Recipe index

Friday, August 31, 2012

Oreos chocolate ice-cream


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This is a creamy, smooth and very indulgent vegan chocolate ice-cream. We started making this last summer and it has since been a staple in the house.

Ingredients: (Makes a small tub)
  • 1 can (400mL/ 13.5 oz) coconut milk, 2 cans coconut cream
  • brown sugar
  • cocoa powder (I used raw)
  • vanilla essence
  • salt
  • chocolate Oreos
Directions
  • Refrigerate 1 can coconut milk, 2 cans coconut cream overnight.
  • The next day put in the blender/ food processor the contents of 3 cans in the blender, add 1 1/2 cup of brown sugar (it’s 1/2 a cup of sugar for every can ), 6 (or more) tablespoons of cocoa powder, 2 tsp of vanilla, pinch of salt, blend!
  • Put the containers (whatever you want to store your ice-cream with) in the freezer
  • Pour the blended product into the ice-cream machine. My will turn for about 30mins. This step will vary according to your ice-cream machine's instructions.
  • Pour  the finished ice-cream into containers. Stir-through half a pack of crushed Oreos.
  • Freeze overnight.


convenient store food in Japan

Udon bought from Family Mart- the fresh lime and spring onion really accentuated this convenient meal.

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Convenience stores (conbini) in Japan are very handy for quick and cheap meals. What on offer generally differs between stores, but they usually carry quite a variety. I loved the udon, one of my other favourites was 100 and 200 calorie salads with sesame dressing.
While in Japan we resorted to being vegetarian- vegan food wasn't always easy to find, especially when you don't understand Japanese.

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Soy Latte from Seven & I Holdings- the Japanese 7-11. Serving sizes in Japan are small but the food is very delicious& satisfying- this soy latte is one fine example.Seven& I Holdings
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