Who square measure do we tend to form your frozen dessert fantasies return true? we tend to square measure 2 healthy-food lovers from the Republic of Finland, a north state with thousands of lakes and forests—and endless reserves of fresh, wild food. we tend to board Helsinki, a town with a beautiful spirit and a quickly growing interest in wholesome consumption. Finns square measure crazy concerning frozen dessert and eat voluminous it. Despite our cold winters, the Republic of Finland is truly one of the most important frozen dessert customers in the world!
Sure, we’re healthy-food lovers currently, but it wasn’t invariably that manner. each people accustomed eat boughten ice cream—and lots of alternative boughten and processed foods. however, we tend to feel sick nearly on a daily basis. Virpi had abdomen and skin issues, and Tuulia got wind she had the disorder. Finally, concerning six years past, we tend to create the choice to chop out the farm, gluten, and sweeteners from our diets, and shifted to a lot of wholesome manner of consumption. we tend to each felt a giant distinction in our well-being, and we haven’t looked back.
We square measure each frozen dessert maniacs, and we like to delight in frozen treats. however when our food wakening, we tend to needed to form certain what we tend to where consumption was wholesome and healthy, not just like the stuff we tend to accustomed eat. therefore we tend to start making healthy alternatives and we tend tore excited to seek out that they tasted even higher than the normal choices we were accustomed to. we tend to shortly discover that fruits and completely different styles of plant-based milk and cracked create good ice creams. Coconut milk makes an incredible, sleek base; cracked will give a dreamy soupiness that’ll cause you to swoon, and natural sweeteners like syrup and berries square measure higher than any sweetener. And a significant perk? every instruction we tend to created needed solely a couple of straightforward ingredients associate degreed was fast to throw together! we tend to didn’t even want a frozen dessert maker. As shortly as we tend to started consumption this manner, we tend to couldn’t imagine going back.
We had such a lot of fun (and Ate such a lot of delicious treats!) creating the vegetarian ice creams that we tend to set to bring our passions along and make a guide for healthy do-it-yourself and plant-based ice creams: a book of all our favorite recipes, like strawberry cheesecake, chocolate frozen dessert, and mint chocolate is frozen dessert sandwiches. we tend to set to form the gathering associate degree e-book that we tend to might share with our followers, and to our nice delight, it quickly became terribly winning. Before we tend to know it, we tend to be creating a true book out of it—which you’re currently reading.
Why N’Ice Cream? of these recipes square measure freed from protein, refined sugar, and dairy, and most of them square measure raw, too. The recipes during this book also are vegetarian, which could be a kind thanks to life—it suggests caring for your body, the surroundings, and also the animals of the planet. after you create these recipes, you’re being nice. Plain and simple!
CREAMY CHOCOLATE-STRAWBERRY ICE POPS
A collaboration of the classics: strawberry frozen dessert meets chocolate frozen dessert. Works each time!
NF MAKES 4
2 giant bananas
2 heaping tablespoons spread or coconut butter
2 tablespoons raw cacao tree powder or nonsweet chocolate
2 tablespoons raw cacao tree nibs
1 (14-ounce/400-ml) will full-fat coconut milk (refrigerated overnight)
½ teaspoon vanilla powder a pair of tablespoons coconut syrup or another sweetener
½ cup strawberries, turn over little items
Puree the bananas, spread, and cacao tree powder in a very liquidizer. Add the cacao tree nibs and blend gently.
Open the coconut tin can and scoop the thick white cream into a bowl. Stir within the vanilla powder and coconut syrup. Gently combine within the strawberries.
Pour alternating layers of the chocolate mixture and also the strawberry mixture into ice pop molds. Add ice pop sticks and freeze for four to six hours, until firm. take away the molds by dipping them into plight for an instant. Serve and enjoy!
COCONUT STRACCIATELLA frozen dessert
This dairy-free version of creamy stracciatella is certainly pretty much as good as its ancient counterpart and leaves you feeling reinvigorated.
¾ cup (180 ml) cashew cracked (soaked long or for a minimum of four hours)
1 (14-ounce/400-ml) will full-fat coconut milk
3 to four tablespoons syrup or another sweetener
1 teaspoon flavoring
⅓ cup (70 g/2.5 ounces) raw chocolate or terribly semi-sweet chocolate
Drain and rinse the cashews and place them in a very liquidizer with coconut milk, syrup, and vanilla. mix till creamy and sleek. Taste, and add a lot of vanilla or sweetener, if desired.
With associate degree frozen dessert maker:
While the frozen dessert is churning, soften the chocolate in a very little pan set over low heat. simply before the frozen dessert is prepared, pour within the fusible chocolate. it’ll break down into little items.
Serve straight off or transfer to freezer-safe instrumentation, cover, and freeze till able to use. Let the frozen dessert thaw for ten to fifteen minutes before serving.
Without associate degree frozen dessert maker:
Break the chocolate into little items. Pour the frozen dessert mixture into a freezer-safe bowl, fold within the crushed chocolate, and freeze for concerning three hours, intermixture well each half-hour. Scoop into bowls, serve, and enjoy!
CREAMY spread ICE POPS
If you wish to spread, you’re about to love these creamy ice pops. the marginally salty spread combined with the sweetness of banana and syrup is heavenly.
NF MAKES 6
2 (14-ounce/400-ml) cans of full-fat coconut milk (refrigerated overnight)
1 ripe banana
2 tablespoons spread
2 tablespoons syrup or another sweetener
½ teaspoon flavoring
Open the coconut milk cans and scoop out the thick, solid white cream into a liquidizer. Add the banana, tahini, syrup, and vanilla and mix till sleek. style and add a lot of sweeteners or spread, if desired. Pour the mixture into ice pop molds. take away the molds by dipping them into plight for an instant. Serve and enjoy!
We hope you’ll find lots of new ice cream ideas and delicious kitchen adventures within this book. Go ahead and step into the world of ice cream! We wish you a pleasant stay, and hope you will make a lot of new ice cream friends!