Creamy Chocolate Chili Tofu Ice Cream

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Before you turn away thinking that Tofu ice cream sounds disgusting, let me tell you that it makes for the creamiest, most delicious ice cream ever!! My family loves it and many prefers this ice cream to “normal” ice cream. And – it is so easy to make!
The recipe is, apart from gluten free, also low fodmap, dairy free and vegan.
My daughter found the inspiration for this recipe on-line and I have only made minor adaptations.

Ingredients:
250 ml unsweetened almond milk
200 ml maple syrup
1 tbsp vanilla extract
75 ml raw cacao powder
A pinch of salt
500 g plain tofu
3 tbsp melted coconut oil

Chocolate sauce and chili flakes

1. Combine all the ingredients (except the oil) in a blender. When using a blender, always add the solid ingredients after pouring in the liquids, it blends much better this way.
2. Run until completely smooth.
3. Lastly, slowly add the coconut oil, do not overblend.
4. Pour into an ice cream maker (or, into a container you place in the freezer and take out and stir every 20 minutes until solid) and continue according to the ice cream maker’s instructions.

Serve with a citrus/raspberry sauce (see recipe two weeks ago), bananas and chopped nuts or, as I have done here, chocolate sauce (use search bar to find chocolate sauce posted earlier) and chili flakes.

Tricolore Ice Cream with Frozen Choco Air

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This dessert is more on presentation than actually cooking. On the web, I found some beautiful photos of this ice cream which formed the inspiration to this dish.
The ice cream is wonderful on its own but the addition of the frozen chocolate air adds a lot to the presentation.
Normally, foams/airs should be strong in flavour as it has a lot of air in them (with no flavour). But for the frozen air, don’t use any stronger chocolate than 70%.

Ingredients:
2 kinds of ice-cream (or sorbets), slightly thawed. As per the original recipe, I used mango and vanilla flavours.

The berry sauce:
250 g blackberries (frozen berries work well too).
75 ml concentrated black current juice
3 tbsp gin

Frozen Choco Air:
100 g dark chocolate, chopped
250 ml water
½ tsp soy lecithin

1. Process the ingredients for the berry sauce in a blender until smooth. For a completely smooth sauce, pour the sauce through a strainer/cheese cloth. Reserve some of the sauce for decoration.
2. Line a shallow casserole dish with baking parchment. Alternate spoonfuls of the two ice creams at the bottom of the dish, add the berry sauce in the gaps between the spoonfuls. Make two layers. You want to avoid any air bubbles. Place in freezer for 2-3 hours.
3. Bring the water for the Frozen Choco Air to a boil. Add the chopped chocolate. Remove from heat and stir until melted. Cool.
4. In a shallow dish, add the soy lecithin to the chocolate mixture and using an immersion blender, incorporate as much air as possible into the foam. The best way of doing this is to tilt the dish slightly and keep half of the blender outside the mixture while blending. There will be splatter so keep the bowl partially covered with cling film.
5. After 4-5 minutes you should have some foam. Spoon the foam (no liquid, just foam) onto a tray covered with baking parchment. Form little piles. Continue blending to make some more foam and then spoon that foam as well onto the tray.
6. When done, place in freezer for 1-2 hours.
7. Serving: Cut the ice cream into squares. Using a spatula, take some spoon and place on top of ice cream. Do not touch the foam with your hands as it will instantly melt. Placing it on top of the frozen ice cream allows the foam to stay in shape for a longer time. Decorate with the reserved sauce.
8. Serve immediately. If you decide to omit the foam, please find below some alternative plating ideas.

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Strawberry Ice Cream – Dairy Free

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If you can find fresh coconuts (can be bought on-line), this is a very easy ice cream to make. Only takes a bit of planning (the soaking takes a lot of time). To make it even creamier, or if you don’t like almonds, you may substitute the almonds for cashews. With almonds though, it is not just dairy and gluten free but also low fodmap (with a limit of a 12 almonds serving, you can safely eat 1/5th of this ice cream).

100 ml soaked almonds (about 55 almonds)
100 ml young coconut meat (should be enough in one small coconut)
Pinch of salt
25 ml maple syrup
25 ml rice syrup
50 ml almond milk
¼ tsp vanilla extract
400 ml fresh strawberries, cut up
3 tbsp coconut oil, melted

1. Soak the almonds 24 hours, after half the time, change the water.
2. Crack the young coconut open with a meat cleaver and scrape the meat out with a spoon.
3. Combine all ingredients (except for the oil) in a blender. Process until smooth.
4. Slowly incorporate the oil while processing. Do not overblend.
5. Pour into ice cream machine and make according to the manufacturer’s instruction – OR – pour into plastic container and place in freezer. Remove and stir every hour until frozen.
With this dish I like to serve some dehydrated strawberry slices. They are wonderful, intensified in flavour and naturally sweet. If you own a dehydrator, I can definitely recommend dehydrating thinly sliced strawberries.
Remove from freezer 15 minutes before serving.

Cinnamon Ice Cream with Coffee Reduction

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Dairy and gluten free – how about this as a substitute for your cup of coffee and cinnamon roll? The ice cream will take a bit of time to make but the sauce is quick and easy and divine! A large scoop of this ice cream is a low fodmap dish (the full recipe needs about 55 almonds and as 12 is the limit you may eat 1/5th of this batch). The almonds needs soaking 24 hours so you need the start this ice cream a day ahead. The coconut needs to be young with soft meat inside.

Ice Cream:
100 ml almonds (about 55 whole almonds), blanched
100 ml young coconut meat (about one small coconut)
Pinch of salt
1,5 tbsp ground cinnamon
50 ml almond milk
50 ml rice syrup
2 tbsp melted coconut oil

Coffee Reduction:
1 dl espresso coffee
2 tbsp maple syrup
A few drops of vanilla extract
A pinch of salt

1. Soak the almonds in some water for 12 hours, change the water and soak for another 12 hours.
2. Using a meat cleaver, crack open the coconut and scoop out the meat.
3. Place all ingredients (except for the oil) in a blender and process until smooth.
4. While still processing, slowly add the oil. Do not over process as then the mix may separate.
5. Pour into your ice cream maker and freeze. If you don’t have an ice cream maker you can pour the mix into a plastic container and place in freezer. Take the container out of the freezer every hour and stir.
6. Combine the ingredients for the coffee reduction.
7. Over low to medium heat, let simmer in small sauce pan until reduced to desired thickness. Cool. Do not reduce it too much as it will thicken some more while cooling.

Kahlua Semifreddo

Kahlua Semifreddo

Semi soft ice cream with a hint of coffee liqueur. Deliciously creamy but can also be made with full fat yoghurt instead.

2 eggs, separated
1 tbsp sugar (for the yolks)
1 tsp sugar (for the egg whites)
2 dl whipping cream
3 tbsp kahlua liqueur
1 tsp cocoa powder
Berries

  1. Whisk the yolks with sugar
  2. Whisk the egg whites until it forms stiff peaks, then add the sugar and whisk some more
  3. Whisk the cream until firm, add the Kahlua
  4. Combine the cream and egg yolk mix.
  5. Fold in the egg whites to the cream and egg yolk batter.
  6. Fill any mold you like (I use the small, portion sized, silicon muffin molds)
  7. Place in freezer for a few hours (more if you have a larger mold that needs to set).

Turn onto plate and serve with berries. Sprinkle some cocoa powder on top.