Posts Tagged ‘nice cream’

11
Jul
2017

Gluten free and Vegan Summer Waffles with Nice Cream

The summer hasn’t been on it’s best here in Finland, but luckily we still have fresh and lovely summer ingredients at hand. These gluten free and vegan summer waffles are stuffed with strawberry, blueberry and licorice nice cream, and are just heavenly – summer on a plate!

These waffles, together with the Pastel Color Pies that I made couple of weeks ago, are simply lovely summer treats, bursting with color, flavor, taste, vitamins and all the good stuff – without gluten or dairy – totally plant based!

For a longer time I have been dreaming of the pancakes Veera, from The Queen of Delicious – blog, makes. They always look heavenly! A while ago she posted a recipe of four ingredient pancakes, and when I started to plan the recipe for these nice cream waffles, I wanted to try if the pancake batter would work in waffles as well. They turned out lovely!

I did a small change to the recipe, ’cause I wanted the waffles look at their best. I added a bit of xanthan into the batter, just to be on the safe side. I’m sure you could do the waffles without xanthan as well, but it helps them to keep their viscosity. The batter itself is super easy: without xanthan it has four ingrendients, and the taste is good and just perfect for the summery fillings!

You can fill the gluten free waffles with your favorite nice cream flavors: I chose strawberry, blueberry and licorice (hah, of course!). Just bake the waffles first, roll them and let then cool down, and when they’re cool, prepare the nice cream. The nice cream will be like soft ice cream, and as its best when served right away, so I recommend you to make the nice cream only just before enjoying these lovely threats! They’re like summer on a plate!

Tuulia ♥

Gluten free and Vegan Summer Waffles with Nice Cream

about six waffles

3 dl oatgurt (oat jogurt)
3 dl oat milk (or any plant based milk)
3 dl rolled oats
1,5 tsp baking powder
0,5 tsp xanthan gum

virgin coconut oil or ghee (not vegan)

Nice cream:

six frozen, diced bananas
n. 10 Tbsp oatgurt of coconut cream
handfull of fresh strawberries
handfull of blueberries
0,5 – 2 Tbsp strong, raw licorice powder

1. Put all the waffle ingredients into a blender and mix until smooth. Let the batter be for around 20 minutes before making the waffles.

2. Heat up the waffle iron, and spread some oil on the irons. Bake the waffles, and let them cool down. When they’re all cooled down, roll them up as “cones”. Turn then upside down on a plate and let be there until the nice cream is ready.

3. Prepare the nice creams. First make the base: add bananas and oatgurt/coconut cream to the blender, and divide into three parts. Add strawberries into first batch, mix and spoon into a bowl. Out into the freezer until the other nice creams are ready. Then prepare the blueberry nice cream, then licorice.

4. When they’re all ready, fill the cooled down waffles with the nice creams. Serve right away, and enjoy the summer vibes on a plate!

08
Jun
2017

Lucuma chickpea blondies w/ licorice and ginger

categories: cakes, dessert

Hi again, lovely! I hope you’re doing great.

One of my favourite moments about being a recipe creator is of course when someone else tries my recipes and loves them. But what is even better than that is having someone re-create your recipe by changing it a bit, and telling you about it so you can try it yourself!

This is what happened with my friend Maija and Wille, who are hosting Helsinki’s coolest pop up brunch. They’re both real foodies and Wille is amazing cook, and for their brunch they decided to serve a version of my Lucuma Chickpea Blondies, but with fresh ginger and licorice.. Amazing. When I heard about this I instantly knew I must try them out! I couldn’t join their first pop up brunch, and the next one is held on 18th of June, so I needed to make them myself first: I couldn’t possibly wait that long!

So, I asked for the recipe, and started baking. And luckily I did, I can tell you, because the result was even better than the original, if possible! I love licorice in every form, and together with lucuma and ginger it turned out to be heavenly.. My recipe got upgraded for sure!

Soo, if you love licorice and ginger as well, you should totally try this Wille’s version out! This time I served it with banana nice cream, that is like the easiest summer treat ever – just throw some frozen bananas into a blender and mix until you have smooth and soft ice cream – divene!

tuulia

Chickpea Blondies with licorice and ginger (gluten free, dairy free, vegan)

(serves from 6 to 8)

wet:
about 300 g packet of ready to eat chick peas
about 200 g sweet potato
20 pieces fresh medjool dates
0,75 dl ghee or coconut oil (if vegan)
0,75 dl plant based milk
around 2 Tbsp grated, fresh ginger

dry:
about 3 tsp strong licore powder (not licorice root powder)
0,5 dl durraflour (or other gluten free flour)
0,5 dl lucuma powder
1 tsp baking powder
0,5 tsp salt

Banana nice cream:
4-5 frozen, ripe bananas (freeze peeled)

1. Heat the oven to 200 degrees.

2. Make the pureed sweet potato: peel and boil the sweet potato pieces. When ready and soft, rinse with cold water and add into a blender (a powerful hand blender will do just fine as as well). Rinse the chickpeas well too, and add to blender as well, along with melted oil and plant based milk. Pit the dates and add them to the blender too. Mix until smooth.

3. Mix the dry ingredients and the add the wet ones to them mix smooth.

4. Put a parchment sheet paper into a oven pan, spoon up the dough into it and bake for about 45 minutes or so.

5. Let the treat cool down well (important and the hardest part!).

6. When the treats are cool, make the banana nice cream: mix the bananas in a blender until you have lovely and soft nice cream. (if you need to, you can add 1-2 tbsp coconut cream / plant based yogurt to get even creamier result).

7. Serve the lovely licorice & ginger chickpea blondies with banana nice cream – divine!

18
May
2017

Summer’s first nice cream (with raspberry and licorice!)

categories: dessert, snacks, vegan

During last weeks we have finally got some spring vibes and sunny days as well – but it still snowed couple of weeks ago, can you imagine? I know, me neither, but unfortunately we had to experience it a while ago, ha.

Luckily that is over now (hopefully) and we can start enjoying spring for real. At least I started enjoying it with nice creams, that I deeply love but as I’m cold sensitive, I rarely eat nice creams before it gets a but warmer (and here in Finland it seems it can take a while…), so when spring comes the first nice cream feels quite special.

As I’m quite impatient I usually make fast nice creams, with blender, without ice cream maker (that I don’t even actually even own). I always keep frozen bananas in my freezer, and as a berry lover, I have tons of self picked berries still from last summer as well. Our whole family loves these kind of ice creams, and to be honest, my daughter has never even tasted anything else, and there’s no need for it either!

Nice creams came to Finland couple of years ago, when my friend (and namesake) Tuulia and Virpi published their super popular Nice Cream book. After this book the blenders around the world has been mixing nice creams after nice creams, since their book was published in six countries all together. I know – wow. If you don’t know the book yet, you should totally check it out!

But now, let’s continue to this easy, fast and super soft nice cream recipe! There are only a few ingredients, and it’s super delicious – it’s a promise!

Wishing you lovely nice cream moments and spring vibes ♥

Charming Raspberry and Licorice Nice Cream

2 big, frozen (ripe) bananas
2-3 Tbsp coconut cream or plant based yogurt
Handful of two of frozen raspberries
0,5 – 2 Tbsp strong raw licorice powder (licorice powder is stronger than licorice root powder)

1. Put bananas and coconut cream / plant based yogurt into a blender. Mix until smooth and fluffy.
2. Divide the nice cream base into two, and take half of it to bowl. Mix raspberries with other helf in the blender. Mix until smooth, pink and sweet.
3. Mix the licorice powder with the other half – put as much as you want!
4. Serve right away, decorate with frozen / fresh berries and enjoy!

02
Sep
2016

Raspberry-licorice nice cream and last days of summer!

categories: dessert, raw, snacks, vegan

Just today I noticed that there is a new, dairy free ice cream in the assortment of our corner shop – how nice to see the categories of dairy free products finally getting more and more products! The flavor was exiting as well: raspberry-licorice with a hint of chili. Anyways, as always, the ice cream also has glucose syrup (that for sure is not my favorite), so I left it in the store, and left. However, the flavor and the idea of ice cream didn’t leave me alone, and when I got home, I was graving for some nice cream.

And what does one do, when this happens? Well, of course I opened the bible of nice creams – N’ice Cream book by talented and lovely Finnish bloggers Tuulia and Virpi. I was sure the book would solve my problem, and so it did – from the instant section of the book I found rapsberry-licorice nice cream, with licorice-cream sauce. Just perfect!

Earlier summers I’ve been making a lot more nice creams than this year, but luckily the autumn seems to be sunny and warm – I’m hoping to have more time for the book as well. I must be the last one to try out the recipes, so popular has the book been, and no wonder – the book is amazing.

Like I mentioned, the recipe is from the instant ice cream section, and instant it truly is! As long as you have some frozen banana, is the treat almost ready, ha! The recipe is straight from the book, only to the sauce I made some small modifications. And it’s so, so good!

Wishing you sunny autumn days,
Tuulia xx

Raspberry-licorice nice cream

for two

1 can full fat coconut milk, stored in cold
2 dl frozen raspberries
1 frozen ripe banana
3 medjoold dates, pitted
2 tsp raw licorice powder

Licorice cream
3 medjoold dates, pitted
1 dl coconut milk
2 tsp raw licorice powder
2 tsp smooth peanut butter

1. Start by preparing the licorice cream: put all the ingredients into blender and blend until smooth.

2. Open the coconut milk can and spoon the thick, creamy part into blender. Add raspberries, sates and spices. Blend until smooth, creamy and lovely.

3. Decorate with raspberries and enjoy right away with the sauce. So good! ✨