recipes for healthy living

Tag: ice cream

Dairy Free Mixed Berry Ice Cream

I always loved ice cream as a kid and ice cream sandwiches with wafers were a delicious treat, trying to make it last as long as possible, the wafer getting slightly soggy in the process, doesn’t sound so nice but really was.

I make a lot at home usually dairy based but this is a delicious quicker version – berrys,nuts and a few squeezes of honey if you are using a lot of less sweet berries. Perfect especially for a less indulgent January but you still want something nice.

150gr cashews
500gr frozen fruit
30ml water
2-3 tbsp honey to taste

Throw the cashews and fruit into processor and pulse until smooth. Use the water to loosen as needed.
Taste and add the honey to the desired sweetness.
Pop back into the freezer until needed.
Easy, delicious!

Limoncello Icecream with Lemon Coconut cakes

OO& L limoncello &  lemon coconut friands

We are in Italy hence it has to be lemons. My Limoncello recipe from here formed the basis of this delicious limoncello ice cream served with these Gluten Free Lemon and Coconut cakes. They are so easy – literally put everything in a bowl and beat. It can be made in a round or loaf tin and cut if you don’t have the little silicone molds I used.

Makes a 7″ round or 1lb loaf cake or about 12 mini cakes

Lemon Coconut Cake
4oz soft butter
5oz sugar
6oz gluten free self raising flour mix
1 Tsp baking powder
1 tsp xantham gum
2 large eggs
2oz coconut
Rind of a lemon
A few tablespoons of milk or almond milk if you dont like dairy milk

Oven at 170C

If using a round or loaf tin, lightly grease and line with paper
Add all the cake ingredients into a bowl and beat well for about 2 minutes until everything is smooth and well blended with no lumps.
Bake in the preheated oven for about 35 minutes for the full cake or about 12-15 minutes with the mini molds. It is cooked when it is shrunken slightly from the sides and springs back when pressed lightly.
Stir the juice of a lemon with 2oz of castor sugar and pour over the cake(s) while still warm. When cool, turn out and serve with the ice cream or even with a little glass of the Limoncello itself :). And you know what, if you don’t have any limoncello, the recipe works just as good without!.

Limoncello Ice Cream

1 Vanilla pod – split
1 pint cream
4fl oz milk
4oz sugar
6 egg yolks
60ml limoncello

Scrape the seeds out of the vanilla pod
Add cream, milk and vanilla pod and scraped out bean seeds into a pot with the sugar and warm gently until the sugar has dissolved. Whisk egg yolks in a bowl just enough to break them up.
Add about 1/3 of milk cream mix into the eggs whisking constantly. Add back into the saucepan containing the rest of the milk cream mix.
Cook this over a low heat stirring constantly with a wooden spoon until it thickens slightly and coats the back of a spoon. Keep the heat low or it will curdle. Pass the mix through a strainer, add the vanilla pod back into it and leave it to cool. Refrigerate until the custard is well chilled, remove the vanilla pod, add the limoncello and churn the mix in your ice cream machine.

Delicious Mango Ice Cream

OO&L Mango Ice Cream

A perfect ice cream recipe which works with any fruit puree – you may never go back to shop bought if you try this. Works just as well even if you don’t have your own churner.

Mango Ice Cream
Mango puree – from 3 medium-sized ripe mangoes
6 egg yolks
130gr sugar
550ml cream
120 ml milk
juice of half a lime
2 cardamom pods lightly crushed

Peel, pit and puree the mango together with lime juice in blender until smooth, set aside.
Add the milk, cream, sugar and cardamom pods into a medium saucepan over medium heat. Cook until the sugar has dissolved and the mixture is warm.
In a large heat proof bowl, whisk the eggs until smooth. Slowly pour 1/4 of the warmed cream mixture into the egg yolks to temper, whisking constantly. Transfer this back into the rest of the warmed cream milk mixture and cook over low heat, stirring constantly until the mixture thickens and coats the back of a wooden spoon. (Do not let it boil or the custard will curdle!)
Place a fine mesh sieve over the top of a big bowl.
Remove the custard from the heat and pour through the sieve into the bowl, cool and then put in the fridge until it is chilled.
Whisk most of the mango puree into the chilled custard. (Keep some over for serving),
Freeze the mixture in an ice cream maker according to the manufacturer’s instructions or if you don’t have an ice-cream maker, tip into a plastic beaker with a lid, place in the freezer for a couple of hours. Take out and whip to remove ice crystals and back into the beaker into the freezer again until you are ready to use.
Serve as is with some of the leftover puree or is perfect accompaniment to many desserts such as meringues etc.

Vanilla & Rapsberry Ice Cream – Dairy Free

This is the nicest ice cream recipe I have come up with yet. Making the creme anglaise rather than relying on blending nuts or other fruit meant that it had a far nicer creamer texture that feels like proper ice cream in your mouth. I used almond milk to make it and it worked really well. If you have other berries use them in place of the raspberries. My two at home are pretty hard to please but this was really popular (well I’m judging from the grunts as it was been eaten as my benchmark for satisfaction. Being able to offer Eva dairy ice cream with no dairy actually in it was a great feeling – everyone ate it and I didn’t even mention it was different from what can be bought in the shops.

dairy free raspberry ice cream

4 egg yolks
1/2 cup sugar
1 teaspoon cornflour
1 3/4 cups scalded Almond Milk

250gr organic raspberries
4 tbsp framboise liqueur
1 tsp pure vanilla extract
Seeds of 1/2 vanilla bean

Put Raspberries into a pot with the liqueur and bring to the boil.
Take off the heat and leave to infuse until cool.

Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick.
Reduce to low speed, and add the cornflour and beat until incorporated.
With the mixer still on low, slowly pour the hot milk into the eggs.
When fully incorporated, pour the custard mixture back into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened.
The mixture full be very light and airy at first but will gradually thicken and coat the spoon.
Keep the heat down low or the mixture will scramble and there is no recovery.

When cool, pour the sauce through a fine strainer and stir in the vanilla extract and vanilla seeds, if using.
Churn the mixture in an ice cream freezer according to the manufacturer’s directions until almost churned
Transfer to a plastic container and stir in the raspberries and liquid and place in the freezer until ready to serve.

Serve with some more fresh raspberries for a delicious creamy dairy free ice cream.

Dairy Free IceCream


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