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Vegan Peanut Butter Ice Cream

In I Scream No Ice Cream, Sweets and Treats, Vegan On August 12, 2016 1 Comment

This is a very easy vegan and Paleo ice cream recipe which I remember by heart. I have come across the recipe on a magazine which was distributed with Times of Malta around three weeks ago. Being vegan and paleo, such recipe is ideal for everyone and I can assure you this one is a crowd pleaser! It is also good for those tricky dinner guests who are either vegan, lactose intolerant, coeliac or gluten intolerant.
 

 
You don’t need an ice cream machine to make this, but if you do you can always use it to make the process faster. I didn’t use one in fact and the ice cream turned out creamy just the same. It got hard in our freezer after some time so I just get it out one hour or more before I need it. Last time I also placed it in the fridge around eight hours before I needed it and it was perfect by the time I got to serve it.

Peanut Butter Ice Cream (1) (Medium)

So storing depends on when you plan to use the ice cream. If you want to have a cup of ice cream every day, I would suggest to store it in separate cups and just take one out of the freezer some time before consuming. If on the other hand you will be serving it to four or more people at a time, you can just take out the whole container out of the freezer eight hours before and store in the fridge or one and a half hours before leaving it at room temperature. You could experiment and find your own method, the ice creamwon’t melt really quickly if it has been in the freezer for more than eight hours.

The method below explains how to make this ice cream without using an ice cream machine.

Vegan Peanut Butter Ice Cream
Serves 6
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Prep Time
40 min

Prep Time
40 min

Ingredients
  1. 2 cans organic full fat coconut milk
  2. 200g dates (preferably medjool)
  3. 1 teaspoon vanilla essence
  4. ½ cup peanut butter
  5. dash of sea salt
Instructions
  1. If you are not using medjool dates, which are already soft, I suggest to soften your dates in some hot water for 30 mins before, discarding the water before using. This will allow them to blend easily.
  2. Blend the milk and dates in a food processor, or using an immersion blender until you get a slurry consistency.
  3. Blend in the remaining ingredients until you have an even consistency.
  4. If you have an ice cream machine you can use the mixture as is for around 20 minutes or as directed on the machine instructions.
  5. If you do not have an ice cream machine, place the mixture inside a sealable container and freeze for the next two hours, stir the mixture well with a spoon every half an hour.
  6. If storing the ice cream in separate cups, do this after the first two hours and allow to freeze again. The ice cream will be ready for immediate serving in two more hours.
  7. Remember to pull the ice cream out of the freezer some time before serving if stored for over 4 hours in total. Enjoy!
Notes
  1. You could replace the peanut butter with other nut butter of your choice.
  2. You can easily make your own nut butter by following this simple recipe.
  3. If you are allergic to nuts, make your own sun flower seed butter using this recipe.
Adapted from Times of Malta Magazine
Adapted from Times of Malta Magazine
Rody's Hearty Corner http://www.rodysheartycorner.com/

Easy fruit ice lollies

In I Scream No Ice Cream On June 24, 2015 1 Comment

It’s officially Summer and we all crave that ice cream or granita. These easy ice lollies are ready in no time. Prepare them when you have a spare 15 minutes so that you can find them ready when you are craving that ice cream. They are great for children and adults alike. If you don’t like berries just switch them for any other summer fruit like peach, plums, strawberries or melon. If you don’t like banana substitute with an avocado. No Excuses for a sin-free summer treat!
 

ice lollies fruit large sqr
 

 

Easy fruit ice lollies
Yields 4
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Prep Time
10 min

Prep Time
10 min

Ingredients
  1. one cup frozen berries
  2. 1 ripe banana
  3. 1 teaspoon honey
Instructions
  1. Blend all 3 ingredients in a liquidizer. You will have a smoothie consistency.
  2. Pour in four ice-cream lolly moulds and insert the sticks with lid on top. If you do not have ice cream lolly moulds pour in four disposable plastic cups, cover each with cling film and insert a teaspoon in the middle instead of the lollypop stick. Otherwise you can also buy wooden lolly sticks from supermarkets and use these with disposable plastic cups for that authentic look.
  3. Freeze for at least three hours (overnight better). Remove from the mould just before ready to serve.
  4. Enjoy!
Rody's Hearty Corner http://www.rodysheartycorner.com/

 

Ice-cream lollies alternative

In Healthier Alternatives, I Scream No Ice Cream On September 10, 2014 0 Comments

I finally found an alternative to ice cream lollies! My mum often buys these ice cream lollies covered with chocolate and almonds and I find them too irresistible. I had to come up with my own alternative as otherwise it was becoming too hard not to succumb.

The banana will not freeze completely due to its low water content, thus these can be fully enjoyed once out of the freezer. If you freeze these for a long time, you can take one out of freezer 15 minutes before to allow it to thaw a bit.

Try these luscious banana lollies before summer is over. They will surely tame any ice cream cravings that you have without adding on the calories and processed sugars. I think they are also a great treat for kids, feel free to use other toppings instead of the almonds; try dried or fresh fruit for a smoother feel.  

 

ice cream lollies (Small)

Ice-cream lolly alternative
Serves 4
Print

Prep Time
20 min

Cook Time
10 min

Total Time
30 min

Prep Time
20 min

Cook Time
10 min

Total Time
30 min

Ingredients
  1. 2 bananas
  2. 100g dark chocolate bar
  3. 50g roasted almonds (chopped)
  4. 4 lolly sticks or teaspoons
Instructions
  1. Start by melting the chocolate on a double boiler. Have the chopped almonds ready on a separate plate. (I like to roast my raw almonds for 10 mins and chop them up when cool).
  2. Meanwhile cut the banana in half and stick onto the lolly sticks.
  3. Dip the banana in the melted chocolate and use a spatula to evenly cover the banana with chocolate.
  4. Immediately dip the chocolate covered banana in the chopped almonds and place on a plate with parchment paper.
  5. Freeze for at least 30 minutes and enjoy. You can store in freezer for a longer time, just pull out one when needed. Enjoy ;)
Rody's Hearty Corner http://www.rodysheartycorner.com/