The lovely and uber talented Nina Timm from My Easy Cooking blog asked if I would like my blog to appear on the radio station, RSG 100-104fm, during the show where she chats about food bloggers and their blogs - of course I said, "YES PLEASE"!!
This morning, I had the pleasure of making my chocolate ice cream, which I originally blogged about here, in Nina's kitchen. Nina is an unbelievable lady - she is the most kindhearted person and is extremely generous with her time and the "secrets" that she has gained through cooking, blogging and photography. I could listen to her recount stories, all day. It was an absolute joy and a privilege to spend the morning with her. Thank you Nina!
What makes this ice cream so special is that it is dairy and egg free, but still rich and creamy, and extremely simple to make. It also serves as a base for wonderful flavour combinations such as chocolate and orange, chocolate and mint or chocolate and nuts.
As Nina and I also discovered these same ingredients would make a wonderful chocolate sauce or chocolate pudding - your imagination is the limit!
Coconut Chocolate Ice Cream
(Makes about half a litre)
Ingredients:
2 Cups Full Fat Coconut Milk 1 Slab Albany Smooth Dark Chocolate
1 - 2 tsp Vanilla Extract or 1 Vanilla Pod with seeds removed and used
1/2 Cup Sugar/ Fructose/ Xylitol (sugar alternatives)
2 tsp Good Quality Cocoa such as NoMU
Optional Extras: Pecan Nuts/ Walnuts/ Fresh Mint/ Orange Extract or Rind
As a chocolate alternative try using the Woolworths Organic Dark Chocolate and Orange
Method:
- Combine all ingredients in a pot on the stove
- Slowly heat, while stirring, until the chocolate has melted
- Bring mixture to a gentle boil for about 20 minutes
- Add any extras at this point and stir to combine
- Transfer to a freezer container
- Freeze for a minimum of 2 hours
It was great having you here, Leaine!!
ReplyDeleteThank you Nina :)
ReplyDeleteWowee - i shall definately give this a go! Leaine I wanted to ask you if you have any ideas on cupcakes for kiddies - i have been asked to supply my nephews class with cupcakes on his birthday - He is in a special school and suffers from severe ADHD so I don't want to send them into orbit with too much sugar or food colouring .....any ideas?
ReplyDeleteHi Janice, I think keeping it simple is best as well as sticking to natural ingredients. I'd replace the sugar with fructose, which is a fruit sugar and is low GI - meaning it shouldn't affect sugar levels. I am not too clued up on food colourings - it would be awesome to make them funky and brightly coloured, but as long as they taste yummy I'm sure the kids will love them - ie use orange/ lemon juice or just cocoa for the icing. Here is my recipe for Orange Blossom Cupcakes http://leaineskitchen.blogspot.com/2010/11/orange-blossom-cupcakes.html
ReplyDeleteBeautiful styling and lovely recipe. Pity I missed your slot...but my Afrikaans is also heeltemal shoddy :)
ReplyDeleteThanks Ish :) It was an amazing feeling being spoken about on the radio :)
ReplyDelete