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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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I bring you the secret to perfect Vegan Ice Cream: Coconut Milk & Agar Agar! Thanks to re-discovering an old Cookbook burried amongst my collection (The Ice Dream Cookbook), I am now churning sublime frozen dessert with this combo. Agar Agar, derived from Algae, is a vegetarian substitute for Gelatin (which basically comes from the boiled bones, skin, tendons, etc. of animals). It helps to improve the texture of the Ice Cream mixture, and stops it from icing too much once you freeze it. You should be able to find it in most Health Stores – it can be found as powder or flakes, but the powder form dissolves much faster and is used in this book. You can choose any Berry you like, but Blackberry & Blueberry blend well together…There’s a definate hint of Coconut due to the Milk used, but it works well with the flavours and creates a smooth, velvety texture. This honestly tastes like genuine Gelato!

Ingredients:

1/3 cup Water

3/4 tsp. Agar Agar powder (or 4 1/2 tsp. flakes)

1 cup Blueberries

1 cup Blackberries

1/4 cup Agave Syrup

1/4 tsp. Stevia OR 1/4 cup Sugar/Agave Syrup

1 can Coconut Milk

1/4 cup Soymilk

1 tsp. Vanilla Extract

juice of half a Lemon (optional)

 

Method:

Add Water to small saucepan, sprinkle with Agar Agar and let stand for 2 minutes to soften. Warm on medium-low heat, without stirring, until Agar Agar dissolves.

– Scrape mixture into a blender or food processor, and add Agave & Stevia/Sugar. Process until smooth. Add Berries, Coconut Milk, Soymilk, Lemon juice & Extract and blend until combined & smooth. Taste and adjust to desired sweetness.

– Cover and chill in your refrigerator for atleast 6 hours (or overnight), then churn in your Ice Cream maker according to instructions. Serve immediately, or cover and freeze for a few more hours for a firmer texture.

Creamy, dreamy Bliss…

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With the excitement of my Thailand trip coming up, i got into a bit of a coconut frenzy!  The Ice Cream is meant to be Vanilla-Bean flavoured, from the book Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love, but as the recipe uses Coconut Milk there is a lovely undertone of Coconut that comes through – and it also makes it deliciously creamy! The cluster idea came from a strong craving for my favourite little Carob-coconut bombs that I scoff on when I’m in South Africa. These didn’t come out quite the same, but were tasty none the less. Just be careful not to burn the Carob Chocolate, as it can get a strange flavour & gummy texture. Who would have though Vegan Ice cream could be this decadent?! I will definately be making this recipe regularly…If you don’t have an Ice cream machine, i recommend you invest in one asap – it’s my favourite Kitchen gadget!

Ingredients:

1 1/2 cups Soymilk

1 Vanilla Bean

1 can Coconut Milk

1/2 cup Agave Nectar (or Unbleached Sugar)

1 tsp. Vanilla Extract

 

Method:

Cut Vanilla Bean pod in half and scrape seeds into Soymilk, along with the pod. Bring to a boil in saucepan, then reduce heat and simmer 15mins. Remove from heat and let steep for 5 mins.

– Remove vanilla pod, along with any skin that may have formed. Whisk in Coconut Milk, Agave/Sugar, and Extract and place in the fridge in a glass jug/bowl for atleast 8 hours or overnight to chill.

– Pour into Ice cream maker and follow instructions according to your machine. Once frozen, place in freezer to harden up a bit more if desired (depending on your preference of texture).

Coconut-Carob Clusters:

1 cup Carob Chips

1 Tblsp. Soymilk

1 cup Coconut, dessicated

1 Tblsp. Agave/Maple Syrup

 

Method:

Melt Chocolate Chips with Soymilk in a double boiler over hot water, stirring constantly. Do not burn.

– Once melted, fold in Agave & Coconut. Using a Tablespoon scoop mixture into small clusters, and place on a lined tray.

– Freeze for 30 mins. and then place in refrigerator until ready to eat.

Easy Chocolate Sauce:

1/2 cup Cocoa

1/2 cup Maple Syrup

1 – 1 1/2 Tblsp. Soymilk

1/2 tsp. Vanilla Extract

 

– Whisk together. If you like your sauce warm like me, then heat on low.

* How delicious is this Ice cream…?!

 

 

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