Hazelnut Chocolate Rochers | Vegan Ice Cream | NINJA CREAMY | Easy, decadent and delicious…

To view the video of this recipe on our Youtube channel, click on this link: https://youtu.be/LsF3FQQoJgg

Hazelnut & chocolate ice cream rochers

These ice cream rochers are of course inspired by the famous Ferrero Rochers, but they are vegan, frozen and even better if I dare to write it! The ice cream is very simple to prepare, I didn’t need to add any sugar, it is brought by the spread and the soy milk. Then,  just choose an excellent chocolate, some good hazelnuts and you have a dessert so appetizing and delicious… Do not hesitate to use this Glaçage Rocher recipe to cover cakes, cookies or other ice cream…

For about 10 Rochers:

For the Hazelnut & chocolate ice cream:

300 g of vanilla soy milk (I use an organic and lightly sweetened milk)

10 g of oatmeal

150 g of hazelnut and chocolate spread (vegan Nocciolata for example)

  1. Pour the milk and oatmeal into a saucepan and heat until the milk begins to simmer. Cover and turn off the heat, let it rest for 10 minutes.
  2. Blend the milk.
  3. Add the hazelnut and chocolate spread and blend again.
  4. Pour into the Ninja Creami pint.
  5. Store in the freezer for at least 24 hours.
  6. The next day, use the “gelato” and “respin” program if necessary.

For the Glaçage Rocher:

250 g of dark chocolate (I used Valrhona’s Tropilia chocolate couverture)

50 g of neutral oil (grapeseed, canola, sunflower…)

50 g of hazelnuts

  1. Roast the hazelnuts for 12 to 15 minutes in an oven at 150°C (300°F). They must be golden, but don’t burn them!
  2. Rub them in a clean cloth to remove as many small skins as possible.
  3. Chop them roughly. With a fine strainer, remove the hazelnut powder.
  4. Melt the chocolate in a bain-marie.
  5. Add the oil in two steps.
  6. Incorporate the chopped hazelnuts. It’s ready!

Assembly of the Rochers:

10 whole hazelnuts

50 g of hazelnut and chocolate spread

  1. When the ice cream is ready, fill with ice cream a half-sphere silicone molds (4 centimeters in diameter). Equalize with an angled spatula.
  2. Form a small cavity in each half sphere with a small hot spoon, there must be enough room to later add a small amount of spread and 1 hazelnut.
  3. Return the molds to the freezer for at least 1 hour.   
  4. Remove the molds from the freezer and place a little spread in each half sphere and then 1 hazelnut in half of the spheres.
  5. Unmold each half sphere and assemble the balls.
  6. Place a ball in the dipping spoon and then immerse it in the chocolate glaçage,  remove the excess of chocolate.
  7. Place each rocher on a baking sheet. Return the Rochers for half an hour in the freezer before serving! Bon appétit!

Amazon Affiliate Links:

Equipment:

NINJA CREAMI: https://amzn.to/3OGPM3R

VITAMIX Venturist 1200 Grey: https://amzn.to/3vdyMeA

VITAMIX Hand Blender: https://amzn.to/3PJnffx

Chocolate melting pot:https://amzn.to/3BJhGYy

Semi sphere silicon mold: https://amzn.to/3UsxCqG

Chocolate dipping spoon: https://amzn.to/3C63QRC

Angled spatula: https://amzn.to/3Rau4Xp

Service Utensils:

Spring Chef Ice Cream Scoop: https://amzn.to/3A77XdO

Zeroll Gelato Spade: https://amzn.to/3PARZhQ

Ingredients:

Valrhona Tropilia Dark Chocolate: https://amzn.to/3BIYags

Nocciolata hazelnut & cocoa spread (vegan): https://amzn.to/3R9cjHX

Vegan Pistachio Ice Cream | NINJA CREAMY | Creamy and Delicious…

Vegan pistachio ice cream

This pistachio ice cream will delight more than one gourmand… I make my own pistachio paste, it is true that it makes a big difference… But I also have a magical ingredient that deepens beautifully the subtil aroma of pistachio: mahlab. Mahlab is a very popular spice in the Middle East, used for making cakes but also brioches and drinks. It is the almond of a wild cherry. It is extracted, dried and reduced to powder. Mahlab brings a delicate fruity flavor with bitter almond notes. I use only one pinch to sublimate the taste of the pistachio because a little goes a long way… 

If you don’t have the time or equipment to make your homemade pistachio paste, you can of course use commercial pistachio paste or butter. However, make sure that it does not contain artificial colors or flavors. You will have to adjust the proportions and probably use less because they are generally quite concentrated. As an alternative, you can also choose to use raw pistachios, roasting them lightly in the oven and blend them in the ice cream mix.

If you want to make pistachio paste yourself:

For 300 g of pistachio paste, you will need 90 g of sugar, 220 g of raw pistachios, 10 g of neutral oil and a pinch of mahlab.

Lightly roast the pistachios for 5 minutes in an oven at 150 ℃.

Cook the sugar with 20 g of water until it reaches 121°C. Then add the roasted pistachios and mix for a few minutes over medium heat. The pistachios will “sand”, i.e. the sugar that coats them becomes white. Then pour the pistachios into the mixer bowl, with the oil and a pinch of mahlab. Blend for several minutes, with resting periods so you don’t damage the mixer. At the beginning you will get a powder and then gradually a smooth pistachio paste.

Ingredients for pistachio ice cream:

300 g of soy milk

55 g of sugar

10 g of oatmeal

100 g of homemade pistachio paste ( or as an alternative, 70 g of lightly roasted unsalted pistachios, and 30 g of sugar)

A few spinach leaves (optional of course, it’s for the color!)

1. Pour the milk, sugar, oatmeal and mahlab powder into a saucepan.

2. Heat, stirring frequently until the preparation begins to simmer.

3. Cover and let stand for 10 minutes.

4. Blend the milk and then add the pistachio paste and blend again.

5. Add the spinach leaves and mix again.

6. Pour the preparation into the Ninja creami pot and freeze for 24 hours

7. Use the Ice Cream program. If necessary, then use the Re Spin program.

8. Serve immediately with a few chopped pistachios.

Amazon Affiliate Links:

Equipment:

NINJA CREAMI: https://amzn.to/3OGPM3R

VITAMIX Venturist 1200 Grey: https://amzn.to/3vdyMeA

VITAMIX Hand Blender: https://amzn.to/3PJnffx

Service Utensils:

Spring Chef Ice Cream Scoop: https://amzn.to/3A77XdO

Zeroll Gelato Spade: https://amzn.to/3PARZhQ

Ingredients:

Mahaleb: https://amzn.to/3DwCxRp

Vegan Biscottis | Pistachio & Orange Blossom | Chocolate & Coconut | Raspberry & Pine nuts

Vegan biscottis 

With one single dough, make all the biscottis you can imagine! This recipe is so flexible… The texture is light and crunchy and they taste amazing…   I am making 3 variations  : pistachio & orange blossom, chocolate & coconut and finally raspberry with pine nuts… But everything starts with the same dough. 

Ingredients: 

75 g vegan butter

40 g sunflower butter

150 g brown sugar

60 g water

3 g psyllium husk

35 g vegan yogurt

5 g lemon juice

4 g natural vanilla extract

250 g flour 

50 g almond powder

3 g baking powder

2 g baking soda

3 g salt

Pistachio & Orange blossom Biscottis: 75 g of pistachios + 10 g of orange blossom water

Chocolate & Coconut Biscottis: 35 g of shredded coconut (unsweetened) + 75 g of dark chocolate

Raspberry & Pine Nuts Biscottis: 40 g of raspberry jam + 35 g of pine nuts

Remove the butter from the refrigerator one hour before starting the recipe so that it is soft (ointment).

Preparation:

  1. Take the butter out from the refrigerator 1 hour before starting the recipe so it is very soft. 
  2. In a small bowl, mix the water and psyllium.
  3. In a large bowl, pour the butter and then add the sunflower butter. Mix well.
  4. Add the brown sugar and mix.
  5. Incorporate the vegan yogurt.
  6. Incorporate the psyllium gel.
  7. Add the lemon juice and vanilla extract.
  8. Add the salt.
  9. Sift the flour over the bowl together with the baking powder and baking soda.
  10. Form a dough and then add the additional ingredients (such as chocolate and coconut for instance).
  11. Form a long log and bake for 30 minutes at 175 °C (350 °F).
  12. Let cool completely and then cut slices 1 centimeter thick.
  13. Place the biscottis on a baking sheet and bake for 45 minutes at 130 °C (265 °F), flipping  the biscottis halfway through baking.
  14. Store in an airtight box, away from humidity. 

Pear and Chocolate Sorbet | NINJA CREAMI | Inspired by Auguste Escoffier famous Poire Belle Hélène

Pear and chocolate Sorbet,

This sorbet is inspired by Auguste Escoffier’s famous frozen dessert, the Poire Belle Hélène… I love the pairing of pear with chocolate… Please promise me you are not not going to use canned pears for this sorbet!! You must choose good fresh pears, let them ripe peacefully and then poach them in a delicious syrup infused with spices: vanilla, star anis, cardamom, cinnamon… Then, use a very good chocolate, such as Valrhona, it makes a big difference… 

Through this video, I also wanted to show you how to add toppings in an ice cream (or sorbet) with the Ninja Creami. I am really conquered by this appliance… Since I bought it I am making ice creams, gelatos and sorbet all the time… Pure happiness in a house full of gourmands! 

To add thin chocolate pieces, I have an ultra-fast technique: melt the chocolate in the microwave oven and then pour it into a ziplock bag. Close the bag, leaving a tiny space so that the air can escape and then spread the chocolate with a spatula. Store the chocolate on a cutting board in the refrigerator. Once hardened, you just have to break small pieces. It’s much better than using chocolate chips…

Recipe:

For the syrup:

500 g of water

100 g of sugar

Spices: 1 vanilla bean, a stick or a pinch of cinnamon, 1 or two star anise seeds and 2 cardamom pods

3 beautiful pears

30 g of chocolate (Manjari or Guanaja from Valrhona for instance)

1. Pour the sugar, water and spices into a saucepan and heat until the syrup begins to simmer.

2. Place the peeled pears in the syrup, they must be well covered with syrup. Cover with the lid and gently let the pears poach for ten minutes in the simmering syrup.

3. Let cool and then store the pears in their syrup in the refrigerator.

4. Melt the chocolate in the microwave oven and then pour it into a ziplock bag. Close the bag leaving a small space so that the air can escape and then spread the chocolate with a spatula. Store the chocolate flat on a cutting board in the refrigerator. Once hardened, you just have to break small pieces.

5. Cut the pears into small pieces and place them in the Ninja pot. Cover with the syrup up to the line. Store in the freezer for 24 hours.

6. The next day, use the sorbet program and if necessary the Re Spin program.

7. Form a well in the pot and drop there the chocolate broken into small pieces. Turn on the Add in program.

8. Serve as it is or with a poached pear and some caramelized nuts for instance…

Amazon Affiliate Links:

Equipment:

NINJA CREAMI: https://amzn.to/3OGPM3R

VITAMIX Venturist 1200 Grey: https://amzn.to/3vdyMeA

VITAMIX Hand Blender: https://amzn.to/3PJnffx

Service Utensils:

Spring Chef Ice Cream Scoop: https://amzn.to/3A77XdO

Zeroll Gelato Spade: https://amzn.to/3PARZhQ

Moroccan Mint Tea Sorbet | NINJA CREAMI | No sugar added, sweetened with dates!

Enjoy the flavor of Moroccan mint tea in a scoop of sorbet… The dates will sweeten and thicken the preparation. I like to serve this sorbet casually with a few pine nuts and mint leaves. I hope you will enjoy as much as I do this delicious sorbet, so light and refreshing!

Moroccan tea sorbet (For a Ninja Creami pint)

1 tablespoon of green tea

1 beautiful bouquet of mint

3 leaves of fresh or dried verbena

1 tablespoon of orange blossom water.

100 g of pitted dates

Approximately 550 ml of boiling water in total

Traditional Preparation Method:

Bring the water to a boil.

Pour the green tea into the teapot.

Add a little boiling water, let it infuse for 30 seconds and discard this water.

Add the mint and verbena to the teapot.

Fill the teapot with boiling water.

Add the orange blossom water.

Let it infuse for 5 minutes.

Blend the tea with the dates and filter it through a strainer. 

When it has cooled down, pour the preparation into the Ninja Creami pint. 

Freeze 24 hours and then use the Sorbet program. 

Serve with pine nuts and a few mint leaves.   

Amazon Affiliate Links:

Equipment:

NINJA CREAMI: https://amzn.to/3OGPM3R

VITAMIX Venturist 1200 Grey: https://amzn.to/3vdyMeA

VITAMIX Hand Blender: https://amzn.to/3PJnffx

Service Utensils:

Spring Chef Ice Cream Scoop: https://amzn.to/3A77XdO

Zeroll Gelato Spade: https://amzn.to/3PARZhQ

For the ingredients:

Green Tea: https://amzn.to/3vCg0hf

Verbena: https://amzn.to/3brYy8u

Orange Blossom Water: https://amzn.to/3bpf49f

For the Teapot and Glasses:

Moroccan Traditional Teapot: https://amzn.to/3br0HBe

Gold Moroccan Artisan Glasses: https://amzn.to/3SmMhT9

Fresh Coconut Sorbet with Espelette Pepper and Fleur de Sel | NINJA CREAMI | Pure Nature Taste

Coconut sorbet, with fleur de sel and Espelette pepper

Today I am making a fresh coconut sorbet, with only two ingredients, fresh coconut with its water and a little of sugar. If you can find fresh young coconut,  already extracted from the nut, this recipe will only take 2 minutes. It is such a delicious, refreshing, light and  unique sorbet, really lovely for the summer when the weather is so warm…

I suggest you add a little of lime or lemon juice,  a pinch of fleur de sel and Espelette pepper if you want a surprising but really tasty experience!I 

Ingredients:

200 g of fresh coconut flesh

About 400 g of coconut water

70 g of sugar

1 lime or lemon

Fleur de sel

Espelette pepper

Elaboration method:

1. Pour the flesh of the coconut into the pint.

2. Complete with coconut water until you reach the line.

3. Blend the coconut water with the coconut flesh and the sugar.

4. Pour back  into the pint and freeze for 24 hours.

5. Lock the pint in the Ninja creami and press the sorbet program.

6 . Serve the sorbet with a few drops of lemon juice, Espelette pepper and fleur de sel.

Amazon Affiliate Links:

Equipment:

NINJA CREAMI: https://amzn.to/3OGPM3R

VITAMIX Venturist 1200 Grey: https://amzn.to/3vdyMeA

VITAMIX Hand Blender: https://amzn.to/3PJnffx

Service Utensils:

Spring Chef Ice Cream Scoop: https://amzn.to/3A77XdO

Zeroll Gelato Spade: https://amzn.to/3PARZhQ

Ingredients:

Fleur de Sel de Île de Ré: https://amzn.to/3JzH2LU

Piment d’Espelette: https://amzn.to/3QsD7mj

Black Sesame Vegan Ice Cream | NINJA CREAMY | Creamy and Delicious with Asian Flavors

Black Sesame Vegan Ice Cream

Have you ever tried black sesame in desserts? Black sesame has a unique and pronounced flavor, very appreciated in Asia. In this ice cream, it plays the main role and I hope that like me you will be a fan! I recommend that you make a black sesame praliné, it will be even better than black sesame paste. That said, the best is the enemy of the good, so if you don’t have the time or equipment to make a home made black sesame praliné, buy a good black sesame paste and you will still get a very good ice cream.

Black sesame praliné:

100 g of sugar

300 g of black sesame seeds.

20 g of sesame oil

1. To make the praline, first make a caramel by cooking the sugar in a saucepan, without water and stirring as little as possible. When you get a caramel, pour it on a baking sheet and let it cool completely.

2. Break the caramel into pieces.

3. Roast the sesame seeds for 10 minutes in an oven at 150 ℃ (300 ℉)  

Pour the sesame seeds, caramel and sesame oil in a food processor until you obtain a praliné paste. (If your mixer is not very powerful, proceed step by step and make sure it cools down between each step).

4. The praliné keeps perfectly for several months in the refrigerator.

Black sesame ice cream:

Ingredients:

If using black sesame praline:

300 g of soy milk (choose a good soy milk, preferably slightly sweet and flavored with vanilla)

100 g of dates

100 g of black sesame praline

If using black sesame paste:

300 g of soy milk (choose a good soy milk, preferably slightly sweet and flavored with vanilla)

130 g of pitted dates (adjust the amount of dates according to your taste, if you like more or less sweet).

80 g of black sesame paste

1. Pour all the ingredients into the blender and mix until you obtain a homogeneous preparation.

2. Fill the pint of the the Ninja Creami and freeze for at least 24 hours.

3. Lock the pint in the Ninja Creami and use the “ice cream” program.  If you do not get a smooth texture right away, use the “remix” function.

4. Enjoy!!!

Links Amazon Affiliates:

NINJA CREAMI: https://amzn.to/3OGPM3R

VITAMIX Venturist 1200 Grey: https://amzn.to/3vdyMeA

VITAMIX Hand Blender: https://amzn.to/3PJnffx

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YUPIK ORGANIC Black Sesame Seeds: https://amzn.to/3oZBlxo

Tahini & Chocolate Vegan Ice Cream | NINJA CREAMI | So Delicious and with no added sugar!!!

Two extraordinary superfoods so incredibly useful for vegan ice cream: dates and tahini!

This creamy chocolate ice cream is made with tahini, very good dark chocolate (Valrhona), dates and soy milk. I really like the combination of tahini and chocolate… This ice cream has delicate notes of artisanal chocolate halvah…  100% plant based and totally addictive…

Ingredients:

300 g of soy milk (choose a good soy milk, slightly sweetened and flavored with vanilla)

125 g of a good dark chocolate (here I am using  the couverture Tropilia from  Valrhona, 53% cocoa)

80 g of pitted dates

80 g of tahini

1 Warm the soy milk but don’t make it boil, it has to be warm enough to melt the chocolate. 

2. Add the chocolate, immerge it in the milk and let it melt for one minute without stirring.

3. Stir with a spatula and then,  when all the chocolate has melted, add the dates and tahini.

4. Blend and then pour into the Ninja Creami pint.

5. Freeze the pint for at least 24 hours.

6. Use the “ice cream” program of the Ninja Creami. If you do not get the right texture right away, use the “remix” function.

7. Enjoy!!!

Links Amazon Affiliates:

NINJA CREAMI: https://amzn.to/3OGPM3R

VITAMIX Venturist 1200 Grey: https://amzn.to/3vdyMeA

VALRHONA Tropilia Dark Chocolate: https://amzn.to/3BIYags

TAHINI: https://amzn.to/3vJR87h

Moroccan Mint Tea

It is customary in Morocco to drink mint tea, very sweet and very hot. We drink it with family (each family has its own recipe and small variations…), with friends, it is the comfort drink par excellence and we enjoy it throughout the day. Moroccan tea is mainly prepared with green tea and mint. It is a magnificent and highly appreciated ritual that I invite you to discover today.

For a medium-sized Teapot:

1 tablespoon of green tea

1 beautiful bouquet of mint

3 leaves of fresh or dried verbena

1 tablespoon of orange blossom water.

1 and a half tablespoons of sugar (or more according to taste, in Morocco we put a lot more…)

Boiling water

Traditional Preparation Method:

Bring the water to a boil.

Pour the green tea into the teapot.

Add a little boiling water, let it infuse for 30 seconds and discard this water.

Add the mint, verbena and sugar to the teapot.

Fill the teapot with boiling water.

Add the orange blossom water.

Let it infuse for 5 minutes.

Pour the tea into a glass and then pour this tea into the teapot again. Repeat this operation 3 times, this will allow you to mix the tea well.

Pour the tea from very high to aerate it.

Enjoy! It’s time to taste!

Affiliate links

For the ingredients:

Green Tea: https://amzn.to/3vCg0hf

Verbena: https://amzn.to/3brYy8u

Orange Blossom Water: https://amzn.to/3bpf49f

For the Teapot and Glasses:

Moroccan Traditional Teapot: https://amzn.to/3br0HBe

Gold Moroccan Artisan Glasses: https://amzn.to/3SmMhT9

Three Vegan Sorbets with my biggest discovery of the last few weeks, the NINJA CREAMI!

If you like sorbets and ice creams and would like to be able to make them at home easily, quickly, with good ingredients and a lot of taste, this article will interest you! I discovered a revolutionary machine for making ice cream and sorbets at home…

I love good ice creams and sorbets, especially now that I live in Florida… However, I frequently remain unsatisfied with store-bought ice creams full of additives and rare are the artisanal ice cream parlors that offer quality AND vegan ice creams and sorbets. … I like to make homemade ice cream but I got tired of spinning my old ice cream maker for half an hour and all the cleaning that it involved too… I also really like nice creams, those made in a blender from frozen bananas, but after a while, honestly, I get tired of bananas…

So I literally jumped for joy when I discovered the Ninja Creami… What I immediately liked is that you get an ice cream or a sorbet in 3 minutes flat… The only condition is to freeze the mix before for 24 hours. 

The second big advantage that I appreciated with this revolutionary ice cream maker is that it allows more flexibility in terms of ingredients. Normally ice cream and sorbet recipes must be scientifically calculated and balanced in order to obtain the ideal texture. With the Ninja Creami, you can easily obtain an excellent texture even without using sugar! These ice creams are made to be eaten immediately or in the next few days, but they keep relatively well and if sometimes the texture has changed after several days of freezing, you can mix it again in the appliance et voilà! 

With the heat in Florida right now (and in Europe!!) and all the summer fruit in the shelves, I use the Ninja creami almost every day.

I’m going to share with you three very easy sorbet recipes, two of which are a little sweet (infinitely less than in store-bought sorbets!) and above all delicious! I have many other recipes that I will post soon, each more delicious than the other, including tahini, black sesame, gianduja ice cream, etc.

I have just posted a tutorial on YouTube to become familiar with this appliance through the making of 3 sorbets.

____________________

The first recipe is inspired by Alain Ducasse and I like it a lot more because he uses the seeds and filaments found in the heart of the melon, he cook them together with the syrup and this brings so much more flavor to the sorbet. I like also the idea to take advantage of almost all the fruit. 

Melon sorbet, recipe inspired by Alain Ducasse:

500 g flesh from a good ripe melon

Melon seeds and filaments

45g sugar

100g water

Bring the water and sugar to a gentle boil.

Add the seeds and filaments that are in the heart of the melon and cook over low heat for 10 minutes.

Cut the flesh of the melon, weigh out 450 grams and mix with the syrup collected from the melon seeds and filaments.

Mix and pour into the pint, without going over the line. Freeze for at least 24 hours.

The next day, press the sorbet program, wait 3 minutes (cover your ears, the machine is quite noisy!) and voilà!

____________________

The second recipe is a mango sorbet, in which I added some fresh basil for even more freshness, it is of course optional.

Mango and basil sorbet

450g mango

75g water

75g sugar

The juice of a small lime (or half a large one)

A few basil leaves

Bring the water and sugar to a boil and let the syrup simmer for two minutes.

Take the flesh of the mangoes to weigh out 450 grams.

Blend with the syrup and lemon juice.

Pour into the pint without exceeding the line. Freeze for at least 24 hours.

Finely chop the basil leaves. Press the sorbet program and when you have obtained the desired texture, add the basil leaves and start the Mix in program.

You can also make this recipe without sugar.

____________________

Guava Sorbet

1 can of guavas in syrup

Possibly a little coconut milk

Open the can. 

Place the guava pieces in the pint.

Fill with syrup to the line of the pot. You can blend this mixture if you want a smooth texture. 

Freeze for at least 24 hours. Use the sorbet program.

If you want to reduce the amount of sugar, you can substitute a little syrup with water or even coconut milk.

Links Amazon Affiliates:

NINJA CREAMI: https://amzn.to/3OGPM3R

VITAMIX Venturist 1200 Grey: https://amzn.to/3vdyMeA