One of the few charms of travel, for me at least, is discovering food. Or at least, that used to be the case as an omnivore. Either way, I still have my fond food memories to help pass the time and to torment me, and one of those gastronomical treasures was the Sachertorte. By now, of course, you should all be used to my brand of bazinga and forgive me my radical interpretation: vegan Sachertorte in ice-cream form! Also, we have reason to celebrate, and what better way than this 😀
I realized with a shock the other day that I haven’t left the country since 2007, which for an ex-diplomat’s brat is a helluva achievement, and that my circumstances between then and now are so radically different that exploring the world (were our exchange rate to ever be in our favour) would be a bit more of a nuisance in terms of stuffing my face. Which is probably for the best in the long run for helping me be mindful about what I eat, but I didn’t become vegan to diet, damnit. Food!With that in mind, I started mulling about the glorious Sachertorte. When visiting Austria it seems to be one of those rights of passage that every tourist and local has to go through, and I very gallantly offered myself as tribute to this tradition many years ago. If you go read up on the ingredients and recipes, however, you will understand my
laziness hesitance to try a solid vegan makeover, and in any case other bloggers have you covered on that front.So nope, even though winter is coming and I’m already rocking my fluffy slippers, I have had a craving for delicious dark chocolate ice-cream stuffed with brownie-esque bites and apricot jam. I regret nothing!
Sachertorte ice-cream cones (makes 8 mini cones):
- 1 large banana, sliced and frozen
- 1/4 cup avocado, sliced and frozen
- 1/8 cup cacao powder
- 3 TBSP liquid sweetener (e.g. agave or maple syrup)
- 1 tsp vanilla extract
- 1/4 cup buckwheat flour
- 2 TBSP cacao powder
- 2 TBSP liquid sweetener of choice
- 2 TBSP purée of choice (e.g. pumpkin or carrot)
- 1 tsp vanilla extract
- Cinnamon to taste
- 1.5 cups steamed pumpkin or sweet potato
- 1/4 cup tahini
- 3 TBSP cacao powder
- 3 TBSP liquid sweetener of choice
- 4 TBSP sugar-free apricot jam
- 6 mini GF waffle/sugar cones
- Optional: nut or non-dairy cream of choice to drizzle on top
- Blend your cake ingredients in the food processor until it forms a ball.
- Pack into a mini loaf tin and freeze for 30 minutes. Slice into small blocks.
- Blend your ganache ingredients and set aside.
- Blend your ice-cream ingredients until it is a smooth, soft-serve ice-cream, then fill your cone first with 1 tsp ganache, 1 tsp ice-cream, 1 tsp cake bites, 1 tsp apricot jam and top with ice-cream.
- If you can keep your cones upright in the freezer, layer on another tsp of jam and then pipe the rest of your ganache into swirls on top and let it set in the freezer for 30 minutes.
- If you can only freeze your cones on their sides place them on a baking tray and then pipe the rest of your ganache into swirls that will fit atop the ice-cream alongside them or on a different baking tray and freeze for 25 minutes. Once solid top the cones with the jam and piped ganache swirls, pressing down firmly, and put back in the freezer until ready to eat.
- Let the ice-cream cone sit out for a minute or two before consuming, or drizzle with some cream if desired.
That’s right, you saw some saucy, decadent ingredients listed there, including sweetener a few times. If that’s not your scene by all means use date syrup to taste if you’re a fruit fanatic. Anything goes! If you want you can even add bits of chopped dried apricots for noms. Apart from the sweetener, which again you can easily replace, this ice-cream cone is actually whole ingredient happy, and not smothered in crazy ingredients. There’s even a vegetable hiding in there! 😀I don’t usually go wild on ice-cream like this, because the most vegan thing I can buy in the shops is juice-based ice-cream and we’ve only recently had success with making our own ice-cream (see the upcoming ebook!). After getting a spiffy diagnosis the other day, however, I’ve realized that my long-term illness, fatigue and other things hasn’t been due to a poor diet (as in, what I eat, not restriction) but because of my body itself. With this in mind, I’ve decided to be kinder to myself and indulge now and again in things I really want to eat (even if I have to suffer later, admittedly) since I eat rather healthy and minimally processed 90% of the time.When Man-thing saw me prepping them last night he said it was the best looking thing I’d made yet, but that’s just because it’s pretty much a chocolate fest. When he finally got to eat one (or two?) today and I asked for constructive criticism he said “why isn’t there more?”, so there you have it! :p You could just as easily keep the ingredients chilled, not frozen, and make a delicious layered pudding with crumbled cone bits on top or wafer slices, because I promise you every layer tastes amazing on its own. Man-thing munched the excess cake/brownie-esque bites last night because they are pretty much a solid chocolate bar. Nom!
May I just say, YUM YUM YUM!? Rich, chocolately, delicious and oh man, this is happening again soon (sooner than soon if I get my hands on more avo!). Storebought can suck it – this sachertorte ice-cream cone is where it’s at! 😉 The only minor fail was that, try as I may, I could squash the ganache far enough to make that dense chocolate-y point at the very end of the cone, so next time that will be rectified. Otherwise, rawr!And finally, what’s the big occasion, you may ask? It’s my big boy’s birthday today! He’s all of 7 years old and still as grumpy but adorably beautiful and regal as the day I got him. I love this cat to the point of tears, and it’s amazing to have such a unique relationship with a little fur ball. He may not be a cuddle bunny like his sister but I love him for his independent personality and sulky face ❤