Earl Grey & Roast Peach Ice Cream

After I graduated from high school, Brighton became my adopted home for five years and ever since I have a special place in my heart reserved for all things British. I always have a can of baked beans in stock, for a long time after I came to live in Berlin, I still used to say thank you to the bus driver when getting off the bus, and when nostalgia hits real bad, I whip up a batch of Vegan Crumpets or make some rhubarb scones. One thing I have missed as well is a good cup'a tea in the mornings - and yes, I love to add a good splash of milk too. So when I recently stumbled upon Earl Grey in an organic supermarket I couldn't resist. 

And as temperatures these days are not really shouting 'YES! Hot tea please', I decided to try something new - Earl Grey Ice Cream. I had some leftover peaches in my fruit basket that were just sitting there attracting those annoying little fruit flies, so I decided to give the whole thing a summery twist and add a fruity sweetness. And in my opinion the combination worked surprisingly well :-)


for 10 servings
prep time: 45 minutes + 30 minutes churning in Ice Cream Maker

  • 2 - 3 peaches
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup
  • 2 cans (800 ml) coconut milk 
  • 4 Earl Grey tea bags
  • 2 tbsp arrowroot powder
  • 100 ml maple syrup
  • 1 tsp vanilla
  • needed: ice cream machine, blender 


The night ahead:
Don't forget to place your ice cream maker in the freezer!

1. Preheat the grill of your oven to 200°C. Half and pit the peaches. Place them cut-side down in an ovenproof dish. Glaze with coconut oil and maple syrup. Slip them in the oven for about 15 - 20 minutes until they are soft and lightly roasted on top. Set aside to cool. 

2. Mix the arrowroot powder with 2 - 3 tbsp of the coconut milk. Set aside. 

3. Put the rest of the coconut milk in a saucepan with the Earl Grey tea bags and bring to a boil. When it's boiling take off the heat and let the mixture infuse for about 15 - 20 minutes. 

4. In the meantime, put your roast peach in a blender and purée to fine consistency. Set aside. 

5. Remove the teabags from the coconut milk, bring to a boil again. Add the maple syrup, vanilla and ultimately the arrowroot mixture. Keep stirring for 1 - 2 minutes whilst simmering. Take off the heat and let the mixture cool down completely. 

6. Take your ice cream maker out of the freezer and set up your ice cream machine according to instructions. Pour the earl grey mixture into your machine and let it churn for about 30 minutes. By then your ice crem should resemble a soft serve consistency. Scoop in the roast peach purée, reserving 2 - 3 tbsp. 

7. Scoop the ice cream into a freezer-friendly bowl. Drizzle with the remaining roast peach purée, give it a little swirl if you want before chucking the whole thing in the freezer once more for 2 - 3 hours. Take out 5 - 10 minutes prior to serving. 

Iced Coffee Popsicles

Okay one last post about ice cream - I swear, I'll stop after this. I have been thinking about these popsicles for quite a while now. After having a lot of iced coffees the last couple of weeks, I figured it'd be even better to freeze the whole thing, rather than just adding ice cubes (that melt away way too fast anyway). So I like to think of these popsicles as little take-away iced coffees on sticks. 

Plus, it's so easy to turn your coffee vegan - just swap your regular milk with any nut milk (I used almond this time, but hazelnut pairs really well with coffee too). Plus, I had some homemade sweetened coconut condensed milk leftover from my Vegan (No-Churn) Strawberry and Rhubarb Ice Cream. This worked really well, as it added a certain sweetness to the coffee. 

On my last trip to the Canary Islands we always had something called Leche y Leche, which basically is an espresso with condensed milk and a little regular milk. It's just what we were craving after a couple of hours surfing and paddling (or rather being kicked in the ass by) the rough waves of the Atlantic ocean. It goes by a lot of names in slightly varying ways in different countries, like Cortado Condensada, or Bombón in mainland Spain, or Vietnamese Cafe Da. Obviously you could turn any of your favorite coffee variations into iced coffee popsicles. I'm sure a version with cardamom- or cinnamon-infused coffee, or a cacao-coffee version would be great, too. But with that heatwave going on right now - one thing is certain: Frozen is always better! 


  • 6 espresso shots (ca. 150 ml), or filter coffee if you prefer
  • 300 ml almond milk (or hazelnut, macadamia, soy, whatever you like best)
  • 12 tsp coconut condensed milk (optional) - Instead you could also add some sweetener of your choice, or keep it plain and simple
  • Ice pop/popsicle moulds (or even empty yoghurt cups with spoons as sticks will do the trick). 
  • Be creative - what would you add to your favorite iced coffee popsicles?


1. Brew your favorite coffee. I made two small pots of espresso in an Italian coffee maker. 

2. Fill your ice pop moulds with coffee and your preferred milk - the proportion is really up to you and depends on how strong you like your coffee ;-) 

3. I added two teaspoons of coconut condensed milk to each of my ice pops. 

4. Off they go into the freezer and all you can do now is wait. 

5. A couple of hours later, you can enjoy iced coffee on a stick! 

Peanut Butter Cookie Dough Ice Cream

Okay I admit I'm going a little ice-cream-crazy this week. People say, as a food blogger, you should always try to offer your readers changing stories to make your blog interesting, so your readers don't get bored. Well. I'm sorry. But you gotta understand - I'm basically living off ice cream these days. Temperatures have climbed to almost 40°C today and even our jumpy, energetic dog Nelson won't leave the house anymore. 

So ice cream it is. Everyday. All day. Obviously I do at some point need to think of the repercussions to my health. So in order to ease my conscience I find it helps to make my own ice cream rather than gulping down a ton of additives I bought from the supermarket. 

This recipe is inspired by the Minimalist Baker - I love those guys. They come up with a lot of great stuff, especially when it comes to vegan and gluten free alternatives. As usual I changed a few bits and bobs here and there and this is the result. 

For the Ice Cream


  • 200 g cashews, soaked in water overnight 
  • 150 g soft dates, pitted 
  • 1 (400ml) can coconut cream 
  • 2.5 tbsp coconut oil
  • 1 tsp vanilla seeds 
  • you will need a high speed quality food processor/ blender
  • you will need an ice cream machine (or be prepared to churn your ice cream per hand)


The night before

1. In a bowl, cover the cashews with water and let soak overnight. 

2. Place the ice cream making bowl in the freezer (check your ice cream maker's manual if you aren't sure whether you need to do this). 

For the Ice Cream

3. Toss all the ingredients for your ice cream in the blender and blend until your mix becomes a really smooth batter. This may take a couple of minutes depending on the power of your blender. 

4. Set up your ice cream machine according to manual. Pour in the ice cream mixture and churn for about 15 - 30 minutes (again depending on your ice cream machine this can take longer or even shorter - just keep an eye on it). Churn until you get a creamy, thickened ice-cream consistency. 

This is where the cookie dough part begins. And you can do this in the meantime while you're ice cream churns. 

For the Cookie Dough


  • 200 g chunky peanut butter (organic)
  • 80 g oat flour (how to make this check out my peanut butter cookie recipe)
  • 1 ripe banana, mashed
  • 2 tbsp coconut butter
  • 1 tbsp coconut oil
  • 30 g coconut blossom sugar

This is basically (almost) the same recipe I used for my peanut butter cookie ice cream sandwiches. Again just a few alterations here and there. I might be repetitive in making ice cream these days but I do love to modify my recipes every time I make something new. I'm not that lazy ;-) 

5. So for the cookie dough, toss all the ingredients in your blender and blend until you have a smooth, slightly sticky ball of dough. Wrap in cling foil and chill until you're ice cream reaches the right consistency. 

Keeping an eye on your ice cream

6. When your ice cream thickens you can start to throw in little chunks of cookie dough. Just form little balls of dough in your hands and toss them in your ice cream machine as it churns. 

7. When you think it's done, or you simply can't wait any longer, depending on the texture of your ice cream, you can eat it right away (that's what I did - obviously) or scoop the ice cream in a freezer-friendly bowl or tin, cover with cling foil, and freeze for another 4 - 6 hours to solidify. 

8. I also added some vegan rice milk chocolate to my ice cream. You can be creative - just add whatever you like, roasted hazelnuts, dark chocolate, caramel, whatever you feel like. 

9. After it's been in the freezer for a while, take it out 15 - 20 minutes before serving to soften. 

Thank you to my dear friend from Kilda Nordic Interior for providing these gorgeous bowls. Love them! 

Vegan (No-Churn) Strawberry & Rhubarb Ice Cream

It's thirty-something degrees Celsius outside and I am slowly melting away at my desk. When not-moving to avoid breaking into a sweat has become somewhat of a sport you know it's time for...?? Yes!! Ice cream! 

If you're anything like me, you are probably already thinking of all the ice cream flavours you would like to try out: peanut-butter-chocolate, sweetpea-mint, vanilla-and-cookiedough, avocado-lime, lemon-poppyseed, almond-fig,..and the list goes on believe me. At first I was a little discouraged cause I didn't have an ice cream machine. But after browsing my favorite blogs and recipe websites for a while I found a lot of alternative methods for making no-churn ice cream. So far I have tried this dairy version and this vegan version of chocolate ice cream. Both have worked incredibly well, although I was even more impressed with the result from the dairy one: the addition of condensed milk resulted into a super soft, creamy texture which I had only known from churned ice cream. As I am trying to use a lot of products that are not industrially processed and I prefer using plant-based ingredients, it got me thinking. It's a shame you can't buy any vegan condensed milk. However, my header wouldn't read 'made from scratch' if I wouldn't take on that challenge. So in fact this post is really about two recipes and not one. I started out by making my own coconut condensed milk and then continued the next day to making my own no-churn ice cream. 

Sweetened Condensed Coconut Milk

For the condensed coconut milk, I was inspired by this recipe. Instead of honey I used agave syrup, and converted the amounts into ml and grams - yeah, yeah, I'm European after all.. .;-)


  • 1 (400 ml) can of full-fat coconut milk
  • 90 g agave syrup (or sweetener of your choice)


1. Bring the coconut milk to the boil. 

2. Add the agave syrup and stir until it is well combined.

3. Let simmer for about 30  - 40 minutes, or until the coconut milk has reduced by half. 

4. Pour into clean jars while it's still hot. Let it cool down. This should keep in the fridge for at least a week. 

Okay, so this is step one. Obviously you can do this way ahead, so you don't have to do everything on the same day. 

If you wanna stop here, there is also plenty of other great ways to use coconut condensed milk. When we visited Fuerteventura this year, I loved having leche y leche which is basically an espresso with condensed milk and some regular milk. So I tried the coconut version and it really sweetened up my (iced) coffee break. 

But now to the centerpiece of this post - ice cream! 

Vegan Strawberry & Rhubarb Ice Cream


  • 350 g strawberries
  • 200 g rhubarb (I used frozen, but if you can get a hold of fresh one, that's even better)
  • 2 cans of coconut cream (not milk), chilled in the fridge for at least 4 hours
  • 150 ml coconut condensed milk
  • seeds from 1 vanilla pod, or vanilla essence 


In preparation 

  • The night before, put two cans of coconut cream in the fridge. 
  • 15 minutes before starting, put a mixing bowl in the freezer. 
  • Have your coconut condensed milk ready. 

For the Rhubarb Compote

1. Place the rhubarb in a saucepan with a splash of water and bring to the boil. Simmer until the rhubarb has become soft and you get a compote-like consistency. As a little trick I like to add a couple of strawberries or raspberries to my rhubarb compote to make it a little redder. But that's just something for the eye ;-)

2. Let cool completely. 

For the Strawberry Coulis

3. Place the strawberries in a blender/food processor and purée until you have a nice sauce. 

For the Ice-Cream

4. Take the mixing bowl out of the freezer.

5. Take the cans of coconut cream, turn them upside down and open them. You will now have the liquid part at the top. We don't need it, so drain it and save it for later (I use it for making smoothies and porridge). Scoop out the solid coconut cream into your mixing bowl.

6. Using the whisk attachment of your mixer, whip the coconut cream until it forms fluffy peaks. Add the vanilla seeds. 

7. Stir in the coconut condensed milk and gently fold it into your mixture. You don't want to over-beat it, just mix until it's roughly incorporated. 

8. Roughly fold in the rhubarb compote and strawberry coulis.

9. Spread the mixture in a cake tin or other container, and if you have some leftover strawberry coulis you can spread it on top, or make a little swirl, or be creative in any other way :-) 

10. Cover with cling foil and chuck it in the freezer for at least 4 hours. It's best when it hasn't frozen rock solid cause then you get a nice creamy texture. The longer you keep it in the freezer the longer you will have to let it rest outside to defrost before scooping. 

11. For those of you who have an ice cream machine, this will be even easier. Just pour the mixture in your machine and follow the instructions from your manual. 

Coincidentally I was given an ice cream maker just yesterday by some dear friends of mine. By then I had already finished making this recipe, but next time I will definitely try making this with a machine. I imagine it'll be even creamier as the machine helps to cool it down slowly, so it doesn't end up a block of ice. Plus I still have that list of all the ice cream flavours I want to try out... So stay tuned - it's gonna be a hot summer :-)

Peanut butter cookies & banana ice cream

Today I wanna let you guys in on one of my all time favourite flavour combinations - it's nothing new, I admit, but it's a classic that cannot be left untold. Banana and peanut butter for me are like two sides of the same coin. The salty and the sweet. The crunchy and the chewy. It's just something I can't get enough of. 

So not only did I use this combination in the making of the cookies I also added some instant banana ice cream on top. Whilst shooting this recipe I must have eaten at least 4 or 5 of those ice cream sandwiches. Those of you, who have ever taken the time to photograph ice cream will understand. You got to be fast, and even when you are, the ice cream still runs faster - literally. So I had no choice but to eat it all. Let me tell you, I felt slightly queasy afterwards, but I don't feel sorry for one second. 

But first things first. The Cookies. For this recipe I specifically set out to make a soft, chewy cookie, as when you combine it with ice cream you don't want it to be too hard, because then it will be really hard to eat it without all of the lovely ice cream being squeezed out. 

Peanut Butter Cookies


  • 270 g chunky peanut butter (organic)
  • 1 large ripe banana, mashed 
  • 100 g oats (gluten-free if you prefer)
  • 70 g coconut blossom sugar
  • optional: chocolate chips, cinnamon, or any other flavours you feel like experimenting with


1. Toss the oats in a food processor and pulse until you get a fine flour-like powder. 

2. In a bowl, combine the peanut butter with the mashed banana, the oat flour, and the sugar. 

3. Wrap the dough in cling foil and place in the fridge for 30 minutes. Preheat the oven to 180°C and line a baking tray with parchment paper. 

4. Form little tablespoon-sized balls of dough, place them on the baking sheet and, using a fork, flatten the cookies (mine were about 0.5 cm thick). In case the fork gets a little sticky, it helps to occasionally dip it in water. 

5. Bake for about 8 - 10 minutes. The cookies will still be soft when you take them out of the oven but once they start cooling down they will solidify. This is crucial if you want that chewy, soft texture. If you leave them in longer you will get crispier (still really yummy) cookies. 

These cookies are a great treat just by themselves already. The other night I had some with a cup of warm honey-ed almond cinnamon milk. Pure bliss and a great bedtime treat. There is a great word for bedtime sweets in German: Betthupferl. Let me tell you, these cookies make for a great Betthupferl. Slept like a baby and woke up wanting more. :-) And yes, of course you can have cookies for breakfast! 

With all that being said you might as well stop here. But let's be honest. Ice cream makes everything better! I mean literally everything. So that brings me to the second part of this recipe. 

Instant Banana Ice Cream 


  • 3 previously frozen bananas (about 3 hours in the freezer suffice)
  • a splash of almond milk (or any other liquid, even water will do the trick)
  • optional: vanilla essence/ vanilla bean seeds, cinnamon, chocolate chips, coconut butter, or even more peanut butter
  • you will need a high speed blender - I use an Omniblend 


1. Break up the frozen bananas into chunks and put them in your food processor. 

2. Add liquid and any other optional add-ons. And mix.... :-) 

3. ... until you get a soft, slushy ice cream like consistency. 

4. Now all you gotta do is spread some banana ice cream on your freshly baked cookies - and eat it fast :-) 

Ever since I discovered it was so easy to make ice cream without an ice cream machine and without heavy cream and tons of sugar I never looked back. This is so easy and to be honest, you don't even have to feel guilty having this ice cream. I mean it's just bananas, right? So scoop generously  :-) 

Thank you to my dear friend from Kilda Nordic Interior for providing this beautiful marbled chopping board. So pretty!