Ice-Cream and Giggles

After getting a lot of responses on instagram asking for the recipe of my vegan gluten free caramel mudcake donuts, I thought I would post them here. I actually made this recipe for a Loving Earth competition, so here's hoping that I win! I know that this is an ice-cream blog, but I was thinking of perhaps mixing it up a little, and adding different kinds of recipes? Let me know what you think! Anyway, these donuts are delicious and caramel-ly, vegan, gluten-free and refined sugar-free (well, except for the sprinkles, but you can all forgive a little sprinkle lovin' every now and again, right?).

Time: approx 50 minutes (15 min prep, 15 min baking, 20 minutes cooling)

Makes 6 large donuts

You will need:

For the donuts:

1/4 cup potato flour
1/4 cup LSA meal
1/4 cup coconut flour
1/2 tsp baking powder
dash salt
2 tbsp vegan margarine
1/4 cup almond milk
1/2 tsp vanilla essence
1/4 cup maple syrup
50 g Loving Earth Caramel Choc Alternatively, you could also use 50 g of vegan white chocolate!

Icing:

50 g Loving Earth Caramel Chocolate. If you don't have access to caramel chocolate, you could dip it in white chocolate or making caramel icing; something like this.

Optional:

Vegan Sprinkles*

Method:

1. Preheat oven to 180 degrees Celcius (fanforced)
2. Sift flours, baking powder and salt together in a bowl.
3. In a separate bowl, mix the melted margarine, almond milk, vanilla and maple syrup.
4. Melt 50g of caramel choc in the microwave in a bowl (at 30 second intervals) until smooth.
5. Add caramel to wet mixture and mix well.
6. Form a well in the dry mix. Slowly add wet mix to the dry until combined. Do not overmix.
7. Divide mix in a donut pan (keeping in mind it should make 6 largish donuts), and fill each 3/4 way up. Smooth out mixture if necessary.
8. Baking in the oven for 10-12 minutes or until golden brown.
9. Cool donuts for at least 20 minutes.
10. Melt the remaining 50 g of caramel chocolate in the microwave, again at 30 second intervals. Dip each donut in the caramel, then top with sprinkles!
11. Serve! I served mine with a banana-cacao-maca-almond milk smoothie!



*Just kidding. They're not optional! Every donut needs sprinkles.

I am pretty sure I have already let on that Waffle Cones are in fact vegan (but don't forget, just in case, to check the ingredients!). This little how-to is designed to make Waffle Cones even funkier: through colour and sprinkles. Cause sprinkles make everything better.*

Makes 3-4, approx 10 minutes preparation.

You will need:

1 tbsp almond milk (or any other plant-based milk)
1/2 cup + 2 tbsp icing sugar
vegan sprinkles (i.e. avoid gelatine, milk and colouring 120).
3-4 waffle cones
food colouring of choice

1. In a small bowl, mix the almond milk and icing sugar until smooth. Divide between bowls, depending on how many colours you are using.
2. Add food colouring to each bowl.

3. With the back of a spoon, coat the tips of the waffle cones with the icing. When covered, cover with sprinkles. Place on baking paper icing end down so that the excess icing will run off. Repeat for all cones.


4. Once the excess has come off the cone, place in the fridge for 5 minutes to accelerate the setting process.
5. Serve with your favourite ice-cream!


* it is a scientific fact.

Have you ever licked the bowl, spoon and whisks clean after making a cake? Have you ever felt short changed when the cake is baked, and it doesn't taste as good as the batter did? Well, this recipe is for you! When I came across this cake batter ice-cream recipe on Munchin with Munchkin, I knew I had to make it. It is vegan, made from banana, maple syrup, vanilla essence, butter essence and baking soda. Butter essence is vegan, but you will probably have to buy it online from a specialty store, and try and make sure it is a vegan: not all sites or brands are forthcoming in what they put in the essence so you need to be careful. Trust me, this recipe is well worth the purchase of butter essence, and really is the key to creating the "batter" flavour.

Recipe altered from Munchin with Munchkin's recipe

You will need:

3 small frozen bananas or 2 large bananas
1 tbsp vanilla essence
1 tbsp maple syrup
1/2 tsp of butter essence
1/8 tsp baking soda/bi-carb soda

1. Combine the frozen bananas in a food processor until smooth.
2. Add the other ingredients; taste. If you feel it needs more butter essence, add it at this point.
3. Serve immediately or place in a bowl and freeze for 30-60 minutes until hard enough to serve. Add sprinkles if desired.


Optional: I also halved this recipe again and added 1 tbsp of cacao to make a chocolate batter ice-cream recipe! You might need to add a few more drops of butter essence just to get the full hit of batter. I was a little impatient (hence the melted gooey mess of the ice-cream), and served it immediately with some vegan cookies to make a sandwich.