This year the weather is crazy. Last week the temperatures were low and it was raining almost non-stop. This weekend we finally got some long-awaited sun. From an average of 15°C the temperatures suddenly got up to 26°C! We went from winter straight to summer. I have a hard time with such a rapid temperature change and spent most of the weekend indoors hiding on the couch and under a book.
On Sunday we went for a little walk and as usually, ended up in a nearby park. I love that park for so many reasons!
While some people like to relax and sleep, others get pretty sporty:
On Sunday some were already practicising for the soccer world championship:
As we walked around, all I wanted was vegan ice cream. Decent vegan ice cream is very hard to come by in Dresden. Fortunately my ice machine was ready and I assembled all the ingredients for a batch of home-made ice cream. I have to admit I’ve been staring at P.s not vegan walnut ice cream in the fridge for a while. I couldn’t get the thought of nut ice cream out of my brain. So here it is. No walnuts though. I found something much better.
Hazelnut Ice Cream
120 g (3/4 cup) hazelnuts
240 ml (1 cup) soymilk
150 g (3/4 cup) sugar
75 g (1/3 cup) coconut milk
240 g (1 cup) silken tofu
1/2 teaspoon ground vanilla or 1 teaspoon vanilla extract
1/4 teaspoon guar gum (optional, substitute xanthan gum)
2 tablespoons coffee liquor
2 tablespoons molasses
Grind the hazelnuts into a very fine powder. If you can get your blender or food processor to process the nuts into nut butter this would be even better. For more flavour you can also roast the nuts before grinding. Add remaining ingredients and purée until smooth. If you use guar or xanthan gum, stir it into the sugar first. This way you can avoid lumps.
Refrigerate for about 4-6 hours. Prepare the ice cream in your ice cream machine according to the manufacturer’s instructions. If you don’t have an ice cream maker, do this.
Serve the ice cream with some fresh strawberries. I have two plants on my windowsill. It’s not a huge yield, but they are my own, y’know: