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Skinfood: Strawberry and quinoa salad with feta cheese
There's still plenty of ice cream weather left! This vegan and gluten-free treat by our partner Foodin and Tuulia Talvio is delicious and skin-approved: it's made from cashew nuts, coconut and cocoa, all high in minerals and antioxidants. Indulge yourself on a warm day (or just because)!
Makes 3-4 ice cream bars. Prep time 15 minutes (+ overnight soaking and 4 hours in the freezer). You'll need ice cream moulds and ice cream sticks.
2 dl cashew nuts
2 dl full fat coconut milk
2-3 tbsp coconut nectar (or other similar sweetener)
1-2 tbsp powdered raw cocoa
A pinch of vanilla powder
1 dl 52% raw chocolate crumble
Chopped nuts or almonds.
Tip: if nuts aren't your thing, try dried fruits or berries. You can also use liquorice or white chcolate frosting instead of chocolate.
Pour the cashews into a large bowl, add plenty of water and let soak overnight or for at least 4 hours. Strain and rinse the cashews, and pour into a blender.
Add the coconut milk, coconut nectar, cocoa and vanilla, and blend to a smooth consistency. Taste, and add more sweetener or cocoa if you wish.
Pour the mixture into ice cream moulds, add the ice cream sticks and let sit in the freezer for 3-5 hours, or until the bars are frozen solid. When the bars are ready, prepare the frosting.
Melt the chocolate crumble in a small pot at a low temperature. Take the bars from the freezer and remove the moulds. Quickly dip the ends of the bars into the melted chocolate, sprinkle the chopped nuts on the bars and put them back into the freezer for the frosting to set. Serve and enjoy!