Vegan chocolate semifreddo, two ingredients only

This is intense and delicious, and yes, only two ingredients are required (well, plus water...). It tastes quite a bit like nama choco, an amazing Japanese chocolate which is made with cream, but there is no cream here, and it is also incredibly easy to make.

Inredients

200 g dark chocolate (dairy free, and the best you can find)

100ml water

the liquid from a can of chickpeas (aquafaba)

Break the chocolate and place into a bowl with the water, and then onto a pot of boiling water to melt at bain marie. If you heat the water and the chocolate together they will mix perfectly. 

In the meantime beat the aquafaba until you get stiff peaks. 

When the chocolate is melted beat it with an electric beater until it cools down.

Add a spoon or two of aquafaba to soften, and then, spoon by spoon, add the chocolate to the aquafaba mixutre, folding well.

Pour into an ice cream container. It will look quite pale and have the consistency of a 'runny' mousse, but it will turn back into a strong dark chocolate colour while freezing.

Freeze for a few hours, then remove from the freezer 10 minutes before serving, wait for the edges to melt a little and then cut into slices and serve. This is really, really good!

Photos and Recipes by Alessandra Zecchini ©

Strawberry and Banana ice-cream: sugar free, gluten free, raw and vegan

You just need two ingredients: 2-3 bananas, sliced and frozen, and 2 punnets of strawberries, cut and frozen. It is actually better if both the banana and strawberries are quite ripe - jam quality!

Freeze the fruit for a few hours (one day is better) then put in the food processor and blend. Eat immediately. Healthy and yummy!

Photos and Recipes by Alessandra Zecchini ©

Mango and banana ice-cream, only two ingredients, vegan and gluten free!

Now I don't know which one tastes better: this one, or the berry-banana ice cream? Same principle again, but I used some Indian canned mango puree (this is sweetened, so I cannot say that this ice cream is actually 100% sugar free, but if you have fresh soft mangos they would be perfect too!). I sliced two bananas and froze them (keeping the slices separated by kitchen paper, so they didn't freeze together), I also froze about one cup of mango puree, directly inside the white container for my upright blender (this container has become my new instant ice cream machine, perfect dose for 4!). Then I added the frozen banana slices, blended everything, and this was the result! I think that you can guess how good it tasted just by looking at it! And once again, two ingredients, vegan, and very creamy!

Photos and Recipes by Alessandra Zecchini ©

Berry banana instant ice-cream: vegan, raw, gluten free, sugar free, fat free, ice cream maker free.... basically you have to try it!!!

This is so easy and simple that I wasn't even sure if it was worth publishing, but it is so delicious! I have been making instant frozen berries sorbet for years, but at first I used to make it with the frozen berries blended with a little sugar. It was good, maybe a bit watery, but good. But then I tried to add a banana, and I never turned back! A banana makes the sorbet creamy like an ice cream, and you don't need any sugar! I made it a few times and then the other day I discovered frozen banana slices, and for this I have to thank Sue. Yes yes of course I heard about froze banana before, but the way Sue made her ice cream was inspiring and really made me think that maybe frozen banana slices were what I needed all along to 'upgrade' my recipe!

And yes, I can confirm that it is better to use frozen bananas! The sorbet/ice cream stays 'frozen' for longer, and it tastes amazing.

So, all you need is one big banana, cut it into slices and freeze it (try to keep the slices separate, do not freeze it as a block!). The put the slices into a container, add about one cup of mixed frozen berries, (or just frozen raspberries, or blueberries... your choice) and blend with an immersion blender. This is the result. It looks like an ice cream, taste like and ice cream, and can be eaten immediately. 

I like to enter this post for Sweet New Zealand #36, the blogging event open to every one blogging in NZ, and all the Kiwi bloggers living overseas! This month of July is hosted by Libby at Ditch the Carbs. Click here to enter! 

Photos and Recipes by Alessandra Zecchini ©