Chocolate Pudding with Raspberry-Cream (Recipe Testing)

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Sometimes I crave a wonderful easy dessert, even though I don’t really have the time to make one. Have ever experienced this, too? Well, if you have, then this is a perfect recipe for you!

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It is super easy and quick to make and it only requires a handful of basic ingredients (no eggs!). The most important thing, though, is its fabulous taste: wonderfully chocolately with a small fruity twist.

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You can find the recipe on the wonderful blog “Ofenliebe” right here. Go and check it out!

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It’s simply perfect to enjoy a “glass of pudding” while sitting in the garden and watching the plants come to live again…I really adore spring!DSC06041bDSC05862b

I wish you all lovely rest of the weekend and a good start into a hopefully wonderful week.

Best wishes,
Bettina.

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Coconut Raspberry Ice Cream (vegan)

Coconut Raspberry Ice Cream

It won’t get any easier and it won’t get any faster. This recipe is so incredibly simple you’ll be happily enjoying your homemade ice cream before you’ve even realised that you’re making it. Doesn’t sound logical to you? Well, I must confess, after two days of semester finals at the university my brain isn’t exactly as fresh as usually, but believe me, I can still prepare this ice cream. Because anyone can, it’s really easy-peasy!

There are only 4 ingredients needed, the ice cream is vegan and less heavy than most “traditional” ice creams. Furthermore, it is wonderfully refreshing and creamy…ohh, really, there’s no reason why you shouldn’t be making it right now, believe me!

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Coconut Raspberry Ice Cream

Serves 8
Preparation time: 5 min
Total time: 30-40 min (with an ice cream-machine)

Ingredients:

  • 5 dl Thai coconut milk (if possible, stored in the fridge for at least 4h)
  • ¼ – ½ cup white sugar (depending on how sweet you like it)
  • 1 tsp. vanilla extract
  • 1 cup raspberries (frozen)

 Preparation:

  1. Whisk the coconut milk, sugar and vanilla extract until the mixture is nicely blended. If you use really cold coconut milk it can even reach stiff texture.
  2. Put the mixture into the ice cream maker and freeze it according to the manufacturer’s instructions.
  3. When the ice cream is almost done, get the frozen raspberries out of the freezer. Put them in a little plastic bag and use a rolling pin (or something similar) to make small raspberry-pieces. Add them to the ice cream immediately and let it churn for another 5 minutes.
  4. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like.

(recipe adapted from http://www.twopeasandtheirpod.com/)

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To get a printed version: Download the pdf. (Both English and German versions available!)

Coconut Raspberry Ice Crem (vegan)

Kokosnuss-Himbeer-Eis (vegan)