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Vanilla ice cream with coconut and cranberries

Vanilla ice cream with coconut and cranberries

It's a madness of flavors, combined at random, but which could not be better than that. And it's not hard at all, a few steps to execute and you're done!

So, we carefully open the box of coconut milk, because without it you can't make this ice cream. If it's metallic, then be careful not to cut yourself, so as not to blame the ice cream then: P

Pour the coconut milk in a saucepan on the fire, heat it well then gradually pour it over the yolks rubbed with the sugar foam. Put the composition on low heat and leave it until it starts to gain consistency. Do not imagine that a cream will be made from this, that it has no way, but it will bind a little. Remove from the heat, add the whiskey cream and vanilla essence and leave to cool.

Incorporate the yogurt lightly in the milk cream with eggs, then add the whipped cream well mixed with 1 teaspoon of vanilla sugar. Pour the composition into a container and put it in the freezer. If you have an ice cream machine, you know how to proceed, otherwise you will have to work a little harder.

Halfway through, half an hour we mix in the composition from the freezer, to break the ice needles. After 2 hours we don't have to do anything but wait for it to freeze completely: P. At the last mixing we add the cranberry jam in waves.

For the jam, put the cranberries, water and sugar in a bowl on the fire and let it boil for about 10 minutes until the syrup binds. While it is boiling, crush the cranberries with a fork as it softens. At the end, add the starch and cook for another 2-3 minutes until it thickens. Let cool then do the work with embedding in ice cream.

Do I have to say that we serve it with lust ?? We have kept a generous portion for you!


Delight allowed for vegetarians as well. How to make vegan ice cream without milk

Everyone loves ice cream. It's a delicacy that you can hardly refuse, but that those who follow a vegan or dairy-free diet find it harder to enjoy. But we have the perfect recipe for everyone. A vanilla-flavored ice cream, made with coconut milk, creamy and easy to prepare.

You have no reason to give up this dessert even if you are a vegetarian. Vanilla ice cream can re-enter your menu if you know how to reinterpret the recipe and adapt it to your diet. Instead of cow's milk or sour cream you can use coconut milk and you will get the same silky texture and creamy taste for your favorite ice cream. The secret is the pomegranate root powder, which gives creaminess and prevents the formation of ice crystals in ice cream, especially if you do not have a special machine to produce this dessert.

Vanilla ice cream with coconut milk

Ingredients (for 6-8 servings):

  • 1 or 2 vanilla pods
  • 2 cans of canned coconut milk
  • 1 tablespoon pomegranate root powder (available for purchase at health food stores)
  • 90ml brown rice syrup
  • 60g cane sugar
  • 1 tablespoon and a half of vodka

Before you start preparing the recipe, put in the freezer the bowl in which you will prepare the ice cream for at least 24 hours. It is an important step that you should not miss.

Scrape the core of the vanilla pods. It is important to get a teaspoon of seeds from the 2 pods. Don't throw away the pods.

Prepare an ice bath using two metal bowls of different sizes. In the large one, put ice cubes, so that when you place the second one it will reach 2/3 of the height of the bowl.

Mix 2-3 tablespoons of coconut milk with pomegranate root powder. Pour the rest of the coconut milk into a pot. Add the powder mixture, rice syrup, cane sugar and vanilla bean core. Heat everything over medium heat and mix well.

Once the ingredients are homogenized, add the grated vanilla pods. Bring to a boil over low heat and stir occasionally with a fork. After boiling, leave it on the fire for another minute and a half. Pour the hot mixture into the bowl on the ice bath.

Add the vodka and let it all cool, stirring occasionally. The whole process will take at least 1 hour and a half.

Once it has cooled you can transfer the mixture to the ice cream machine. If you do not have such a thing, pour it into a cake tray or cake in a plastic container.

Cover the surface of the ice cream with waxed paper and press on it so that it closes the entire surface and prevents the crystals from forming.

Put in the freezer at least 4 hours before serving. Before serving, leave it for 5-10 minutes at room temperature.

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3. Ice-coffe with chocolate

Chocolate is a delight as such, but added to coffee you will appreciate it even more, if this is possible. Boil the coffee as you normally would, let it cool and melt 1/2 chocolate bar in a bain marie or microwave. Mix the chocolate with the coffee and pour it into ice cube molds, then put them in the freezer. When you feel like an ice-coffee, put the cubes in the glass and add milk. That way, you don't even have to add sugar!

Necessary ingredients:

Roll with vanilla cream and coconut

Start with the preparation of the cream: eggs, salt, sugar and vanilla sugar are mixed in a pan. Add milk and flour and mix. Add the diced butter and put the pan on low heat. Stir continuously with a whisk until the cream thickens. Allow to cool.

Turn on the oven to heat.

Continue with the preparation of the countertop: separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt. Then mix with sugar and vanilla sugar until they become like meringue. Add the yolks and oil and mix. Incorporate the flour, then the grated coconut, lightly, mixing the dough from the bottom up with a silicone spatula.

In a pan greased with oil and lined with baking paper, spread the dough and place in the oven until nicely browned. Remove the hot top from the tray with the baking paper and place on a damp towel. Roll and leave to cool wrapped in a towel.

Put grated coconut over the cream and incorporate. Add the whipped cream and mix.

Remove the top from the towel, without removing the baking paper. Spread half of the cream over it and roll again, removing the baking paper. Place the roll on a plate and garnish with the rest of the cream, grated coconut and wafer daisies.

Vanilla ice cream with coconut and cranberries - Recipes

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Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

Momentary inspiration

Received messages

I wrote the most about & # 8230



I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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Cook Vanilla and coconut flavored roll


  • For the roll sheet (27/37 cm):
  • 4 eggs, medium
  • 1 pinch of salt
  • 8 tablespoons sugar
  • 2 sachets of vanilla sugar (8 gr / sachet)
  • 4 tablespoons oil
  • 160 gr flour
  • 50 g grated coconut
  • For vanilla cream with coconut:
  • 2 eggs
  • 1 pinch of salt
  • 200 gr sugar
  • 3 sachets of vanilla bourbon sugar (8 gr / sachet)
  • 750 ml milk
  • 110 gr flour
  • 100 gr butter
  • 50 gr coconut, grated
  • 200 ml liquid cream, sweetened
  • For decoration:
  • 20 g grated coconut
  • Neapolitan daisies, decoration

Method of preparation

Prepare the dough sheet for Vanilla and coconut flavored roll

Turn the oven to 180 degrees.

First separate the egg whites from the yolks. Mix the egg whites with a pinch of salt until they become crystalline. Gradually add the sugar and vanilla sugar and mix until a firm meringue is obtained. Add the yolks and oil and mix the composition. Then add the flour, gradually and finally, the coconut. The dough for the roll sheet is mixed lightly with a spatula, from the bottom up to keep it aerated.

In an oven tray, greased with oil and lined with baking paper, roll out the dough for the roll sheet and level it.

Put the tray with the dough for the roll sheet in the oven and leave it for 20-25 minutes, or until it browns nicely.

After baking, the hot top with the baking paper is turned over on a damp towel. Roll and leave to cool wrapped in a towel.

Meanwhile, prepare the vanilla and coconut flavored Cream Roll

Mix eggs, salt, sugar and vanilla sugar in a saucepan. Add the milk and flour and mix. Then add the diced butter and put the pan on low heat. Stir continuously with a whisk until the cream thickens. Allow to cool well then incorporate the coconut. Add the liquid cream and mix until a homogeneous cream results.

Unwrap the roll sheet from the towel, without removing the baking paper that remains underneath. Spread half of the vanilla cream with coconut over the sheet and roll again, this time removing the baking paper. Place the roll on a plate and decorate with the rest of the cream, grated coconut and Neapolitan daisies.

Vanilla ice cream

Another basic recipe! In the sense that it is a simple ice cream, flavored with vanilla, which goes as a companion to other desserts such as dark chocolate or other crazy things! Of course, it works great as such, especially if you like vanilla. However, being a basic recipe, the amount of sugar is quite small, so it will not be very sweet, being meant to complement other desserts.. If you want it sweeter, substitute two yolks with 50 grams of sugar.

I must also say that I bought an ice cream machine, nothing fancy, something cheap, from that with a bowl to put in the freezer. And it's worth the purchase! This summer will be the summer of ice cream! It 's true, it doesn't make ice cream in 15-30 minutes as it boasts, it does it in an hour & # 8211 an hour and twenty. But it's worth the wait because it comes out creamy and soft, like cone ice cream (my favorite!).

Vanilla ice cream, and the basis of any ice cream in general, is actually a frozen custard. Let's get to the facts.


  • 500 ml fatty milk (3.5% fat)
  • 500 ml whipped cream as fat as possible (not vegetable!)
  • 100 g sugar
  • two vanilla sticks cut in half, long (or vanilla essence)
  • 12 large yolks

Put the milk and cream plus a tablespoon of sugar in a pan with a thick bottom. Cool the seeds from the vanilla sticks, and put them in the mixture of milk and cream, together with the sticks. Leave the mixture on low heat until it starts to boil slightly. Meanwhile, beat the yolks with the rest of the sugar until you get a cream. Take the milk off the heat, and put a spoon in the egg mixture. All the while stirring constantly with a fork so as not to bake the yolks. Do this, adding about 15-20 tablespoons of hot milk. Then pour in a very thin thread the rest of the milk over the eggs, mix further with the whisk.

Strain the composition into a clean bowl, and put it on a very low heat, until it thickens enough to catch on the back of a spoon. Stir continuously in it. Do not let it boil, because it is cut.

When it's ready, quickly remove from the heat, and put the pan with the bottom in cold water, possibly with ice through it. Mix well in it until it cools. When it's cold, put the mixture in the ice cream machine and leave it there until it thickens enough to be taken with a teaspoon. It took me about an hour and 20 minutes & # 8211 helps if you leave the cream in the fridge for a few hours before putting it in the ice cream machine. Either serve it like this, or put it in a saucepan and put it in the freezer.

If you don't have an ice cream machine, freeze the cream, and beat it periodically, once every 30 minutes, for 4-5 hours. This is done so as not to make ice crystals. When you want to eat it, take it out of the freezer and leave it at room temperature for about 15 minutes, to soften a little. Good appetite!

Victoria cake with lime and coconut

This classic cake is even more delicious in its tropical version, with fresh ingredients.

Preparation time: 35 minutes

Cooking time: about 30 minutes


  • 175g soft butter at room temperature (plus a little more to grease the pan)
  • 175g coconut sugar
  • 3 medium eggs
  • 175g self-growing wheat flour, sifted well before
  • 2 tablespoons coconut powder
  • 2 tablespoons coconut flakes
  • 1-2 tablespoons coconut milk
  • 100g organic raw coconut chips, for garnish
  • 170g soft butter at room temperature
  • 340g sugar flour
  • a few drops of pure Bourbon vanilla extract from Madagascar
  • grated peel of 2 lime fruits and juice of half a lime

Method of preparation

Preheat the oven to 180 degrees Celsius. Lightly grease two trays and line them with baking paper.

Using a mixer, beat the butter and sugar well until you get a fine and velvety texture. Gradually add eggs & # 8211 if you are in a hurry and your dough has been cut, you can fix it with a spoonful of flour.

Add flour, powder and coconut flakes and mix lightly with a large spoon. Check the consistency of the dough by letting a piece fall off the spoon. If it does not fall easily, add 1-2 tablespoons of milk.

Pour the dough into the two trays and bake for 25-30 minutes. After the cake sheets are baked, take them out of the trays and let them breathe for a few minutes.

Meanwhile, put a pan on low to medium heat and add the coconut flakes, stirring constantly, so as not to miss. After they have lightly browned, set the pan aside to cool.

Take the mixer again and beat the rest of the ingredients for the icing well. Add a drop or two of warm water if the mixture seems too hard. Grease one sheet of cake, then put the other sheet and grease it completely. Sprinkle the drawn coconut flakes in the pan and put the cake in the fridge.

Homemade ice cream with coconut and chocolate & # 8211 Bounty

For the ice cream base, proceed as at chocolate ice cream. Mix the eggs and yolks with the sugar using a mixer until you get a foam, then put it on steam and beat on steam until it thickens a little. Mix cocoa with milk and add to the egg mixture and mix on steam. Finally add the chocolate. Then the composition is left to cool.

Until it cools, prepare the rooster. Put the rooster in a non-stick pan and mix continuously until it browns a little, then add the powdered sugar and continue mixing. Be careful not to caramelize! The sugar will adhere to the coconut flakes which will become crispy.

Leave the rooster to cool. When everything is cold, beat the natural whipped cream (which is also cold, from the fridge) and then gradually add it to the basic composition.

Here you see how to beat natural whipped cream and what brands of cream we recommend.


Foodblogger at Savori Urbane. #savoriurbane

Incorporate the whole cream and mix and then add the rooster.

If you do not have an ice cream maker, stir in the freezer every 30 minutes. I put it in the ice cream machine and in 30 minutes the job is almost done. Ice cream machines find here or in specialty stores

This is what homemade ice cream with coconut and chocolate looks like after sitting in the freezer for a few hours.

Video: 5 NEW Ice Cream Flavors + Dairy-Free Coconut Recipe: Homemade Ice Cream No Machine (January 2022).