You forgot to buy ice cream? Not to worry, you can make your own without all the fancy equipment. And fairly simple too…
You just mix the basic ingredients in a bowl then place it in a plastic ziplock bag and put it in the freezer for about 4 hours, laying it out flat. Once it’s frozen, you take it out and bang it on the kitchen counter a few times to break it up, place in a food processor fitted with blades and processed for a few minutes. You end up with the most incredible smooth ice cream, then add the blueberry swirl and the condensed milk, and voila…Blueberry Swirl Cheesecake Ice cream.
________________________________________ Prep time : 15 minutes plus freezing Serves : 6 ________________________________________
• 2 C. Greek Yoghurt • 1 C. Cream cheese • 1 tsp. vanilla • 1/2 C. sweetened (coconut) condensed cream, save some to drizzle on top
• 3/4 frozen blueberries, SEE TIP • 3 tbsp. honey or agave syrup (for the berries)
1. Put the greek yoghurt, the cream cheese, vanilla and condensed cream in a bowl and mix until smooth. 2. Place in a large ziplock bag and put it flat in the freezer. 3. Freeze for at least four hours or overnight. 4. Take the bag out of the freezer and bang it on the counter so it breaks into pieces. 5. Place the frozen ingredients in to the food processor fitted with the knife blades. 6. Blend until smooth for about four minutes. 7. Add a tablespoon cream or milk if necessary to get it going. 8. Meanwhile blend the frozen blueberries with the agave syrup in a blender. Add a tablespoon of water if necessary to get it going. 9. Transfer the ice cream to a container with lid, alternating spoonfuls of ice cream with drizzles of blueberry puree. Drizzle some condensed milk on top. 10. Put it in the freezer for at least 6 hours or overnight. 11. As soon as it sets cover with cling film. 12. To serve, take it out of the freezer and let it sit for about 10 minutes before scooping it out into bowls or cones.
TIP: you can take a short cut, omit blueberries and agave syrup and sub for your favourite jam.
This is my healthy take on the decadent Magnum Ice Cream pops. So good and so easy, and a lot healthier than the original, using a cashew and coconut base for the ice cream, date caramel, and a raw cacao shell.
Prep time : 20 minutes plus freezing Makes : 6
INGREDIENTS ICE CREAM:
1 ¼ cup cashew nuts, raw and soaked preferably overnight, or at least four hours
1 cup full fat coconut milk *
3 tbsp. Light Agave syrup **
1 tsp. vanilla extract
INGREDIENTS CARAMEL LAYER:
1 cups pitted Medjool Dates, soaked for 1 hour
2 tbsp. almond butter
¾ – 1 cup unsweetened Almond Milk ***
1/2 tsp. Vanilla extract
1/8 tsp. Himalayan Salt
INGREDIENTS CHOCOLATE LAYER:
1/3 cup coconut oil, melted and cooled back to room temperature
1/3 cup maple syrup or more Agave syrup
1/3 cup (raw) cacao
½ tsp vanilla extract
Drain the nuts thoroughly, mix all the ingredients for the ice cream in a high speed blender until very smooth. You can add a little more coconut milk if it is too thick. Pour into ice cream molds and add a wooden stick, freeze for at least 4-5 hours.
Mix the ingredients for the caramel in the high speed blender and blend until you have a thick past. Prepare a tray and cover with cling film or parchment paper. Remove the ice cream bars from the molds and place them carefully on the lined tray. With a butter knife or small spatula spread a tablespoon of caramel paste on one side of the ice cream bars and place back on the tray. Keep them in the freezer until you have done each one. Freeze for an hour and then repeat with the other side.
Make the chocolate;
melt the coconut oil and whisk together with the sweetener, vanilla and cacao. Put the chocolate dip in a mug or other deep glass so you can dip the ice cream pops into the chocolate
Take out the ice cream bars and dip them in chocolate until all covered and lay down on a baking sheet. I also used a spoon to pour the chocolate over the ice cream bars. Sprinkle with some chopped nuts if you like. The chocolate will set immediately so work quickly. Keep them in the freezer, well wrapped.
*NOTE 1 : do not shake the can of coconut milk before opening and try to scoop out as much of the coconut fat as you can to use for the ice cream, fill up the remainder of the measure with the coconut water. ** NOTE 2: Use more Agave syrup if you like it really sweet. *** NOTE 3: start with using just ¾ cup of almond milk and look at the consistency. It should be a smooth paste. The more liquid you add, the harder the caramel will freeze. You want the caramel layer gooey.