Guilt-less Desserts & Treats for your Family
Have you ever been so tired that you thought you might vomit?
Have you ever been so lacking in sleep that your head aches and your eyes hurt just trying to keep them open?
Have you ever been so utterly physically exhausted that words don’t come out as sentences, merely strings of unrelated ramblings?
Have you ever gone to bed and been too scared to go to sleep because you know any second you’ll be woken up?
Have you ever laid awake at night not knowing if you’ll ever sleep again?
Have you ever wondered, in those dark hours of the night, if you’re the only one not asleep; the only one going crazy?
Have you ever laid in bed; a screaming child on one side and a snoring partner on the other and thought about running away to a quiet place where you get to go to the toilet by yourself?
The dark hours of the night, when it seems like the rest of the world is peacefully sleeping, can be the longest and loneliest time of the day. The night hours seem to pass much slower and the rational part of your brain seems to only work during day light hours.
Long nights are followed by even longer days.
Just because you’re tired doesn’t mean the world stops to let you rest. Kids still need to be fed, errands need to be ran and you can’t call in sick to work for child induced exhaustion.
The world keeps turning as you stand in a tired state, just struggling to put one foot in front of another, let alone hold an adult conversation or make important decision
And all day, at the back of your mind, just simmering away like a pot on the stove, is the fear of going to bed. The internal terror that tonight will be just like the last; that you’ll be lying awake as each hour passes. The dread that you’ll have to face tomorrow in a now near permeant zombie state.
As the days and nights seem to roll into one long day, your mind starts to wander. You’re challenged by even the most menial of tasks and crazy ideas, that any normal person would dismiss as ludicrous, seem to be right at home in your sleep deprived existence.
This must be how the idea of Vegetable Smores Ice Cream came to me; why else would someone turn a Sweet Potato into a Smore? It seemed logical at the time, and it certainly tastes great, but that may be the exhaustion talking. You try it and tell me.
I have used my favorite Chocolate Ice Cream recipe (the one with Sweet Potato and Spinach) but you could use this Green Chocolate Ice Cream instead. The ice cream is then covered in a pillowy meringue and lightly toasted before being sprinkled in cookie crumbs. It is so good it will make even the most skeptical of your friends confused.
I love making my ice creams in molds, but if you don’t have any set the ice-cream in a small tub and scoop it out to make individual Vegetable Smores Ice Cream in a bowl. It will be weird, but brilliant!
- 1/2 Cup cooked Sweet Potato puree (to cook a sweet potato; place a whole, unpeeled, sweet potato in a moderate oven and bake for 1 hour or until mushy inside. Peel the skin and remove the mushy insides)
- 1/2 Cup Cocoa or Cacao
- 1 Cup Coconut Cream (thick dairy cream can be substituted)- place an opened can of coconut cream/milk in the fridge overnight and spoon off the thickened cream to use.
- 4 Tablespoons Maple Syrup (Rice Malt Syrup can be substituted)
- 2 teaspoons Vanilla Extract
- Optional; A handful of Spinach
- 1 Egg White
- 2 Tablespoons Maple Syrup/Rice Malt Syrup
- 1 teaspoon Vanilla Extract
- I used 3 Healthy Tiny Teddies cookies but substitute what you have left over
- Do not take the ice creams out of the freezer until the meringue mixture is ready.
- Place all the meringue ingredients in a heat proof bowl over a pot of water.
- Slowly warm the pot of water, warming the egg white until it is warm to touch. This needs to be done slowly to prevent the egg whites from curdeling or cooking.
- Remove the mixture and place in a bowl of a kitchen stand mixer. Whisk on high for 8 minutes until glossy.
- Take spoonfuls of meringue and coat the chocolate icy poles . Using a kitchen blow torch, a lighter etc lightly torch the meringue until just brown in spots and sticky (this step is optional).
- Sprinkle the cookie crumbs over the meringue and serve immediately.
- Remove the ice cream from the moulds, running them under warm water to loosen if required.
- Place all the ingredients into a blender and process until smooth. (including the spinach if adding)
- Pour the mixture directly into moulds and place in the freezer for at least 6 hours (but preferably over night). To assist in removing the icy pole run the mound under warm water to loosen it.
- This Green Chocolate Ice Cream can be used instead.