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Nice Cream – Chocolate, Mango, Peanut Butter, Blueberry Flavours

Vegan ice cream recipes


The sun is out! It’s time for ice-cream 🙂


I don’t know about you, but whenever the sun is out and the temperature is rising I just want ice-cream. Today’s recipes are the easiest and healthiest ice-cream recipes out there and, to boot, they’re dairy-free, sugar-free and vegan.  No one would ever know!


Passion and Purpose

Sunny days also get me feeling excited and passionate about life – I want to share my gifts with the world and make the most of the gifts that the world is giving to me.


In the light of sharing gifts, I’d love you to join me on the evening of 29th May for my Passion and Purpose life coaching workshop. It’s ninety minutes of super-empowering and life affirming sacred space to connect with yourself.  It’s free, online, and I’d love you to be there!  Click here to find out more


Vegan, Dairy-Free, Sugar-Free Super-Quick Ice-Cream

Serves 3 – 4

The base mix is super simple to make and you can add whatever flavours take your fancy.  Today I’m giving you the recipes for chocolate, chocolate and peanut butter, blueberry ripple, vanilla caramel, mango and stracciatella.  You will need frozen bananas so make sure you always have a supply in the freezer, ready for hot days. It’s a great way to use up bananas that are over-ripening.


I use my high-speed blender with the tamper to push the ingredients into the blades, but with a little patience a hand blender works just as well.


If you want to use an ice-cream scoop to serve your ice-cream, after blending and mixing in your flavourings re-freeze for 1 – 2 hours.

Ingredients – The Base

  • 4 ripe bananas, peeled, cut into chunks and frozen
  • 1 tsp sugar-free vanilla essence
  • 2 – 4 tbsp water
  • 1 generous pinch of unrefined salt (e.g. Himalayan pink salt)

Blend all the base ingredients together until smooth. Try not to over-blend so that your bananas don’t melt too much – you’re going for the texture of soft-scoop ice-cream.


Using the fine side of the grater, grate raw chocolate on top of your ice-cream. Stir through.


Blend 2 tablespoons of raw cacao powder or unsweetened cocoa powder into your base mix.

Chocolate & Peanut Butter

Make the chocolate flavour above and add approximately 2 tablespoons of peanut butter (smooth or crunchy – either works) in small dollops.


Add 1/2 cup frozen mango to the base mix ingredients and blend until smooth.

Vanilla Caramel

Before you make your base mix. Combine 2 tablespoons of date syrup with 1 teaspoon of sugar-free vanilla essence.  Make the base mix, adding an extra teaspoon of sugar-free vanilla essence. Remove from the blender and drizzle the caramel mix over your ice-cream. Stir a few times to distribute the sauce without mixing it on completely.

Blueberry Ripple

Make your base mix. Blend 1/3 of the base mix with 2 handfuls of blueberries.  Put the remaining plain base mix in a freezer-proof container, gently swirling the blueberry ice-cream through to create the ripple effect. Re-freeze for 30 – 60 minutes, or more if you want to scoop it.


Enjoy the sunshine and let me know what you think! xxx

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Beetroot, Carrot & Pickle Slaw

Beetroot, Carrot & Pickle Slaw

I can’t believe it’s been over a year since I posted a recipe!! Where does the time go? I have to admit I’ve had a long dry spell when it comes to posting recipes on my blog – too many other life distractions going on!

BUT the sunny weather and having lunch with my extremely talented-in-the-kitchen bestie, Justine of Green Heart Kitchen, inspired me with this latest creation. Yesterday, Jus and I created a simpler version of today’s recipe, with wild garlic flowers (utterly delicious). And so I got creative this bank holiday weekend and came up with this amazing (in my opinion!!) dish, which is inspired by yesterday’s salad and another awesome salad that my brother-in-law Paul made a while a go. This recipe is not totally raw, but mostly raw 🙂  I hope you love it as much as I do!

Beetroot, Carrot & Pickle Slaw

If your carrots and beetroot are raw, leave the skins on. Otherwise peel em.



4 tbsp olive oil

1 tbsp cider vinegar

1 tsp balsamic vinegar

1/2 tsp Dijon mustard

1/2 tsp date syrup or honey

pinch of salt



1 raw beetroot, grated

3 medium carrots, grated

4 fsmall gerkins, finely sliced

3 tsp small capers

1 tbsp finely diced red onion

1 handful pumpkin seeds (toasted, if you prefer)

1 large handful raisins

1 tbsp fresh mint leaves, minced

1 tbsp fresh dill, minced



Shake all the dressing ingredients together in a clean jar.

Toss all the salad ingredients together in a bowl and mix the dressing through.

Keep in the fridge for up to 2 days.



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