Guilt-less Desserts & Treats for your Family
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.
- 1 serve Raspberry Ice Cream
- 3/4 Coconut Cream (place an opened can of coconut milk/cream in the fridge overnight. Scoop out the thickened cream and discard the watery remains)
- 2 teaspoons Maple Syrup
- 2 teaspoons Vanilla Extract
- 1/2 Cup crushed biscuits (I have used 4 or 5 Healthy Tiny Teddy Biscuits)
- 100 grams Raspberry (frozen, thawed or fresh)
- 100 grams cooked and diced Beetroot (to cook beetroot; place a whole beetroot in a saucepan and cover with water. Bring the pot to the boil and then simmer over medium heat for 40 minutes, or until a knife can be inserted all the way through)
- 1 Tablespoon Water
- 1 Tablespoon Maple Syrup/Rice Malt Syrup/Honey
- 2 teaspoons Vanilla Extract (optional)
- 1 Cup Coconut Cream (place an opened can of coconut milk/cream in the fridge overnight. Scoop out the thickened cream and discard the watery remains)
- Optional; 1-2 more Tablespoons Maple Syrup/Rice Malt Syrup/Honey
- The amounts required for each individual Ice Cream will differ according to the moulds you are using. The general idea is to divide the mould into 3 (Raspberry, Cream, Raspberry) with cookie crumbs in between.If you are unsure; fill the mould with water and measure how many tablespoons it is. Divide this by 3 and you have your quantities.
- Make the Raspberry Ice Cream.
- In a seperate bowl, whisk together the coconut cream, maple syrup and vanilla extract.
- Spoon the Raspberry Ice Cream into the mould (approximately 2 Tablespoons). Sprinkle 1/2 Tablespoon of cookie crumbs over the Raspberry Ice Cream.
- Spoon in the thickened, whisked Coconut Cream and top with a further 1/2 Tablespoon of cookie crumbs.
- Fill the remaining mould with the Raspberry Ice Cream and sprinkle with a small amount cookie crumbs.
- Place the moulds in the freezer and allow to set for 4-6 hours.
- To help loosen the ice creams from the moulds; hold the moulds under warm water briefly until loosened.
- Make sure there is some conact between the layers of icecream and cream and that the cookies don't form a seperating wall. If this happens it may cause the ice cream to seperate into it's coloured parts when coming out of the mould.
- Place the raspberries, diced beetroot, water and maple syrup in a small saucepan and bring to the boil. Reduce the heat to medium and simmer for 10 minutes, stirring often to prevent the mixture from sticking to the pan. Remove the saucepan from the heat and allow to cool.
- Place the cooked mixture in a kitchen blender and process until pureed. Alternatively this can be done with a hand stick blender. Add the coconut cream and vanilla extract and blend until well combined.
- Taste and if desired add the extra sweetner