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  • Angelica Larsson

Gingerbread bowl | Saffron ice cream | Vegan

Hello my lovelies! So what do we have here? Is it Christmas flavours during spring? Perhaps! I honestly couldn't stop thinking about these flavour combinations so it had to come into fruition. I loved how this turned out so I wanted to share this recipe with my wonderful Shadefooders! Oh and might I add I am also posting a video on my Patreon which is a fun ice cream creation as well check it out.

What you need for saffron ice cream:

4 dl (1.6 cup) coconut cream

2 1/2 dl (1 cup) vegan whipped cream

2-3 tbsp vanilla sugar

1 pkt of saffron

15-20 pitted dates

What you need for dough:

75g vegan butter

6 dl (2.4 cups) gluten free flour

1 1/2 dl (0.6 cup) sugar

3/4 dl (0.3 cup) light syrup

1/2 dl (0.2) vegan cream

1/2 tbsp baking soda

1/2 tbsp cinnamon

1/2 tbsp ginger

1/2 tbsp grounded cloves

1/2 tbsp nut butter

What you need for coating:

225g white chocolate

Should make 8 bowls.

Let's begin with our ice cream.

Add the dates into a food processor and blend until smooth. Transfer them to a bowl and add enough water to cover. Allow to sit and soak.

Now we are going to whip our coconut, and whipped cream together until it creates minor ripples, then add the add the vanilla sugar, saffron, dates and whisk until combined.

Pour into an freezer safe container and set in the the freezer over night.

Next we will make our gingerbread dough in a bowl add flour, baking soda, cinnamon, ginger and cloves. In another bowl add butter, sugar, cream, syrup and nut butter and whisk until smooth.

Gradually add the flour mixture and whisk until combined.

Allow the dough to cool for at least twelve hours before baking or over night.

Preheat the oven to 200°C (390°F)

Next day we will roll out our dough onto a flat surface. Then we will cut out large circles that fits our beautiful cake tin. I dusted the tins with some flour as this will help release the cake once they are done baking. Pop the dough in and shape accordingly.

I popped mine into the fridge for 20-30 minutes just to help the dough firm up before baking.

Bake in the middle of the oven for 15 minutes and allow to cool completely.

Now melt the chocolate and pour into the bowls and make sure you coat the inside. Allow to set before serving up a few scoops of saffron ice cream.

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