Passionfruit-Cheesecake Ice Cream…

I cannot hold onto this recipe any longer – it must be shared! This is the BEST Ice Cream I have EVER had in my LIFE, Vegan or otherwise!! If you have an Ice Cream maker, go and make this immediately…If you don’t have one, go and buy one now, you will never want to have Ice Cream from a store ever again! I’m quite pleased with myself for coming up with this combo because it truly is a match made in heaven. For some reason I used to avoid eating anything flavoured with Passionfruit when I was younger (Granadilla to South Africans…), now I can’t imagine why! The original recipe from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love is for Lemon Cheesecake Ice Cream (which is also amazing, but still has nothing on my version!), so if for some reason you can’t get hold of Passionfruit then just substitute with the zest & juice of 1 Lemon…Apparently there is a way to make Ice Cream manually by freezing & blending every hour, over a 4 hour period – so if you’re desperate, you can give it a try & let me know how that turns out!

Ingredients:

3/4 tsp. Agar Agar powder

1/3 cup Water

fruit of 4 Passionfruits, scooped out (and extra for serving)

1 asceptic box Silken Tofu, soft

1 (80z) tub of non-dairy Cream Cheese (I use Tofutti)

2/3 cup Agave Syrup (or 1/3 cup Agave + 1/4tsp. Stevia)

1 tsp. Vanilla Extract

2 Tblsp. Soymilk

 

Method:

– In a saucepan, let Agar Agar soak in Water for a few minutes. Then bring to a boil and allow to cook until dissolved, about 3 mins.

– Meanwhile, in a food processor or blender, blend Passionfruit, Tofu, Cream Cheese, Agave, Vanilla Extract and Soy Milk until smooth. Add Agar Agar Water, blend again until combine.

– Cover and chill in the refrigerator for atleast 6 hours, or overnight. Then freeze in an Ice Cream maker according to directions. Freeze for a further hour or 2 if you would like a firmer texture.

Serve with some fresh Passionfruit on top.

*Welcome to Vegan Bliss….

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Italian Inspiration, Part 3: Tiramisu…

Since I can remember, Tiramisu has always been my all-time favourite dessert (apart from Ice cream, but that’s a whole other story!). I would order it whenever I was at a coffee shop with my Mum, I would beg for it to be made when there was a big occasion, and I would prepare it myself to impress my sweetheart…But since going Vegan I have hesitated to attempt making this wonderful dessert, as I just had a feeling it would never compare to the real deal. Well, I was wrong – this Tiramisu was everything I was hoping for, and it brought me back to the days when I used to eat trays of this stuff! It is based on the one from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine–  I just used another recipe for the sponge cake, as I wanted a Wheat-free version, but once it’s soaked in all that Coffee & Rum you can’t even tell. The overall texture is perfect, the only change I have made is to add more alcohol – it just wasn’t as boozy as I like mine to be! This is pure indulgence…

Ingredients:

Sponge Cake (recipe from Simple Treats: A Wheat-Free, Dairy-Free Guide to Scrumptious Baked Goods):

 1/4 cup Canola Oil

2 Tblsp. Maple Syrup

1 cup Soymilk

1 tsp. Apple Cider Vinegar (or white vinegar)

1 tsp. Vanilla Extract

1/4 cup Brown Sugar OR 1/4 tsp. Stevia

1 3/4 cups Barley Flour

1 tsp. Baking Soda

1 tsp. Baking Powder

1 tsp. Salt

Method:

– Preheat oven 180C/ 350F, and oil a square brownie pan.

– Mix Oil, Syrup, Soymilk, Vinegar & Vanilla in a small bowl.

– In a seperate bowl, sift Sugar/stevia, Flour, Baking Powder, Baking Soda, and Salt. Whisk the wet ingredients into the dry until well incorporated.

– Pour into pan and bake about 30 mins. or until knife inserted in middle comes out clean. Let cool 10 mins., remove from pan and let cool completely. Cut horizontally & then into ‘fingers’ (long, thin rectangles).

Tiramisu Topping:

1 cup of Soya Too Soy Whip (or any other dairy-free whipping cream you like to use)

1 container Vegan Cream Cheese (80z) – I use Tofutti

5 Tblsp. Brandy, Rum, or Kahlua

1/2 cup Sugar OR 1/2 tsp. Stevia

1 cup freshly brewed Espresso/strong Coffee

2 Tblsp. good Cocoa powder

 

Method:

– Whip up Cream according to package directions.

– In a large bowl or food proccessor, whip together Cream Cheese, 1 1/2 Tblsp. Liquor, and Sugar/Stevia until smooth. Fold in Cream.

– Have ready a glass rectangular dish. Mix remaining 3 1/2 Tblsp. Liquor with Coffee. Dip each cake ‘finger’ into the coffee mixture – should be soaked, but not dripping. Lay each piece into the dish, covering the the bottom.

– Using a spatula, cover the Sponge with the Cream filling, and smooth out. Sift the top with Cocoa Powder and allow to set in the fridge for atleast 6 hours, or overnight, before serving.

*Tastes even better the next day!

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