‘Free-From’ Chocolate Ice Cream

Hi Everyone,

 Welcome back! I have another delicious recipe for you.

As some of you may know, I don’t really have a sweet tooth. When ice cream is on the scene it’s another story. However, since I haven’t been eating dairy I have been having a bit of an issue- funnily enough! I know there are brands out there that do sell 'dairy free' ice cream but it’s much more expensive and frankly, I can’t afford it right now. I have done some research and have created this delicious, chocolaty ice cream which is also vegan, dairy free and gluten free! 

You will need:

Food Processor or Blender

Sharp Knife

Measuring Spoons

Sealable Tub

Spatula

Ingredients: 

6 Bananas (Ripe bananas are better as they are sweeter but I personally don’t like the taste!)

½ Cup Almond Milk

1 ½ Cups Cacao Powder 

1 ½ Tbsp Agave Nectar or Honey (Do this to taste!)

1 Tsp Vanilla Extract

Pinch of Salt

Step One

Put all of the ingredients into a food processor and blend until a smooth, creamy paste is formed. If you don’t have one then use a blender, however, add the ingredients in batches as it may have some issue due to the think texture.

Step Two

Pour the mixture into a plastic tub and put it in the freezer for at least 3 hours.

You’re done! Enjoy this with lots of different toppings, for example, crushed hazelnuts, peanut butter, strawberries… the list is endless. 

I hope you enjoy!

Isabel x

Gluten & Dairy Free Basil Pesto

I absolutely love pesto, especially fresh pesto. So, when I altered my diet I then realised I could no longer eat normal pesto because of the cheese in it! I thought to myself, surely there is a dairy free one out there. I tried a jarred one, it was yummy, but I love a pungent basil pesto (basil is my favourite herb) and I feel like you can only get that if you make it from scratch... so that's what I did!

I had made traditional pesto before (basil, pine nuts, olive oil, parmesan cheese and garlic) so I kind of knew what I was doing... so I just chucked a few ingredients together and this is what I ended up with... 

Ingredients

Basil (2 cups)

Cashews (1 cup)

Garlic (2-3 gloves)

Olive Oil (1/2 cup)

Salt & Pepper (to taste)

Method

Pop the basil, cashews, garlic, salt and pepper into a food processor.

Put the lid on and gradually add the olive oil.

Feel free to add more or less of anything depending on the taste and consistency you prefer. 

This recipe is so easy to adapt, for example, change up the nuts to some pine nuts or walnuts. Personally I can't really tell a difference now there isn't any cheese in it!

I could eat this on its own, dip crackers into it or have it on toast. But I usually pop it in with some gluten free pasta with some chicken, bacon, onion, tomatoes. Such a quick and easy meal! The pesto lasts quite well too with the flavour intensifying everyday. I'm going to try it was some corgette spaghetti soon- I will let you know how that goes!

Enjoy!

Love 

Isabel x