Almond & honey dairy-free ice cream
MAKES 1.5 LITRES
COOKS IN15 MINUTES PLUS FREEZING
Dairy-free, Vegetarian, Gluten-free
500 ml almond milk
500 ml hazelnut milk
4 tablespoons sugar
4 tablespoons runny honey
500 g soya yoghurt
Place the almond milk, hazelnut milk, sugar and honey in a small saucepan and simmer over a low heat until the sugar has dissolved (do not allow the mixture to boil).
Leave the milk mixture to cool, then whisk in the soya yoghurt and amaretto (if using).
Place the mixture in an ice-cream maker and churn, following the manufacturer’s instructions, until thick and frozen.
Remove to a medium bowl or freezer proof container and freeze for at least 1 hour to set. Perfect with crushed toasted almonds scattered over.
Rhubarb & star anise sorbet
PREP: 20 MINS
COOK: 20 MINS
EASY MAKES ABOUT 500ML
Gluten-free, Vegetarian, Vegan
Nutrition: per scoop
700g thin forced rhubarb
, trimmed, rinsed and cut into 2cm/ ¾ in-long pieces
140g golden caster sugar
3 tbsp liquid glucose or stevia
1 vanilla pod
2 star anise
juice 1 lemon
1 tbsp vodka
Put the rhubarb in a saucepan and add the sugar, 75ml water and the liquid glucose. Scrape the seeds from the vanilla pod and add to the pan (with the pod) along with the star anise.
Place over a medium-high heat and bring to the boil, stirring occasionally. Reduce the heat slightly and cook for 15 mins until the sugar has dissolved and the fruit is soft and starting to break down. Remove from the heat and fish out the vanilla pod and star anise. Purée in a blender.
Pour the mixture through a fine mesh strainer, removing any remaining stringy bits of rhubarb. Transfer to a jug and stir in the lemon juice and vodka, if using. Cover and put in the fridge until fully chilled before churning in an ice cream machine, according to the manufacturer’s instructions. Scrape the sorbet into an airtight container and freeze for at least 3 hrs before serving. Will keep, frozen, for up to 1 month.
Orange Mango Cheesecake Icecream
8-10Serves 10 minutes Prep Time Freeze overnight Cook Time
2 x 250 g pottles
spreadable cream cheese
juice of 2 oranges grated zest of 2 oranges
425 g can Mango Slices in Light Syrup
2 egg yolks
To Serve Fruit Salad
¾ cup caster sugar
1. Process the cream cheese, orange zest and juice and mangoes in a food processor until the cream cheese is very smooth and the mangoes pureed.
2. In a clean bowl beat the eggs, egg yolks and caster sugar together very well until the mixture is very thick and pale lemon in colour.
3. Add the egg mixture the cream cheese and pulse to combine. Alternatively fold together with a holed spoon.
4. Pour into a wide 4 cup capacity non-stick loaf tin. Cover with foil and freeze overnight until solid.
Serve in scoops or slices with in fruit juice.
Vegan chocolate, cherry & honeycomb parfait
COOKS IN1H 45M
200 g dark dairy-free chocolate
85 g blanched almonds
150 g dairy-free margarine
85 g glacé cherries
100 g dried cranberries
FOR THE HONEYCOMB:
5 tbsp granulated sugar
2 tbsp golden syrup
1/2 tsp bicarbonate of soda
TAP FOR INGREDIENTS
1. Begin by making the honeycomb. Generously grease a baking tray with vegetable oil. Melt the granulated sugar and golden syrup in a high-sided saucepan over a low heat. Once melted, turn up the heat a little and bubble the syrup until it turns to a rich, caramel gold colour.
2. Whisk in the bicarbonate of soda. The syrup will foam up – immediately pour it onto your greased baking tray. Set the tray aside and leave it to cool for 20 minutes. Slide the honeycomb off the tray and roughly chop it up.
3. Line a 450g loaf tin with enough cling film to allow it to drape over the sides by about 7–8cm, smoothing the cling film into the tin to form a crease-free surface. Break up the dark chocolate and roughly chop the almonds. Place the chocolate and margarine in a heatproof bowl over a pan of simmering water, stir together until melted and combined to a smooth and glossy finish.
4. Take the bowl off the heat and stir in the chopped honeycomb, almonds, cherries and cranberries. Spoon the mixture into the lined tin and level the top. Fold the overhanging cling film loosely over the parfait then freeze for 1 hour.
5. Remove from the freezer and transfer the parfait to the fridge until completely set. Once you’re ready to serve, carefully lift the parfait from the tin, unwrap the cling film and cut into 2cm slices.
Mixed Berry Ice Pops
Unlike the ice pops you probably had as a kid, these aren’t full of sugar and artificial color and flavorings.
⅔ c blueberries
30 small fresh mint leaves
1 ⅓ c raspberries
1 ½ c seltzer
2 Tbsp light floral honey, such as acacia
2 Tbsp fresh lemon juice
1. LAYER the blueberries, mint, and raspberries evenly in 6 ice pop molds.
2. COMBINE the seltzer, honey, and lemon juice in a 2-cup measuring cup, stirring gently until the honey dissolves. Very slowly pour the mixture over the berries and mint. (Leave about ½ inch of space at the top of each mold to allow for expansion during freezing. Adjust the amount of liquid you use accordingly.) Insert handles or sticks into the molds.
3. FREEZE for at least 4 hours before serving.
Chia, Fruit, & Mint Ice Pops
Skip the typical fruit pops packed with artificial colors and flavors in favor of this sweet treat that’s natural and satisfying. Batayneh suggests giving the recipe a mojito twist by adding in lime or fresh watermelon in the summer.
1½ lb fresh or frozen organic fruit
2 Tbsp ground chia seeds
½ oz fresh mint
2 Tbsp honey
½ c of coconut water
½ c ice (only if fresh fruit is used)
1. COMBINE all ingredients in a blender and blend until smooth.
2. POUR into ice pop molds.
3. INSERT ice pop sticks into each mold and freeze until firm. (Makes 10 ice pops.)