Ice-Cream and Giggles

Rocky-road used to be one of my favourite treats as a kid: decadent chocolate, fluffy marshmallows and crunchy nuts... It is been on my to-do-list to make a vegan rocky-road ice-cream for quite some time, though I found it extremely difficult to find vegan marshmallows. However, (for Sydney-siders), I did find Freedom strawberry marshmallows at Vegan's Choice Grocery Store in Newtown (which is attached to the cafe Green Gourmet), though I really want to try Dandies marshmallows, but every online site is always sold out! 

Serves 2, approx 25 minutes prep and 30 minutes freezing time.

You will need:

For the ice-cream:

2 frozen bananas
2 tbsp cocoa powder

For the Rocky Road:

3 tbsp cocoa powder
1/4 cup coconut oil
2 tbsp maple syrup
1/2 cup marshmallows (divided)
1/4 cup chopped nuts (I used almonds)
1 tbsp coconut flakes/shredded coconut

1. Combine bananas and cocoa powder in a food processor until smooth. Place in a bowl in the freezer.
2. For the rocky road: melt the coconut oil in the microwave, and mix in cocoa powder and maple syrup. Get a small (teeny tiny) tray lined with baking paper and pour in half of the chocolate. Layer half of the marshmallows into the chocolate, add nuts and coconut. Pour the rest of the chocolate on top to cover everything, and place in the freezer for at least half an hour.
3. Once the rocky road has set, cut into small squares (you might not need all of it). Chop up the remaining 1/4 cup marshmallows.


4. Mix the rocky road in with the ice-cream, and serve!

When my dear friend Angela told me there was Star Wars cookie cutters on eBay for a steal (like $2.50 for 4 cutters and free shipping!), I knew I had to buy them and make some vegan ice-cream sandwiches (I may or may not be going through an ice-cream sandwich phase). Considering it is Darth Vader, of course the cookies had to be dark (chocolate) and the ice-cream darker (well, chocolate anyway). You don't have to make Darth Vader ones, I am sure there is something you can find: Minnie Mouse, Winnie the Pooh, or even flower molds. Use your imagination!

Vegan Chocolate Shortbread cookies, recipe altered from Emily Levenson,

Makes around 24 cookies.

Approximately 40 minutes prep (10 minutes mixing, 30 minutes refrigeration) and 10-15 minutes baking.

You will need:

1 1/2 cups unbleached all-purpose flour (do NOT use self-raising!)
1/2 tsp salt
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 cup softened vegan butter/margarine
1/2 cup sugar
1/2 tsp vanilla
optional: 1-2 tbsp water if mixture is too dry

Directions:

1. In a small bowl, combine flour, cocoa powder, salt and baking powder.
2. In a large mixing bowl, cream margarine and sugar, then add vanilla.
3. Add in flour mixture. Mix until combined. If is too dry (which really depends on the flour you used) add some water.
4. Form dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat oven to 350F/180 degrees Celsius.
6. Roll out dough between two pieces of wax or parchment paper. It helps to flour the wax paper before rolling out the dough. Dough should be 1/4-1/2 inch thick.
7. Cut cookies into desired shape and place on a baking sheet lined with parchment paper. If the dough sticks to the cookie cutters, clean: removing any dough, then using some cooking oil spray into the cutter before cutting. This should minimize any sticking, and you will probably need to repeat each time you cut the cookie.
   
8. Bake for 10-12 minutes. 
9. Let cool on a rack for at least 20 minutes.

When ready to assemble ice-cream sandwiches:

Approx. 5 minutes preparation, + 20 minutes freezing time, makes 10 sandwiches

You will need:

20 cookies
2 frozen bananas
2 tbsp cocoa

1. Combine the bananas and cocoa in a food processor until combined. The mix should be thick enough to serve immediately.
2. Place one tablespoon of ice-cream between 2 cookies.
3. Once all have been assembled, place in freezer for at least 15-20 minutes (this makes sure the ice-cream doesn't slip out when you take a bite into it!). Serve!

Neapolitan Ice-Cream is one of those quintessential desserts: though simple in design, merely layers of chocolate, vanilla and strawberry, it is really effective at combining the best flavours of ice-cream together, so that you can either enjoy each separately, or all of them together. I decided to recreate a healthy, but no less delicious, version of this traditional ice-cream and to serve it in cute little mini cups, so they are kind of like cupcakes, but made of ice-cream! Moreover, this only uses three ingredients: banana, strawberries, and cocoa. This means no added sugar with all the benefits of eating bananas (e.g. high in potassium, rich in pectin which aids digestion and makes you more alert), strawberries (e.g. boosts memory, eases inflammation and anti aging properties), and cocoa (e.g. high in magnesium and antioxidants). So really, what may look like a delicious treat, is actually a healthy dessert in disguise!

Serves 4, approx. 15 minutes preparation and 2-3 hours freezing time.

You will need:

4 frozen bananas
4 strawberries
4 tsp cocoa/cacao

+ 4 cupcake patties/cups

1. Chocolate (bottom) layer: mix 1 frozen banana with 2 tsp cocoa in a food processor until smooth. Using a piping bag, pour the chocolate layer into the bottom of four cupcake patties/cups. You might need a spoon to help smooth it out.


2. Vanilla (middle) layer: pulse 1 frozen banana in a food processor until smooth. Place in a piping bag and pour on top of the chocolate layer of all four cupcake patties.


3. Strawberry (top) layer: combine 4 strawberries or more with 1 frozen banana until smooth. Place in a piping bag, and pour on top of the vanilla layer, using a spoon again to help smooth out the ice-cream.


4. Place in the freezer for an hour. You might want to use cling wrap on top of each ice-cream cup to reduce the ice-particles forming on top of the ice-cream.
5. For the top "icing" layer: combine 1 frozen banana with 2 tsp cocoa until smooth. Using a piping bag with a decorated nozzle, in a swirling motion (outside in) decorate the top.


6. Place in the freezer for another 1-2 hours.
7.When ready to serve, remove the ice-cream cups so you can see the beautiful layers!