Gluten Free • Paleo • Sugar Free • Dairy Free
Gluten Free • Paleo • Sugar Free • Dairy Free
This Iced VoVo Ice Cream is a throwback to Australia Day and my slightly odd but very tasty Iced VoVo Tart. It all came about because, once again, I wanted to prove that I could conquer magazine food envy (and maybe win myself something shiny with the #tastebakethecover competition). These Iced VoVo Ice Creams were on the cover of the January edition of Taste Magazine (well, their version of them!) and I instantly knew I had to healthify them.
This Summer has been all about the sneaky vegetable Ice Cream for me (remember this stunner?) so there’s no surprises that this Iced VoVo Ice Cream is made with beetroot. I mean, it should be an alarming surprise but it’s me, and I’m slightly crazy so it’s just expected now days that there will be something a little bit different in my recipes. Using cooked Beetroot to make Ice Cream sounds just as appetising as eating Offal for dessert, but it works…it really really does. The Beetroot is boiled first and then stewed with raspberries and some liquid sweetener. The sticky mixture is then purred and cream added to make the smooth ice cream mixture. At this point it’s a great idea to have a quick lick of the spoon to make sure the beets haven’t taken over the flavour. If you’re feeling a bit overcome by the flavour (if it’s more beet than sweet) add an extra tablespoon or two of sweetener.
Constructing the Iced VoVo Ice Cream is easy and can be adapted to suit whatever size mould you have (or if you don’t have any moulds use paper/plastic cups that can be cut away once set and an ice cream stick). Just measure how much liquid you can store in the mould/cup (1/2 Cup, 4 Tablespoons etc) and divide it by 3. The 3 parts are the top Raspberry Ice Cream, the Sweetened Coconut Cream and the bottom Raspberry Ice Cream. Between the Ice Creams are layers of crunchy cookies. I have used these Tiny Teddies, as they are super easy to make as well as being Vegan friendly, but feel free to use whatever cookies you have in the cupboard. A tip when layering the cookies is to make sure the ice-cream layers are still in contact with each other a bit and not completely separated by the cookies. This happened to me and it meant that the layers separated as I removed the Iced VoVo Ice Cream from the mould. It wasn’t the end of the world; it just meant I ate my Iced VoVo Ice Cream from a bowl instead.
If you are feeling a bit adventurous and would like to try some more Vegetable based Ice Creams I have quite a few for you to enjoy.
My all-time favourite is this Chocolate Sweet Potato Ice Cream , followed closely by this Ice Cream Birthday cake and this Cherry Ripe Ice Cream. If you are looking for something more grown up try this Sweet Potato Ice Cream or this Raw Carrot Cake Ice Cream.
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