Tag: mywholefoodromance

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.


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.


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 …

Ice Pops and Green Blocks

Ice Pops and Green Blocks


Slowly, slowly, we are working towards a Melbourne summer…. A Melbourne summer, for the uninitiated, is a roller coaster of warm days, cooler days, rain, wind, then usually baking hot for any given time. This year, we are still waiting for the baking hot part, which is kind of good in that I was able to berry pick these gorgeous babies on the weekend. So delicious!


So, I have decided to devote the next few posts to ice pops and ice cream, in the hope that the heat will come, just like in that movie ‘Field of Dreams’ with Kevin Costner…or something.

To start with, I made some pretty ice pops with coconut water, fruit and herbs, that are as simple as can be, and super refreshing. You could just use plain filtered water also if you prefer, but coconut water gives you a little extra sweetness, and all the wonderfully replenishing electrolytes.

Edible flowers work particularly well – who wants plain ice blocks when you can have one with flowers?! Or herbs. Or fruit.


[headline]Flower pops and blocks[/headline]

To make these beautiful delights, start with choosing your flavours. For the ice-pops, I chose blueberry and lemon balm for one, and classic strawberry and mint for the other. Pour coconut water into icy pole moulds, add friends, and freeze. I like to freeze the coconut water for a while first, until it just starts to frost, so that the additions don’t all just cluster at the bottom. Once it is slightly frozen, add a popsicle stick, and pop back into the freezer until completely frozen.

For the ice blocks, I have used various edible flowers, thyme, pomegranate arils, mint and celery flowers from my celery that has gone to seed. The great thing is that they keep in the freezer …

Raw Chocolate Balls

Raw Chocolate Balls

BallPopsHandBliss Balls, Chocolate Balls, ‘Rum’ Balls, Tuffles; whatever you like to call them – they are delicious! There are approximately 4 million recipes online for different versions of these, and here’s why I like mine.

1. My recipe uses no dates. I don’t really have a problem with dates eaten in moderation, they are delicious and a natural fruit. They are however extremely sweet, and I find can often take over the flavour of raw desserts.

2. These balls are PACKED full of protein, good fats and nutrition from the nuts, seeds and tahini.

3. They are not overly sweet, and make use of the wonderful cinnamon, not only for flavour but to help with balancing blood sugar.

4. They are incredible easy to make, versatile, and use ingredients that you most likely have hanging around in your cupboard.

5. They are delicious and family friendly! If you need them for school lunches, just sub out the nuts with extra seeds.


So there you have it. Five great reasons to try out these balls. We have a birthday party coming up!!! (very exciting – any ideas welcome!) and so I fashioned them into ‘pops’ with the use of a fancy straw – kid appeal – very high – job done.


[headline]Raw Chocolate Ball Pops[/headline]


½ cup sunflower seeds

¼ cup hemp seeds (or quinoa flakes or pepitas)

¼ cup brazil nuts (or macadamias, cashews etc)

¼ cup tahini or almond butter (I used black tahini)

2 tbs chia or flax seeds

¼ cup coconut–desiccated, plus extra for rolling

2 ½ tbs raw cacao powder

1 tsp cinnamon

¼ cup of rice syrup or honey, or to taste

A pinch of sea salt

Up to a tbs water – depending on consistency

Blitz the nuts and seeds in a …