Coconut milk based recipes – vegan iced desserts

The following recipes are what Razzle Dazzle Ices used to make bulk batches for production. You can downscale these recipes for making in your home ice cream maker.

Coconilla

Coconut milk based vegan ‘ice cream’

  • 12 Cans of Coconut milk
  • 600g sugar
  • 6 tbs vanilla extract
  • 1 tbs vanilla paste
  • 1 tbs xanthan gum

Put all but two cans of coconut milk into a bucket

Put the remaining two cans of coconut milk into a pan with the vanillas and the sugar, and heat gently until the sugar is dissolved, then add to the bucket. Blend in the xanthan gum using a stick blender

This makes at least 6 litres of coconilla, and should be frozen in two batches each for about 10 minutes

Cocodough

For each three litres of coconilla make the following quantity of dough

  • 75g of vitalite or pure
  • 95g sugar
  • 95g flour
  • ¾ tbs vanilla extract
  • 45g chocolate

Mix together to form a dough and then freeze in 50g pieces. Each 50g is enough for one half litre and is stirred in during potting

Chocopeanut

Make as for Coconilla but replace the vanilla with 300g of chocolate at the warming stage – don’t let the temperature exceed 45 degrees centigrade.. Add 10% peanut butter during potting

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Aside

This one is much easier and I think quite easy to adapt to making at home. As we the chocolate sorbet we make massive use of our vitamix (can’t imagine life without it!). This one is quite easy, so enjoy.

1.2 litres filtered water

1 x 850ml cans Mango Puree

280g of sugar

Blend the sugar and water together in the vitamix and add to the mango. Freeze for about 10 minutes in two batches

I would also think that at home you could make this with fresh mango blended with ice and may be a bit of sugar. That’s something I’ll definately be trying when things are a bit more settled

 

Mango Sorbet Recipe

This one is much easier and I think quite easy to adapt to making at home. As we the chocolate sorbet we make massive use of our vitamix (can’t imagine life without it!). This one is quite easy, so enjoy.

1.2 litres filtered water

1 x 850ml cans Mango Puree

280g of sugar

Blend the sugar and water together in the vitamix and add to the mango. Freeze for about 10 minutes in two batches

I would also think that at home you could make this with fresh mango blended with ice and may be a bit of sugar. That’s something I’ll definately be trying when things are a bit more settled

 

Aside

I think that some of you would like to know how we made our ices, and so here is the first one. This is how we made our chocolate sorbet. It takes some time and is a very messy process but I’m sure you will have fun with it (hopefully the chocolate won’t make too much mess!

Chocolates

500ml of filtered water

200g sugar

75g cocoa

100g chocolate

1/2 tsp salt

10ml mint extract (mint only)

 

Blend the sugar, cocoa and salt together in the vitamix (about three batches)

Put half the water into a pan to heat

Put half the remaining water into the vitamix with half the cocoa and sugar and blend for a few seconds. Pour into a jug. Repeat with the other half.

Heat the water to 45 degrees centigrade and put into the vitamix with the chocolate. Blend until the chocolate has melted and add to the jug. If you are making mint add the mint extract now

Pour a third of the mix from the jug into the vitamix and blend for about 30 seconds. Do not allow to get hot. Pour into a bucket. Repeat with the remaining mix

This makes about 1 litre of chocolate or mint. Pour into the Ice Cream machine and freeze until frozen (about 10 minutes)

 

Chocolate Sorbet Recipe

I think that some of you would like to know how we made our ices, and so here is the first one. This is how we made our chocolate sorbet. It takes some time and is a very messy process but I’m sure you will have fun with it (hopefully the chocolate won’t make too much mess!

Chocolates

500ml of filtered water

200g sugar

75g cocoa

100g chocolate

1/2 tsp salt

10ml mint extract (mint only)

 

Blend the sugar, cocoa and salt together in the vitamix (about three batches)

Put half the water into a pan to heat

Put half the remaining water into the vitamix with half the cocoa and sugar and blend for a few seconds. Pour into a jug. Repeat with the other half.

Heat the water to 45 degrees centigrade and put into the vitamix with the chocolate. Blend until the chocolate has melted and add to the jug. If you are making mint add the mint extract now

Pour a third of the mix from the jug into the vitamix and blend for about 30 seconds. Do not allow to get hot. Pour into a bucket. Repeat with the remaining mix

This makes about 1 litre of chocolate or mint. Pour into the Ice Cream machine and freeze until frozen (about 10 minutes)

 

My vegan diary – Christmas

It’s been a while, but I thought I’d write about some of the preparations for Christmas that I have been making.

First and most important, I made the cake about six weeks ago form a recipe that I found on the internet but have never found since. I have adapted it slightly with the fruit content. One of the things I substituted was the glacé cherries. I’m always wary about these because many of them are coloured with cochineal (dried crushed beetles in case you didn’t know)

I haven’t posted the recipe because obviously I haven’t tried it yet and I have to say that it looked a bit dry when it came out of the oven. However, since I made it in plenty of time, it has had a lovely good feed. My Christmas cake traditionally comes with a drink drive warning! The cake needs marzipaning (this weekend I think) and then traditionally the children are let lose with the icing to make their most bizarre creation yet. I’m told it’s to be clangers this year….

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Obviously wines and spirits can be a vegan nightmare because the the use of finings (again in case you didn’t know these are made of fish swim bladders and are used to clarify the alcohol) but you may find this site handy to help find vegan wine etc especially things like brandy for your hungry Christmas cake! http://www.veggiewines.co.uk/popularspirits.htm#brandy

Now a vegan Christmas pudding doesn’t need ageing unlike it’s non-vegan cousin, so I’m planning to make mine this weekend and then freeze it. I have been making my own suet free Christmas pudding for almost 20 years, but this will be the first time I make it without eggs. I first made my own one when I was following the Rosemary Conley diet and we found that without the suet it was slightly lighter and we preferred it.

This is the basic recipe 

http://www.bbcgoodfood.com/recipes/147604/low-fat-christmas-pudding 

I will substitute my favourite plant based milk (for us it is Koko) and for the eggs I’ll mix up 2 tablespoons of ground flaxseeds and six tablespoons of water. 

I have also traditionally made my own suet free mincemeat. Again I started doing this to cut down on the fat consumption but we found we preferred it.

It’s another Rosemary Conley recipe that I have adapted over many years. I can’t find it online, so here goes:

500g cooking apples

900g mixed fruit

2 teaspoons ground ginger

2 teaspoons cinnamon

2 teaspoons of allspice 

1 teaspoon mace

1 teaspoon mace

a good amount of freshly grated nutmeg

600ml sweet cider

2 tablespoons of brandy, whisky or rum (I use brandy)

1 orange juice and zest

1 lemon juice and zest

Please note we like our mincemeat lovely and spicy, the original recipe calls for 2 teaspoons of mixed spice.

Peel, core and grate the apples and put into a saucepan with the mixed fruit, spices and cider. Simmer very gently for 20 minutes until it is pulpy and unctious. Turn off the heat and stir in the spirit. 

This can then be put into sterilised jars. It needs to be stored the fridge and will keep for about three months. The original recipe says that once you open a jar you should use it within a week.

Because it isn’t greasy this can be eaten without any further cooking and was the base for our Christmas flavour that we made last year, so stir some into some coconilla for an extra Christmas treat.

Then what to have with the mince pies? For us it’s brandy butter. For the butter we substitute vitalite or pure. It never quite sets (is that all the brandy?) but is lovely. The best way to eat mince pies is to take the lid off warm ones and put some brandy butter in then replace the lid. A bit messy but delish.

So now you know a bit more about the way we eat at Christmas in the Bower household.

I’ll let you know how it all goes, but for now have a merry Yule and Christmas!

 

 

 

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Razzle Dazzle Ices to be found at Corner House Hotel, Taunton

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Razzle Dazzle Ices to be found at Corner House Hotel, Taunton

We are pleased that The corner House Hotel in Taunton will be providing for its Lactose Intolerant, veggie and vegan guests. They will be stocking Coconilla, Hintamint and Mango Sorbet from local Dairy Free Ices Maker – Razzle Dazzle Ices. Great accommodation, great prices and good food and wine. It must be The Corner house Hotel.