additive-free ice-cream

G L U T E N , E G G , S U G A R A N D D A I R Y F R E E O P T I O N S

T H E R M O M I X ™ A N D T R A D I T I O N A L S T Y L E M E T H O D S

8

E-BOOK

R

E C I P E S

12MA KES

plain vanilla ice-cream

I N G R E D I E N T S

230 g whole milk

600 g pure cream

100 g sugar

50 g milk powder

1/2 tsp. salt

2 tsp. vanilla bean paste

T H E R M A L C O O K I N G M E T H O D

1. Add everything into your mixing jug and cook for 7 mins/100C/speed 4

2. Pour entire contents into a freezable container, and sit on bench, out of direct sunlight, for one hour. Using a large spoon, gently mix by hand and then freeze for four hours

3. Take out of the freezer and pour back into mixing jug Blitz for 10 secs/speed 7

4. Pour contents into ice-cream moulds and allow to set in the freezer overnight or for eight hours

T R A D I T I O N A L C O O K I N G M E T H O D

1. Combine everything in a large pot and whisk well. Heat to a medium-hot heat, whisking continuously

2. Once getting bubbly and starting to boil, reduce heat to a slow simmer, then allow to cook for five mins

3. Pour entire contents into a freezable container, and sit on bench out of direct sunlight, for one hour. Mix by hand and then freeze for four hours

4. Take out of the freezer and blitz ice-cream using a blender on medium speed until contents are well mixed together

5. Pour contents into ice-cream moulds and allow to set in the freezer overnight or for eight hours

V A R I A T I O N S

Chocolate Coated Vanilla: Coat ice-cream with melted milk chocolate

Choc Top: Coat ice-cream with melted milk chocolate and dip melted chocolate in diced peanuts

100s & 1,000s: Dip ice-creams in artificial colour free 100s & 1,000s

D E C O R A T I N G T I P S

Work quickly from the freezer so the ice-creams don’t melt. If the ice-cream melts, the chocolate won’t stick. Place a tray in the freezer for 20 minutes to cool it down, line it with baking paper and be ready to go before you start decorating. Once your ice-cream is decorated sit it on the cold tray or place it back into the freezer

creamy chocolate ice-cream

I N G R E D I E N T S

230 g whole milk

600 g pure cream

50 g sugar

50 g milk chocolate

30 g cacao powder

50 g milk powder

1/2 tsp. salt

T H E R M A L C O O K I N G M E T H O D

1. Add everything into your mixing jug and cook for 7 mins/100C/speed 4

2. Pour entire contents into a freezable container, and sit on bench, out of direct sunlight, for one hour. Mix by hand and then freeze for four hours

3. Take out of the freezer and pour back into mixing jug Blitz for 10 secs/speed 7

4. Pour contents into ice-cream moulds and allow to set in the freezer overnight or for eight hours

T R A D I T I O N A L C O O K I N G M E T H O D

1. Combine everything in a large pot and whisk well. Heat to a medium-hot heat, whisking continuously

2. Once getting bubbly and starting to boil, reduce heat to a slow simmer, then allow to cook for five mins

3. Pour entire contents into a freezable container, and sit on bench out of direct sunlight, for one hour. Mix by hand and then freeze for four hours

4. Take out of the freezer and blitz ice-cream using a blender on medium speed until contents are well mixed together

5. Pour contents into ice-cream moulds and allow to set in the freezer overnight or for eight hours

V A R I A T I O N S

Peppermint Chocolate: Add 5 drops of doTERRA Peppermint Essential Oil at step 1

Chocolate Choc Chip: Complete the recipe up to the last step. Pour ice-cream in the moulds and then sprinkle in dark choc chips – as many as you like!

Chocolate on Chocolate: Coat ice-cream with melted dark chocolate and dip in artificial colour free 100s & 1,000s

D E C O R A T I N G T I P S

Work quickly from the freezer so the ice-cream doesn’t melt. If the ice-cream melts, the chocolate won’t stick. Place a tray in the freezer for 20 minutes to cool it down, line it with baking paper and be ready to go before you start decorating. Once your ice-cream is decorated sit it on the cold tray or place it back into the freezer

12MA KES

12MA KES

strawberry delighted

I N G R E D I E N T S

1 x 250 g punnet of strawberries

50 g strawberry jam

200 g whole milk

600 g pure cream

50 g sugar

50 g milk powder

1/2 tsp. salt

2 tsp. vanilla bean paste

T H E R M A L C O O K I N G M E T H O D

1. Remove tops of strawberries and dice finely. Set half aside

2. Add everything (except the half you’ve set aside) into your mixing jug and cook for 7 mins/100C/speed 4

3. Pour entire contents into a freezable container, and sit on bench, out of direct sunlight, for one hour. Mix by hand and then freeze for four hours

4. Take out of the freezer and pour back into mixing jug along with jam. Blitz for 10 secs/speed 7

5. Pour contents into ice-cream moulds and sprinkle in reserved diced strawberries evenly through the moulds. Allow to set in the freezer overnight or for eight hours

T R A D I T I O N A L C O O K I N G M E T H O D

1. Remove tops of strawberries and dice finely. Set half aside

2. Combine everything (except the half you’ve set aside) in a large pot and whisk well. Heat to a medium-hot heat, whisking continuously

3. Once it gets bubbly and starts to boil, reduce heat to a slow simmer, then allow to cook for five mins

4. Pour entire contents into a freezable container, and sit on bench out of direct sunlight, for one hour. Mix by hand and then freeze for four hours

5. Take out of the freezer and add the jam. Blitz together using a blender or stick blender on medium speed until contents are well mixed together

6. Pour contents into ice-cream moulds and sprinkle in reserved diced strawberries evenly through the moulds. Allow to set in the freezer overnight or for eight hours

V A R I A T I O N S

White Chocolate Strawberries: Coat ice-cream with melted white chocolate

Raspberry Ice-Cream: Use raspberries and raspberry jam in replace of strawberries

Strawberry Bounty: Coat ice-cream with melted milk chocolate and then sprinkle shredded coconut on top

D E C O R A T I N G T I P S

Work quickly from the freezer so the ice-cream doesn’t melt. If the ice-cream melts, the chocolate won’t stick. Place a tray in the freezer for 20 minutes to cool it down, line it with baking paper and be ready to go before you start decorating. Once your ice-cream is decorated sit it on the cold tray or place it back into the freezer

gone nuts with vegan chocolate

I N G R E D I E N T S

Ice-creams

320g lifelong coconut milk

2 bananas

30g rice malt syrup

130g crunchy peanut butter

Vegan Chocolate

70g cacao butter

15g cacao powder

½ tbsp 100% pure maple syrup

T H E R M A L C O O K I N G M E T H O D

1. Add coconut milk, bananas and rice malt to your mixing jug Blitz for 10 secs/speed 7

2. Add peanut butter and mix on reverse, 10 secs/speed 3

3. Pour into moulds and allow to freeze overnight or for eight hours

Vegan Chocolate

1. Dice cacao butter into smaller size chunks. Place into your mixing jug and melt. 5 mins/70C/speed 3 (or stop earlier if melted)

2. Add cacao powder and maple syrup. Mix together for 5 secs/speed 4

3. Dip frozen ice-creams into the chocolate and place straight back into the freezer to set. It will only take a couple of minutes

T R A D I T I O N A L C O O K I N G M E T H O D

1. Add coconut milk, bananas and rice malt syrup into a blender and mix on medium speed until it’s mixed together

2. Add peanut butter and mix together by hand using a spoon. You don’t want your blender chopping the nuts

3. Pour into moulds and allow to freeze overnight or for eight hours

Vegan Chocolate

1. Dice cacao butter into smaller size chunks. Place into a pot and over medium heat melt the butter until all melted

2. Add cacao powder and maple syrup. Mix together by hand

3. Dip frozen ice-creams into the chocolate and place straight back into the freezer to set. It will only take a couple of minutes

D E C O R A T I N G T I P S

Work quickly from the freezer as the cacao butter will set hard once it hits the cold ice-creams. Have a tray lined with baking paper ready to go. To get a thick chocolate coating, double dip

To get nuts to stick make sure you work super quickly and sprinkle them on when the chocolate is wet. You may need to double dip

MA KES

6

apple and raspberry swirl

I N G R E D I E N T S

3 green apples

100g frozen mixed berries

20g water

¼ cup vanilla yoghurt (coconut or Greek)

T H E R M A L C O O K I N G M E T H O D

1. Peel and core apples. Place in mixing jug and blitz for 5 secs/speed 6

2. Scrape down sides, add berries and water and cook 6 mins/100C/speed 2

3. Blitz for 30 secs/speed 7 and let cool for 10 minutes

4. Evenly pour mixture into ice-cream moulds. They will be approx. ¾ full

5. Using a teaspoon, dollop yoghurt on top of the apple mixture. Stir yoghurt through with a blunt knife to make a swirl pattern

6. Allow to freeze overnight or for eight hours

T R A D I T I O N A L C O O K I N G M E T H O D

1. Peel and core apples. Place apples, mixed berries and water into a pot and bring to a slow simmer. Cook until apples are soft and tender

2. Blend mixture with a hand blender until smooth

3. Evenly pour mixture into ice-cream moulds. They will be approx. ¾ full

4. Using a teaspoon, dollop yoghurt on top of the apple mixture. Stir yoghurt through with a toothpick to make a swirl pattern

5. Allow to freeze overnight or for eight hours

MA KES

6

fruit salad

I N G R E D I E N T S

½ cup blueberries

½ cup diced strawberries

½ cup diced tin peaches

1 cup diced tin pears

Juice from peaches and pear tins

C O O K I N G M E T H O D

1. Gently mix all the fruit in a large bowl, being careful not to break the fruit apart

2. Fill all the trays evenly with fruit mix

3. Mix together all the juice from the peaches and pears. Pour this juice over the fruit in the moulds. If you don’t have enough juice top the rest of the moulds up with water or coconut water

4. Freeze overnight or for a minimum of eight hours

MA KES

6

juiced up

green smoothie

I N G R E D I E N T S

2 apples

1 celery stalk

6 carrots

I N G R E D I E N T S

2 mango cheeks (frozen is fine), diced

330g lifelong coconut milk

2 handfuls of baby spinach

½ avocado

2 pitted Medjool dates

If you don’t have a juicer machine we love the Nudie brand of juice you can purchase from leading supermarkets. Purchase the flavour ‘nothing but Carrot, Orange, Apple and Ginger’ and pour this into the ice-cream moulds. Freeze overnight or for a minimum of eight hours

J U I C E R M E T H O D

1. Juice all ingredients and pour evenly into ice-cream moulds. If your fruit wasn’t juicy enough to fill all the moulds, top up each mould with water and mix through

2. Freeze overnight or for a minimum of eight hours

T H E R M A L C O O K I N G M E T H O D

1. Add all ingredients and blitz for 2 mins/speed 9

2. Pour into moulds and freeze overnight or for a minimum of eight hours

T R A D I T I O N A L C O O K I N G M E T H O D

1. Add all ingredients to a blender and blend on high until everything is well pureed and smooth

2. Pour into moulds and freeze overnight or for a minimum of eight hours

MA KES

MA KES

6

6

Hi, we are Tracey and Joanne, two mothers, both wives and both into living the healthiest and happiest lifestyles we can.

We are passionate about changing the way you look at food by spreading the message that additives and preservatives can be toxic to your health. Come along for the ride, it’s pretty amazing and you won’t regret it!

additivefreelifestyle.com /

Our ice-cream moulds are now available to purchase on our website.

additivefreelifestyle.com