The Ultimate Most Perfect, Inexpensive, Quick Vegan Ice Cream Base Recipe; Scoops From The Freezer Like A Dream. Life Will Never Be The Same! Aah!

What a time to be alive.

This is my gift to the people. It feels like the pinnacle of my contribution to veganism. I take full credit for the modification of other vegan ice cream recipes into an incredibly simple, quick, cheap recipe – with no fancy ingredients – that scoops directly from the freezer with the perfect softness.

Right now I only recommend this one particular brand of coconut cream, but it’s the ubiquitous Woolworths Homebrand Coconut Cream found in Countdown supermarkets for $1.20 per tin.




1/2 cup sugar (I prefer coconut sugar)
1/4 cup maple syrup (I use the inexpensive imitation stuff)
2 tins Woolworths Homebrand Coconut Cream
2 teaspoons vanilla extract
1/4 teaspoon salt


Ensure your ice cream maker bowl has been frozen for at least 24 hours.

Put all ingredients into a pan and stir over a low head until sugar has dissolved – no need to boil. Place mixture in freezer or fridge until very cold.

Once cold assemble ice cream maker and pour mixture into bowl. Churn until very thick. Return churned ice cream to freezer and freeze. You should be able to eat this as ice cream after it’s been frozen for around 1 and a half hours.

Makes 850ish mLs.

This is absolutely as delicious as the fancy brands that are around $8 for 400mLs.

This is the vanilla recipe and it operates as a base, flavour this any way you damn well please.


NOTE:  If you are a rebel and a troublemaker with no regard for potential waste you can trial other cheaper brands of coconut cream. You’re a braver kind than me. Let me know how you go. One of the most important thing to avoid is the formation of oil on top of your mixture. If oil forms it will destroy your batch. Watch out for that with other brands. If oil forms, remove as much as you can. You may also use coconut sugar and agave to make it low GI. Experiment with Stevia and Erythritol; the world is yours.


LSA-Lemon-Berry Cake with Coconut Cream (Low Sugar)

This is so lovely. This is my first layer cake. ♥ Pretty proud of it actually. Plus; low sugar, low oil.

I’m currently experimenting with cakes to see just how low the sugar and oil can go and just how much healthy can be jammed into them without losing the cakey texture and flavour that we love. This cake – for example – is one people will enjoy and not realise there’s less sugar than usual. In the past I’ve made some fruit-sweetened cakes but have not liked the texture and flavour as much.  I believe I could still lower amounts more so stay tuned for later experiments! I am also getting closer to creating vegan sponge…

Note the use of vegan whipped cream and the addition of healthy LSA! This is good celebration food.

Without further ado I give you the next in my series of LSA cakes:



If you don’t want to make two layers, ’cause of resources – I don’t like to waste food on experiments when I’m unsure how they’re gonna turn out! – you can just make one layer then fold one half atop the other as shown.


1 and 1/2 cups flour
1/2 cup ground LSA
1 and 1/4 cups soy  milk
1/3 cup oil
1/3 cup sugar
3 teaspoons vanilla
1/2 teaspoon baking powder
1 teaspoon baking soda
pinch salt
1 tablespoon lemon


Blend, bake until springy, then repeat for the second layer.


INGREDIENTS FOR LEMON-WHIPPED CREAM (enough for a full layer cake, half the amounts for a half layer-cake like the one I made):

4 teaspoons lemon (to taste)
4 teaspoons apricot jam (to taste)
whipped with 2 tin of coconut cream


Whip in food processor and apply only when cake is very cool.



Decorate with fruit, brazil nuts and shaved sugar-free chocolate.

Ultimate Raw Brownies


This is so simple.


Approximately 100g LSC (blended linseed, sunflower, chia seeds)
6 pre-soaked medjool dates (takes 5 minutes)
2 teaspoons of coconut oil
A dash of water to make it “doughy” if required


Blend, press into squares, dehydrate.

Beautiful Raw Chocolate Tart

This is lovely and so easy to make. I’m also happy to feed this to my 15 month old son because it’s not too sweet and all natural!



Blend 1/2 cup of LSA, some nuts and seeds, 1 or 2 dates (pitted and soaked for 5 minutes or until it softens) and cocoa. Add some water to moisten into a dough-like consistency and press into a dish.

Chocolate mousse topping:

Blend 1 avocado, 3 teaspoons vanilla, 6 dates (pitted and soaked for 5 minutes or until they soften), two bananas and cocoa to taste – I like mine rich, around 3 tablespoons. When you’re satisfied with the flavour spread the mousse onto the base and chill.

You can serve this chilled or frozen, I prefer to freeze it and then serve the slices and let them stand for about 10 minutes.


Iced Cookies

I was feeling a bit stressed by a monster week and an unwell Little Bear, so I took some time out and baked some cookies.

They’re really crunchy and hard. Iced. Mm. 



3 tablespoons golden syrup
1/2 cup sugar
1/4 cup margarine
1/2 teaspoon baking soda
1 & 1/2 to 2 cups flour
Dash of vanilla
A selection of icings and sprinkles


On stovetop melt golden syrup and sugar. Boil. Remove from heat add margarine and baking soda. Stir through until margarine has melted. Add flour and dash of vanilla. Add enough flour until dough-like consistency is formed. Roll out and cut into shapes on floury surface. Bake until golden on top – around 12 minutes – these bake quick. Remove from oven and ice with a variety of flavoured icings; these are raspberry, lemon and chocolate.

No Refined Sugar No Bake Healthy Hazelnut Afghan Biscuit Cookie Batter Bites

This is one of those “few handful” recipes. It’s really lovely way to enjoy afghan biscuits without all the sugar. Plus they’re gluten free!

Definitely kid-friendly – lots of healthy nuts – and they also enjoy collaborating on the build!


70g pack hazelnuts
2 and a half teaspoons cocoa powder
2 big, heaped teaspoons peanut butter
3 teaspoons vanilla
A few walnuts, brazil nuts and raisins
2 teaspoons maple syrup or agave (optional)
2-3 big handfuls of cornflakes

Pulse hazelnuts in food processor until fine. Add cocoa powder, two heaped teaspoons peanut butter, vanilla, and a few brazil nuts, walnuts and raisins. Blend. Add a couple of  teaspoons of syrup (if desired) or more raisins to sweeten. Blend. Once doughy, remove from food processor and add to bowl. Mix in cornflakes by hand. Roll into balls. Enjoy!

Particularly nice with spiced chai  rooibos (red bush) tea.

Plain Shortbread and Chocolate-macadamia Nut Shortbread (Gluten Free)

Sometimes you want shortbread.

Then you make shortbread and someone else comes along and improves it.

I give you Plain Shortbread and Chocolate-macadamia Nut Shortbread. You can use regular flour if preferred.

Macro brand gluten free flour is the best quality and least expensive pre-mixed flour.



250g Macro Gluten Free Flour
175g margarine
100g sugar
2 teaspoons vanilla
A sprinkling of salt
A dash of soy milk


Blend all ingredients in a food processor, if a little dry add a dash of soy milk until doughy. Shape into biscuits, press, bake.


180g Macro Gluten Free Flour
150g margarine
3 tablespoons cocoa
1/3 cup sugar
1/2 cup chopped macadamia nuts
2 teaspoons vanilla
A sprinkling of salt
A dash of soy milk (optional)


Blend all ingredients in a food processor, if a little dry add a dash of soy milk until doughy. Shape into biscuits, press, bake.

Banana-almond Thickshake



3 ripe bananas
2 handfuls almonds
2 teaspoons cocoa


Put bananas in the food processor, with a dash of vanilla, cocoa, two handfuls almonds and blend. Slowly drizzle soymilk in until you reach the desired thickness and everything is well mixed. Enjoy!

Better Banana Cake

I have a recipe up already, but this one is better.

It’s just… correct.

Topped with chocolate butter-cream frosting.

This is not “low in sugar, low in fat”. This is Just Good Cake.



2 cups flour
1 & 1/2 teaspoons baking soda
1 teaspoon baking powder
1/3 teaspoon salt
1 cup brown sugar
1/4 cup oil
1/4 cup water
4 ripe bananas, mashed
1 teaspoon vanilla
1 teaspoon apple-cider vinegar


Mash bananas, add all dry ingredients, all wet ingredients (except apple-cider vinegar), and mix. Add apple-cider vinegar. Mix. Bake long and slow. Bring out of the oven when springy to touch and golden.


In your food processor whip up margarine, icing sugar, cocoa and vanilla. I don’t have the ratios, it’s just a heap of margarine and taste as you go. It should be light and fluffy. Use a spatula to apply to the cool cake. If you make too much frosting just freeze the leftover, it’ll last.

Peppermint Slice (No Bake)

This delicious slice is no-bake. It’s not low sugar, but thankfully we have a new raw editor, Nikki, and her contribution will cancel this out.

Inspired by the vegan treats at Revel Cafe

Don’t be put off by the 3-part recipe. It’s quick-quick-quick to make.



250g plain biscuits (gluten-free biscuits, if preferred)
125g margarine
1/2 cup coconut
2 tablespoons cocoa

1 & 1/2 cups icing sugar
50g coconut oil (or vegetable shortening)
2 tablespoons soymilk
1 teaspoon peppermint essence

200g dark chocolate
50g coconut oil (or vegetable shortening)


Blend biscuits in food processor. Add other base ingredients. Blend into a dough. Press dough into a baking tin (no need to grease). Refrigerate while you prepare the fondue.

Quickly clean your food processor. Melt your coconut oil. Add all fondue ingredients to the food processor, including melted coconut oil. Using processor, blend into a paste. Use a spatula to apply this layer to your base, then refrigerate while you prepare the chocolate.

Melt chocolate and coconut oil together (I melt mine in a bowl, over hot water, do not get any water in the mixture). When ready, pour this over the other two layers, and tip your pan to gain even distribution. Chill for 20 minutes or until chocolate is firm. Cut into squares before it is totally solid.

This tastes best once it’s been refrigerated overnight to gain full firmness. You’ll need to keep it refrigerated before serving, especially in Summer.