100% sugar free ice cream! Yowzah!
I love Christmas for many reasons, it gets me thinking about all the shining, beautiful people I’ve met all around the world. I sometimes wonder how they will be spending Christmas or are they celebrating at all. In many cultures its just another day. I have spent Christmas in Cambodia and that was blast! I hung out with some tuk tuk drivers and we sang and played guitar until the sun made us have breakfast. There is no such thing as a normal Christmas in my eyes and I like ice cream. So I’m having ice cream this Christmas day. What about you?
Here’s a purely vegan, super creamy and rich chocolate ice cream recipe all the way from Krishna and the gang at Solitude Farm & Organic Kitchen, Tamil Nadu, India. I know if Krishna recommends it, it will be a tasty treat! I have made ice creams in his kitchen; always vegan, always sugar free, always amazing! Its a magical thing to be re-creating it back in the BHK, Wales. A real Christmas treat!
I have played with the recipe just a tad, added some festive flava with the cinnamon, generally making it more Western friendly. We are not so used to grinding our own peanuts or cacao beans and probably don’t have access to the delights of Basil Seeds!
If you like this recipe, there is a similar Chocolate & Maple Ice Cream recipe in Peace & Parsnips. Its the type of thing you try and get the technique under your belt and then BOOM! You’re off on a massive ice cream making odyssey and the random, bizarre and truly awe-inspiring thing is…….its healthy! Good healthy. Happy healthy. Vibrant healthy.
Check out more from Krishna here, they have an amazing project going on PEOPLEFOODMUSIC at the minute to raise awareness about local food and sustainable farming practices, in fact its a multi-faceted thing of wonder and positivity, best checking it out below.
We’re going to be making gallons of this ice cream over the festive window. I’ll be adding raisins and maybe dried cherries instead of dates (soaking them in a little brandy no doubt!) and some ground ginger. Taking in the direction of a Christmas Pudding Ice Cream. Finished with some ginger biscuits……YUM! I’ll let you know how it goes.
The Bits – Makes 1 big tubful
90g cacao powder (or cocoa powder)
10 frozen bananas
3 tbs chunky peanut butter (or other nut butter)
1 tin coconut milk
1 tbs ground cinnamon
3 big handfuls dates (soaked in water for 2 hours to soften, add more if you have a sweet tooth)
1 tbs Basil seeds (Sabja) – optional
Brown Rice Syrup (sweetener of choice) – optional
Soak basil seeds in water (if ya got ’em!)
In a food processor, add the bananas, 1/2 the coco milk, peanut butter…..in fact, pop it all in there. Press the blitz button, scrape the fp down and start again, repeat until its nice and smooooooooth. Drizzle in the coco milk whilst blending until you get a good, thick texture.
Taste the ice cream and get the flavour just how you love it. We are not that sweet of the tooth (well Jane is a little). Sweeten as desired.
Freeze for around 2-3 hours, until its just frozen and then blend it again. This may take slightly defrosting it first, and blitzing in the trusty fp or blender. Put back into the freezer and it’s now ready and waiting to be enjoyed!
Cacao is one of the healthiest things that will touch your lips. It is different from cocoa in the fact that it has not been processed, maintaining its amazing nutritional properties.