Cacao Blueberry ‘Ice Cream’

food fervourIn case you haven’t gathered by now, I’m a bit of an ice cream fan. I used to be crazy for it and, while I can still ‘slide’ back into the habit of buying commercial stuff (whether it be a small tub from the supermarket, or a few scoops from a gelati shop) on the odd occasion, I’ve become pretty well disciplined to experiment at home when the desire arises.

It’s actually quite surprising how easy it can be. If you have nuts (& a range of spices) in the pantry, a heap of ‘stuff’ in the freezer and a very powerful blender (mine’s a Thermomix) you can have ice cream in minutes; ice cream will be way better for you than any mass-produced product out there and that should easily satisfy a ‘craving’.

I’ve come across a wide variety of recipes for ‘alternative’ ice creams with the help of Google, so if you want to experiment further do a little research on the net. The most astonishing recipes I came across were for vegan ice creams made entirely from nuts… which really did work! Fat is the key to ice cream however, having said that, some fruits (particularly banana and mango) when frozen thicken beautifully in the blending process.

Drawing on these ideas, along with some others I’ve gained through the Thermomix community, I created this no-added-sugar “ice cream” with a handful of all-natural – mostly frozen – foodstuffs. I have an almost permanent store of frozen fruit and yoghurt cubes in my freezer, which means I’m well prepared to make ice cream at the drop of a hat. Now, if you don’t like yoghurt you can try freezing cubes of coconut milk (vegan option) or perhaps even ordinary cow’s milk (I’ve never tried this), but creams (dairy especially) tend to split when frozen so they’ll affect the texture of your finished product.

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ready-to-freeze yoghurt

Forewarning: don’t expect the smoothest ice cream texture (because of the extra, natural, ‘great-for-your-gut’ fibre in it) and it definitely isn’t as sweet as your commercial counterparts…

Armed with 20gm hazelnuts, 4 dates, 1 frozen banana (cut into chunks), ½ cup frozen blueberries, 100gm frozen yoghurt cubes (approx 8) 1 heaped tablespoon of cacao powder and 1 teaspoon vanilla paste (optional) I created a taste sensation that could have served 2 people… but I ate the whole lot!

Place the hazelnuts and dates (try more than 4 if you are a real sweet tooth) in a high powered blender and blast until the nuts become ‘meal’ (Thermies: 10 seconds, speed 9-10)

Scrape down the sides of the jug/bowl then add the rest of the ingredients: banana, blueberries, yoghurt/milk cubes, cacao & (optional) vanilla. Blend until smooth. This may take 2-3 rounds: repeat blending, stopping, scraping down and mixing a little by hand. (Thermies: I started around Speed 5 and worked my way up to Speed 9 over a 30 second period, stopped, scraped down & mixed then hit it again at Speed 9 for another 30 seconds)

It should be solid enough to dish out in balls that look like huge scoops of ice cream. I topped mine with cacao nibs (coz I love chocolate chip ice cream) and devoured it in a matter of minutes.

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Believe it or not, this is a ‘kale’ (& mango) ice cream, I made from a green smoothie base. 10/10 for imagination?

Let me know how you go, and please feel free to share your variations or own personal experiments 🙂

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Coconut Chia Dairy Alternative

Breakfast on this fine Sunday morning has been both easy & decadent in the same breath. How good does this look?food fervour

While contemplating cooking a hot Sunday breakfast, I came across a container of soaked chia seeds I had forgotten I’d prepped earlier in the week. Bang! Instant gratification.

I could forget about the frypan or Thermomix now: I had organic blueberries & strawberries, banana and the ultimate (rare) decadence – some fresh cream. (Clearly I’M not vegan, but I sometimes prefer vegan meals…) That’s all it took to make my brekky. Minimal dish washing means more time to hang out my linen and wash my car. Yay :/

Had I not had the chia prepared, this breakfast wouldn’t’ve happened. Well, nowhere near as ‘instantly’. This is a perfect example of how a little bit of preparation can help you avoid “poor food choices” when you’re in a hurry, or simply just too impatient (“Need food NOW!”).

Chia seeds soaked in coconut cream (or milk) make a perfect vegan alternative to yoghurt or cream. And it’s ridiculously simple. The ratio is usually about 1 part chia seeds to 3 or 4 parts liquid, depending upon how ‘solid’ you like your yoghurts/creams. It’s as simple as mixing them together in a container (I always use glass) sealing and refrigerating for perhaps half an hour (or 2-3 days…how hungry are ya?!) Bob’s your Uncle.

The calcium, protein, Omegas in chia seeds make this just as good, if not better than the dairy alternatives. You can also play with this basic concoction in numerous ways, adding spices (vanilla, cinnamon for example) cacao and added natural sweeteners (if you HAVE to!) For more ideas Google ‘Chia Pudding’ and you’ll find a whole host of recipes.