May 2015

Ok, are you ready for the most delicious summer of our era? Have your taste buds and sweet teeth ready because an ultimate e-book about healthy and delicious homemade ice creams, KIND ICE CREAM FOR YOU is almost here!

This is a book that we have been preparing the whole spring with my lovely colleague & friend Tuulia and it is going to be published online in the beginning of June, meaning next week! Eeeek! This is so Exciting! It´s going to be the book of our dreams – and hopefully yours too!

KIND ICE CREAM FOR YOU serves over 60 recipes for homemade & healthy ice creams, all free from dairy, soy, gluten and refined sugar. Most of the recipes are raw and they can easily be done vegan. People with nut-allergies will find loads of goodies for them too!

The book is going to give you recipes for Creamy Ice Creams, Soft Serves, Sorbets & Ice Pops, Instant Ice Creams, Ice Cream Cakes & Cookies and Addings & Toppings + introduction to kind ice creams and to good quality ingredients. And because it is an e-book it can be easily read with a laptop, a tablet or a smartphone. That way you can carry it with you to all of your summer adventures and make kind ice creams whenever you feel like indulging!

And hey, it is in English so all you quality ice cream lovers all around the world can read it!

All in all, I honestly think this book includes everything a perfect ice cream book should. I am feeling SO happy and proud.

AND NOW A WARM RECOMMENDATION: Right now would be a perfect time to sign-up to my newsletter, because all the subscribers who have signed up before 1.6. will be getting a 20 % discount from the KIND ICE CREAM FOR YOU e-book immediately when it´s released, which makes it then only 9,50 euros! And you´ll be also getting a free Smoothie Guide delivered straight to your e-mail right away!

Sign-up HERE

Last week we asked you guys in our social media channels to give us your helping hand and to tell us your favorite ice cream flavors. We received over 200 mouth-watering ideas and happily noticed that many of them were already covered in the book, for example, blueberry pie, mango melon, matcha white chocolate, licorice, cherry garcia, salted caramel and so on.

Still, we managed to pick two winners who will win free copies of our e-book and whose favorite ice cream will be included in the book. The other winner is Salla, who wished for a healthier version of Snickers Ice Cream and the other one is Minna whose favorite ice cream is Mint Chocolate Ice Cream Sandwiches. Both recipes will be now found in the book, and in our web sites too, as tastings. The recipe for the super amazing Mint Chocolate Ice Cream Sandwiches is found at my co-author Tuulia´s page, and the recipe for Snickers ice cream will be presented here – in a cake form!

This chocolate covered caramel peanut butter ice cream cake is just a perfect treat for summer parties. People who love peanut butter and caramel will adore it!

And don´t be frightened if this recipe seems to have a little too many steps for your taste – 90 % of the recipes in our book will be super easy, because we think both summer and this book should be merely for lazy pleasures. But in some occasions you just need to have a few extra layers to make it festive – like now when announcing this super cool ice cream news!

V

SNICKERS ICE CREAM CAKE

(Dairy free, Gluten free, Refined sugar free, raw, vegan)

Ice cream:

• 3 ripe bananas
• 1 can (400 ml or 1 ¾ cups) full fat coconut milk (refrigerated over-night)
• ½ cup (120 ml) peanut butter
• 1 tsp vanilla extract
• a tiny pinch of sea salt

In the middle:

• ½ cup raw crushed peanuts (or hazel nuts) + 0,25 tsp sea salt

Caramel filling:

• 6 fresh dates (pitted)
• 2 tbsp coconut syrup (or organic honey)
• ½ cup (120 ml) un-sweetened peanut butter
• 4 tbsp extra virgin coconut oil
• 1 tsp vanilla extract
• a tiny pinch of celtic sea salt
• ½ cup coconut milk

Chocolate frosting:

• 4 tbsp coconut oil (melted)
• ¼ cup cacao butter (melted)
• 4 tbsp raw cocoa powder
• 3 tbsp organic honey or rice syrup (or sweetener of your choice)

On top:

• ½ cup crushed raw peanuts (or hazel nuts)
• 2 tbsp coconut syrup (or organic honey)

Cake tin diameter: 9 x 19 cm / 3.5 x 7.5 inch

Ice Cream:

Cover the cake tin with parchment paper so that the cake is easier to remove later. Put the bananas, peanut butter, coconut milk and vanilla to the blender and blend until smooth. Taste and if you want, sweeten for example with coconut syrup or honey. Pour the ice cream mixture into the tin.

Crush the peanuts and add a pinch sea salt. Add the crushed nuts on top of the ice cream and make the caramel filling.

Caramel filling:

Place all the ingredients into a blender but only half of the coconut milk. Blend until smooth. Add more coconut milk if needed so that you will get the consistency of a smooth caramel sauce or make it as runny as you desire. Pour about half of the filling into the cake tin on the top of the ice cream. Place the tin into a freezer for about 3 hours or until solid.

Chocolate frosting:

Whisk the ingredients until you have a smooth sauce. Taste and add more sweetness if desired.

Assembly:

When the ice cream is solid remove the ice cream cake from the tin and place it onto a serving plate. Pour the rest of the caramel filling on top of the ice cream cake. On top of the caramel filling pour the chocolate frosting. Sprinkle some crushed peanuts on top and pour some syrup or honey on. Let the cake melt a little while in the fridge so that it is not completely frozen, serve and enjoy!

Note! Kind Ice Cream for You e-book is temporarily out of stock!

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Hi Honeys! I have been in silence here for quite some time, mainly because I have been soaking my feet in the golden sands and foaming waters of Venice Beach, LA and also enjoying the blooming spring of New York and tried to keep myself as far from computer as possible. With a quite great success, as you may have noticed.

The other thing that is keeping me busy elsewhere is my book project, well, actually TWO book projects that I´m currently working on. (Gonna hype more about them later! But may I just say that there will be coming up some insanely delicious stuff made with a big and shining heart!) And because there is only one me and only certain amount of hours in the day and a soul that seeks also for relaxed family time so that easily equals some tranquility in this channel.

But, now I got you something special to make up my absence: A luxurious and truly amazing chocolate cake in a jar recipe that I designed a while ago to one Finnish web site but hadn´t posted it here yet. This layered sweetie has it all – the creaminess, some crunchiness, the rich cake layer and above all delicious taste and wholesome ingredients!

And it is actually very simple to assemble even though the instructions may seem quite complicated by a first glance. You just layer some clean chocolate cake crumble, raw chocolate sauce, banana, nuts and coconut whipped cream in a jar and then spoon the magic in your mouth! simple and sensational.

Please let me know the level of your love when you decide to try it! At least my heart expanded to the maximum already with the first bite.

V

CHOCOLATE LUXURY CAKE IN A JAR

(gluten-free, milk-free)
About 5 pieces

You need:

• Chocolate cake crumble
• Melted raw chocolate
• Coconut whipped cream
• 1-2 bananas
• Pecan nuts
• About 1 cup sized glass jars

Steps:

1. Prepare the cake cumble by making chocolate muffins.
2. Melt the raw chocolate or prepare it yourself.
3. Prepare whipped coconut cream.
4. Crumble your chocolate cup cakes and add into the bottom of the jars.
5. Add some sliced banana and chopped nuts and pour some melted chocolate on.
6. Add some whipped coconut cream.
7. Crumble in some more chocolate muffins.
8. Add banana slices & chocolate sauce & coconut whipped cream & top with chopped nuts.
9. Serve and enjoy!

Chocolate muffins:
(Gluten-free, milk-free)

• 2 cups full-fat almond flour
• 2 cups buckwheat flour (or gluten-free oat flour or 50:50)
• 1 cup raw cacao powder
• ½ cup coconut sugar
• 2 tsp baking powder
• 3 organic eggs
• 1 cup melted butter (or coconut oil, or 50:50)
• 1 cup oat milk (or a dairy-free milk beverage of your taste)
• 2 tsp vanilla extract
• a pinch of sea salt

Preheat the oven to 350 Fahrenheit (175 Celsius) degrees. Mix the dry ingredients in a bowl. Mix the eggs in another bowl, add melted butter/oil, milk and spices. Add the mix dry ingredients and stir. Spoon the batter to muffin moulds (or a small cake pan) and bake in the oven for about 25-35 minutes. Muffins may be a little soft in the middle. Allow to cool.

Raw Chocolate Sauce:

• 5 tbsp raw cocoa powder
• 1 cup almond milk (or any dairy-free milk beverage)
• 2 tbsp organic honey
• a small pinch of sea salt
• (+ 1 tbsp almond butter if desired)

Add cacao powder to a bowl and stir in the almond milk for a small amount at a time, until you reach desired thickness. Add honey, salt and almond butter and stir until smooth.

Coconut Whipped Cream: Get the insturctions HERE.

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