴𝘩𝘢𝘳𝘦 𝘮𝘺 𝘤𝘰𝘯𝘵𝘦𝘯𝘵. 𝘐 𝘭𝘰𝘷𝘦 𝘴𝘦𝘦𝘪𝘯𝘨 𝘺𝘰𝘶𝘳 𝘤𝘳𝘦𝘢𝘵𝘪𝘰𝘯𝘴, 𝘴𝘰 𝘵𝘢𝘨 𝘮𝘦 𝘪𝘯 𝘺𝘰𝘶𝘳 𝘱𝘰𝘴𝘵𝘴, 𝘵𝘩𝘪𝘴 𝘸𝘢𝘺 𝘐 𝘤𝘢𝘯 𝘳𝘦𝘴𝘩𝘢𝘳𝘦 𝘵𝘩𝘦𝘮 - 𝙖𝙥𝙥𝙧𝙚𝙘𝙞𝙖𝙩𝙚 𝙮𝙤𝙪!🔅
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