Vegan Caramel Coconut Ice Cream

Vegan, Gluten Free
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I don’t know if anybody noticed this, but I’m extremely obsessed with ice cream. In the last 28 days, I have eaten ice cream at least once a day. Sometimes twice, and one time three and a half times. (I’m not proud.) When I was little my Mum once called me an Ice Cream Monster and said if I didn’t watch out I’d become obese. That was because I tried to eat an entire ice cream cake in two days, but still…so harsh!

Most of the time, I’ll admit it, I do buy ice cream by the giant tub. Sometimes gourmet tubs of Maggie Beer, most often whatever brand of mango sorbet is available and Blue Ribbon vanilla. I also buy gelato ridiculously often as well, sometimes by myself which I’m sure is some kind of social taboo.

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I do love making ice cream though! As you can see from the countless recipes on this blog. Highlights include banana bread flavoured frozen yogurt, Mango Frozen Yogurt, and the most epic of all vegan birthday ice cream cakes. All delicious and frozen by me, therefore slightly less guilt-inducing. What can I say, some people spend $4.00 on a coffee every day, I spend that on ice cream. And while we’re being 100% honest, I also spend that on coffee. Plus an extra 50c for soy milk 🙂

Recently I’ve been committing to an almost completely vegan diet, save the occasional egg when eating out. Because of this I have been having some MAJOR creamy ice cream withdrawal symptoms. Symptoms include irritation, yelling at passers-by and eating tub upon tub of mango sorbet. It was definitely time to make a coconut ice cream.

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I have major beef with ice cream recipes that don’t make ice cream, but instead make ice cream flavoured blocks. The whole point of an ice cream recipe is that it makes ice cream…which must be scoop-able immediately, not half an hour later after sitting it on the bench. When I want ice cream I don’t want it in half an hour, it’s usually a give-it-to-me now kind of deal. Otherwise call it a popsicle! Ok?!?!?!

But I do get it, it can be really hard to make a somewhat healthier ice cream recipe that doesn’t freeze too much. I usually add alcohol to sorbets (sorry children) to keep them soft. I didn’t want to add alcohol to coconut ice cream though, and my sister accidentally bought “coconut drink” instead of milk, which had way less fat and was in general way less awesome. But waste not want not right?! So I decided to experiment with the controversial ingredient of glucose syrup.

Controversial because it’s 90% glucose, made from refined starch, basically just terrible for you. But it does completely stop ice cream from freezing solid! It’s crazy. This recipe had almost no fat in it at all, just 2 tbsp of syrup. And days later it still scoops fine! The drawbacks are that the syrup is super super sweet, and I didn’t adjust the sugar enough to compensate. For me, who doesn’t have a huge sweet tooth (hah I know) it was almost too sweet to eat. So I’ve given instructions in the recipe for both with and without, you decide. Use the syrup if you want to make low-fat ice cream with light coconut milk, or just use honey if using full-fat and tell me how you go with that scooping. Or just eat it straight after you make it! Never a bad idea 😉 Have a great week guys!

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Caramel Coconut Ice Cream: Inspired by My Darling Lemon Thyme

1 litre full-fat coconut milk (2.2 cans)
2 tbsp cornstarch
1 tsp vanilla extract
1/2 tsp sea salt
EITHER:
1/2 cup brown sugar
2 tbsp honey
OR:
1/3 cup brown sugar
2 tbsp glucose syrup

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Mix a few tbsp of the coconut milk with the cornstarch in a small bowl to make a slurry. Put all of the other ingredients in a saucepan and heat gently, whisking in the cornstarch mixture. Let the mixture come to the bowl, whisking constantly as it heats. (It’s important to reach this temperature or the floury flavour won’t cook off and it won’t thicken enough). Turn the heat off and pour through a sieve in to a bowl. Allow to cool for a few minutes, then cover the surface in plastic wrap to prevent a skin forming. Chill overnight, then freeze in an ice cream maker following the manual’s instructions. If using glucose syrup, you may get away with not churning it although I haven’t tested this!

Optional: stir in 3/4 cup chocolate chips, berries, caramel drops, chopped dates etc

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Mango, Peach and Chocolate Sorbet Layer Cake

Vegan and Gluten Free

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Guys, come on. How epic is this cake! I made my own birthday cake! Before you start thinking “oh no, that’s really sad! The baker’s curse strikes again!” I was actually really excited to make my own cake. Making your own birthday cake equals making your idea of cake heaven. It means creating the most amazing and perfect combination that doesn’t have to please anyone but yourself. 

For me that equalled not even making a cake at all. Instead, I made an ice cream layer cake! Who wants to bother with fiddly layers and boring old cake flavours when instead you can just eat ice cream. Lets be serious here. Especially when the ice cream is home churned and made out  of three mind bogglingly good flavours.

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The bottom layer is of course mango. I know I’m overwhelming people with the mango…it’s getting ridiculous. Imagine if I had a follower that hated mangoes! They’ve probably unsubscribed until March. The good thing about this cake though is that you can kind of choose whatever flavours you like the best. The middle layer (my favourite layer) is chocolate sorbet, and the top layer is an amazingly refreshing peach and raspberry sorbet. 

This cake is similar to the chocolate, berry and cinnamon ice cream cake I made for my boyfriends birthday a while ago. Ever since making that cake I was just itching to make another one. It was so good! My dream would be to have a recipe list full of hundreds of different ice cream cake combinations with all the ice cream flavours of the land! 

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I didn’t bother making a base for the cake because whenever I’m eating ice cream cake, I always want less base more ice cream. AND IT’S MY BIRTHDAY! You could of course make the brownie base from the cinnamon and berry cake, or you could make a gluten free and vegan base like in this frozen lychee cheesecake. Just double the recipe so it’s enough for the larger tin. 

This cake is absolutely perfect for holiday season. It’s actually super easy. Especially if you aren’t as in to making ice cream as me, and instead just buy your three favourite flavours. It makes a lot of ice cream to feed a crowd with minimum effort. And it’s naturally vegan and gluten free! My idea of the perfect birthday cake 🙂 Hope you like it as much as me! Speaking of, I might go eat another slice right now…

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Mango, Peach and Chocolate Sorbet Layer Cake:

Mango Sorbet: loosely based on Serious Eats

3 medium mangoes, peeled and cut into chunks

150ml (2/3 cup) water

130g (1/2 cup) sugar

juice of 1 medium lime

2 tablespoons gin or white rum

Blend all the ingredients together thoroughly. Pour into a bowl, cover in cling wrap and refrigerate until completely chilled (at least 5 hours). Freeze in your ice cream machine according to instructions. 

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 Chocolate Sorbet: Recipe from David Lebovitz

170g (1 3/4 cups) dark chocolate

550ml (2 +1/3 cups) water split into 375 ml (1.5 cups) and 125ml (1/2 cup) bowls

200g (3/4 cup + 1 tbsp) sugar

75g (2/3 cup) cocoa powder

pinch of salt

1/2 tsp vanilla extract

Whisk 375ml (1.5) cups of water with the sugar, cocoa powder and salt. Bring to a boil and whisk frequently. Boil for about 1 minute until completely combined and glossy

Break up the chocolate in a bowl and set aside. Pour over the hot chocolate mixture and leave to melt. Stir together until completely incorporated, then stir in the rest of the water and the vanilla. Cool in the fridge over night then churn in ice cream machine. 

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Peach and Raspberry Sorbet: Recipe from Cookie and Kate

6 medium yellow peaches

150ml (1/2 cup) water

250g (1/2 pound, 9 ounces) raspberries, fresh or frozen

Cut up the peaches and place in a pot with the water. Put a lid on and gently simmer until the peaches are soft. Turn off the heat and stir in the sugar until combined. Mix in the raspberries and leave to cool. Blend well, and refrigerate for 8-10 hours until cold. Freeze according to manufacturers instructions. 

To assemble: Get a 23cm (9 inch) round springform pan and release the bottom. Slip a sheet of plastic wrap in between the bottom and the sides and secure in place, so that the plastic wrap is curled up around the outside of the tin and covers the bottom. Line the sides either with oil and baking paper, or more plastic wrap. Take out one sorbet and let if defrost until soft. Scoop into the tin and spread evenly. Freeze until hard. Repeat with the other layers, allowing a few hours inbetween to let each layer freeze solidly and prevent them bleeding together. Release the cake from the tin before serving and place a plate on top of the cake, before inverting it and peeling off the plastic. Place a large plate on the exposed base and flip it back over. Work fast so it doesn’t melt! Run a knife under boiling hot water in between slices to get a smooth finish. Eat it!!!

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Cinnamon, Dark Chocolate and Berry Ice Cream Cake

Optional vegan

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I bloody loved Neapolitan ice cream when I was little. We always bought tubs when we went on summer holidays to the beach. By the end of the week there’d always be an empty hole in the middle where the chocolate had been, a half depleted strawberry and a barely touched vanilla. 

It’s funny remembering now because I don’t know why we always bought the Neapolitan tub for so many families and so many kids, when the only flavour anybody wanted was chocolate. Every time at the end of the week we’d have to throw out two or three containers of ice cream with only one third eaten. Why not just buy the plain chocolate? Were vanilla and strawberry ice creams somehow better for you?

I made this ice cream for my boyfriend’s birthday. And I just have to tell you, I’m not really bragging, but it’s the most incredibly amazing combination of ice creams in the entire world. My boyfriend is mildly lactose intolerant, but he loves ice cream and sorbet (and frozen yogurt, and milk…and cheese). I didn’t want to make three layers of cream-based ice creams and then have to watch him eat it and get sick, so two of the layers are sorbet! And the third is optionally vegan made with almond milk.

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The base is a rich brownie layer made from a Woman’s Weekly cheesecake brownie base recipe. You can sub in a natural nut and date base for a vegan option too. On top of this is a strawberry, raspberry and vanilla sorbet that is soo fresh and summery. The next layer is the richest dark chocolate sorbet in the world. Do you even have to ask where I got that recipe? Of course it’s David Lebovitz. I have never tasted a more delicious chocolate sorbet, even in a gelato shop, than this recipe. It’s so creamy considering there’s no milk! The real star of the show though, is the top layer. It was a little bit of a guess, informed by some reading here and there, but it was the most delicious ice cream flavour I’ve ever tried.

It’s basically a cinnamon ice, because there’s no custard involved. It sure freezes harder than ice cream but in an ice cream cake that’s a good thing, because by the time you come to cut it it’s soft and creamy. The two whole cinnamon sticks crushed in to the milk are so fragrant and really change this cake, so don’t leave out this flavour! Please!!!! A good tip for making homemade ice cream and using it for a cake, or just for plain eating- if you want it smooth and perfect consistency without the wait, just cut it up with a fork or knife and blend it for 30 seconds, return it to the freezer until ready to eat and enjoy smooth and creamy ice cream.

 Want to see some more great ice cream cake recipes?

If you want to construct a masterpiece from the ground up

For extra brownie layers

If the phrase “candied cocoa nibs” makes you drool

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 Cinnamon, Chocolate and Berry Ice Cream Cake:
Brownie base:Adapted from Women’s Weekly

120g (1 scant cup) dark chocolate, broken into chunks

100g (7 tbsp) butter, cut into chunks

200g (3/4 cup + 1 tbsp) white sugar

2 eggs

1 tsp vanilla extract

120g (1 cup) plain flour

Preheat oven to 180C. Line a 23cm cake tin with baking paper, right up the sides of the pan. Melt the chocolate and butter in a bowl suspended over a pan of simmering water, and stir to combine. Stir in the sugar and vanilla over a low heat and leave to cool. Sift the flour well. In a separate bowl whisk the eggs with the vanilla extract. Mix the eggs into the slightly cooled chocolate mixture, and then sift over the flour. Pour into tin and bake for about 10-12 minutes, until crispy on top. Allow to cool completely before adding any ice cream. 

OR: blend 1.5 cups walnuts with 1.5 cups medjool dates and 2 tablespoons cocoa powder for a raw and vegan base.

Strawberry and Raspberry Sorbet: Adapted from David Lebovitz

500g (around 3 cups, 1 pound) cut up strawberries

200g (1 cup) raspberries

150g 3/4 cup) sugar

1 tbs lemon juice

1.5 tsp vanilla paste

Cut up the berries and stir in all the ingredients. Leave to macerate for about an hour until all the sugar is dissolved. Chill for at least 8 hours and than freeze in an ice cream maker according to instructions. Once frozen, spread in an even layer over the brownie base and put back in the freezer. IMG_5741Chocolate Sorbet: From David Lebovitz

170g (1 3/4 cups) dark chocolate

550ml (2 +1/3 cups) water split into 375 ml (1.5 cups) and 125ml (1/2 cup) bowls

200g (3/4 cup + 1 tbsp) sugar

75g (2/3 cup) cocoa powder

pinch of salt

1/2 tsp vanilla extract

Whisk 375ml (1.5) cups of water with the sugar, cocoa powder and salt. Bring to a boil and whisk frequently. Boil for about 1 minute until completely combined and glossy

Break up the chocolate in a bowl and set aside. Pour over the hot chocolate mixture and leave to melt. Stir together until completely incorporated, then stir in the rest of the water and the vanilla. Cool in the fridge over night then churn in ice cream machine. Spread in an even layer over the strawberry layer. 
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Cinnamon Sherbet:Guided by this recipe

 1 litre (1 + 1/3 quarts) full-fat almond or regular milk

150g (3/4 cup) sugar

2 cinnamon sticks, crushed

Heat the milk with the sugar and cinnamon until boiling. Leave to steep for about an hour. Strain out the cinnamon and chill for at least 8 hours. Freeze in ice cream machine and spread on the top layer. Freeze for at least 8 hours before cutting. 

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