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.
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.
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.
VEGAN MOCHA ICE-CREAM
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1 tin full-fat coconut milk (400ml)
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2 tbsp agave nectar, maple syrup or other liquid sweetener
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4 tbsp cocoa or raw cacao powder
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4 tbsp strong brewed coffee/espresso, chilled
- 1 vanilla bean or 1 tsp vanilla extract
- 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.
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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.
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Thaw for 20 minutes or so before serving.
VEGAN MANGO-RIPPLE ICE-CREAM
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1 tin full-fat coconut milk (400ml)
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2 tbsp agave nectar, maple syrup or other liquid sweetener
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1 vanilla bean or 1 tsp vanilla extract
- 1 ripe mango
- 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.
- Prepare the mango and in a food processor or blender, puree until smooth.
- 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.
- 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.
- Thaw for 20 minutes or so before serving.
this looks amazing! Will be trying tonight 🙂