May 3, 2016

Vegan Raw Jelly Tip Chocolate Ice Cream Recipe

We are in love with this recipe and photo thanks to our newest Veggieful ambassador, Buffy Ellen from the sweet nutrition website and store Be Good Organics. Not only is she such a lovely person but she also creates some crazily delicious and seriously impressive recipes! Check her out for plant-based health, nutrition and wellness information and products.

I love ice cream. Anything ice cream. Ice cream is good. Ice cream doesn't ask questions. Ice cream understands. But in all seriousness, ice cream is such an amazing comfort food. Who doesn't have good memories with it? It was only the other day that I heard the ice cream truck music. Such an exciting sound! It is such a shame that they don't have any vegan products... although, come to think of it, I don't know if I want them to stock it. I know myself too well. Every Sunday I will be out there with my coins waiting for the sweets. I am so obsessed with dessert. I wish I wasn't but I am. That is why I love raw recipes like this that aren't bad! They taste naughty but are actually nice :) 

Raspberry Jelly:
2 c raspberries (fresh or frozen and defrosted)
2 tbsp chia seeds
4 tbsp water
1 tbsp coconut nectar*

Vanilla Ice Cream:
1 c coconut cream
1 c ripe banana, sliced (~1 1/2 bananas)
1 1/2 tsp vanilla extract
1 tsp lecithin OR 1/4 tsp guar gum (optional*)

Chocolate Topping:
1/3 c cacao butter
1/3 c cacao powder
4 tsp coconut nectar*
1 tsp vanilla extract

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

  1. Raspberry Jelly: Mix the chia seeds, water and coconut nectar together and let them expand for a few minutes, stirring a few times to blend in any lumps. Then blend in a high speed blender with the raspberries until smooth, stopping and scraping down the edges as needed. Pour into popsicle moulds to 1/3 of the way up and pop in the fridge to set. 
  2. Vanilla Ice Cream: Blend the coconut cream, bananas, vanilla extract and lecithin/guar gum if using in your blender until creamy. Pour into your moulds right to the top, place ice cream sticks in the centre (use a piece of tinfoil on top and pierce the sticks through to help them sit upright if needed) and freeze overnight.
  3. Run water over the mould, pull out your ice creams and lay on a tray lined with baking paper (or reuse your tin foil like I did). Place back in the freezer while you make the chocolate.
  4. Chocolate Topping: Melt the cacao butter in a pan over low heat until melted (or you can use your microwave), then stir in the cacao powder, coconut nectar and vanilla extract until smooth.
  5. Dip your ice creams in the chocolate using a spoon to cover all sides, place back on the lined tray and return to the freezer for at least 30 minutes. Allow to thaw for a few minutes before enjoying with a loved one! 

  • * You can also use brown rice malt syrup in place of the coconut nectar here.
  • ** The lecithin or guar gum helps to bind the fat and water particles together so they don’t separate on freezing, giving a more creamy rather than icy finished texture. If you don't have them on hand though you can happily make these without.

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