August 01, 2014

Introducing the Toolbox & Making Ice Cream, the Easy Way


Today, I’d love to introduce you to the ‘Toolbox’. This will be a new section on the blog where I will share tips, tricks and how tos. The aim is to give you tools to play with in the kitchen, become a better cook or try something completely new. If you’d like to see something featured in it, please feel free to email me on blandine@foodmoods.net to make any suggestion.

And now is time for our first how to...

Nothing symbolises summer better than ice cream, don’t you think? I especially love having one on a hot day, while lazily wandering by the sea front. I also like having them at home, but if like me you don’t happen to have an ice cream machine, the good news is that you can still have your very own homemade ice cream! And because I like treats to be on the healthier side of things, here are two wholesome versions for making ice cream, the easy way.

Scoops of peach and yogurt ice-cream in a small cup

The first version calls for frozen fruits and yogurt. I have chosen peaches, but you could very well use apricots, mango or berries for instance, depending on whatever takes your fancy.

The base for the second version is nothing else than frozen bananas! They become incredibly creamy as you blend them and surprisingly look like real ice cream. I have chosen to add maple roasted pecans and raw cacao nibs, but this is totally optional, of course.


In both cases, any leftovers can be put back in the freezer in a small container, and would need to be taken out of the freezer at least one hour before eating in order to soften. You could also quickly blend the leftovers again before serving to get that wonderful creamy texture.

So, all you need to think about is to freeze fruits, and you’ll be able to prepare ice cream in minutes whenever you fancy one. Bonus: no nasties and no added sugar, only fruit goodness!

Peach & Yogurt Ice Cream – serves 4
•2 large peaches
•4tbsp natural yogurt (I used sheep yogurt)

1.Peel and stone the peaches and cut into cubes. Place on a plate covered with greaseproof paper or in a freezing bag and put in the freezer overnight.
2.Take the peaches out of the freezer about 1hour before using them, to let them soften slightly. Place in a high speed blender or food processor with the natural yogurt and blend until smooth and creamy. Serve.

Bananicecream – serves 4
•6 small bananas
•2tbsp pecan nuts, chopped (optional)
•1tbsp maple syrup (optional)
•1tbsp raw cacao nibs (optional)

1.Peel and slice the bananas. Place on a plate covered with greaseproof paper or in a freezer bag and put in the freezer overnight.
2.If using the nuts, preheat the oven to 180°C. Place the nuts in a bowl and mix with the maple syrup, then place on a baking tray covered with baking paper and put in the oven for about 10min until they caramelize. Leave to cool down.
3.When ready to make the ice cream, take the bananas out of the freezer, place in a food processor along with the caramelized nuts and cacao nibs and blend until smooth. Serve.


Glace Pêche-Yaourt – pour 4 personnes
•2 grosses pêches
•4cs de yaourt/fromage blanc nature (j’ai utilisé du yaourt de brebis)

1.Peler et dénoyauter les pêches et les couper en cubes. Mettre sur une assiette recouverte de papier sulfurisé ou dans un sac congélation et mettre au congélateur pendant une nuit.
2.Sortir les pêches du congélateur environ 1h avant de s’en servir, pour les laisser ramollir légèrement. Mettre dans un blender à grande vitesse ou un robot avec le yaourt/fromage blanc et mixer jusqu'à l’obtention d’un mélange crémeux et lisse. Servir.

Glace à la Banane – pour 4 personnes
•6 petites bananes
•2cs de noix de pécan (optionnel)
•1cs de sirop d’érable (optionnel)
•1cs de pépites de cacao cru

1.Peler et couper les bananes en rondelles. Mettre sur une assiette recouverte de papier sulfurisé ou dans un sac congélation et mettre au congélateur pendant une nuit.
2.Si vous utiliser les noix de pécan, préchauffer le four sur 180°C. Mettre les noix dans un bol et les mélanger avec le sirop d’érable, puis les étaler sur une plaque à four recouverte de papier sulfurisé, et les mettre au four pour environ 10min de façon à ce qu’elles caramélisent. Laisser refroidir.
3.Pour faire la glace, sortir les bananes du congélateur et les mettre dans un robot avec les noix caramélisées et les pépites de cacao et mixer jusqu'à l’obtention d’une texture crémeuse. Servir.

PS: I’m super happy to have an interview and recipe featured in the latest issue of Surfgirl! Grab your copy ;-)

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