Dark Chocolate Sorbet

In the winter, I love making myself a thick dark hot chocolate with a nice foam on top. There is something incomparable to being nested in a thick blanket with a good book and a cup of hot chocolate. However, when it’s 35C outside, the last thing you want to do is bundle up. Well, this is the summer version of my hot chocolate, and it’s amazing!

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Because of the alcohol, the texture is soft and light. Rum is a great choice for this recipe as the rich taste makes a superb combination with the dark chocolate. I used a raw cocoa powder because I wanted an intense chocolate taste: it worked! No matter what type of cocoa powder you use, make sure it is unsweetened and high quality as your ice cream will only be as good as your chocolate. I also found vegan dark chocolate chips. Don’t doubt that I was dancing in the grocery store when I found this!

Here is what you need:

  • 2 1/2 cups of water
  • 1 cup sugar
  • 3/4 cup raw cocoa powder
  • 1 pinch of salt
  • 1 cup dark chocolate chips (make sure they are vegan)
  • 1 tsp vanilla extract
  • 1/8 cup rum or cognac (this is optional and can be replaced with a strongly brewed coffee. Keep in mind that the alcohol will help make the sorbet more scoopable. You can use any strong alcohol you like.)

Here is what you do:

  1. In a large sauce pan, place 1 1/2 cups of water with the sugar, cocoa powder and salt. Set on medium heat and whisk until the liquid comes to a boil. Don’t put on high heat as you don’t want the cocoa to burn. Once boiling, remove from the heat.
  2. Add the chocolate chips and whisk until completely melted.
  3. Add the remaining cup of water, vanilla extract, and alcohol. Whisk until well combined.
  4. Place in a container in your fridge until completely chilled.
  5. Place your liquid in your ice cream maker, and churn according to your machine’s instructions for about 30 minutes or until thick. Chill in an air-tight container for a few more hours until completely frozen. Enjoy!

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If you like chocolate, you must try this out! Let me know if you do!

Earl Grey Vegan Ice Cream

I have a confession to make: I’m completely tea obsessed. I have been on a no-buying tea since last November, survived the craze for Christmas teas, and still have a full tea library and a tea cupboard that don’t seem to by any less crowded. It is crazy! I don’t know what it is about tea, I just love the way it feels to discover a new blend, to imagine the aromas, and then to sit down with a fresh cup with a good book (or a thousand copies to correct). One of my favourite teas is earl grey. It is a classic for a reason: fresh, round and so relaxing! It got me thinking, and I decided to try making earl grey ice cream!

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Here is what you need:

  • 4 cups almond milk
  • 4 pitted medjool dates
  • 2 tbs coconut oil (I used deodorized, but you can use regular)
  • 3 tbs earl grey tea, or two teabags
  • 1 tsp vanilla extract
  • 2 tbs maple syrup

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Here is what you do:

  1. Boil one cup of almond milk. Once it’s boiling, turn off the heat.
  2. Add the coconut oil and the tea, and let steep for 10 minutes.
  3. Meanwhile, soak the pitted dates in the remaining 3 cups of milk. Add the vanilla.
  4. After 10 minutes, blend the dates in the milk until completely smooth.
  5. Place a strainer over a large bowl and strain the tea. Press the tea leaves with a spoon to get every drop of earl grey flavour. Strain the date milk. Mix in the maple syrup.
  6. Place the milk in the fridge until completely cooled. Use your ice cream maker according to instructions, then transfer the freshly churned ice cream in a plastic container and let sit in the freezer for a few hours until completely frozen. Enjoy!

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This ice cream is light but full of flavour! It’s the perfect option for hot days if you love earl grey: the bergamot aroma is full and wholesome. The almond milk keeps everything soft, while the coconut oil brings a little bit of richness to the mix. This is very refreshing without being overly sweet. It really is the perfect cuppa for summer days!

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Let me know if you try this out or what’s your favourite tea!

 

2 Ingredient-Mango Sorbet

With the sun out and temperatures starting to rise, I have been craving a nice sorbet. If I was completely honest, I would mention that I love ice cream all year long (we even had a sorbet Yule log for Christmas), but really, the 28C we reached today is the perfect excuse to pull out the ice cream maker I got for my birthday. My very own ice cream maker! This is really exciting, and I have a feeling this machine will be working full time this summer!

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For my first try, I wanted to try out my absolute favourite that I always take when we go out for ice cream: mango sorbet! I love the rich flavour, thick texture and overwhelming sweetness of this frozen desert. When I eat it, I just feel like eating spoonfuls of summer.

After searching the internet for the perfect sorbet recipe proportions, I came to understand that it was really crucial to have the right amount of sugar: too little and you end up with ice, too much and you end up with soup. As this was my first try, I went with the 4:1 ratio, and it worked out very well! No simple syrup required means sorbet is ready in just a few steps!

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Here is what you need:

  • 3 ripe mangoes for 4 cups of mango flesh
  • 1 cup sugar

Here is what you do:

  1. Wash and peel your mangoes and chop them up.
  2. Put in your food processor and process until you get a nice smooth mango purée. Add the sugar while mixing and let the machine work until all the sugar is disolved in the fruit purée.
  3. Add to your ice cream maker (please follow your machine’s instructions), and let churn for 30 minutes. Place in a plastic air-tight container in the freezer until fully set and enjoy!

This is seriously so easy to make and incredibly delicious! So much flavour, so little efforts! If you want an extra smooth texture or if your mangoes are particularly fiber-rich, you can strain the mango purée before churning it.

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Let me know what ice cream recipe you would like me to try out, or what is your favourite ice cream or sorbet recipe!