Tag Archives: ice cream

Piña Colada Ice Cream (V, GF)


My dear colleagues left me alone this week… They exchanged our tea time for some cheap tropical cocktails. Christoph is off to the Seychelles and Nicole is doing a crazy wedding-marathon in Mexico. And me??! How do I survive until they’re back?

I prepare  my favourite tropical ice cream, of course.



  • 1/2 of a big ripe pineapple, mashed
  • 1 tin (400 g) of creamy coconut milk
  • agave syrup, according to taste
  • 1-2 tbsp of coconut flakes
  • 1 tbsp of rum (optional)

Preparation time: 10 minutes + freezing time

Mix all the ingredients in a mixer until you get a smooth, creamy liquid. If you have the luxury, put it into the ice cream machine, wait until it does the job and enjoy! :P Alternatively, pour the mix into a bowl, put it into the freezer and mix it every 20-30 minutes. Like this it will remain creamy, too.

piña colada ice cream


Tricolor Smoothie Popsicles


Some months ago my friend Zsófi suggested that I get a popsicle form from Ikea. She said, her little daughter loves it. I did so and indeed, it’s so much fun!! It was really worth the few euros’ investment.

Do you remember our ‘7 Day Smoothie Challenge’? Well, in order not to get bored with the green(ish) stuff, we also made some ice pops out of the smoothies.


Frozen Smoothie Pops

Frozen Smoothie Pops

The one depicted above has three flavours:

  • the red one is made of raspberry, blackberry and a little soy milk
  • the orange one consists of seabuckthorn and carrot
  • the yellow layer has banana, orange and peach (peeled)

Be creative, the summer is not over yet! :)

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Carrot and raisin ice cream


When in Berlin, we are keen on checking out some recommendations that Uta’s former workplace, the Exberliner magazine gives. Thus we landed at a small and hidden heladeria in the heart of Neukölln, where they had a some unusual and vegan options as well. Uta had Black Sesame and Spicy Mango with vegan coconut whipped cream, and I had Pistachio and Peanut. Mos Eisley is heaven with little hearts for ice cream lovers like us!!

Mos Eisley with Compayito

After that we accidentally walked by Tempelhof Garden, but that part of the story you already know.

Our history of homemade ice cream starts with carrots. Yes, too many carrots…

After the smoothie week we had a lot of leftover carrots that we didn’t want to throw away, and I came up with the following recipe. Healthy, homemade and surprisingly delicious. It started out to be a slush but then turned out to be more like a real ice cream. Sweet and creamy!


Ingredients (about 500 ml) :

  • 5 medium carrots, peeled and cut in small pieces
  • 1/2 cup of soy-rice milk or thick coconut cream
  • 1/4 cup of raisins (soaked in water)
  • 2 tbsp of coconut flakes or lemon skin, grated (both optional)
  • a pinch of cinnamon powder
  • 1 tbsp of cane sugar

Preparation time: 30 min.+ freezing time

Boil the carrots until soft. Let them cool down and then blend with the rest of the ingredients until you have a smooth paste. That goes to the freezer in a wide bowl. You have to blend it every 30 minutes in order to get a creamy result.

Carrot Raisin Slush

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