Tiramisu Ice Cream - Vegan MoFo 2014 Day 6

It's the last day of Vegan MoFo. I can't believe I'm sharing recipe number six! I'm not sure if I should be surprised that I created only 6 ice creams or that I even managed to create that many at all. Ha!

I made this Tiramisu Ice Cream at Carrots a few weeks ago and it was quite a hit among everyone who tried it out. I've used our famous Almond Jowar cookies in the recipe. At the end of the post, I've shared a video of Ram and me making the cookies. They're really easy to make and super yum!

You're welcome to switch the cookies out with your favourite vegan cookies or biscuits too.

Tiramisu Ice Cream

100 g Cashews
80 g Sugar
500 g Water
500 g Strong Black Coffee
100 g Vegan Whipped Cream
6 Almond Jowar Cookies (recipe video follows)

For the garnish:
Almond Jowar Cookies
Melted Dark Chocolate mixed with a splash of Soy Mylk

- Grind the cashews into a fine powder
- Add the sugar and coffee and blend to a creamy consistency
- Pour in the water and blend well
- Add the vegan whipped cream and blend until it's incorporated

- Pour into an airtight container and freeze for 8-10 hours
- Transfer to mixer jar and blend the frozen mixture once again
- Stir in crumbled cookies and re-freeze for 8-10 hours

- Scoop onto a plate and top with melted dark chocolate
- Crumble a cookie over the ice cream
- Serve and enjoy! :)

Here's the recipe for our Almond Jowar Cookies:

ENJOY! :)

Boozy Raisin Ice Cream and Giveaway - Vegan MoFo 2014 Day 5

I started out with the idea of making the classic Rum and Raisin Ice Cream, but just when I had all the base ingredients blended and poured into the ice cream maker, I realised that we'd run out of rum! So I grabbed the bottle of brandy that was at hand and decided to make a Boozy Raisin Ice Cream instead.

Before I move on to the recipe, I'd like to share that the good folks at Vegan MoFo are running a giveaway of one of my creations. Click on the pic below to enter to win my Vegan Superstar Handmade Pendant. :)

The pendant above will be shipped worldwide. I have a more localised giveaway coming up next week right here on my blog. It may or may not involve vegan ice creams. :D Keep an eye out.

Now on to today's recipe...

Boozy Raisin Ice Cream

100 g Cashews
100 g Raisins soaked in 100 g Water
100 g Merry Whip Non-Dairy Cream
50 g Sugar
500 ml Cold Water
50 ml Brandy

- Place an airtight container in the freezer to chill
- Soak raisins in water for 2-4 hours in the fridge
- Grind the cashews to a fine powder
- Set aside a handful of the soaked raisins
- Add the remaining raisins, along with the soaking water and blend to a creamy paste
- Add the cold water and sugar and blend well
- Freeze in an ice cream maker according to instructions
- In the last few minutes of the freezing process, pour in the brandy
- Transfer the ice cream to the chilled container and stir in the raisins that had been set aside
- Place in the freezer for 1-2 hours
- Scoop and enjoy! *hic*

Spicy Peanut Sauce Ice Cream - Vegan MoFo 2014 Day 4

Ack! It's the 10th already and I'm still on my 4th post. I have a lot of catching up to do.

When I decided to do the Ice Cream theme for Vegan MoFo this time, I knew I'd be experimenting with atleast a few "weird" flavours. I mean, where's the fun in just making predictable, sweet ice creams and leaving it at that? :P

So on Sunday I put together a crazy combination of peanuts, chillies, garlic, jaggery and tamarind and turned it into ice cream. It's sweet, spicy, tangy and meant for the adventurous soul. Dudes and dudettes, I present the...
Spicy Peanut Sauce Ice Cream!!! :D

Spicy peanut sauce is the *best* dip in the whole wide world. I can never get enough of it!!! So it just made sense that my first savoury ice cream was based on it. :)

This ice cream is on the crunchy, icy side but the texture suits the flavours well. It is super easy to make too.

I've used just two chillies because the ones I grow in my Veganic Terrace Garden are super spicy. You can adjust the quantity depending on the kind of chillies you get your hands on.

Spicy Peanut Sauce Ice Cream!!!

100 g Peanuts
100 g Jaggery
1/2 t Salt
1/2 t Tamarind Paste
2 Chillies
4 Garlic Cloves
1 ltr Water

- Toast the peanuts and let them cool
- Grind all the ingredients together into a creamy paste, with a little water
- Add the remaining water and blend well

- Freeze according to your ice cream maker's instructions

OR

- Transfer to airtight box and freeze for 8-10 hours
- Blend again
- Refreeze for another 8-10 hours

- Scoop and enjoy! :)

Before I signed off last Wednesday, I promised you pictures from my baking and cooking workshops at Carrots. Here they are...

On Thursday, 4th September I first had a Decadent Cakes baking class, followed by a session on cooking an Oil-Free Healthy Indian Meal:

On Friday, 5th September I had a workshop on Sweet Soulful Breads:

I love teaching and I find that I'm always in my element during my classes. I'm so grateful that I now have a beautiful space like Carrots to conduct these workshops. I don't have to be stressed out about the prep work. All I need to do is hand over a list of ingredients and my boys from the kitchen set things up perfectly for the class!

And having the service guys from downstairs nearby through the sessions is very helpful too. Anything I might need gets brought to me in a matter of minutes. At the end of a lengthy session of standing and talking, I'm about ready to crash. It's a huge blessing to be able to just sit down and relax while the clean-up gets done by my helpful team mates. :)

I'm looking forward to doing more and more of these one-on-one workshops and some group demos too. If you'd like to attend one of my Vegan Kitchen Ninja Series workshops, check out the list of classes here and schedule your private session.

I'll leave you now with a bonus recipe video that we shot at Carrots on Thursday. Here, Gokul and I show you how to make a quick, easy, healthy, oil-free Coconut Mint Rice. Enjoy! :)