ice cream Archives - Use Your Noodles

Vegan Peanut Butter And Strawberry Ice Pops

March 19, 2021

Brining Spring vibes with these delicious creamy peanut butter and strawberry ice pops. Super easy and super flavourful!

Are you just as excited about warmer weather as I am? Although I’m a big Winter person, I’m already dreaming about green meadows and walks across blooming fields. Being able to walk barefoot and eat a ton of strawberries!

With my mind already heading towards these warm days, I’m bringing this very simple strawberry ice pops recipe. I can’t wait for fresh homegrown strawberries. And I start craving them every March.

This ice pops are completely vegan and extremely easy to make. Plus, who doesn’t love ice pops. My son thinks they are the most fun form of ice cream there is.

What do you need for these peanut butter and strawberry ice pops?

All you need is some fresh strawberries, although frozen ones work too. I just prefer to use fresh ones if I can get them to be sweet and flavorful enough. Right now, they’re not in season so not all of them will be good. If you can’t get good fresh ones, then frozen are a better option. Frozen strawberries are frozen in their ripe state so they have plenty of flavor!

Next you need some quality peanut butter. I always make sure I get a 100% peanut butter and avoid using peanut butters with added palm oil, sugar or atrificial ingredients.

You will also need some form of a plant-based milk. I like my creamy oat milk, but you can use any that you like. Just keep in mind that if you use any milk that has very strong flavor, such as coconut milk, you will probably end up tasting it in the final ice pops.

You also need some Medjool dates to sweeten the ice pops and make them nice and creamy. I like to soak them in hot water before I blend them together with milk and peanut butter, because I find it a bit easier for a blender (especially a not-so-powerful one) to make a smooth purée.

If you feel like decorating your ice pops, you can add some melted vegan chocolate and a sprinkle of freeze-dried strawberries once they firm up in the freezer.

Let’s make them!

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Vegan Peanut Butter And Strawberry Ice Pops

Course Dessert

Keyword ice cream

Prep Time 20 minutes

Cook Time 20 minutes

Cooling Time 4 hours

Total Time 4 hours 40 minutes

Servings 10 1/3 cup ice pop mold

Author Anja Burgar

Ingredients

400 g fresh or frozen strawberries
3 TBSP sugar
10 medjool dates de-pitted
1 cup plant-based milk of choice
1/2 cup smooth peanut butter
hot water for soaking
vegan chocolate for decoration
freeze-dried strawberries for sprinkling

Instructions

Clean the strawberries and remove the greens. Cut into small chunks and place in a saucepan. add sugar and cook on medium heat for 15-20 minutes. Remove from the stove and leave to cool to room temperature.
Meanwhile, soak de-pitted Medjool dates in hot water for 10-15 minutes, then drain and place in a blender. Add plant-based milk of choice and peanut butter and blend into a fine paste. Leave in the blender until the strawberries are cooled.
Add cooled strawberries to the blender and blend until smooth.
Divide into ice pop molds and pop a stick into each.
Place in the freezer until solid.
Once they are firm, take them out of the molds and sprinkle with melted chocolate and freeze-dried strawberries.

No-bake Frozen Coconut Cakes

August 2, 2019

These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you’re in it for a win!

Hi guys! We’re back from our summer vacations and I’m ready to go back to work. We went to the seaside, tried camping with our son for the first time, we went to a spa, hiking, biking and lots more. So pretty active as we like it. I must admit I missed cooking and shooting food a little bit, so I’m excited to start new projects next week.

But today, I’ll be sharing a recipe for these delicious mini no-bake frozen coconut cakes which many of you liked on Instagram. It wasn’t intended for the blog, but for the Eat Capture Share Summer challenge that was organized by Kimberly from The Little Plantation.

Lots of people have been asking me if I’ll share the recipe and it’s finally time. These really ended up not only beautiful but also very delicious and refreshing.

First, I wanted to use coconut yogurt, just try it out. I’ve never tried coconut yogurt, so I have no idea how it tastes. If I ever test it with this recipe, I’ll let you know and add that version if I find it tasty. All I had at home was Greek yogurt which I love and always have some in my fridge. I mixed it with some creamed coconut and icing sugar and… omg the taste! If you love coconut, you’re gonna love it.

I added some whipped cream and red currants on top, but you can add any seasonal fruits or something more exotic like mango or honey-roasted bananas.

What is creamed coconut?

Have you ever made anything with creamed coconut? It’s the solid version of ground-up coconut flesh. You’ve probably heard of coconut milk and coconut cream. Both of them are made using creamed coconut mixed with some amount of water. Coconut cream has lower water content than coconut milk. If you ever want to make something with coconut, but don’t want the liquid then creamed coconut is what you need.

It’s actually very simple to make at home as well. All you need is a good food processor or a coffee grinder and some desiccated coconut. By grinding the desiccated coconut as finely as possible, you’ll get a thick paste called creamed coconut. I assume that the bought version is somehow additionally dried or stripped of fat. I’m not sure. I assume since it’s harder and drier than the homemade version.

Both are delicious and both can be used in this recipe.

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No-bake Frozen Coconut Cakes

These no-bake frozen coconut cakes with sweet creamed coconut and greek yogurt on top of a no-bake almond crust are a perfect summer dessert. Add some whipped cream and seasonal berries and you're in it for a win!

Course Dessert, Snack

Keyword bundt cake, coconut cake, frozen cake, no-bake cake, yogurt cake

Prep Time 10 minutes

Freezing time 3 hours

Total Time 3 hours 10 minutes

Servings 6 mini cakes

Author Anja Burgar

Ingredients

No-bake Crust

60 g Medjool dates pitted (2-3 dates)
2 TBSP desiccated coconut
2 TBSP almond butter
1 TBSP coconut butter

Coconut Cream

2 cups Greek yogurt (about 400g)
1/4 cup creamed coconut
1/2 cup icing sugar

Toppings

1/2 cup whipping cream
seasonal berries for topping

Instructions

No-bake Crust

Add all ingredients to a food processor and mix until just sticking together.
Divide the mixture into 6 silicone muffin moulds and press down with your fingers to cover the bottom.

Coconut Cream

Add all ingredients to a food processor and mix until smooth.
Top the no-bake crust with the cream.
Place the cakes in the freezer for 2-3 hours or until frozen enough to take from the moulds. If you save them for later, take them from the freezer 30 minutes before serving.

Decoration

Right before serving whip the whipping cream until stiff and top the cakes. Decorate with seasonal berries.

Roasted Peach Coconut Slushie

July 25, 2019

This roasted peach coconut slushie is so fresh and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.

Oh, I love this Summer so much! It’s not as hot as last year but warm enough for it to feel like Summer. We’re chilling in the garden most a lot and we’re so lucky to have a lot of kids in the neighborhood so they all play together and all us parents have time to chat and refresh with cocktails and ice cream.

Today I’ll be sharing a recipe that’s sort of like a mix of a mocktail and ice cream. At least I think so 🙂

It’s a delicious roasted peach coconut slushie. A frozen drink is what it is! And if you’ve been reading my blog for some time, you know I love roasting fruit because roasting adds such a nice flavor and it caramelizes the sugar, therefore, it gets even sweeter. With this one I wanted to add a bit of creaminess and coconut cream seemed like the perfect food to complement sweet peaches.

Roasted peaches are seriously one of the best things there is. If you’ve ever tried my Roasted Peach And Strawberry Fizz you know what I’m talking about. This is the most popular recipe from my blog and I say it’s definitely amazingly delicious because the fruit is roasted.

So the recipe…

It’s very simple. All it takes is for you to roast some peach wedges, peel them and freeze them. Add some coconut milk, cane sugar, bee pollen and lastly some ice cubes to make it really icy.

Then you simply blend these and you get the most refreshing creamy summer slushie.

If you love slushies and you wanna try another really great one, here’s my Watermelon Slushie Recipe.

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Roasted Peach Coconut Slushie

Course Dessert

Keyword ice cream, slushie

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 3 servings

Author Anja Burgar

Ingredients

3 peaches
1 cup coconut milk chilled
3 TBSP cane sugar
2 TBSP bee pollen optional
1/2 cup ice cubes

Instructions

Remove the pits from the peaches and cut them into eight wedges each.
Place on a baking tray lined with baking paper and bake in a preheated oven at 175°C (350°F) for 25 minutes.
Leave the peaches to cool for 10 minutes before peeling the skins off. Freeze the peaches without their skins overnight.
In a blender, mix frozen peaches, coconut milk, sugar, and ice cubes until you break the ice into very small grains.
Serve immediately.

Vegan Cherry Almond Ice Cream Sandwiches

June 27, 2019

Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.

Can you imagine Summer without ice cream? Hmmm… I can’t, even though I wasn’t always a huge fan of ice cream. I think I talked about it in one of my old posts.

Now, I can’t imagine how I’d survive the Summer heat without ice cream at least once a week.

Since I don’t have an ice cream machine I always make a no-churn version and I even have a little trick to make a no-churn ice cream creamy with no lumps of ice.

How do I make my no-churn ice cream smooth?

I’ve come to the conclusion that the best way is to blend the mixture again after it has frozen halfway through. I mix with a spoon once after an hour. Then, after another hour I take the ice cream out and mix it again in my blender. This mixed the ice crystals that form at the edge of the container and make it nice and smooth again. Then I return it back to the freezer and leave to freeze until done. Honestly, I think the consistency is super similar to the machine made ice cream. I’m all about gadgets, but who’s got the place?!

I created this recipe in collaboration with Tereza from Teresamisu. If you missed the last recipe we created together, here is our delicious Vegan Pea And Asparagus Pie.

We decided to use sweet cherries as the base for the recipe and start from there. Tereza is known for creating healthy dishes and a lot of them are vegan. So I was totally on board with trying to make vegan ice cream but my first thought was NO COCONUT. I love coconut, don’t get me wrong, but I hate to see sooooo many vegan ice cream recipes based on coconut milk. I was thinking there’s a way to make delicious ice cream without it, for sure. So cherries got me thinking. Almonds are the first thing that came to mind and man I’m glad I went that way!

Oh and btw, I have a coconut ice cream recipe in store for one of the next posts 😉 but that one is meant to have a coconut flavor!

This is basically a marzipan ice cream. I like marzipan and if you love it too, you are going to love this cherry almond ice cream sandwiches!

Tereza created the recipe for the cookies and guess what? She also used almond butter without us even discussing the recipe. Talk about soul sisters 🤣

You know what, I’m not gonna blab for much longer. Let’s just get to the recipe. Happy beginning of the Summer, everyone!

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Vegan Cherry Almond Ice Cream Sandwiches

Course Dessert

Keyword ice cream

Servings 5 ice cream sandwiches

Author Anja Burgar & Tereza Poljanič

Ingredients

Cherry Almond Ice Cream

1 cup medjool dates (about 10 medjool dates), pitted
2 cups almond milk (500ml)
1 cup almond butter (250ml)
2 cups cherries (350g), pitted
2 1/2 TBSP cane sugar

Almond Cookie

1/2 cup maple syrup or honey for non-vegan version
1/4 cup almond butter, peanut butter or tahini (90ml)
3/4 cup walnuts (or any other nuts), blended into a flour (90g)
1 1/2 cup cup buckwheat flour (150g)
1/2 tsp baking soda
3 TBSP cocoa powder

Instructions

Almond Cookie

In a bowl, mix up maple syrup and almond butter until fully combined. Mix in ground walnuts until fully combined. In another bowl, combine flour, baking soda and raw cacao. Add it to the almond mixture. The mixture will be thick and sticky so it’s best to use your hands.
Roll out the dough and use a cookie cutter to get the desired shape. Make small dents on the surface of the formed cookies for decoration if you wish.
Place the tray in the fridge for 30 min while you pre-heat the oven to 175°C.
Bake for 10-12 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely before assembling the sandwiches.

Cherry Almond Ice Cream

First, make the cherry jam. Place pitted cherries and cane sugar to a blender and mix until smooth. Pass the mixture through a sieve and discard the solids that remain on the sieve. Place the cherry juice in a small pot and bring to a simmer, then let simmer for 10 minutes. Let cool at room temperature.
Then prepare the ice cream base. Add dates and half of the almond milk to a blender and mix until smooth. Add the rest of the ingredients and mix until smooth.
Transfer the ice cream mixture to a loaf pan or small baking tray with high sides. Freeze for two hours, mixing once after an hour. After two hours scoop out the half-frozen mixture to a blender and mix until smooth. This way you get rid of big lumps of ice.
Transfer half of the mixture back to the same pan, then add half of the cherry jam and use the
backside of a spoon to make some swirls. Place the rest of the ice cream mixture on top and add the rest of the cherry jam. Repeat the swirling and freeze until scoopable.

Assembling The Sandwiches

When the ice cream is frozen enough to form scoops make large scoops and place them over cookies. Cover with another cookie. Place ice cream sandwiches on a tray and save in the freezer.
Leave them at room temperature for 15-20 minutes before serving.

Double Chocolate Blackberry Ice Cream Sandwiches

August 31, 2017

Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!

Finally back to blogging. I took a little time of to go to the seaside and spend more quality time with the little one. He was sick a lot this past month and we’re all trying to beat a cold right now. A cold in the summer, that’s new! And awful :/

Since I’ve posted the last recipe my baby has started eating solids. I couldn’t stand looking at his big sad eyes watching us munch over whatever was on the table and the poor thing didn’t get anything. Well, turns out he’s a natural. He never once spits out food and although he doesn’t eat much, he likes everything we give him. Gotta love a good eater 🙂

I could talk baby stuff all day long. You know when people can’t shut up about what their baby has acomplished lately, what she’s eating, how she’s the best in every single way. Well, I’m one of those people right now. I get them now. My old self would hate me so much, but yeah once you’re a parent you can’t do differently 😛
I’m gonna shut up now and go to the good stuf – the blackberry ice cream sandwiches.

It was kindda hard to get some blackberries. Apparently it’s not a good season this year. But anyways I had this reciipe in my mind for a while now and I did find some, so I could try it. Actually the recipe would work with any berries for that matter. But blackberries are in season now and they are freakin’ delicious! And so are the blackberry ice cream sandwiches.

The cookies are chocolate shortbread, so they might seem too crumbly, but once they are chilled in the freezer, they absorb some moisture and they become softer. Just as I remember ice cream sandwiches from my childhood. I had them often, but they don’t seem to be very popular over here these days. Strange.

I’m gonna be quick today and finish while I still have some peace and quiet 🙂

If you want another simple ice cream recipe check out n o churn melon sorbet with basil, it’s one of my favorite summer refreshments!

Have a good one folks!

Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!

5 from 1 vote

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Double Chocolate Blackberry Ice Cream Sandwiches

Servings 20 sandwiches

Ingredients

Blackberry Ice Cream

600 g blackberries fresh or frozen
1 1/2 cup unrefined cane sugar
1 tsp vanilla seeds
2 eggs
1 cup whipping cream
pinch of salt

Chocolate Cookies

225 g unsalted butter
1/2 cup icing sugar
2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp vanilla seeds
pinch of salt

Decoration

150 g semi-dark chocolate
bee pollen

Instructions

Blackberry Ice Cream

Heat blackberries, sugar, salt and vanilla seeds in a big sauce pan. Bring it to a gentle boil and cook until the volume has reduced to half. Pass the blackberry mixture through a fine mesh to remove the pits. Leave at room temperature to cool. Then transfer to the fridge until you do the rest of the recipe.
Place eggs in a heat proof bowl. Boil water in a sauce pan and place the bowl over it. The water should simmer and not touch the top bowl. Leave water to simmer on medium while whisking the eggs for 15-20 minutes or until it starts to thicken and get pale yellow. Place the eggs in the fridge for 15 minutes to cool.
Whip the cream to stiff peaks.
Once everything had cooled use a spatula to mix eggs into blackberry mixture. Carefully incorporate whipped cream. Place in an airtight container and freeze for about four hours or until the ice cream is firm, but not completely frozen.

Chocolate Cookies

Preheat the oven to 180°C and line a baking sheet with baking paper.
Whip butter and icing sugar until fluffy and pale yellow. Add flour, cocoa powder, vanilla seeds and salt and slowly incorporate it in the whipped butter.
Roll the dough 5mm thick and cut out 5cm circles. Move them to the baking sheet and bake for 10-12 minutes. Remove from the oven and transfer to a wire rack too cool.

Assembly

Once the cookies have cooled and the ice cream is firm enough to scoop. Use an ice cream scoop to fill ice cream between two cookies. Other option is to use the cookie cutter. This way place the cookie to the bottom of the cookie cutter then fill it with icecream and cover with another cookie. Plase in the freezer while melting the chocolate.
Place chocolate in a heat proof bowl. Boil water in a sauce pan and place the bowl over it. The water should simmer and not touch the top bowl.
Dip assembled ice cream sandwiches into chocolate and sprinkle with bee pollen.
Freeze until firm.

Tag Archive for: ice cream

What do you need for these peanut butter and strawberry ice pops?

Vegan Peanut Butter And Strawberry Ice Pops

Ingredients

Instructions

What is creamed coconut?

No-bake Frozen Coconut Cakes

Ingredients

No-bake Crust

Coconut Cream

Toppings

Instructions

No-bake Crust

Coconut Cream

Decoration

Roasted Peach Coconut Slushie

Ingredients

Instructions

How do I make my no-churn ice cream smooth?

Vegan Cherry Almond Ice Cream Sandwiches

Ingredients

Cherry Almond Ice Cream

Almond Cookie

Instructions

Almond Cookie

Cherry Almond Ice Cream

Assembling The Sandwiches

Double Chocolate Blackberry Ice Cream Sandwiches

Ingredients

Blackberry Ice Cream

Chocolate Cookies

Decoration

Instructions

Blackberry Ice Cream

Chocolate Cookies

Assembly

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