I have had a real urge for ice cream of late, and this recipe is what I indulge in: vanilla vegan ice cream drenched in chocolate sauce, preferably with nuts, brandy and bananas or other fruit… Oh.My.God. In fact I have just eaten so much of this that I am feeling slightly sick.
I admit this is not what you’d call a seasonal and local, sustainable meal. Coffee, bananas, cocoa and sugar are all usually imported products heavily associated with exploitation and environmental destruction, with a pretty grim colonial history and continuing inequalities involved. They are also unfortunately not really very good for your personal health in this form. When it comes to these products I will always choose organic and fair trade (which doesn’t necessarily take global exploitation out of the equation but is the better option in the choices we are given) and treat them as exceptional treats. Fucken tasty treats at that.
Plug-time: Also, the new edition of the cookbook ‘Another Dinner is Possible’ that I wrote a couple years ago with my friend Mike is finally available. It has been reprinted by AK Press in the US and includes a few new articles and recipes, and you can get copies from Active Distribution and soon also the Last Hours shop! It’s a big ‘un, 250+ recipes and lots of tips on catering on a larger scale, vegan nutrition, food politics, brewing your own and more!
What you need – the sauce is enough for up to 6:
Vegan ice cream
Chopped nuts, I like to use roasted chopped hazelnuts
4 tbsp soft light brown sugar
5 tbsp golden syrup
3 tbsp black coffee
1 tsp ground cinnamon
150g plain dark chocolate
5 tbsp soy cream
3 tbsp coffee liqueur, brandy or rum (optional)
What you do:
2. Meanwhile break the chocolate into pieces. Off the heat, stir it in until it’s all melted. Then add the cream and alcohol if using.
3. Pour over scoops of ice cream, and scatter the sliced banana and nuts over. Scoff.