Tag: ice-cream

Double Chocolate Ice-Cream Sandwich Biscuits

Double Chocolate Ice-Cream Sandwich Biscuits

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It has been a little quiet around here lately – I have been working hard on some new projects and can’t WAIT to share some awesome new things with you all!! It all got a bit too much the other day, so I made these biscuits. These are some pretty awesome biscuits, delicious day fixers in fact! You are welcome to enjoy them straight up, but if you need next level excitement (and let’s face it, who doesn’t?) then you can sandwich them around a cheeky layer of ice-cream. So if you’re having a day when you can’t decide if the moment your drink bottle exploded over the inside of your bag, or noticing the dribbled toothpaste on your shirt half way through the day was the greatest moment, make these. And then eat them!

I have made them gluten free, and they are easily adaptable to dairy free and egg free if needed.

ice-cream sandwich biscuits handicecream sandwich biscuits

DOUBLE CHOCOLATE SUNFLOWER BISCUITS

Makes around 14

½ cup ground sunflower seeds – blitz in a blender or food processor (you can also use any other nut/meal)

½ cup raw cacao or dutch cocoa powder

½ cup brown rice flour

¼ cup cornflour (corn starch)

1 tsp baking powder

1 tsp ground cinnamon

A good pinch of fine sea salt

½ cup chopped almonds (or extra sunflower seeds or activated buckwheat if you’re nut free)

1/4 – ½ cup good quality dark chocolate

 

½ cup maple syrup

¼ cup melted butter / ghee / coconut oil

1 egg (or 1 tbs chia seeds soaked in 3 tbs water if egg free – but it will be more crumbly)

1 tsp vanilla extract

 

For the Ice-Cream {ice-cream adapted from the lovely Danijela of HealthyAlways Instagram greatness!}

4 ripe bananas

2-3 tbs cacao powder

2 tbs …

Chocolate Thyme Ice-Cream; and how to make ice-cream without an ice-cream machine.

Chocolate Thyme Ice-Cream; and how to make ice-cream without an ice-cream machine.

chocthymeplateIt’s chocolate thyme! Ha ha, okay, that was pretty bad. But it’s weird and wonderful flavour combination day at My Wholefood Romance – so I’m a little excited. In keeping with my promise last week, I wanted to show you how to make DELICIOUS ice-cream without the use of an ice-cream machine. Chocolate is fairly universally accepted as being awesome, but to give it a little something something, why not crazy it up a bit with other flavours? Chocolate and chilli, chocolate and raspberry, chocolate and any warming spice like ginger, cinnamon, or cardamom, chocolate and mint, chocolate and orange, Heston Blumenthal’s chocolate cauliflower risotto, you get the idea, the list is endless.

Today I have paired it with thyme, which gives the ice-cream an earthy, ‘adult’ kind of edge, that is still incredibly delicious. If that’s not your bag, feel free to substitute another flavour, or stick to chocolate straight up. This recipe is an egg based ice-cream, but I have kept it dairy free using coconut milk for its creaminess and nutritiousness (not sure if that’s actually a word….). It has only a few ingredients, and provides you with a nourishing sweetness that is full of healthy fats, vitamins, minerals and protein.

In terms of health benefits, we normally think if thyme as a respiratory herb, used to assist chest infections or congestion. It is also antimicrobial and antioxidant. In a savoury sense, thyme is great with any vegetable, bean or egg dish, or in any stock, stew or soup. It is easy to grow yourself in a pot, so you can just harvest what you need as you need it.

cocothyme[headline]Chocolate Thyme Ice-Cream[/headline]

10-12 sprigs of fresh thyme

550ml full-fat coconut milk

1/4 cup plus 1 tablespoon coconut sugar

2 1/2 tablespoons cacao powder

4 egg yolks…

Rhubarb and Coconut Ice-Cream Crumble, and a FRESH START.

Rhubarb and Coconut Ice-Cream Crumble, and a FRESH START.

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Last post I happened to be talking about the lack of summer Melbourne was experiencing, and that if I made some icy-treats this should surely encourage the process. Well, it seems to have worked! We have had some crazy weather, today was 41 degrees Celsius (105F) and now I am  thinking – will this work with other things in my life? If I buy some more jars of things, will my kitchen pantry magically transform into one of those beautiful walk-in, loads of space ones where you don’t knock over 5 things trying to reach the black peppercorns at the back? Ask, believe, receive baby! I’ll report back on that next time…

For now though, I have another lovely icy treat. An ice-cream crumble, that started as a cake, and I think I’m in love. The problem for me though with a lot of ice-creams is the vegetable gums, carageenan, and other E numbers added as emulsifiers – to thicken it up, and make it smooth and creamy. Traditionally, eggs are used for this purpose, however you will more commonly find these emulsifiers in commercial ice-creams as they are cheap and easy. As an alternative for those that don’t want or can’t eat eggs, I experimented with arrowroot powder, which is from the trunk of the tapioca tree. And I’m pretty happy with the result.

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I have kept it dairy free by using coconut milk, which makes fast friends with the rhubarb and strawberries. Originally I had planned to make this as a ‘cake’, using the base from my Blueberry Cheese Cake and piling the ice-cream on top. In my head, this was gorgeous and delicious. Delicious was right, but I could not take a gorgeous photo of it for the life of me. So, I turned it upside down …