Ice-Cream and Giggles

Wondering what the perfect thirst quencher is for those blistering hot summer days? Ice. It cools down your core temperature. That's why for this recipe, I decided to top the traditional banana ice-cream with a pineapple flurry! It's what I imagine someone would eat on a tropical island.

Serves 1, approx 2 h 10 minutes prep (2 hours freezing time)

You will need:

2 frozen bananas
1/2 cup pineapple juice (I juiced a pineapple myself to make sure there was no unwanted added sugar)
1 tbsp maple syrup (optional).

1. Pour your pineapple juice into a container. Add maple if needed. Mix. Place in the freezer for 2 hours. Check on it every half an hour and stir so that it doesn't turn into an ice block.
2. Combine your bananas in a food processor. If it won't mix, add some water (1tbsp - 1/4 cup).
3. Place your banana ice-cream in a jar, top with the pineapple flurry!

Chocolate and pear is seriously one of the greatest combinations. One of my favorite desserts is chocolate pear pudding, so scrumptious, rich, moist and decadent. Which is what inspired this sorbet, because chocolate and pear is really a match made in heaven. And guess what? This recipe is healthy, combining only three ingredients, and ridiculously easy! It is simply filtered water, pear and cacao powder.

Approx. 10 minute prep, 30 minute freezing time.
Makes 4 large scoops, serves 1-2 people.

You will need:

2 cups of chopped and frozen pears. You can peel them beforehand if you want: it really is your call, though studies have shown the skins of pears have more nutrients and antioxidants than in the flesh of the actual pear.
1/4 cup filtered water or coconut water
1 to 2 tbsp cacao powder

1. Combine all ingredients in a food processor until smooth, scrape down sides as necessary. It is best to start with one tablespoon of cacao, as adding too much can make a bitter taste, so do the cacao gradually!
2. Place in freezer for 30 minutes or until hard, and serve!

After experimenting with Coyo with pretty much everything (popsicles, granola, and various smoothies), and still having a significant amount left, I decided to try it with ice-cream! I used banana, blueberries and coyo, and it turned into a super smooth delicious ice-cream, and the coyo added another dimension to the texture. The result was a rich, smooth and thick ice-cream! Though coyo is high in fat, it really is the key to gaining that "cream" texture, which can be hard to achieve in any vegan recipes. You can probably use soy yoghurt or coconut cream to acquire the same taste and texture.

Serves 1-2 people, approx: 5 minutes preparation and 1 hour freezing time.

You will need:

2 frozen bananas
1/2 cup frozen blueberries
1/2 cup plain coconut yoghurt (coconut cream or soy yoghurt may also work)

1. Combine all ingredients in a food processor until smooth.
2. Serve immediately or place in the freezer for 30 minutes to an hour to harden up.