BBQ, Desserts, Gluten free, Lactose free, Nutrition, Recipies, Snacks, Vegetarian
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Chocolate icecream

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February has been crazy busy.

We are preparing to move countries, from NL to Sweden, this spring and looking for a house up there while simultaneously packing this house, which is already sold, up , setting  up a business up there while still running one down here, mindfully experiencing the letting go of all we have loved here and spending as much time as possible with all the beautiful people I  so deeply love and appreciate here while also getting excited about the adventure ahead, all of this is a bit of a roller coaster.

So, some things have been lacking behind – like these blog posts 🙂 …!

With spring around the corner, at least here in Holland, I wanted to share this amazingly yummy yet extremely healthy , anti oxidant packed home made icecream recipe.

To me, there could not be any better day than the last day of February to share this recipe – as the first sign of spring here in Haarlem is when the Italian gelateria Garonne has opened, which always happens on March 1st.

So I know that spring will start tomorrow!

Recipe for 1 person:

0,5 dl quark (cow or goat, whichever you prefer)

1 tspn raw cacao
1 frozen banana (make sure to peel and slice the banana in thin slices before you put it in the freezer)
1 tbsn freshly ground coffee
Some dark chocolate, 72 – 95 % cacao
A few strawberries, raspberries or any other favorite berry

Put it all in your mixer and let it swirl till it looks like a thick smoothie.

Transfer the smooth mixture to a container and put it in the freezer for an hour. You can give it a stir after 30 minutes to ensure you’re not getting any chunks of icy pieces in your icecream.

Serve with melted dark chocolate and strawberries.


And welcome spring!

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