Ingredients

half a teaspoon powdered saffron
400 ml coconut milk
6-7 tablespoons rice malt syrup
3 tablespoons cashew butter
a pinch of whole sea salt
a few pinches of dried ginger powder

Makes 4 servings. 

Directions

Dissolve the saffron in the coconut milk, stirring. Combine all the ingredients in a mixer, processing until smooth. Transfer the mixture into a bowl and refrigerate for about 30 minutes before pouring it into your ice cream maker. Process according to the manufacturer’s instructions. 40 minutes should be enough to reach a creamy, thick texture. At the end of the cycle, remove the ice cream from the machine and divide it into bowls. Eat the ice cream right away or keep it in the freezer until serving time.

Ingredients

50 ml GMO-free vegetable cream (I used almond cream), unsweetened and unflavoured
50 ml almond milk, unsweetened and unflavoured
120 g rice malt syrup
50 g hazelnut butter
50 g almond butter
100 g dark fairtrade chocolate (70% cocoa), broken into pieces and melted in a bain-marie
2 teaspoons natural vanilla extract
1-2 handfuls of dried sour cherries
1 large handful of coarsely chopped hazelnuts

Makes 2-4 servings.

Directions

Pour the vegetable cream and almond milk into the bowl of your mixer, add the rice malt syrup, hazelnut butter, almond butter and process for a couple of minutes until combined. Slowly add the melted chocolate and process again until smooth. Put the mixture into the fridge for about 10-15 minutes then transfer it into your ice cream maker and process according to the manufacturer’s instructions. 30-40 minutes should be enough to make a creamy, thick ice cream. 3-4 minutes before the end of the cycle, add the dried sour cherries and chopped hazelnuts. At the end of the cycle, remove the ice cream from the machine and divide it into bowls or glasses. Eat your ice cream right away or keep it in the freezer until serving time.

Ingredients

150 g rice malt syrup
130 g raw almond butter
20 g raw coconut oil
50 ml almond milk (unflavoured and unsweetened)
65 ml almond cream, or other GMO-free, vegetable cream (unflavoured and unsweetened)
1 teaspoon powdered cinnamon

Makes 2-4 servings.

Directions

Put all the ingredients in the bowl of a mixer and process until smooth. Transfer the mixture into the fridge for about 30 minutes then pour it into your ice cream maker and process according to the manufacturer’s instructions. 40 minutes should be enough to make a creamy, thick ice cream. At the end of the cycle, remove the ice cream from the machine and divide it into bowls. Eat the ice cream right away or keep it in the freezer until serving time.

Ingredients

2 bananas, peeled
350 ml almond milk
170 g almond butter
100 ml agave syrup
2 tablespoons arrowroot
a pinch of vanilla powder
a pinch of dried ginger powder
a pinch of whole sea salt
80 ml coconut milk
3-4 handfuls of chopped walnuts
maple syrup (grade C, or B), to taste

Makes 4-6 servings.

Directions

Place all the ingredients except the walnuts and the maple syrup into the bowl of your mixer, and process until smooth. Put the ice cream base into the fridge for about 30 minutes then take it out, pour it into your ice cream maker and process according to the manufacturer’s instructions. 30 minutes should be enough to make a creamy, smooth ice cream. Towards the very end of the cycle, add the walnuts and when the machine has finished processing, remove the ice cream and divide it into bowls or glasses. You can either eat it right away or keep it in the freezer until serving time. Pour some maple syrup over the ice cream and enjoy.

Ingredients

200 ml coconut milk
200 ml plain rice milk with no added sugar
3 tablespoons shredded coconut
60 g whole cane powdered sugar
1 cup fresh cherries, seeds removed
3 tablespoons agave syrup
a pinch of vanilla powder

Makes 2-4 servings.

Directions

Pour the coconut milk and rice milk into the bowl of your mixer, add the shredded coconut and the sugar and process until smooth. Put the mixture into the fridge for about 30 minutes. Place the cherries in a bowl, add the agave and vanilla, stir and let marinate in the fridge until it’s time to use them. Take the coconut milk based mix out of the fridge, transfer it into your ice cream maker and process according to the manufacturer’s instructions. 30 minutes should be enough to make a creamy, rich ice cream. Approximately 10 minutes before the end of the cycle, add the chilled cherries and their juice. At the end of the cycle, remove the ice cream from the machine and divide it into bowls or glasses. Eat your ice cream right away. If you can’t, keep it in the freezer until serving time.