Vegan Vanilla Ice Cream with Salted (Date) Caramel Sauce and Cinnamon Roasted Almonds


Just trying to to get some slightly healthier desserts into the repertoire, which surely can’t do any harm after all 🙂 Especially if it means that you can eat it for breakfast.

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Vegan Vanilla Ice Cream with Salted (Date) Caramel Sauce and Cinnamon Roasted Almonds
Ice cream:
1/2 cup vegan milk (I used rice milk)
1/2 cup brown sugar
1 tsp vanilla essence
2 Tbsp cornflour
1 can coconut cream (about 400mls)
Date Sauce:
1/2 cup dates
Hot water
Vegan milk
Roasted Almonds
1 Tbsp brown sugar
Hot water
1/2 tsp cinnamon
1/2 cup whole raw almonds

Mix together all the ingredients for the ice cream, making sure you stir the coconut cream well so there are no lumps. Churn in your ice cream machine.

Soak the dates by covering them in hot water. When soft, blend them until a sauce forms (maybe adding more water if needed) and add some salt to taste.

Next preheat the oven to 180 degrees Celsius and line a baking tray with a bit of baking paper. Mix the brown sugar, hot water, cinnamon and almonds together, then pour onto the tray. Bake for about 15 minutes until golden and toasted.

To serve, layer the ice cream, sauce and almonds and enjoy!



Quick One-Bowl Vanilla Gelato with Hot Blueberries


Have just been busy moving into a new flat 🙂 Which includes an ice-cream maker. Reunited once again!

So, this calls for a super quick recipe to help you through the week and through the emotions.

One Bowl Vanilla Gelato with Hot Blueberries
1 cup milk
1 cup cream
2 tbsp corn flour
1/2 cup sugar
1 tsp vanilla
Also, to serve:
1/2 cup+ heated blueberries

Mix together the milk, cream, corn flour, sugar and vanilla until combined. Churn in an ice cream maker until frozen. You can chill for a further 30+ mins in the freezer if you have the time.

Just before serving, heat up some blueberries in the microwave or in a saucepan and drizzle on top.