Choc Banana Ice Cream Pie (Vegan & Sugar Free!)

Today is the day they vegans have their picnic!

It's the Vegan Virtual Potluck today and I have been very excited about it ever since I signed up. I can't wait to see what everybody else is bringing to the potluck - 103 bloggers will be contributing this year. So sit back and work your way through them all. Each post is linked to the next post so you can start at appetisers and work your way through to dessert. To start from the beginning and work your way through head to veganbloggersunite.com for the host post (with the most). If you've already worked your way through all the recipes before me then you must already be very full, but I hope you left some room because this is worth it!

Cooking for an event with a whole host of other vegan cooks from around the world, I knew that I wanted to bring something special because every vegan blogger already knows how to make vegan chocolate cakes, vegan cupcakes of all varieties and all the more common forms of desserts. I also wanted to make it something a bit healthy, and preferably free from processed sugars. It's true that fruits and vegetables naturally contain sugar, so nothing with fruit or vegetables in it is ever completely sugar free.

I've been meaning to try the chocolate ice cream posted by JJ at 84th & 3rd for the Death By Chocolate Blog hop for some time, so I decided to use it as the ice cream layer for my pie. It's made from avocado, banana and cocoa and that is it. So elegant that I had to try it. She calls it chocolate ice cream - but I've called mine chocolate banana ice cream because I can tell you that you can definitely taste the banana! You can't taste the avocado though, so no worries there!

You need to be a little bit organised and have a bit of time to prepare this - but the great thing about it is that it lives in the freezer. So you can make it as far in advance as you like and it keeps forever in the freezer. The first step you need to do it to freeze your bananas. Quick tip - peel the bananas first! It's perfect for using up the super brown bananas that you sometimes discover in your fruit bowl!

Ingredients

1 large ripe avocado (but not over ripe!)

2 frozen bananas

1/4 cup cocoa powder

1-2 tbsp kahlua (optional, contains sugar)

1 cup pitted dates, chopped

1/3 cup macadamia nuts

1/4 cup rolled oats

1 tbsp cocoa

To Make

1. Place the avocado, banana and cocoa in a food processor and process until smooth and creamy. Add the kahlua to taste (if using).

2. Transfer to a dish (a loaf tin is a good size and shape for the smallish amount of ice cream that this makes) and place in the freezer. Set your oven timer for half an hour and when it beeps get the ice cream out and give it a good stir, make sure you break up all the ice crystals that are forming at the edges. Do this every half hour 3 times.

3. While your ice cream is chilling, you can make the base. If you have a really good food processor then you can just put the dates in whole and add the nuts, oats and cocoa all at the same time. Because my food processor is a bit old and crap I started with the oats, nuts and cocoa and then I added the chopped dates a few at a time so that it didn't get overloaded. Process all 4 ingredients until fairly fine.

4. Grab a 19-20cm diameter spring form cake tin. Pour out your processed base and use your hands or the back of a spoon to press it down firmly and evenly all over the bottom of the tin. Place the base in the fridge now until  your ice cream is done (it should be in there at least half an hour).

5. After you've taken out and stirred the ice cream 3-4 times, pour it over the base and smooth over the top. Place back in the freezer and leave in the freezer for at least 2-3 hours (easiest just to leave overnight!).

Serving Tips

~Just before serving, take out of the freezer and leave to sit at room temperature for about 5 minutes (10 minutes in cold weather) to let it soften slightly

~ To ensure easier cutting and neat slices, heat the knife under hot water and then dry it with a tea towel just before cutting. If you are cutting lots of slices, you may have to do this several times.

~If you like, you can decorate with dark chocolate shavings - however, unless you have sugar free chocolate it may then cease to be sugar free :) Healthier garnishes would include fresh or frozen berries or cherries. Or maybe even some slices of banana.

Makes 1 x small pie. 

~If you want to make a bigger one, double the recipe and use a 23cm springform cake pan.

What's next for dessert? Time to move on to the next Potluck Offering. 

Hit this button to go to the previous post (Super Vegan Crepes by Bacon is Not an Herb) or click here:

Hit this button to go to the next post (Delectable Date Squares by In Fine Balance) or click here:

Now I'm going to sit back with a glass of wine and work my way through the 102 other dishes at this potluck! It's going to be a big night, I hope you'll join me!

Vegan Fig and Red Wine Ice Cream

Over summer all my local greengrocers were stocking the most beautiful ripe figs for great prices. As soon as I saw these beautiful figs I instantly bought six. Then I got home and I couldn't decide what to do with them. It was tempting just to eat them all fresh in all their delicious fresh figgy goodness. But I have never made anything with figs so I decided that I wanted to use them in something. The first thing I thought of was The Kitchen Crusader's wonderful looking No Bake Fig and Chocolate Tart. But I'm trying to cook less rich and decadent desserts to be honest. I live with my partner and there are only so many rich desserts we can handle - so I thought I would make something which didn't have to be eaten all at once. My solution was fig and red wine ice cream (vegan, of course).

This is also my first time participating in the Eat-the-Alphabet link up blog hop - which I think it such a great idea. This month the letters E and F are being featured so I'm using Figs! For this recipe you'll need chilled coconut cream so be nice and organised and put the coconut cream in the fridge a few days before hand - I just keep a couple of tins in the fridge at all times so that I can pull them out and use it whenever I want.

On the subject of blog hops - I've decided that I should have one of my own since I have been participating in so many others' hops. Just trying to give a bit back into the community. It's open right now! The Vegan Soup-Off Challenge Blog Hop - don't be put off if you're not a vegan, it's open to everyone and vegetable/grain/pulse/noodle/pasta soups are for everyone - not just vegans. Please check it out and enter here.

On another note - I've been nominated for the Best Australian Blogs 2012 People's Choice Award - you can vote for me by hitting up this link: http://www.sydneywriterscentre.com.au/bloggingcomp/peopleschoice.html

Ingredients
1 tin coconut cream, chilled for at least 24 hours (several days is even better)
1 cup red wine plus 3 tbsp
1 cinnamon stick
1/2 cup soy milk
175g silken tofu
1 tbsp vanilla extract
5-6 fresh figs, skins removed

To Make
1. Place the cinnamon stick and the 1 cup of red wine in a small saucepan and bring to a gentle simmer. Simmer until the liquid has reduced by half to 1/2 cup. Remove the cinnamon stick and allow to cool.
2. Open the can of coconut cream and scoop out the solid cream on the top. Set the liquid parts down the bottom of the can to use in another dish (I usually add mine to curries or soups).
3. Place the coconut cream, simmered red wine, soy milk, tofu, extra tbsp red wine, vanilla extract and the fresh figs in a blender. Blend to combine (don't over blend).
4. Pour the ice cream into an ice cream maker and process according to the instructions that come with your maker. If you don't have an ice cream maker - like me :( - pour the ice cream into a wide chilled dish. Then remove from the freezer every half hour and mix well - breaking up the frozen edges. I use a whisk or a large metal spoon, just make sure you break up all the frozen bits so that large ice crystals don't form. Do this at least 6 times, the more the better! Then leave to freeze overnight.
5. Once the ice cream is firm you can serve. I recommend removing it from the freezer 5-10 minutes before serving so that it's easier to scoop.

What is your favourite unusual ice cream flavour?

Chocolate Ice-Cream Christmas Pudding

To be totally honest I've never really liked Xmas pudding, which is the main reason that I've never even bothered to try and make it vegan. In Australia Xmas is so damn hot (although probably not this year, damn climate change) that boiled fruit cake is really not the most appropriate of desserts - the solution is Chocolate Ice-Cream Christmas Pudding! Not only is it much tastier but it is also a LOT quicker and easier to make. So think outside the box this year and surprise your family with this rich and chocolatey Xmas treat. 

Initially my plan was to do the whole thing and make the ice-cream myself but then I thought 'hey! Xmas is stressful enough so nobody wants to be making freaking ice cream, right?' - so this is the quickie version with store bought ice cream, but I promise that soon I will post an ice cream pudding recipe with home made ice cream (I'm thinking Passion fruit, Mango and Vanilla Bean Ice-cream Pudding - what do you think?). But back to the point in hand:

Ingredients

300g mixed dried fruit (raisins, currants, sultanas, mixed peel, cherries)

100g glacé cherries (I used red but go red and green if you want to be festive)

2 tbsp brandy

1 tsp orange zest

1/2 tsp cinnamon

1/4 tsp nutmeg 

1.5L vegan chocolate ice cream

100g dark vegan chocolate

3 tbsp soy milk

2 tsp maple syrup

Slivered almonds, to garnish

To Make:

1. Chop the mixed fruit up into smaller pieces and place in a bowl. Add the brandy, glacé cherries, orange zest and spices and leave to soak for at least an hour (you can leave it over night if you like).

2. Line a small-medium pudding bowl with plastic cling wrap (my pudding bowl was abut 21cm diameter and 11cm tall - only makes a smallish pudding but you won't need more because it is very rich).

3. Take the ice cream out of the fridge and leave for about 5 minutes to soften a bit (but not too melty).

4. Mix the chocolate ice cream into the fruit mix, mixing very thoroughly.

5. Pour into the plastic lined pudding bowl and put in the freezer to set overnight. You can also make this several days in advance (saves you doing all your cooking on Xmas eve!). 

6. When ready to serve, heat the soy milk in a small saucepan until hot but not simmering or boiling. Remove from heat and add the broken up dark chocolate and the maple syrup. Stir continuously as the chocolate melts and you should end up with a lovely glossy ganache (the ganache topping is optional but it does make the final product look more impressive).

7. Just before serving remove the pudding from the freezer and turn out onto a flat serving plate (the plastic wrap should make this nice and easy). 

8. Drizzle the ganache down the sides and sprinkle with slivered almonds. Serve immediately!

Should serve about 13-15 people.

More great Xmas ideas?

Try our Edible Christmas Gifts Specials:

Strawberry and Rhubarb Jam

Super-gingery Gingerbread People Biscuits

Spiced Christmas Shortbread

Or try our Mulled Spiced Cider - because Christmas is a time for spices!

This post is part of the Festive Favourites Sweet Adventures Blog Hop hosted by 84th & 3rd.

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