Vessy's day » ice cream

Yogurt raspberry pops

Vessy — Fri, 09 Sep 2016 10:26:34 +0000

These yogurt raspberry pops are a great way to have a healthy summer snack! These are made of Greek yogurt, fresh raspberries and sweetened with honey. You could use other sweetener of your choice – agave, coconut sugar, maple syrup – these are all great healthy choices of sweetener. I really love the taste of yogurt & honey, but when there are also raspberries involved, then I can’t resist it! It’s like the perfect trio!
Although it’s September already, I refuse to accept that summer is almost over. Nights & mornings are definitely getting chillier, smell of cinnamon begins to tempt me and those pumpkins on the market do look appealing, but there is no way I would let summer go easily. I am still having my coffee on ice in the mornings and I would probably have it that way till first signs of winter, saying “we have a few more sunny days left”. But when it comes to ice-cream, I am not one of those gals, that cuts ice-cream off the menu, just because it’s not summer. We have ice-cream in the freezer all year long and we love it, especially if it’s healthy homemade chocolate one (my personal favorite). My husband really likes all fruit ice-creams and dessert. If I ask him to choose between a chocolate dessert and a fruit one, he will choose the fruit /i-n-s-a-n-e, right?/.
So, go enjoy a delicious, healthy fruit pop and have a lovely and extra sunny September! Don’t let summer go…. yet.

Ingredients for the raspberry sauce:
120 grams (4 oz) raspberries (fresh or frozen)
2 tablespoons honey (more or less, to taste)
For the yogurt base:
400 grams (14 oz) Greek yogurt
1 tablespoon honey (more or less to taste)
1/2 teaspoon coconut extract (optional)
For decoration:
2-3 tablespoons homemade coconut granola

Place raspberries and honey in a small pot. Cook over medium-high heat until raspberries soften and begin to release their juices (about 5-7 minutes). Remove from the heat, pure with a hand-held blender and strain through a fine mesh. Discard the seeds and set aside the raspberry pure.
In the meantime combine Greek yogurt, honey and coconut extract in a bowl. Stir to combine.
Once raspberry pure is at room temperature you can assemble the pops. Pour 2-3 teaspoons of yogurt into each ice-pop and place in the freezer for about 15 minutes. Remove from the freezer and pour a couple of teaspoons of the raspberry puree. Put back in the freezer for 15 minutes. Repeat these steps until your pops mods are all full. Once you add the last layer, sprinkle a little bit of your favorite granola on top. Freeze completely.
***If you don’t have the time to make layered pops, just combine raspberry puree & yogurt, then full your pops with the mixture and freeze until hard.

Save

Blackberry & raspberry ice-cream

Vessy — Wed, 31 Aug 2016 12:27:34 +0000

This beautiful ice cream is made of fresh raspberries, blackberries and classic yolk & cream base.

As you’ve probably noticed in my older ice-cream recipes, I don’t use an ice-cream maker for any of my ice-cream recipes, not that I don’t want to, I just don’t own one. This recipe, as any other of my recipes, is also perfectly doable without an ice-cream machine.

There a few tricks you can use if you want to make a good ice-cream without churning it. One of those tricks is adding a few tablespoons of alcohol, which will keep the ice-cream from freezing too hard. This is a great option if your ice-cream will be consumed only by adults, but if you have hungry kids at home, it’s probably not the best idea.

Often when I’m in a hurry I just mix all ingredients and put the ice-cream straight to the freezer, but this way it often freezes hard, so I have to take it out of the freezer at least 30 minutes prior serving.

The other option which I used in this particular recipe, which requires kind of more attention is to “freeze & beat” a few times until ready for deeper freezing. This is actually what ice-cream makers are for, but instead you are doing the churning yourself. So, what I do is prepare the ice-cream and put it in the freezer for about an hour (or more if I forget, but not more than 2 hours or it will be to hard to beat), then take it out from the freezer and beat it with an electric mixer for a few minutes in order to incorporate air into the mixture. Then I put it back into the freezer for another hour and repeat the “freeze & beat” steps a few times. This is actually a lot easier than it sounds, mostly because in between beating the ice-cream you can actually do whatever you have to do around the house, only requirement is to be at home, thou. 2-3 times of beating while freezing are enough. If you ask me if I find any difference between not beaten and beaten ice-cream, I have to say I do. There is difference in the texture. Beaten ice-cream is much smoother and softer and the reason is the air that has been incorporated. But even if you don’t have the time to wait and beat the ice-cream it’s OK, just keep in mind to remove it from the freezer at least 20-30 minutes before serving.

Ingredients:
3 medium egg yolks
80 grams (3 oz) granulated sugar (honey, agave or maple for a healthier version)
180 ml. (6.3 fl. oz) milk
1 teaspoon vanilla extract
160 ml. (6 fl. oz)heavy whipping cream
200 grams (7 oz) raspberries
150 grams (5 oz) blackberries

In a large bowl beat egg yolks and sugar until light yellow. Set aside. Heat the milk in a small casserole over medium high heat, but don’t let it boil. Once milk is hot enough, but below boiling point, remove from the heat and start adding it to the egg yolks, slowly while beating the yolks at the same time. Do this very slowly in order to temper the eggs and avoid curdling them. Transfer milk/yolk mixture back to the casserole and heat over medium heat, while beating constantly. Cook mixture over medium heat (even medium-low) until mixture thickens. Don’t let the mixture boil. Heat mixture until it’s hot to the touch but below boiling point. If you have to, just start with low heat then gradually increase the temperature. Once mixture has thickened transfer it to a clean bowl and add the cream. Stir to combine and set aside to cool completely.
**** Thickening takes about 3 to 5 minutes, and keep in mind that mixture will still seem a bit liquid. It won’t thicken too much, don’t expect to turn into a thick pudding consistency. You will know mixture is ready when coats the back of a spoon. If you run your finger through the middle of the back of the spoon it should leave a clear path.
In the meantime puree blackberries and raspberries then strain through a fine mesh and discard the seeds.
Add raspberry/blackberry mixture to the ice-cream base and stir to combine. Transfer to a freezer proof container and freeze until ready.

Chocolate ice-cream with chocolate topping (healthy&vegan)

Vessy — Mon, 29 Aug 2016 10:52:33 +0000

This recipe is for all of you guys, who love chocolate and could never ever resist a good chocolate treat. But don’t we all search for healthier desserts nowadays?! This chocolate ice-cream is not only absolutely delicious but it’s also healthy, so healthy that you can eat it every day, without any gilt. Recipe is pretty much classic – bananas for good creamy texture, coconut cream, because it’s healthier than regular cream and also super flavorful, coconut butter, because every good ice-cream needs a little bit of fat, healthy sweetener like agave, honey or maple – your choice, and of course good quality cocoa powder for the chocolate flavor. If you have some extra cocoa butter in the fridge, I would suggest adding a tablespoon or two to the ice-cream for even richer chocolate flavor.
Well, for this recipe you don’t need an ice-cream maker but if you have one, you can totally use it. But if you are like me and have no space for an ice-cream maker, you will love this recipe cause it is great even without churning it. As many low-fat, no-churn ice-creams this one freezes pretty hard, but if you leave it at room temperature for about 30 minutes before serving it will be good to go.
Proportions of ingredients are optional, so if you want your ice-cream sweeter, then add extra honey or maple, if you like it extra chocolaty you may add additional teaspoon or two cocoa powder. The same goes for all the rest ingredients. I usually add less honey/maple, keeping it less sweet, the way my husband like it, and then prepare this amazing chocolate sauce where I add a little bit extra honey to balance the sweetness of the ice-cream. This way everyone at home is happy – my husband is having the ice-cream less sweet and I have it just right with a generous amount of the chocolate sauce on top.
If you swirl in a couple of tablespoons of the chocolate sauce before you put the ice-cream in the freezer, once chilled it will hardens like real chocolate and you will end up with delicious chocolate chips into the creamy coconut ice-cream.
Proportions of the chocolate sauce are also optional, just adjust the thickness and the taste on the go – the more cocoa powder the thicker it will get, add more or less honey/maple/agave, depending on your taste.

Ingredients for the ice cream:
2 large bananas
100 grams (3,5 oz) cashew nuts, soaked overnight or for 1 hour in hot water
1 can coconut cream
2 tablespoons coconut butter, melted
2 tablespoons cocoa butter (optional), melted
1/2 teaspoon coconut extract
1 tablespoon honey/agave/maple syrup
About 50 grams (1,7 oz) cocoa powder
Ingredients for the chocolate sauce:
50 grams (1,7 oz) coconut butter, melted and cooled slightly
2-3 tablespoons honey
2 teaspoons cocoa powder

In your blender, add bananas, cashews, coconut cream, coconut butter, cocoa butter, coconut extract, maple syrup (or agave/honey) and cocoa powder. Blend on high speed until nicely smooth and creamy. No chunks of the cashew nuts should be visible. Cashew nuts will blend smoothly if soaked long enough.
**** In case you want to make a swirl black & white ice-cream: blend all ingredients except cocoa powder. In a small bowl pour out 1/3rd of the “white ice-cream mixture” and set aside. Add cocoa powder to the rest of the mixture in the blender and blend for a few minutes or until fully incorporated. Fill your ice-cream container with the chocolate mixture up to half then swirl in the white mixture using a spoon. Pour the rest of the chocolate mixture and stir gently to combine with the lower layer of white ice-cream. Cover and put in the freezer.
Serve with the chocolate sauce, nuts or fruits of your choice.
To make the chocolate sauce: in a small bowl melt the coconut butter. Set aside to cool off a bit, then add honey/maple and cocoa powder. Stir until smooth. It may seem a bit thinner at first, but if you set it aside for about an hour and it will thickens a lot. Keep left over sauce in the fridge and reheat when you need it.

Dulce de leche ice-cream with caramelized walnuts

Vessy — Thu, 16 Jun 2016 11:58:46 +0000

This ice-cream is amazing! It is caramel all the way! If you love caramel, then you will love this recipe, too.
You don’t need an ice-cream maker for this one. It is super easy to make, with just a few main steps: first you will need to prepare the salted caramel, then caramelize the walnuts and last to whip up some cream.
All these ingredients together, make this ice-cream so good, especially the taste and flavor of caramelized sugar, it is so amazing. Walnuts give great crunchiness and whipped cream makes it light and creamy.
Don’t be worry about the caramel, I have prepared detailed instructions on making salted caramel at home without candied thermometer. I have tested my recipe for salted caramel many times and it always works for me!
Overall, this is a very sweet ice-cream, so if you are in a mood for a good sugar rush, then you have to try this one!
Enjoy!

For the salted caramel:
150 grams (5 oz) white sugar
50 grams (1,8 oz) butter
100 ml. (3,5 fl. oz) whipping cream
1 teaspoon vanilla extract
Salt to taste
For the walnut praline:
60 grams (2 oz) sugar
75 grams (about 3 oz) walnuts
For the ice-cream base:
400 grams (14 oz / 1 can) dulce de leche
200 ml. (7 fl. oz) heavy whipping cream, whipped to soft peaks

Start by preparing the caramel. I have a dedicated post with instructions on how to make salted caramel without using a candy thermometer, so please check it out and follow those instructions.
Once you have the caramel ready, you can store in the fridge up to 2 weeks, so you can make the rest of the recipe right away or continue on a different day.
Then make the caramelized nuts (walnut praline):
Add sugar to a small saucepan. Don’t stir, set it over medium heat. Cook until it melts completely and turns golden brown. Pour in the nuts and stir to coat all nuts. Remove from heat and immediately transfer the walnut mixture to a large plate lined with parchment paper. Let nuts cool off completely then crush with a glass/rolling pan or in the food processor.
Prepare the ice-cream base:
In a large bowl beat cream until soft peaks form. Gradually add dulce de leche and beat until incorporated.
Assembling the ice-cream:
Line a large freezer proof bowl/box/dish with parchment paper (or skip this part if you’d like).
Pour a little bit of the ice-cream mixture over the bottom of the bowl. Using a spoon sprinkle some of the salted caramel and a little bit of the caramelized walnuts. Pour a little bit more of the ice-cream mixture on top, then sprinkle with caramel and walnuts. Repeat steps until our ice-cream mixture is up. Decorate with bit of the caramel and walnuts on top and then pt in the freezer to chill overnight.

*****If you are looking for a more refreshing and healthier ice-cream, then you can check out some of these recipes:

Healthy vegan strawberry ice-cream

Banana kiwi ice cream

Chocolate avocado ice-cream

Coconut lime ice cream

No churn vanilla ice-cream

Peach banana popsicles

Save

No churn vanilla ice-cream

Vessy — Mon, 23 May 2016 10:21:43 +0000

This homemade vanilla ice-cream recipe is super easy and quick to prepare and you don’t need an ice-cream maker to make this one!
This ice-cream is the perfect addition to many desserts – pies, fruits, smoothies and many more.
There are also many serving options for this one – you can add shredded chocolate, melted chocolate, chopped fruits, nuts, sprinkles, candied fruits, biscuits and etc.

Enjoy this 10 minute recipe!

Ingredients:
450 ml. (15 fl. oz) heavy whipping cream, sweetened
1 vanilla bean, seeds scraped
400 grams (14 oz) sweetened condensed milk (1 can)

In a large bowl whip up the cream until stiff peaks form. Add condensed milk and beat to combine. Add vanilla and beat for another minute.
Pour mixture in a large freeze proof container and freeze overnight.

Healthy strawberry ice-cream (vegan & gluten free)

Vessy — Wed, 20 Apr 2016 21:08:04 +0000

I am obsessed with homemade ice-cream lately. My husband and I love ice-cream and no matter what, we always keep a box in the fridge, usually a homemade one.

We don’t own an ice-cream maker and probably never will, but this is not stopping us from having a nice and delicious homemade ice-cream. There are many ways to make a homemade ice cream and many flavors to choose from, but the best part of all is that you can choose every single ingredient on the list and make yourself a good, healthy one!

This particular recipe is vegan, low on fat and carbs, which makes it a great option for those who watch out for carbs and fat in their diet. Well, it is not totally carb free, but it contains just natural sweeteners and just as much to make this ice cream sweet but not too sweet.

For a base I used this beautiful silken tofu, I got from BioMarketBalev. This tofu is great for all kinds of desserts, because it soft and smooth like cotton, low on carbs and fat and would give a great texture to any vegan dessert you are making. So, when shopping for this recipe, just look out for the “silken tofu”, that’s what you need.

Enjoy and happy cooking!

Ingredients:
100 grams (3,5 oz) raw muscovado sugar
450 grams (16 oz) fresh strawberries, cleaned and roughly chopped
250 grams (9 oz) silken tofu
60 ml. (2 fl. oz) nut milk (use your favorite or whatever you have on hands; use cow milk for non-vegan)
50 grams (2 oz) cashew butter (or almond if you prefer)
25 grams (1 oz) coconut butter, softened (or regular butter for non-vegan)
40 grams (1.5 oz) agave (or honey for non-vegan)
1 teaspoon xsantan gum

In a small saucepan add sugar and strawberries. Cook over medium-high temperature for about 5 minutes or until strawberries release their juices and flavor. Set aside to cool completely.

In a blender combine all ingredients, together with the strawberries and blend until smooth. Pour into a freeze safe container and freeze for at least 4 hours.

Before serving, remove from freezer for 30 minutes.

Honey roasted plums

Vessy — Sat, 20 Feb 2016 08:40:59 +0000

These roasted in dessert wine, orange juice and honey plums are so delicious! This is the perfect spring-summer dessert! It is super easy and quick and could be prepared a few hours in advance. Just reheat the plums right before serving.

This dessert is so refreshing and tasty that even the biggest chocolate fan will be satisfied after a bite (including myself).

As for the plums – choose ripe but firm plums. If plums are soft, they will become soggy and mushy after baking, so you will be needing firm plums, that can hold it’s shape after baking.

Ingredients:
4 large plums, halved and pitted
2 table spoons butter, melted
80 grams (3 oz) honey
25 ml. (1 fl. oz) freshly squeezed orange juice (juice from about half small orange)
60 ml. (2 fl. oz) dessert wine
2 cinnamon sticks
1 star anise
Vanilla ice-cream for serving
Toasted coconut flakes for servingPreheat your oven to 170C (340F), fan-forced.
Grease a small baking dish with butter, arrange plums in the baking dish with the cut side up, brush with butter and put in the oven.
In the meantime, in a small sauce pan combine honey, wine, orange juice, star anise and cinnamon sticks.
Bring mixture to the boil and cook on high temperature for 3 minutes, stirring almost constantly – you will notice that mixture starts bubbling a lot and orange juice will evaporate quickly. Once that happen, reduce the heat to medium and continue to cook until mixture starts to thicken (about another 3 minutes). You don’t want the mixture to be too thick cause you will finish cooking it in the oven, where it will thicken a bit more.
Remove plums from the oven and pour the hot honey mixture over them, together with the cinnamon sticks. Put back in the oven and cook for another 15-20 minutes.

Remove from oven and serve warm with a scoop of ice-cream and coconut flakes.

TIP: cook coconut flakes in a small saucepan over medium heat for a few minutes or until gently browned. Add a tea spoon of sugar if you want to caramelize them a bit.

Peach banana popsicles

Vessy — Sun, 16 Aug 2015 15:35:03 +0000

These peach banana pops are healthy, naturally sweet and super refreshing.
I didn’t add any sugar or other sweeteners, because bananas and peaches I used were sweet enough, but feel free to add honey or maple syrup if you prefer to have them sweeter.

Ingredients:
2 medium peaches, cleaned, pitted, skinless
1 large banana
200 grams (7 oz) coconut cream

Blend all ingredients together until nice, smooth, without lumps.
Fill the popsicles up to the edge and put in the freezer for 30 minutes. Take out of the freezer and insert the wooden sticks. Put back in the freezer for a couple of hours to firm up.
Before serving, run warm water over the Popsicle molds to loosen, then gently pull out the pops.

Healthy chocolate ice-cream

Vessy — Tue, 11 Aug 2015 15:13:53 +0000

In the season of burning sunshine, it is absolutely okay to always look around for a frozen treat, cold drink or an air-conditioning.

This beautiful chocolate ice-cream has one big advantage – it is healthy all the way. Every single ingredients, used in the recipe is healthy and flavorful, plus you don’t need an ice-cream machine to prepare this at home.

Ingredients:
3 large bananas
2 large ripe avocados, cleaned and pitted
1 tea spoon lime or lemon juice
90 ml. almond milk (substitute for regular milk if you don’t have almond)
40 grams (1.5 oz) cocoa powder
100 grams (3,5 oz) honey

Puree all ingredients in a blender.
Adjust the sweetness by adding more or less honey.
Pour the mixture in a freezer proof container, close with a lid or cover with plastic wrap and freeze overnight.
Remove from freezer 30 minutes before serving.

Coconut lime cheesecake ice-cream

Vessy — Sat, 04 Jul 2015 08:24:08 +0000

If you a looking for a fresh summer flavor but you don’t feel like baking or cooking at all, then grab this 10 minute recipe and in about 2 hours of freezing you will have this super fresh ice-cream.

This recipe doesn’t require the use of ice-cream maker, but if you have one, just add all ingredients to the maker and follow the manufacturer instructions.

Ingredients:
250 grams (9oz) coconut cream (or heavy whipping cream + 1/4 teaspoon coconut extract)
180 grams (6 oz) cream cheese
50 grams (2 oz) sour cream
50 grams (2 oz) honey
Zest and juice from 1 lime
Caramelized coconut chips for decoration

Whip the coconut cream in a large bowl. Add cream cheese, sour cream, honey, zest and lime juice. Adjust the sweetness by adding more or less honey. Add more or less lime juice to adjust the sourness of the ice-cream.

Pour the mixture in a freezer proof container and freeze for a couple of hours. Before serving, remove from freezer for about 30 minutes to soften a bit.