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.

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. 22 cookies:

100g rice flour
70g tapioca flour
60g buckwheat flour
1 tablespoon ground psyllium fiber husk
1 teaspoon ground vanilla
1 teaspoon baking powder
2 pinches salt
70g white almond butter (or normal almond butter, or cashew butter)
70g rice syrup (or other liquid sweetener)
50ml water (use less if you’re using other liquid sweetener and add as much as needed)
A few tablespoons of ground desiccated coconut for “dusting” if desired

Instructions:

1. Mix all the dry ingredients in a bowl.
2. Combine the wet ingredients, ideally blending them in a small bullet blender or whisking them.
3. Add wet ingredients to the bowl with the dry ingredients and stir to combine. It should result in a soft dough that is still easy to form.
4. Form the dough into a ball, place in a small bowl, cover and let rest in the fridge for approx. 30 minutes.
5. When the dough resting time is almost up, preheat the oven to 170°C (top-/bottom heat) and line a baking tray with baking paper.
6. Take the dough out of the fridge and start forming little crescent shaped cookies, with wet, cold hands. To make it easier, you can form the dough into a roll first and then cut even portions that are just big enough to form one cookie each.
7. Place cookies on oven tray and bake them for approx. 10 to 12 minutes or until they turn slightly golden. If you wish to add the coconut dusting, give them a brush of water one at a time (while they are still hot) and roll them in the ground desiccated coconut. Please be aware that this dusting will fall off relatively easy.
Enjoy and Happy Holidays!
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.

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.

So here is a good excuse for ice cream in winter! Or summer, depending on where you are on this planet…

I used a silicone muffin form for these mini ice creams but you can also use a popsicle form.

This recipe is super easy and doesn’t require many ingredients. I have listed a few alternatives, should you not have sunflower lecithin available.

Makes 6 mini ice creams:

For the vanilla cream:
550ml coconut cream
3 tablespoon coconut sugar
2 teaspoon sunflower lecithin (alternatively 1 teaspoon guar gum or double the amount of psyllium fiber husk)
1 tablespoon psyllium fiber husk
1/4 teaspoon ground vanilla

For the chocolate cream:
1 tablespoon FAIR-TRADE cocoa powder
2-3 tablespoon coconut sugar (depending on how sweet you like it)

For garnish I used melted chocolate and cacao nibs

Preparation:

1. Blend all ingredients for the vanilla cream in a blender until smooth. Then add ground vanilla and blend for another second.

2. Transfer about half the vanilla cream into a small jug.

3. Add cocoa powder and coconut sugar to remaining vanilla cream and blend once again until smooth.

4. Place silicone muffin form onto a small chopping board. Pour equal parts of vanilla cream and chocolate cream into silicone muffin form, stir a little if you like.

5. Place the form in the freezer until the ice creams are set (about 3 to 4 hours). Best texture is achieved when letting the ice creams soften in the fridge for about 3 hours before serving. I garnished them with melted chocolate and cacao nibs.

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.

Those little cakes were so yummy that I decided to share the recipe. But don’t worry, no burning is needed this time

As always these mini chocolate cakes are vegan, gluten-free, without refined sugar and oil-free. The are also rather low in sugar. So if you have a sweet tooth, you might want to add some more sweetener of your choice.

In this recipe I used nut-milk pulp again. It isn’t only a nice way to make use of it, but it also adds moisture to the cake.

And one thing about the coconut cream: I used to recommend the coconut cream from TradeAid, but it turns out that monkeys are being (ab)used to harvest the coconuts. Sadly I don’t have an alternative suggestion yet.

The coconut frosting’s texture can be a little tricky, make sure it has a high coconut content. I don’t add anything but a pinch of ground vanilla. I find that if you add liquid sweetener it might not set anymore. And I find it tastes very good as it is without any extra sugar

Makes approx. 6 mini-cakes:

For the cakes:
1/2 cup (70g) buckwheat flour
1/3 cup (35g) FAIR-TRADE cocoa powder
1/3 cup (60g) coconut sugar (or more if you like it sweet)
1/3 cup nut-milk pulp (60g) (alternatively nut or seed flour)
1/2 tablespoon ground flax seed
1 teaspoon baking powder

1 cup (250ml) water

For the coconut frosting:
firm part from one can (400ml) coconut cream, it should be around 200g
1-2 pinches ground vanilla

Preparation:

1. Preheat oven to 170°C (top-/bottom heat). Mix all dry ingredients in a bowl.

2. Grease a muffin tin lightly. Add water to the bowl with the dry ingredients and stir to combine.

3. Scoop dough evenly into muffin tin, place in oven and bake covered for approx. 20 to 25 minutes. Test with a wooden skewer, if it comes out almost clean, the cakes are ready.

4. Let mini-cakes cool down before taking them out of the muffin tin.

5. For the coconut frosting, place the solid part of the coconut milk in a bowl, add ground vanilla and beat for minute or so. Should it seem quite soft, leave it in the fridge for a while until it is firm enough.

6. Should the cakes be too uneven on top, you can always cut off the top. Then cut them into two parts (slices).

7. Transfer coconut frosting into an icing bag and pipe one layer of cream onto the lower part of the cake. Then gently place the top part of the cake onto it. Add another swirl of coconut frosting, garnish if you like.

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.

These popsicles are as always vegan, gluten-free and without refined sugar. Thanks to the cashews they also are divinely creamy. Can’t have cashews? Don’t worry, it works without cashews too, it just won’t be as creamy.

Makes approx. 10 ice-pops:

For the vanilla cream:
400ml coconut cream
1 cup (140g) dates, pitted
1/2 cup (70g) cashews
1/4 cup water
1 teaspoon vanilla essence
2 tablespoon psyllium fiber husk

For the berry sauce:
1 cup (approx. 140g) berries
1/4 cup (35g) dates, pitted

Preparation:

1. In a high-speed blender, blend all ingredients for the vanilla cream until smooth. Add the psyllium fiber husk to the very end. Place aside.

2. Blend the ingredients for the berry sauce in a powerful mini-blender.

3. Use a teaspoon to let small portions of the berry sauce run down on the insides of the mold.

4. Fill the mold with the vanilla cream. Use a wooden skewer to lightly mix the berry sauce with the vanilla cream.

5. Place lid on mold and insert the wooden sticks. Place in freezer until firm (approx. 6 hours). It helps to shortly hold the mold upside down under warm water to get the finished popsicles out.

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.

While most of my ice-cream recipes can be made with ice-cream makers as well as with a high-speed blender only, this one only works with an ice-cream maker. The texture is quite tricky, because it tends to get a little crumbly. That is why the dates are quite important. They make it more creamy.

If you desire perfectly round, scooped portions make sure that the ice-cream is just firm enough and not too soft either. It also helps to dip the scooper into a glass of warm water in between.

I added some guar gum just to help it to be a little more creamy. Of course it will work without it too. And as always, this recipe for Tigernut Vanilla Ice Cream is vegan, gluten-free and without refined sugar

Makes about 1.8 liter:

3 cups (750ml) tigernut milk (see recipe here)
1 cup (140g) dates, pitted
1 teaspoon vanilla essence or one vanilla pod, scraped
1/2 teaspoon guar gum (optional)

Preparation:

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

2. Pour mixture into ice-cream maker and let run until the mixture is firm.

3. Serve straight away or scoop ice-cream into freezer-safe container to let firm up a little longer. If you leave it in the freezer for longer, let it defrost for half an hour or so 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 super creamy cashew filling, combined chocolate chunks make this recipe one of my new favourites. So delicious! And as always, this recipe is vegan, gluten-free and without refined sugar

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No-Bake “Cookies & Cream” Slice (Vegan, Gluten-free, No Refined Sugar)

The super creamy cashew filling, combined chocolate chunks make this recipe one of my new favourites. So delicious! And as always, this recipe is vegan, gluten-free and without refined sugar

Course Cake, Slices

Cuisine American

Diet Gluten Free, Vegan

Keyword cake, Cashew, chocolate, Cookies & Cream, fruit-sweetened, No Refined Sugar, raw, Slices, soy-free, Vanilla, without baking

Servings 1 Cake (17 x 28cm tray)

Equipment

• high-speed blender

Ingredients

For the crust:

• 240 g nuts (I used hazelnuts), soak them in water for at least 8 hours, then rinse and drain
• 175 g dates pitted and diced
• 50 g FAIR-TRADE cocoa or cacao powder
• 1-2 tablespoon water

For the filling:

• 210 g cashews soak them in water for at least 4 hours, then rinse and drain
• 105 g dates pitted and diced
• 190 ml water
• 1 tablespoon coconut oil
• 1 teaspoon vanilla essence

Instructions

• For the crust, place nuts and dates in high-speed blender and pulse to fine crumbles.
• Transfer crumbles to a bowl. Add cocoa and mix well. Then add just enough water to create a slightly moist dough.
• Line tray with baking paper. Scoop two thirds of the dough into the tray, spread it evenly and press it firm.
• For the filling, blend all ingredients until smooth. Start with a little less water and add more if needed. A high-speed blender with tamper is recommended.
• Spread half of the filling onto the crust. Then crumble half of the remaining dough over it. Repeat until filling and dough are used up.
• Place tray in freezer until the cake is firm (about 6 hours). Cut slices while it is relatively firm and refrigerate until 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.

These choc chip cookies have a deliciously soft and chewy texture. As always they are vegan, gluten-free and without refined sugar.

I don’t use chocolate chips that much because it is hard to find sugar-free ones. So it’s more of an occasional thing for me. These cookies aren’t too sweet, feel free to add some more sweetener of your choice.

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Vanilla Choc Chip Cookies (Vegan, Gluten-free, No Refined Sugar)

These choc chip cookies have a deliciously soft and chewy texture. As always they are vegan, gluten-free and without refined sugar.

Course Baked Sweet, Cookies

Cuisine American

Diet Gluten Free, Vegan

Keyword Biscuits, Chip, chocolate, Cookies, No Refined Sugar, Vanilla

Servings 9 Cookies

Ingredients

• 140 g rice flour
• 35 g buckwheat flour
• 1/2 teaspoon baking powder
• 70 g cashews
• 3 tablespoon coconut sugar
• 125 ml water
• 1/2 teaspoon vanilla essence or paste
• 1 handful of chocolate chips alternatively chopped chocolate

Instructions

• Sift rice flour, buckwheat flour and baking powder into a bowl.
• Blend cashews, coconut sugar, water and vanilla essence in a powerful mini-blender until smooth.
• Transfer the mixture to the bowl with the dry ingredients and mix to dissolve. It should form a moist ball of dough. Cover and place in fridge for 20 minutes. In the meantime, preheat oven to 200°C (top/bottom heat).
• Take dough out of fridge and knead until it is soft and easy to form. Gently fold in the chocolate chips.
• Using a spoon, scoop small portions into your hand and form the cookies. Should it be sticky, dip your hands into cold water and clean off any dough.
• Place on baking paper lined tray and bake covered with a piece of baking paper, aluminium foil (which you can reuse several times) or an oven-proof lid, for approx. 15 minutes or until the cookies turn golden.
• Enjoy warm or store in fridge.

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.