Mint Choc-Chip is my favourite ice cream flavour, ever, and I’ve been experimenting lately to make a worthy raw version that meets my high expectations (in case you’re wondering: the mint should sing as a clear flavour but not be toothpaste-like; the chocolate should be dark and bitter). The addition of kale or spinach juice to this ice cream makes me feel oh-so-vindicated of my ice cream obsession and as the ice cream is sandwiched between two delicious, raw, vegan brownie slices, this dessert is a super pretty one to serve to skeptics of healthy food.
The trick to getting these to look neat is to freeze everything in rectangular slabs and to make a template to cut them out with before assembling. It’s worth this extra fiddling about; freezing them together in layers won’t come out as good, (trust me).
RAW CHOCOLATE BROWNIE
1 CUP DRIED DATES, SEEDS REMOVED + CHOPPED
1/2 CUP ALMONDS
1/2 CUP PECANS
3/4 CUP RAW CACAO (or DUTCH PROCESSED COCOA, not raw)
1/4 CUP WATER (IF NEEDED)
Whizz all the ingredients in your food processor until combined. You may need to add a little water to make the mixture turn around but make sure it’s not too wet. Place in the refrigerator for 30 minutes to firm up a little. Then divide the mixture into two and roll each out separately with a rolling pin between two pieces of greaseproof paper to about 1cm (1/3 inch) thick. Leave them in between the papers and place on a flat tray in the freezer for a few hours to set.
RAW MINT CHOC-CHIP ICE CREAM
5 RIPE BANANAS, PEELED AND CHOPPED
2 DROPS EDIBLE SPEARMINT (OR MINT) ESSENTIAL OIL
1/3 CUP LIGHT AGAVE NECTAR
1/3 CUP FRESH SPINACH AND/OR KALE JUICE
1/3 CUP RAW CACAO NIBS
Whizz all the ingredients except the cacao nibs in your blender or food processor until really smooth. Place in a container into the freezer for an hour until the ice cream begins to thicken and set. Remove it before it hardens completely and stir through the cacao nibs (this way they won’t sink to the bottom as the ice cream is partially set). Now pour the ice cream mixture into a plastic-wrap lined rectangular tray or dish and freeze for at least 4 hours.
Decide what shape you’d like to make your ice cream sandwiches (I did think about a hexagon, but then I couldn’t be bothered. There was ice cream: I wanted to eat it). Use a piece of paper as a template to cut your brownie slices out with a sharp knife and group into twos. Use the same process for cutting the ice cream, cutting one ice cream slab for every two brownie slices. Sandwich the ice cream between two brownies and you’re done! Store any extras in the freezer wrapped in greaseproof paper inside an airtight container.
I’m back after a loooong blogging break. My excuse is the one we all make: I’ve been busy.
Busy with what? Well, I’ve moved out of my design studio space. I’d been there for five years, so it was emotional moving on, even though in the grand scheme of things it was the right thing to do.
I’ve been in touch with the lovely Annette from Pure Glow Cleanse about her guest posting some recipes. Pure Glow Cleanse are Perth’s first cold-pressed juice cleanse delivery and I can’t wait to try it out when they launch. More on them soon.
I’ve also been contracting making online stuff at Naked Specs and Stonebarn, as well as continuing with some of my freelance work, so it’s been late nights and a lot of green juice in between, but I’m feeling more and more in balance as the warmer weather approaches.
And with the warmer weather comes summery fruit – my favourites! This salad features sweet strawberries paired with spicy ginger and bitter raddichio leaves to balance out the flavours.
STRAWBERRY GINGER SALAD
3 CUPS SHREDDED RADICCHIO LEAVES
10 STRAWBERRIES, HULLED AND SLICED
1/2 AVOCADO, CHOPPED
HANDFUL OF FRESH MINT LEAVES
15 PECAN NUTS, CHOPPED ROUGHLY
1 TEASPOON FRESH GRATED GINGER
1 TABLESPOON OLIVE OIL
1 DESSERTSPOON FRESH LEMON JUICE
1 TEASPOON AGAVE NECTAR OR HONEY
1/2 TEASPOON SEA SALT
To make the dressing, shake all ingredients together in a jar until well combined. Set aside. Mix all salad ingredients together in a separate bowl, and stir through the dressing just before serving.