And yes, even though no ice cream maker is required, the ice cream has a lovely, smooth and silky texture. I was so happy when I took the first scoop and it scooped up so perfectly.

The ingredients are just a few. And if you would like to replace coffee, you can some cocoa instead and replace the water with some vegan mylk.

This recipe for cappuccino ice cream is always vegan and gluten-free. It is also nut-free and sweetened with fruits.

Note: To achieve a lovely, creamy texture, it is important to let the ice cream thaw just a bit if it was in the freezer for longer. I get the best texture when I place the whole container in the fridge for a few hours. That requires some planning and patience though.

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Cappuccino Ice Cream (Vegan, Nut-free, Fruit-sweetened)

Only a few ingredients needed. This cappuccino ice cream is super creamy and works without an ice cream machine. The recipe is vegan, gluten-free, nut-free and fruit-sweetened. Makes approx. 400 ml.

Diet Gluten Free, Vegan

Keyword Cappuccino, coffee, fruit-sweetened, Ice Cream, nut-free, Sunflower Sead, vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Soaking time 4 hours hours

Ingredients

• 80 g sunflower seeds (or cashews), soak in water for 4 hours, then rinse and drain
• 120 g dates, pitted and chopped
• 150 ml freshly brewed FAIR-TRADE Kaffee, cooled down
• 250 ml coconut cream (from the can), OR plant-based cream

For the chocolate sauce:

• 1 tbsp FAIR-TRADE cocoa powder
• 1 tbsp date paste
• 1-2 tbsp water

Instructions

• Blend all ingredients for the ice cream smooth, using a high-speed blender.
• Prepare the chocolate sauce by blending all ingredients in a small bowl. Add just enough water to achieve a creamy sauce.
• Pour one third of the ice cream mixture into a freezer safe container. Then drizzle with some of the chocolate sauce. Repeat this step twice. Garnish if you like (I use cacao nibs).
• Freeze until it is fairly firm. Should you leave it in the freezer for longer, let thaw a little before serving (also see my note above).

This week I’ve been doing another freezer challenge, trying to use up some of its contents. Like my little berry stash that needs reducing. At the same time I have been thinking about another semifreddo recipe…

You can find a recipe for vegan Hazelnut Chocolate Semifreddo on the blog already. Now I tried something completely different, with a flavour combination of vanilla cream and berries. One of my favourite combos!

Completely vegan, gluten-free and only sweetened with dates, this recipe is super easy to make. It doesn’t require an ice-cream machine. But a high-speed blender is essential. If you are looking for one, you can find a review about one of my favourite blenders in my blog post here (contains advertising).

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Berry Vanilla Semifreddo (Vegan, Gluten-free, Fruit-Sweetened)

This recipe for semifreddo is completely vegan, gluten-free and only sweetened with dates, this recipe is super easy to make. It doesn’t require an ice-cream machine. But a high-speed blender is essential.

Course Ice Cream

Cuisine Italian

Diet Gluten Free, Low Lactose, Vegan

Keyword Almond, Berry, Blueberry, fruit-sweetened, Ice Cream, Semifreddo, Vanilla

Servings 1 Semifreddo (20 cm)

Equipment

• 20cm loaf
• high-speed blender

Ingredients

For the vanilla cream:

• 150 g dates pitted & chopped
• 500 ml water
• 150 g cashews or blanched almonds
• 3 tbsp tapioca
• 1/2 tsp ground vanilla

For the berry drizzle:

• 100 g raspberries
• 50 g blueberries
• 70 g dates pitted & finely diced
• 50 g extra blueberries

Instructions

• For the vanilla cream, first blend dates and water until smooth. Then add remaining ingredients and blend long enough for it to turn creamy and heat up (alternatively heat it up in a small pot).
• While the vanilla cream cools down, place the ingredients for the berry drizzle in a pot. Leave the extra 50g blueberries aside. Bring the berries to the boil and let simmer for a few minutes. Then blend with a stick blender until smooth and let cool down.
• Once cooled down, stir in extra blueberries. Line a 20cm loaf tin with baking paper. Drizzle with some berry sauce. Add some vanilla cream. Repeat until both are used up.
• Place in freezer until firm. Should you leave it in the freezer for longer, let defrost for about half an hour before serving.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

And it turned out heavenly I would love to dive into this dreamy colour. And since I just came up with these super yummy and soft chocolate cookies, I made some ice cream sandwiches.

After assembling the ice cream sandwiches, I rolled them in chopped pistachios and cacao nibs. So yummy and also so lovely to look at The ice cream is really yummy without cookies:

And as always this recipe is vegan, gluten-free and sweetened with fruits. Until now I only made it with an ice cream maker. Soon I will try to make it without an ice cream maker. I will let you know how it goes

Ingredients for approx. 1 liter:

• 100g cashews (or blanched almonds, or macadamias)
• 80g dates, pitted and diced
• 400ml water
• 200ml coconut cream (or plant mylk)
• 1/2 teaspoon guar gum
• 2-3 teaspoon blue spirulina (depending on how blue you like it)

Instructions:

1. In a powerful blender, blend all ingredients but the spirulina until creamy.

2. Pour the mixture into the ice cream maker and let it run until the ice cream is ready.

3. Transfer the ice cream to a freezer safe container and stir in as much spirulina as you like.

4. If desired, place the ice cream in the freezer until it is firmer. Should you leave the ice cream in the freezer for longer, let a thaw a little before serving.

Enjoy

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The reason why I tried this kind of version: it allows for a nut-free option, using dairy-free mylk. Because so far most of my recipes for ice cream contain nuts or cashews.

The combination of vanilla ice cream and strawberries is so yummy! But you can also use other berries or fruits. While this recipe is nut-free, it is also gluten-free and sweetened with fruits.

Ingredients:

• 450ml mylk
• 65g dates, pitted
• 3 tbsp tapioca
• 1/3 tsp ground vanilla
• 1 pinch salt
• 150g strawberries, diced

Instructions:

1. Blend all ingredients but the strawberries in a powerful blender until smooth.

2. Pour mixture into a pot and gently bring to the boil. Let simmer shortly, stirring constantly, then let cool down completely.

3. Transfer the cooled down mixture to the ice cream maker. Once it has turned to ice cream, stir in the diced strawberries.

4. If desired, place in the freezer for a firmer texture. Should you leave it in the freezer for longer, let thaw a little before serving.

Enjoy

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Makes approx. 1 liter:

For the ice cream:
• 140g hemp seeds
• 140g dates, pitted and diced
• 450ml water
• 2 tablespoons FAIR-TRADE cocoa powder
• 1/4 teaspoon ground vanilla
• 1 pinch salt (optional)
For the chocolate drizzle:
• 1 tablespoon sunflower seed butter (or nut butter if you are OK with nuts)
• 1 to 2 teaspoon FAIR-TRADE cocoa powder
• 1 tablespoon ground coconut sugar
• 1 to 2 tablespoon water (depending on the desired consistency)

Instructions:

1. Blend all ingredients in a powerful blender until smooth
2. Pour the mixture into a freezer safe container and place in freezer until solid.
3. Once it is frozen, let it thaw for a few minutes until it is soft enough to scoop and serve.
Tip: For the perfect texture, place in fridge for up to 3 hours before serving.
Enjoy!
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Make approx. 9 ice pops:

For the ice pops:
140g hemp seeds
140g dates, pitted and diced
450ml water
2 tablespoon FAIR-TRADE cocoa powder
1/4 teaspoon ground vanilla
1 pinch salt (optional)
For the chocolate drizzle:
2 tablespoon cacao butter, melted
1 tablespoon FAIR-TRADE cocoa powder
2 tablespoon ground coconut sugar

Instructions:

1. For the ice pops, blend all ingredients in a powerful blender until smooth.
2. Pour the mixture into the ice pop mould. Cover with lid, insert wooden sticks and place in freezer until solid (approx. 4 to 6 hours).
3. When the ice pops are frozen, take them out of the mould. Turning the mould upside down and letting some warm water run over it, can help to get them out easier.
4. Store ice pops in freezer while preparing the chocolate drizzle.
5. For the chocolate drizzle, combine the ingredients in a cup. It might help to place the cup in a bowl with warm water to keep the cacao butter soft.
6. Drizzle ice pops one by one with the chocolate and garnish to your liking. I use extra hemp hearts and some chopped pistachios.
Enjoy!
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Pomegranate is currently in season in Spain, where Julia is based. She was thinking about playful ways to create a recipe with it. Usually she adds it to savoury meals. But now she has created a sweet recipe idea. Yay!
A delicious pomegranate nice cream with chocolate garnish. It is so incredibly easy to make and takes only 10 minutes to whip it up. And of course it is vegan, naturally gluten-free and without added sugar. Yummy!

Pomegranate seeds have such a lovely glow in daylight and also deliver such an amazing flavour explosion. You will also find a pro tip on how to get pomegranate seeds out of the fruit.

Ingredients for two portions:

For the nice cream:
3 medium sized bananas (best chopped into chunks)
1 pomegranate
60-100 ml rice mylk (depending on the desired consistency)

For the chocolate garnish:
20g dark chocolate
1 tablespoon coconut oil

Instructions:

1. First remove the pomegranate seeds. Cut off the ends, then quarter it and remove the seeds in a bowl of water. Drain the water and place aside.

2. Then melt the chocolate using the double boiler method, stirring in the coconut oil.

3. In the meantime, take 2 tablespoon of pomegranate seeds aside. Then blend the bananas, remaining pomegranate seeds and rice mylk in a high-speed blender creamy. Depending on how thick you like the nice cream, add more or less rice mylk.

4. Place the nice cream in serving bowls and garnish with chocolate sauce and pomegranate seeds.
Enjoy!

And somehow I couldn’t stop thinking about an ice cream idea with this kind of flavour combination. Since there are lots of vegan ice cream recipes on the blog already that require an ice-cream machine or double handling with a high-speed blender, I decided to try a semifreddo version. Less work and just as delicious was the concept

And I must admit, the result was pretty impressive. I haven’t used the classic ingredients (or vegan alternatives for those). For example, this recipe would be ideal for additional aquafaba. But I killed my electric hand-mixer last year and since I’m trying to be as minimal as possible, I didn’t buy a new one. I simply don’t use it often enough to justify doing that.

I’m hoping to borrow an electric hand-mixer from a friend one day. Until then I’m happy to keep living without it as long as I can create delicious, creamy dreamy recipes like this one without it

As always, this recipe for hazelnut chocolate semifreddo is vegan, gluten-free and without refined sugar. And it proves again that one can make a creamy icy treat without dairy

Please note: I made this recipe a little sweeter this time. While I found it almost too sweet, all my test eaters found it to be juuuust right
…and please excuse the flood of photos to follow – they all looked soooo delicious, I had a really hard time choosing…and I wanted to share them all with you

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Hazelnut Chocolate Semifreddo (Vegan, Gluten-free, Lactose-free)

As always, this recipe for hazelnut chocolate semifreddo is vegan, gluten-free and without refined sugar. And it proves again that one can make a creamy icy treat without dairy.

Course Ice Cream, Semifreddo

Cuisine French

Diet Gluten Free, Low Lactose, Vegan

Keyword chocolate, dairy-free, Dates, Hazelnut, Ice Cream, no redined sugar, Semifreddo, soy-free

Servings 1 21cm loaf tin

Equipment

• 21cm loaf tin
• high-speed blender

Ingredients

For the hazelnut ice cream:

• 180 g hazelnuts
• 690 ml water
• 180 g dates
• 3 tablespoon tapioca or potato or corn starch
• 1/4 teaspoon ground vanilla
• 2 pinches salt

For the chocolate sauce:

• 1 tablespoon rice syrup
• 1 tablespoon nut or seed butter I used almond
• 1 tablespoon FAIR-TRADE cocoa powder
• 1-2 tablespoon water
• Some extra chocolate sauce and chopped hazelnuts for garnish if desired

Instructions

• Roast the hazelnuts in a pan on medium-low heat. Stir occasionally. After about 10 minutes they should start to turn golden brown with the skin cracking.
• Place them onto a clean tea towel and rub off the skins.
• Place in blender, add water and blend until smooth. Add remaining ingredients and blend some more until the mixture gets quite hot.
• In the meantime prepare the chocolate sauce by mixing all ingredients in a cup. Add just enough water to create a fairly thick, creamy sauce.
• Line loaf tin with baking paper. Drizzle some of the chocolate sauce. then scoop in some of the hazelnut mixture. Repeat until its all finished up.
• Place in fridge until it has cooled down. Then place in freezer for approx. 4 hours. If you leave it in the freezer for longer, let thaw for approx. 20 to 30 minutes before serving.
• Turn it upside down onto a plate. Remove baking paper. Garnish if you like (I used some extra chocolate sauce and chopped hazelnuts).

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

After I used some freshly sprouted buckwheat in the crust of my nut-free No Bake Avocado Chocolate Mousse Cake, I couldn’t think of sweet treat ideas that use sprouted buckwheat. After all, sprouts are so good for you

Since buckwheat pairs so nicely with chocolate, I tried this nut-free icy treat idea: a creamy chocolate coconut cream base with additional chocolate glazing. It went down a treat!

The lovely thing is that by using buckwheat and coconut cream, this recipe for Buckwheat Chocolate Ice Cream Bars is vegan, gluten-free and nut-free. No dairy products needed to create a delicious, creamy treat. And only 5 ingredients! (plus garnish)

For a 30 x 20cm baking tray:

For the filling:
120g dark chocolate (I use dark chocolate drops form TradeAid)
200g coconut cream
2 cups (approx. 360g) freshly sprouted buckwheat (1 cup of dry buckwheat before sprouting)

For the glaze:
80g dark chocolate (I use dark chocolate drops form TradeAid)
1 to 2 teaspoon cacao butter or coconut oil (if you like the chocolate layer a little thinner)

Instructions:

1. Melt the dark chocolate, using the double boiler method. Add coconut cream and stir to combine.

2. Gently fold in the sprouted buckwheat.

3. Line baking tray with baking paper. Pour the mixture evenly into the tray.

4. Place in freezer until semi frozen (about 3 hours). If you happen to leave it in the freezer for longer, let it thaw a little before the next step.

5. Cut the semi-frozen ice cream into chunks. Place in freezer while preparing chocolate glaze.

6. For the chocolate glaze, melt the dark chocolate, using the double boiler method. If the chocolate remains too thick (I find that TradeAid chocolate drops melt into a rather thick texture), add some coconut oil or cacao butter.

7. Dip the ice cream bars in the chocolate glaze, or drizzle them. Add garnish of your choice (I used chopped cacao nibs and grated coconut). Store in an air-tight container in the freezer.
Enjoy!

This recipe is vegan, gluten-free and fruit-sweetened. You won’t find any cashews because I’m using almonds. With a powerful high-speed blender they can made just as creamy.

The great news: this vegan ice cream can be made with an ice cream machine as well as with a high-speed blender. Please note: A high-speed blender is essential in order to achieve a creamy consistency. A very fine graininess may still occur. Make sure to soak the almonds for at least 8 hours. Cashews or Macadamias are a good alternative too, with cashew being the creamiest option.

Makes approx. 1 liter of ice cream:

For the almond vanilla ice-cream:

• 1 cup (140g) almonds, soak them in water for 8 to 12 hours, then rinse and drain
• 1 cup (140) dates, pitted and diced
• 1/2 teaspoon ground vanilla
• 1 – 2 pinches salt
• 2 3/4 cups (700ml) water

For the blueberry sauce:

• 1 cup (140g) blueberries

For the chocolate sauce:

• 30g dark chocolate
• 1 teaspoon rice syrup (or other liquid sweetener)
• 1 teaspoon coconut oil (or extra water)
• 2-4 teaspoon water (depending on how runny you like the chocolate sauce to be)

Instructions for ice cream maker:

1. Blend all ingredients in a powerful blender until smooth.

2. Pour into ice cream maker and churn until it is finished. Transfer mixture into a freezer safe container. You may want to store it in the freezer for a little while to make it firm up some more.

3. If you leave the ice cream in the freezer for longer, let the ice cream thaw for at least 1/2 hour before serving.

4. For the blueberry sauce, simply blend them shortly until smooth.

5. For the chocolate drizzle, first melt the chocolate by placing it in a mug that sits in a bowl with warm water. When the chocolate is melted, add the remaining ingredients and stir to combine. Add the water slowly until it has reached the desired consistency.

6. Assemble the Sunday by scooping some blueberry sauce into the ice cream glass. Then add ice cream and more blueberry sauce as you go. Drizzle with chocolate sauce and garnish of your choice (I use blueberries and chopped pistachios).

Enjoy!

Instructions with high-speed blender:

1. Blend all ingredients in a high-speed blender until smooth.

2. Pour mixture into large ice cube forms or approx. finger thick into freezer safe containers. Place in freezer.

3. Once frozen, chop up the slabs into rough chunks and place in high-speed blender. Blend on high-speed, using the temper to press the chunks into the blades (similar as you would make nice cream out of frozen bananas).

4. Transfer the ice cream to freezer safe container. You may want to store it in the freezer for a little while to make it firm up some more. If you leave the ice cream in the freezer for longer, let the ice cream thaw for at least 1/2 hour before serving.

For assembly of the Sundae Sunday see step 4 in the instructions above.
Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.