eats, Kyoto, summer eat, sweet eat

Mango-banana spring ice-cream

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working from home on saturdays has it’s perks. this is one of them. taking a break with non-cream ice-cream. and also the sunny color matched this week-end’s sunny weather. mental note to always keep frozen banana and mango at home.

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1 small banana, frozen in pieces
a handfull of frozen mango
a knifes point of vanilla bean powder

coconut flakes for topping

put the fruit on the counter for a while so that it’s not deep frozen. then, in a mixer put the banana, mango and vanilla powder. mix until smooth. top with coconut flakes. eat.

(oh and the wonderful flowers are from a couple of years ago in a blooming Kyoto)

All content by © Sofia Hellsten 2010-2014. All rights reserved.

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eats, fast eat, Japan, sweet eat

Coconut and yoghurt ice-cream

if you have an ice-cream maker at hand – this is a super fast after dinner treat. (i make up reasons to bring out mine)

Cherries | piecefullyCoconut and yoghurt ice-cream | piecefully Cherry blossoms | piecefully Coconut and yoghurt ice-cream | piecefully

perfect for 2 people
1 can of coconut milk (400 ml)
1/2 dl (50 ml) turkish/greek yoghurt
1 1/2 star anise, pounded in a mortar (or why not caradamom?)
2 tbsp honey
coconut flakes
cocoa nibs
cherries, for serving

put the can of coconut milk in the freezer for 30-60 min (or keep it in the fridge for a couple of hours). then scoop out the creamy part, leaving the water out. stir together the coconut cream, yoghurt, star anise and honey (flavor with more honey if you want it sweeter). pour into the ice-cream maker and when almost done add some cocoa nibs and coconut flakes. put the ice-cream in an airtight container and keep in the freezer for 1-2 hours. i’m afraid keeping it for too long in the freezer will make this ice-cream too icy… is best served freshly whipped up. with some cherries on top. the star anise just gives of a hint of flavor and the yoghurt a nice sour tang.

All content by © Sofia Hellsten 2010-2013. All right reserved.

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around the world, eats, Places, sweet eat

Strawberry and yoghurt ice-cream with date syrup

IMG_2476Mui Ne in Vietnam this january. beaches and kite-surfing.
yesterday i craved ice-cream the whole day, just like i used to crave it when living in south-east asia. a sunny, 26°c Stockholm does that to you (also eager to use my new ice-cream maker). so i came home and whipped together this from what ingredients i had in the fridge. super-easy and tangy with moderate sweetness (you can adjust this just as you like, yet another reason to try the flavor while making it..)IMG_7270 IMG_7245 super easy, super fast, super fresh ice-cream, enough for 4 persons
one egg white (whisked until hard foam)
200 ml yoghurt
about 10 fresh strawberries
2 tbsp agave syrup (date syrup if you like! and adjust amount to your liking)

roughly mash the strawberries with the syrup. mix this with the yoghurt and then carefully fold in the egg white. i like it tangy, but flavor with more syrup if needed. pour the mixture in to an ice-cream maker or put in the freezer (if using the freezer, make sure you stir the ice-cream once every hour to avoid the “iciness”). when you have desired texture serve at once with date syrup on top. and maybe one of these cookies on the side?

(this ice-cream should be eaten straight away – keeping it in the freezer will make it quite hard and icy. but then again, why wait?)

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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