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Figs and nuts ice cream: (Sugar free and Vegan)

About:
This is a great frozen treat, especially for those who can’t tolerate dairy products.

Health Benefits:

Soya milk: It is made from the soya bean. Although it is not a substitute for cows milk in every situation, it can be used to make ice cream, milk shakes and sauce such as custard

Agave nectar: It is a pure, unrefined , natural sweetener that is harvested from plants. As a sweetner agave nectar is very healthy. It is sweeter than honey and sugar, yet it has a subtle, sweet flavour that enhances a variety of foods and beverages. It is gluten and allergen free and has a low glycemic index (GI) which makes it one of the safest blood sugar foods as it will not over stimulate the production of insulin or cause sudden blood sugar.

Coconut milk: It is a vegan substitute of milk/ cream . although using coconut milk can make some modest reductions in fat and calories by substituting for heavy cream, the number of carbohydrates will be double. Depending on what type of diet you are pursuing, this may be problematic. If you are cutting carbs elsewhere in your diet, this substitution may work.

Makes: 6-8 kulfis
Cooking time: 25-30 mins
Preparation time: 10 mins
Baking time: 20 mins

Ingredients:

• Soya milk-250ml
• Coconut milk-1tin
• Figs- 20-25num (Slice to quarters)
• Chopped mixed nuts- ½ cup (Almonds, Pista, Walnuts or any nuts of your choice)
• Agave nectar-3/4cup
• Vanilla extract-1tsp
• Corn flour/ arrowroot powder-1tbsp

Procedure:

• Combine corn flour/arrowroot powder with 1/4cup of soya milk and set aside.
• In a sauce pan combine soya milk and honey for 10-15mins.
• After simmering for 10mins add corn flour mixture, vanilla essence and simmer again for 5-10mins, stirring continuously. (make sure not to burn bottom)
• Turn off the flame as it thickens and add coconut creamer mix well and let it cool down.

Roasting figs: (Optional step)
• Pre-heated oven grease and line the baking tray.
• Place the figs on the baking tray and bake for 15-20mins at 200deg/ until the figs are soft.

To make mold/bowl:
• As the milk mixture cools down add roasted figs, chopped nuts and mix well.
• Pour the mixture to the mold/bowl and let it set in the fridge overnight.

Note:

• This recipe as a standalone is healthy; but not if you combined with other rich foods in your daily diet
• I used dried figs but you can use fresh ones as well
• If you don’t wish to roast figs just chop/blend and add it to soya milk while boiling
• Please keep an eye while roasting/boiling Figs so that it won’t go mushy

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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on June 3, 2014, in Dessert, Indian, International, Kids recipes, Sweets, Vegan and tagged , , , , , , , . Bookmark the permalink. 18 Comments.

  1. There’s no way it can get better 🙂 Thanks for a vegan recipe

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  2. It looks very healthy , gonna try it soon as I love figs, thanks for sharing 🙂

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  3. Chitra,

    I may be busy with life and work the past weeks, but I am happy that finally, I am passing this ‘Versatile Award’ to you. Whether if you are participating or not, the award is yours to keep. Please click the link for details: http://thenotsocreativecook.wordpress.com/2014/06/03/the-versatile-blogger-award/

    Wishing you a lovely day!

    xx
    Jhuls

    PS: This looks really good! 🙂

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  4. This looks lovely! Really a very healthy ice cream so we can indulge guilt-free! 🙂

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  5. Never tried ice cream using soy milk. Sounds grt

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  6. Yummm! I can make this with fresh roasted figs from my own fig tree! 🙂 Soon!

    They look superb! xx

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  7. Looks so yummy, Chitra!

    Like

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