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18.5.2017

Deluxe Chocolate Nice Cream + Ebook news!

It is time, to get your nice cream balls rolling again, baby!

You probably remember the N’Ice Cream book by me and my co-author Tuulia Talvio that was launched exactly a year ago, first in Finland and in the US and then later in the year in 6 countries, like in France, German and Chroatia. The book has found it’s home in the arms of so many healthy ice cream lovers around the world that it is hard to even realize. So thank you! There is no better feeling than when your passion inspires people, makes an impact and is even a part of a cultural change (the ever so lovely ice cream culture), like now for example when we’ve been witnessing many big brands bringing out their vegan ice creams with better sweeteners after the last summer in Finland.

We have not been talking about an ice cream revolution for no reason! * raised fist emoji *

To give it even a stronger boost we have now launched this Deluxe Edition of the Finnish N’Ice Cream book – as an ebook – with 10 new bonus recipes in it, which means now over 90 recipes for lovely delicious vegan, gluten free and naturally sweetened ice creams. And you can get it only for 8,90 euros.

Note, that this Deluxe Edition is only available in Finnish and as an ebook and you can download it here. We’ll try to find a way to get these bonus recipes out also in English in some form asap!

But so that you international readers won’t have to return with empty hands, here’s one faaabulous nice cream flavor for you to exploit: Deluxe Chocolate Nice Cream with Peanut Butter Swirls and Raw Chocolate Cake Chunks! I came up with it by accident when I decided to blend together chocolate mousse (from my Chocolate Pizza Post) and frozen banana. So freakingly delicious. Then I also stirred in some raw chocolate cake chunks and peanut butter swirls and I honestly almost started to cry when tasting it. That’s what pure pleasures can do to you. 

When scooping balls from this nice cream a song by Barry White, Can’t get enough of your love, babe, started playing in my mind:

“I’ve heard people say that
Too much of anything is not good for you, baby
Oh no
But I don’t know about that
There’s many times that we’ve loved
We’ve shared love and made love
It doesn’t seem to me like it’s enough
There’s just not enough of it
There’s just not enough
Oh oh, babe
My darling I, can’t get enough of your love babe…”

 

That kind of sums up the whole essence of this nice cream. You just can’t get enough of it – And you don’t even have to. As good stuff makes good to you.

V


Deluxe Chocolate Nice Cream

Serves 3

(vegan, gluten free, refined sugar free, dairy free)

 

1/2 cup steamed sweet potato pieces

1/4 cup cashew nuts, soaked for about 1 hour

3 fresh dates, pitted

1/4 cup almond milk, or other dairy free milk

4 tbsp raw cocoa powder

1 tsp vanilla extract

1-2 tbsp coconut oil, melted

 

3-4 frozen bananas

 

peanut butter

raw chocolate cake chunks

 

Place steamed sweet potato sliced, cashews, dates, almond milk, cocoa powder, vanilla ja coconut oil into a blender and blend until smooth mousse. Add frozen and sliced bananas. Blend until soft serve. If your blender is small you can do this in two or three portions. Por the soft serve in a big freezer safe container. Mix in the raw cake crumble and spoon on some peanut butter. Freeze for about 30 minutes or until the mixture gets a bit more harder. Serve and enjoy!

 

Raw Chocolate Cake Chunks:

½ cup gluten-free rolled oats

½ cup almonds

3 fresh dates, pitted

4 tbsp raw cocoa powder

pinch of sea salt
Place all ingredients into a blender and blend until crumble. Taste and add sweetener, if needed. The dough should be quite dry but easily moldable. Roll into small chunks with your hand and sprinkle into the nice cream batter.

More Nice Cream recipes in the N’Ice Cream cookbook by Virpi Mikkonen & Tuulia Talvio

Deluxe Chocolate Nice Cream

Serves 3

(vegan, gluten free, refined sugar free, dairy free)

 

1/2 cup steamed sweet potato pieces

1/4 cup cashew nuts, soaked for about 1 hour

3 fresh dates, pitted

1/4 cup almond milk, or other dairy free milk

4 tbsp raw cocoa powder

1 tsp vanilla extract

1-2 tbsp coconut oil, melted

 

3-4 frozen bananas

 

peanut butter

raw chocolate cake chunks

 

Place steamed sweet potato sliced, cashews, dates, almond milk, cocoa powder, vanilla ja coconut oil into a blender and blend until smooth mousse. Add frozen and sliced bananas. Blend until soft serve. If your blender is small you can do this in two or three portions. Por the soft serve in a big freezer safe container. Mix in the raw cake crumble and spoon on some peanut butter. Freeze for about 30 minutes or until the mixture gets a bit more harder. Serve and enjoy!

 

Raw Chocolate Cake Chunks:

½ cup gluten-free rolled oats

½ cup almonds

3 fresh dates, pitted

4 tbsp raw cocoa powder

pinch of sea salt
Place all ingredients into a blender and blend until crumble. Taste and add sweetener, if needed. The dough should be quite dry but easily moldable. Roll into small chunks with your hand and sprinkle into the nice cream batter.

More Nice Cream recipes in the N’Ice Cream cookbook by Virpi Mikkonen & Tuulia Talvio

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