vanilla paste Archives

Afternoon tea

Upside-down marzipan ClemenGold cake

1 hour

Berry recipes

Creamy barley vanilla porridge with roast strawberries and evaporated milk

25 - 30 minutes

Afternoon tea

Vanilla cake with pistachio icing

35 minutes

Nut recipes

Tiger nut milk pudding

40 minutes

Refined-sugar free pistachio-tahini date ice cream

Serves Makes 2 cups

Difficulty Easy

Prep Time 15 minutes, plus 40 minutes’ churning time or 6 hours’ freezing time

Ingredients

1 x 400 ml can coconut cream
1 x 400 ml x can coconut milk
400 g Woolworths dates
1 t vanilla paste
1 cup almond milk
3 T Woolworths tahini
50 g pistachios, chopped
Woolworths chocolate soy butter, for serving

Method

1. Combine all the ingredients except the pistachios and blend until well incorporated.

2. Pour into an ice-cream machine and churn until soft and frozen. If you do not have an ice-cream machine, freeze in a tray and stir every 30 minutes until soft and creamy. Serve with the pistachios and chocolate soy butter.

Find more ice cream recipes here.

Cook's note: Swap the tahini for peanut butter if you’re not a sesame fan.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Brandy-poached pears

No-churn blueberry ice cream

White chocolate éclairs

Upside-down marzipan ClemenGold cake

Creamy barley vanilla porridge with roast strawberries and evaporated milk

Lemon-and-lime lamingtons

Strawberry blondies

Custard cups

Zabaglione Easter eggs

Vanilla cake with pistachio icing

Tiger nut milk pudding

Refined-sugar free pistachio-tahini date ice cream

Refined-sugar free pistachio-tahini date ice cream

Ingredients

Method