vegan ice-cream: two ways (mocha & mango ripple)

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Hello – I’m alive!

As of 2.30pm this afternoon, my AS exams were officially done and dusted. I’ve finished relatively early in comparison to most of my peers and I have three (!) weeks off before I have to go back to school to start my A2 courses for next year. As the majority of my friends are revising I’ve organised a work placement to keep me busy which I’m excited to start next week but for now – time to relax. Which for me will involve indulging in some painting, cooking and photographing for the blog, a bit of leisure reading and to start running regularly again! Oh, to be free.

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Last week in one of my revision breaks I took the ice-cream maker for a spin and did some experimenting. The result, which I teased you with on Instagram, was out of this world. Dairy free, vegan ice-cream with no nasties. Just simple, good-for-you ingredients. You can sit down with a tub of this stuff and feel pretty good about it.

Even if you do eat more than you probably should in one sitting. Exam induced stress eating is most definitely a thing.

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All of a sudden England has kicked into Summer overdrive mode. It is hot, hot, hot! Bare legs are out, dust has been removed from neglected sunglasses and the lilt of an ice-cream van jingle is never far off.

Wherever you are in the world, whatever the weather; this ice-cream will rock your world. I suggest – no – I urge you to make one (or two) of these flavours and join me on my happy ice-cream cloud.

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VEGAN MOCHA ICE-CREAM

  • 1 tin full-fat coconut milk (400ml)

  • 2 tbsp agave nectar, maple syrup or other liquid sweetener

  • 4 tbsp cocoa or raw cacao powder

  • 4 tbsp strong brewed coffee/espresso, chilled

  • 1 vanilla bean or 1 tsp vanilla extract
  1. Using a whisk, combine the coconut milk, agave nectar (or preferred sweetener), cocoa powder and chilled coffee in a bowl. Run a knife down the length of the vanilla bean (if using) and scrape out the seeds. Add this (or vanilla extract) and whisk again until fully combined.
  2. If you have an ice-cream maker, churn the mixture according to the manufacturer’s instructions then store in the freezer until ready to serve. If not, no worries – simply pour into a tin and freeze for 6+ hours, until solid. The finished product may not be as smooth, but it’ll still taste bloomin’ brilliant.

  3. Thaw for 20 minutes or so before serving.

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VEGAN MANGO-RIPPLE ICE-CREAM

  • 1 tin full-fat coconut milk (400ml)
  • 2 tbsp agave nectar, maple syrup or other liquid sweetener
  • 1 vanilla bean or 1 tsp vanilla extract
  • 1 ripe mango
  1. Using a whisk, combine the coconut milk and agave nectar (or preferred sweetener) in a bowl. Run a knife down the length of the vanilla bean (if using) and scrape out the seeds. Add this (or vanilla extract) and whisk again until fully combined. Set aside.
  2. Prepare the mango and in a food processor or blender, puree until smooth.
  3. If you have an ice-cream maker, churn the coconut milk mixture according to the manufacturer’s instructions and pour half into a tin. Then add the mango puree, pour over the remaining coconut milk mixture and using a knife or cocktail stick swirl the mango puree through. Then store in the freezer until ready to serve.
  4. If you don’t have an ice-cream maker simply pour half into a tin, add the mango puree, pour over the remaining coconut milk mixture and using a knife or cocktail stick swirl the mango puree through. Freeze for 6+ hours, until solid.
  5. Thaw for 20 minutes or so before serving.

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