Chocolate Chunk Espresso Ice Cream

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Espresso Choc Chip Ice Cream #vegan
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Hi guys! Sorry for the absence… I know posts have been sporadic lately, and there are good reasons for that, believe me. Life just happened, I needed a bit of time to myself, and I wanted to focus on my new job, which I’m very much enjoying. But that doesn’t mean I haven’t been creating tasty desserts for you guys…

The weather in Scotland has been hit and miss the last few weeks – I know everyone will say that’s nothing out of the ordinary, but I insist, the weather in Edinburgh is actually fairly OK. It doesn’t rain that much, ok? Still, this ain’t the Bahamas.

So my philosophy: if we’re going to be a waiting a while longer for summer, I don’t see why we should also wait for ice cream. Just make some now and enjoy it from the comfort of your cosy, well-heated home.

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Espresso has always been my favourite ice cream flavour, alongside pistachio. That will probably never change. But guess what’s even better: chocolate chunk espresso ice cream. Or, if you fancy a bit of extra work, espresso ice cream with chocolate-coated espresso beans.
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Vegan Espresso Chocolate Chunk Ice Cream (without an ice cream maker

For the espresso ice cream
  1. 20g (1/4 cup) ground espresso beans or espresso powder
  2. 125ml (1/2 cup) hot water
  3. 2x 400ml (14oz) tins of full-fat coconut milk
  4. 2 tbsp Suma coconut sugar
  5. 100g (3.5 oz) dark chocolate, chopped into small pieces (reserve some for garnish)
For chocolate covered beans
  1. 20g (1/3 cup) espresso beans
  2. 1 tsp coconut oil
  3. 75g (2.6 oz) dark chocolate
To make the ice cream
  1. Grind the beans to a fine powder, either in your food processor or in a coffee grinder.
  2. Brew the coffee, or if using espresso powder simply mix with hot water in a cup. Set aside to cool slightly.
  3. Blend the coconut milk, coconut sugar and cooled coffee in a high-speed blender for about five minutes. Unless you’re using an ice cream machine, it’s important to get as much air into the ice cream before it goes into the freezer – this helps prevent ice crystals from forming – so I like to blend it for a good five minutes.
  4. Fold in the chocolate chunks after blending.
  5. Pour the ice cream mixture into a large loaf tin, or any other container of your choice, and pop it into the freezer.
  6. I use the following method to prevent ice cream from crystallizing in the freezer: every 30 minutes for a total of 3 hours, you want to take it out of the freezer and stir it. This gets more air into the ice cream, thus keeping it smooth and creamy rather than let it turn into a rock solid block of ice, which is what will happen otherwise. If you don’t stir the ice cream, good luck trying to thaw it when the sweet craving hits.
To make the chocolate-covered coffee beans
  1. Line a tray with baking parchment or grease-proof paper.
  2. Melt the chocolate and coconut oil in a heat-proof bowl suspended over a pot of boiling water. Take off the heat when melted and stir in the coffee beans, making sure they’re totally covered. Pour onto the lined tray, spreading out each coffee bean individually as much as possible. Place in the fridge for about 30-60 mins to set.
  3. Break up the chocolate-covered coffee beans when they are completely set and scatter over your ice cream.
Notes
  1. This recipe serves about 4 people if each person has 2-3 scoops.
  2. If you want to use regular sugar, or maple syrup or agave nectar, feel free to do so. This recipe is pretty versatile.
  3. The chocolate-covered coffee beans are totally optional, but they are really tasty.

Disclaimer: This post is sponsored by Suma Wholefoods as part of the Suma Bloggers Network, but as always, all opinions are my own and I think Suma is the bomb dot com. 

 

And hey, if you like ice cream, check out my e-book of vegan ice creams, The Vegan Cookie Fairy’s Decadent Vegan Ice Creams Anyone Can Make!

Did you like this post + recipe? Then sign up for email updates and receive my free ebook, 5 Recipes For A Fabulous Weekend!

Love and cookies,

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One-Pot Pecan Sticky Toffee Pudding

 

one-pot vegan pecan sticky toffee pudding TVCF

 

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The thing with 9 to 5 is that it takes me ages before I get around to actually baking the things I want to. I have a list as long as my elbow of recipes I want to try stored on my phone; nearly every day I open it, sighing over the cakes I haven’t yet tried. But as the colder season approached (and is now well and truly here) all I wanted was to make sticky toffee pudding.

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Suma kindly sent me a boxful of heavenly stuff: pitted dates, organic flour, pecans, soft brown sugar, coconut milk… Ingredients made of magic, if you ask me.

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I don’t know about you, but I’m about 90% lazy. I think part of this is genetics, and part is taking example from Nigella Lawson, who always makes her recipes as simple as possible to spare herself effort. That’s exactly how I cook and bake, too: the fewer dishes I have to wash, the better, because I don’t have a dishwasher, and I HATE. DOING. DISHES.

one-pot vegan pecan sticky toffee pudding

So when I want comfort, I want it now, and with as few dishes as possible, if you please. Cue this one-pot sticky toffee pudding with buttery pecans and oodles and oodles of caramel. If you want it extra quickly, you may need to use a blender or food processor to puree the dates faster; otherwise, just soak them and then mash them in the same bowl you will be using to mix the cake batter.

Boom. You’re welcome.

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One-Pot Vegan Pecan Sticky Toffee Pudding

For the pudding:

250g (2 cups) Suma pitted dates, roughly chopped
175ml (3/4 cup) just boiled water
200g (1 + 1/3 cups) Doves Farm organic plain white flour
50g (1/4 cup, tightly packed) Billington’s fair-trade natural soft brown sugar
1 tsp baking powder
1/4 tsp Suma ground cinnamon
75g (1/3 cup) vegan butter, softened at room temperature
160ml (2/3 cup) soya milk
1 tsp black treacle (molasses)
20g (1/4 cup) Suma pecan nuts

For the caramel sauce:

250ml (1 cup) Biona organic coconut milk
50g (1/4 cup, tightly packed) Billington’s fair-trade natural soft brown sugar

1. Soak the chopped dates in the boiled water until the water is tepid, or about an hour, then mash with a fork until you obtain a rough and chunky paste. If you are pressed for time, soak the dates only for twenty minutes and blend them with the water for a few seconds.

2. Pre-heat the oven to 180ºC. Line or grease a 28cm (11 inch) round cake tin.

3. Combine the soft brown sugar, date paste and vegan butter in a large mixing bowl, using a wooden spoon. Mix in the soya milk and treacle (molasses). The mixture will look like it’s separating at this point, which is perfectly normal and nothing to worry about. This is a messy cake batter.

4. Fold in the plain flour, baking powder, ground cinnamon and chopped pecans.

5. Pour into the cake tin and bake for 25 minutes.

6. Meanwhile, prepare the caramel sauce. In a medium-sized saucepan, dissolve the soft brown sugar in the coconut milk, stirring continuously to prevent any burning. Keep the saucepan on medium to high heat, watching carefully so that it doesn’t burn or boil over. Over the next 15-20 minutes, the caramel sauce will reduce approximately by half; it should be thick and sticky on your wooden spoon. Remove from the heat when done.

7. Cool the cake on a wire rack until it is just slightly warm to the touch. Stab all over with a fork, then pour over two thirds of the caramel sauce. If serving immediately, scoop out large pieces straight from the tin and serve with vanilla ice cream or custard and a drizzle of the remaining caramel sauce. (Or slice neat pieces if you want, but it’s more fun to keep it messy.) Top with extra pieces of pecans.
If keeping for later, pour all of the sauce over the cake, let it cool completely, and reheat in the microwave or oven before serving with ice cream or custard.

Lazybones unite — tell me your best tips to live the lazy efficient life with minimal effort?

Psst — there are only 28 days till Christmas! Get my ebook THE VEGAN COOKIE FAIRY’S CHRISTMAS RECIPES on Amazon to have the best vegan Christmas ever. Don’t forget to sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
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Chestnut & Caramelised Fig Vegan Cheesecake {Suma Bloggers Network}

Suma-Bloggers-Network-Logo chesnut caramelised cheesecake TITLE September. I used to dislike this month. It used to be synonym for the return to school, another ten months of forced mental labour, another cold season coming, darker, shorter days. figs and coconut collage chesnut caramelised cheesecake 2 Now I relish this month. Maybe it’s because in Scotland, no matter what the season, the landscape retains its beauty. Maybe it’s because I will never have to go back to school, or uni. Maybe it’s because I can start shopping for cosy, woolly jumpers. Maybe it’s because it’s chestnut season again. chesnut caramelised cheesecake 1 Vegan ‘cheesecakes’ (we really need to rename them) are typically made with cashews. I’ve nothing against cashews, except that they are expensive; their creamy texture is ideal for cakes. Butw hat about roasted, peeled chestnuts? They are buttery and soft, perfect for cheesecakes when you think about it. I used ready-peeled by St Dalfour chestnuts for ease; they were so delicious I could hardly stop myself from eating them all straight out of the jars. This was my first time making a vegan cake with a raw buckwheat crust. I processed the buckwheat in my Vitamix into a fine powder, then added pitted, chopped dates. The result was the tastiest raw cake base I’ve ever tried: nutty, sweet and chewy, not to mention nutritious. I’ve written about my love for coconut sugar before on several occasions, so I’ll spare you the speech. If you haven’t tried it for yourself, you really must. Cut up a fresh fig and caramelise it in coconut sugar. Just try it and tell me what you think. chesnut caramelised cheesecake 5 I love September. Summer and autumn come together in a harmonious embrace. Buttery chestnuts and caramelised figs. Woolly jumpers and cheesecake. chesnut caramelised cheesecake 4

Chestnut & Caramelised Figs Vegan Cheesecake

  • Servings: makes a 20cm (8 inch) cake, serves 8-10
  • Print
Crust: 125g (1 heaped cup) Suma raw buckwheat 225g (1 + ½ cups) Suma organic Medjool dates, pitted and chopped Filling: 600g (21 oz) St Dalfour tinned and peeled chestnuts 250ml (1 cup) oat milk (or other non-dairy milk; I used Oatly) 1 tsp vanilla paste or extract 6 Suma dried figs, chopped into small pieces Toppings: 1 fig 1 tbsp Suma coconut sugar

  1. Pulse the raw buckwheat to a coarse powder in your food processor or Vitamix. Add the pitted, chopped dates a little at a time whilst the machine keeps blending. Within a couple of minutes you should have a sticky ‘dough’.
  2. Press this dough into the bottom of a springform tin measuring 20 x 20 cm (8 x 8 inches). Leave in the fridge to set.
  3. Blend half of the chestnuts, the milk and vanilla extract until smooth. Keeping the blender going, add the remainder of the chestnuts a little at a time. Blend until silky.
  4. Pour into a large mixing bowl. Fold in about two thirds of the chopped dried figs.
  5. Pour the mixture over the cheesecake crust and leave to set in the fridge for at least 4-6 hours or overnight.
  6. Melt the coconut sugar in a pan with just a splash of water (no more than 1 tbsp). When it starts to bubble up and thicken and take on a dark colour colour, add the fig pieces. Caramelise the pieces for a few minutes then remove the pan from the heat. Cool for a few minutes before placing on top of the cake, as well as the remaining pieces of dried fig.
  7. Keeps in the fridge for about 4 days (but the caramelised figs need to be eaten pretty much immediately).

What’s your favourite month, and why? 

Love and cookies, thevegancookiefairysignature-2

Ginger Beer Mango Coconut Ice Cream Float {Suma Bloggers Network}

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Sometimes overcomplicating things is not the best plan. Who am I kidding – it never is. For my first blog post of my partnership with Suma I had planned an epic, mind-boggling, orgasmic ginger beer mango loaf cake. The stuff of dreams. It was going to be moist, delicate, flavourful, exotic and totally blissful. I even shared a sneak peek of the initial trial on Instagram:
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The only thing more soul-destroying than a failed cake is a second failed cake. (And The Fault In Our Stars. It wrecked my heart.)
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After the second trial, which was even uglier and more pitiful than the first, I knew I had to change tack. Let’s face it: I have 48 days to write and hand in my Dissertation, I’ve started a new (stressful) part-time job, I’ve just sent the first drafts of my next two ebooks to my publisher, and then just, you know… life on top of that. Sometimes there is simply no room in such a hectic schedule for an epic ginger beer mango loaf cake. And that is ok.
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The weather is hot, we’re in shorts and t-shirts and we’re trying to tan our pathetically pale skins in the Scottish sun. This could only mean ice cream. So I present to you a simple ginger beer float, with stupendously simple and sugar-free mango ice cream, topped with a lush whipped coconut cream made of only two ingredients. There you go. Enjoy, my lovelies.
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Ginger Beer Mango Coconut Ice Cream Float

  • Servings: makes 1 large serving
  • Print

For the mango coconut cream and ginger beer float:

250ml (1 cup) coconut cream, chilled overnight
1 banana, sliced and frozen
480g (3 heaped cups) frozen mango chunks
120ml (2/3 cup) almond milk

120ml (1/2 cup) chilled Fentiman’s Ginger Beer (see final step: ‘to assemble’)

Puree the first four ingredients in a high-speed blender or food processor until creamy and smooth. Tip: add the mango chunks a little at a time to make life easier for your blender/food processor.

Pour the ice cream into a container and place in the freezer for about an hour. If leaving it longer, do defrost it for about twenty minutes before scooping it up with an ice cream scoop dipped in hot water.

For the coconut whipped cream:

200ml (3/4 cups + 2 tbsp) coconut cream, chilled overnight
1 tbsp powdered stevia

Briskly whip together both ingredients.

To assemble:

Place three scoops of mango coconut ice cream in a sundae glass. Pour over the chilled ginger beer and top with a healthy dollop of coconut whipped cream. Enjoy immediately, by yourself or with a friend.

Variations: Add some caramelised ginger or dried pineapple chunks to your mango ice cream for a fiery kick to complement the ginger beer.

How about you – do you, like me, waste far too much time trying to be an overachiever?

Disclaimer: I was sent some ingredients for this recipe by Suma Wholefoods as part of the Suma Bloggers Network partnership but, as always, all opinions are my own. I am not getting paid for this blog post. 

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Love and cookies,
thevegancookiefairysignature-2