I’m a bit confused, dark chocolate here in the UK contains milk. Did you mean to direct us to buying vegan chocolate? In which case, should we just buy vegan ice cream and skip the entire process?
It looks like the previous Comments have also said the Ingredient amounts are missing to make this whole Recipe. Was any update available for this? Thank you.
Bonjour oui j’utilise la crème de tahini dans le saler … pourquoi pas mettre du cacao cru en poudre et du lait de souchet maison ou autre lait végétal mettre tous dans un le blender et mixer … le soja n’est pas bon pour la thyroïde…😊
only thing id change is making a rosewater honey simple syrup and brush (let's be honest i'd just soak it) it on the top layer of the kadaif after it's done baking instead of the dusting of sugar
I make a lot of ice creams with dates and tahini as ingredients. The caramel one is especially good as dates already have a caramel note. I can tell this ice cream would be delicious.
hello from Belgium ! Thank you for your natural homemade ice creams with ninja creamy . I bought one creamy ninja and I was looking for health recipes and it is very difficult to find ; a lot with chemical food on the web . Here it is what I was looking for .I hope you can add a lot of creamy healthy other recipes with ninja creamy .
Link for recipe is broke. Luckily I found an email with it. It was really good! Two extraordinary superfoods so incredibly useful for vegan ice cream: dates and tahini! This creamy chocolate ice cream is made with tahini, very good dark chocolate (Valrhona), dates and soy milk. I really like the combination of tahini and chocolate... This ice cream has delicate notes of artisanal chocolate halvah... 100% plant based and totally addictive. Ingredients: 300 g of soy milk (choose a good soy milk, slightly sweetened and flavored with vanilla) 125 g of a good dark chocolate (here I am using the couverture Tropilia from Valrhona, 53% cocoa) 80 g of pitted dates 80 g of tahini 1 Warm the soy milk but don't make it boil, it has to be warm enough to melt the chocolate. 2. Add the chocolate, immerge it in the milk and let it melt for one minute without stirring. 3. Stir with a spatula and then, when all the chocolate has melted, add the dates and tahini. 4. Blend and then pour into the Ninja Creami pint. 5. Freeze the pint for at least 24 hours. 6. Use the "ice cream" program of the Ninja Creami. If you do not get the right texture right away, use the "remix" function. 7. Enjoy!!!”
I was able to find the recipe from old emails. It was really good! Two extraordinary superfoods so incredibly useful for vegan ice cream: dates and tahini! This creamy chocolate ice cream is made with tahini, very good dark chocolate (Valrhona), dates and soy milk. I really like the combination of tahini and chocolate... This ice cream has delicate notes of artisanal chocolate halvah... 100% plant based and totally addictive. Ingredients: 300 g of soy milk (choose a good soy milk, slightly sweetened and flavored with vanilla) 125 g of a good dark chocolate (here I am using the couverture Tropilia from Valrhona, 53% cocoa) 80 g of pitted dates 80 g of tahini 1 Warm the soy milk but don't make it boil, it has to be warm enough to melt the chocolate. 2. Add the chocolate, immerge it in the milk and let it melt for one minute without stirring. 3. Stir with a spatula and then, when all the chocolate has melted, add the dates and tahini. 4. Blend and then pour into the Ninja Creami pint. 5. Freeze the pint for at least 24 hours. 6. Use the "ice cream" program of the Ninja Creami. If you do not get the right texture right away, use the "remix" function. 7. Enjoy!!!”
Great video Thank you for this and what a Beautiful Voice as well. I got my CREAMi delivered late last night and have Pears I blended a little while ago and the tub is in the Freezer for tomorrow 😋
I was able to find the recipe from old emails. It was really good! Two extraordinary superfoods so incredibly useful for vegan ice cream: dates and tahini! This creamy chocolate ice cream is made with tahini, very good dark chocolate (Valrhona), dates and soy milk. I really like the combination of tahini and chocolate... This ice cream has delicate notes of artisanal chocolate halvah... 100% plant based and totally addictive. Ingredients: 300 g of soy milk (choose a good soy milk, slightly sweetened and flavored with vanilla) 125 g of a good dark chocolate (here I am using the couverture Tropilia from Valrhona, 53% cocoa) 80 g of pitted dates 80 g of tahini 1 Warm the soy milk but don't make it boil, it has to be warm enough to melt the chocolate. 2. Add the chocolate, immerge it in the milk and let it melt for one minute without stirring. 3. Stir with a spatula and then, when all the chocolate has melted, add the dates and tahini. 4. Blend and then pour into the Ninja Creami pint. 5. Freeze the pint for at least 24 hours. 6. Use the "ice cream" program of the Ninja Creami. If you do not get the right texture right away, use the "remix" function. 7. Enjoy!!!”
I was able to find the recipe from old emails. It was really good! Two extraordinary superfoods so incredibly useful for vegan ice cream: dates and tahini! This creamy chocolate ice cream is made with tahini, very good dark chocolate (Valrhona), dates and soy milk. I really like the combination of tahini and chocolate... This ice cream has delicate notes of artisanal chocolate halvah... 100% plant based and totally addictive. Ingredients: 300 g of soy milk (choose a good soy milk, slightly sweetened and flavored with vanilla) 125 g of a good dark chocolate (here I am using the couverture Tropilia from Valrhona, 53% cocoa) 80 g of pitted dates 80 g of tahini 1 Warm the soy milk but don't make it boil, it has to be warm enough to melt the chocolate. 2. Add the chocolate, immerge it in the milk and let it melt for one minute without stirring. 3. Stir with a spatula and then, when all the chocolate has melted, add the dates and tahini. 4. Blend and then pour into the Ninja Creami pint. 5. Freeze the pint for at least 24 hours. 6. Use the "ice cream" program of the Ninja Creami. If you do not get the right texture right away, use the "remix" function. 7. Enjoy!!!”
I was able to find the recipe from old emails. It was really good! Two extraordinary superfoods so incredibly useful for vegan ice cream: dates and tahini! This creamy chocolate ice cream is made with tahini, very good dark chocolate (Valrhona), dates and soy milk. I really like the combination of tahini and chocolate... This ice cream has delicate notes of artisanal chocolate halvah... 100% plant based and totally addictive. Ingredients: 300 g of soy milk (choose a good soy milk, slightly sweetened and flavored with vanilla) 125 g of a good dark chocolate (here I am using the couverture Tropilia from Valrhona, 53% cocoa) 80 g of pitted dates 80 g of tahini 1 Warm the soy milk but don't make it boil, it has to be warm enough to melt the chocolate. 2. Add the chocolate, immerge it in the milk and let it melt for one minute without stirring. 3. Stir with a spatula and then, when all the chocolate has melted, add the dates and tahini. 4. Blend and then pour into the Ninja Creami pint. 5. Freeze the pint for at least 24 hours. 6. Use the "ice cream" program of the Ninja Creami. If you do not get the right texture right away, use the "remix" function. 7. Enjoy!!!”
Thanks for the recipe. The stabiliser seems a bit pricey, but it's something I hadn't thought about before, might give it a go if planning an ice-cream party and want to make a lot in advance.
Thank you! I think it will also work in an ice cream churn, it might not be as creamy as with the Ninja but it should work fine because the texture is naturally creamy.
Je l'ai moi-même découverte assez récemment lors d'un voyage en Grèce et en Turquie... Ils l'utilisent dans beaucoup de pains et desserts. J'ai tout de suite adoré... Les pâtissiers utilisent souvent de l'amande amère pour approfondir le goût de la pistache.
Hello, sure! it's easy but you need a food procesor. The recipe is in the blog, theveganfoodieproject.com/blog/ If you have any more questions write us back!
@@theveganfoodieproject it's not under the link and it's not on the blog or anywhere on their website. Why not just post the recipe under the video or show it in the video.
Thank you! Yes, the syrup in the melon sorbet has truly an amazing flavor! In the pear and chocolate sorbet the syrup is used to infuse spices, which also boasts the flavors...
Thank you very much! I believe cooking and baking is a beautiful process and I enjoy it as much as eating... About the chocolate, you can use any chocolate. That's why I like this method because you don't have to use chocolate chips (with is usually not the greatest chocolate...).
