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.
Posted by Jess on March 18, 2015
After tasting nut cheese at an event serving raw food (I think it was Little Bird) a few years ago, I got really curious about how to make it. At the time, the lovely young lady who served me a slice told me “it’s actually easy, just Google it”.
There are some great recipes out there (and some not so great ones) but this one seems to be the basic ‘industry standard’ and has worked every time. My personal tip is to go the whole 9-yards and make a cultured cheese like this one – the texture, taste and thrill of creation are much more enjoyable. It takes time (like a proper cheese) but don’t be put off, each step is only 5 minutes and the results are shockingly good!
Apologies for the long instructions I just wanted it to be really clear.
2 cups cashews, soaked for a minimum of 4 hours (macadamias are another option)
2 cups water (as needed)
1 teaspoon probiotic powder or 1 teaspoon miso will also work (fresh, not the manky stuff at the back of the fridge)
¾ teaspoon salt
1 tablespoon nutritional yeast
1 teaspoon lemon juice
1 cup fresh, finely chopped wild fennel tufts & chives (you can use any herbs you like of course)
Place cashews, 1 cup of the water and the probiotic powder into a high speed blender until it becomes smooth. If the mixture is too thick add more water until it loosens. You want the mix to be smooth but not at all watery.
Transfer the the mix into a cheesecloth, fold over and place into a strainer sitting over a bowl. Place a weight on top of the cheesecloth (such as a plate with a copy of Shantaram on it). Cover everything to keep it protected from debris and any unwanted bacteria and place it in a warm area to culture (room temperature is good). Leave for a minimum of 24 hours – no more than 48. After this time you’ll notice that it has become slightly airy or fluffy which indicates the culturing process has worked a treat.
Now place into a bowl & add in the salt, yeast and lemon juice. At this point I usually add in a few of the chopped herbs and maybe a little cracked pepper. Shape your cheese into a round (or if you want to get fancy you can use a metal ring mold). Gently cover the round in the remaining herbs and place into the fridge to firm up and let the flavours mellow together – at least overnight. If you want to go a litte further and get an even more impressive result you can place your cheese into a dehydrator instead of the fridge. Set at 105°F/40°C for 24 hours. This will form an impressive rind and make your cheese that much more spectacular.
There are endless possibilities for flavours here, so go wild and crazy and get all gourmet on it!
Posted by OrganicHispanic on January 22, 2013
I haven’t done much blogging lately ’cause I’ve been too busy cooking up one of these cute, fat things:
!! ♥ ☮ ☺☼ ☠ !!
That said, I’m primarily living off fruit and toast.
If you have any suggestions on extremely quick, satisfying meals for an uninspired, sleep-deprived new parent, I’d love to hear them. These days I look in my cupboards and think something along the lines of “Zzzzzzzzzzzzzzzzzzzzzzzzzzz…”, before grabbing whatever looks like food and making it be food.
Posted by Jess on October 22, 2012
We’ve been naughty. I know it, you know it.
But we want to be good, so if there are any foods you’d like us to trial, or any foods you’d like to see more of, let us know!
My preference is to post low-sugar foods, however if you like the puddings and sweet things, let me know.
Email me here, or post a message below!
Posted by Jess on April 25, 2012
I’m sorry, dear ones. I know you are neglected. I hope nobody has starved to death without me.
I have a very good reason for my absence. You see, I have a secret.
I’ve been diagnosed with a severe case of extreme pregnancy. DO NOT BE ALARMED, it is fatal only to the social life.
As many of you will know, when a person falls pregnant they are not physically capable of eating anything other than mango or peaches, and the merest whiff of anything other than mango or peaches, will have them launching themselves toward the nearest flushing device.
I promise to post again once I’m able to eat normally. In the meantime, if you’d like to submit a guest post, let me know!
Posted by Jess on March 4, 2012