Creamy and rich chocolate ice cream. Vegan, paleo, dairy free, refined sugar free and made with only 5 ingredients.
Can I tell you a secret? I used to not like chocolate ice cream. I know – crazy! I mean if I should choose one food to live from for the rest of my life, it’d be chocolate. And ice cream is without doubt my favourite dessert (yep, better than cake, cookies, candy…). But when those two come together – BAM – some dark magic happened and I didn’t like it. Until I tried the chocolate ice cream from the best ice cream brand in the world – Paradis (Paradice cream). Unfortunately this brand is Danish, but if you ever come to Denmark make sure (I repeat make sure) you try it. All of their ice creams are freshly made and they actually taste of whatever flavour it has. And this was when I figured that the reason I didn’t like usual chocolate ice cream was that it didn’t taste like chocolate… It tasted like cream , additives, sugar and a slightly of chocolate milk. But the one from Paradis didn’t. And so I had a mission – to create such ice cream myself.
Can I tell you another secret? I am very clumsy. I used to be everything but clumsy, but high school has done something to me. The other day I crashed on my bike on my way to school (which never happens since I’ve been biking my entire life (we do so in Denmark)), and when I went to the school secretary to get some plaster for the huge graze on my hip bone it suddenly hit me that this was at least the fifth time in two years I had to go there to get plaster for myself. And I am definitely not one of those who whine when I get hurt. I mean, one of the wounds I made in the school time kept bleeding for four days and my doctor later on told me that it should have been sown together…
Unfortunately I am almost as clumsy in a kitchen (…I write with my left index finger wrapped in plaster, whoops).
Anyway… what I learned from this making this lovely ice cream is:
Never wear your favourite white shirt when cooking with avocados
I’m serious! This is an important rule.
“What happened” I ask myself. Well, Josefine, you are simply clumsy. I used to hate this thing about myself, but lately I’ve been thinking a lot about learning to accept your flaws. So now I actually think being clumsy a part of me. I’d rather be known as the girl who always go to the secretary to get plaster than the careful one who never does anything.
(Just, don’t cook wearing your favourite white tee (; )
This super rich and creamy chocolate ice cream is made with avocados, coconut milk and palm sugar and is therefore both vegan, paleo, dairy free and refined sugar free. It is very delicious and you won’t be able to tell it contains avocado. I wouldn’t however serve it for people who are against turning desserts healthy, since you might be able to tell that it isn’t usual ice cream.
Today is going to be the warmest day in Denmark since 2010. Up to 33° (that’s 92° F). Wow.
A perfect day for bathing, reading, walking and ice-cream-eating.
(I especially like the last part)
Good thing I made ice cream yesterday :D
I clearly remember the first time ever I had Ben and Jerry’s Chocolate Chip Cookie Dough Ice Cream. God it was good!
I always like dough and cake batter better than the actual cookies or cakes. I know it sounds funny, but I really like the soft texture of the dough. I’m often disappointed when the cookies are done – the taste is still there but the texture is gone.
So obviously the cookie dough ice cream really pleased me. I mean Ice Cream and cookie dough – what’s not to love?
This recipe is inspired by Baked Bree but I’ve changed a few things here and there. Primary because I we didn’t have enough cream and I don’t like too much sugar in my ice cream.
4 dl. (1 and 2/3 cup)+ 2 dl. (a bit more than ¾ cup) milk (2%)
3 tbsp. packed light brown sugar
5 egg yolks
2 tbsp. white sugar
1 tbsp. packed light brown sugar
For the cookie dough
½ cup (110 g.) butter – room temperature
3 tbsp. white sugar
3 tbsp. packed light brown sugar
1 tsp. vanilla extract
1 tbsp. milk
3/4 cup flour
40 g. chocolate chips
Start by making the ice cream base:
In a medium sauce pan mix the cream, 4 dl. of milk and 3 tbsp. packed light brown sugar. Heat up the mixture. Remove from heat when small bobbles begins to form on the edge of the sauce pan.
In a bowl whish together egg yolks, white sugar and 1 tbsp. of brown sugar until smooth. Add in the cream mixture a little at a time and mix well.
Transfer the mixture back into the sauce pan and heat up. Let it simmer until it thickens a bit (some say the mixture should cover the back of a spoon when making ice cream but you don’t have to – at least I couldn’t make this mixture cover the back of a spoon, but it turned out just perfect). Transfer to a bowl and add in the rest of the milk. Eventually pour the mixture through a fine mesh strainer first. Let cool on the fridge (about 2 hours).
In the meantime make the cookie dough:
Cream together the butter and two sugars. Add in the vanilla extract and milk – then the flour a little at a time. Then mix in the chocolate chips.
Place small dollops of cookie dough on baking sheets or dishes covered with non-stick paper. Freeze and store in the freezer until you add it to the ice cream.
Once the milk/ cream mixture is cool turn in your ice cream maker. When the ice cream has a texture as soft serve stir in the cookie dough bites. Transfer to an air tight container and freeze until hardened.
Our trip to our summerhouse started out in a little funny way. You know the feeling of knowing you have forgotten something you just can’t figure out what. I often have that feeling. Also when we sat in the car ready for driving toward the summerhouse. I just knew it. I just didn’t know what.
And then suddently it hid me: The hook for my ice cream maker.
Oh no… what a tragedy it would be. Me in the summerhouse withit being able to make ice cream. (Ok, feel the irony). I had all of the things for the little machine – just not the hook. So I asked my family if we could please go home and get it. Well, we hadn’t even hid the high way yet but still I felt like an idiot. Going home again just to get a little piece of plastic. Haha…
Luckily my family (kind as they are) drove back to let me get it. Well, I didn’t doubt it. That’s what family do – let you go back and get something totally unimportant to them because they know it means something to you. Oh, how I love my family.
Yesterday I had fun playing house-photograph. Like such ones who take pictures for the magazines. I have never taken such photos before, but it was a lot of fun. I know they aren’t very good. But it is a start.
I love my summerhouse. I like how it isn’t perfect. Not as all of those you see in the magazines where everything is more than perfect. But still I really like the style in the house. It is light and there are light wooden floors. Actually nothing special, but I love it because it’s my summerhouse.
My good old summerhouse.
But now for the ice cream. Thanks to the little ice cream hook ;)
Blueberry Ice Cream
1 ltr. / 4 cups
·2 egg yolks
·3 tbsp. sugar
·1 tsp. vanilla extract
·1 ½ cup blueberries
·½ cup heavy cream
·½ cup milk
In a bowl beat the egg yolks, sugar and vanilla extract until light. Mash the blueberries coarsely (I used a spoon, because I didn’t have a food processor).
Add the berries to the egg yolks and stir.
Mix in the cream and milk.
Turn in our ice cream maker according to the manufacturers instuctions.
Transfer into an air tight container and leave in the freezer for about an hour to harden up.