I love love love Nice Blocks, in particular, the chocolate/coconut flavour. I recreated it last night with this combination:
Whisk ingredients together in a freezer-safe container. You want to almost whip some air through it so it will freeze into nice fluffy ice cream. Put it in the freezer for about 3 hours.
If you have an ice cream maker, I’m jealous - use that.
The mixture will freeze more quickly in a wide shallow container - i.e, if the liquid is spread over a greater area.
*I used homebrand coconut cream, which is more like coconut milk than cream, it’s thinner. The more expensive brands of coconut cream tend to have a thicker creamier consistency but this doesn’t really matter.
Some tracks from the upcoming release of The Great Gatsby are available for listens via Spotify:
Facebook chat is the lowest form of communication. The only people who do it are your best friend from the third grade and your aunt. Sending smoke signals would be cooler.
Go-to playlist. Piles of folk/pop/dance/rock (I hate genres), that feels good and is perfect to read or work to.
Tasty variation on the standard roast vege fare. Substitute whatever you have - pumpkin, sweet potato, potatoes, garlic, shallots, spices etc. This is what I used in a dish for girlfriends here for Friday night potluck… Would be nice with pumpkin/sunflower seeds too.
Preheat your oven to 180°C.
Combine the spices in a small bowl or cup.
Oil a large roasting dish, add the kumara, pumpkin, onion, and chickpeas, stir to coat lightly in oil.
Sprinkle 1/2 the spice mix over the veges, stir and then add the remaining spices. Stir to coat the vegetables in spices.
Bake in the oven, stirring every ten minutes and testing the kumara until it’s cooked - soft when tested with a skewer. I’d say at least 30-40 min.