Homemade 83% less sugar Jim Jams Hazelnut Chocolate Ice-Cream recipe

Summer is here and we are all looking for a way to cool down in this scorching, lovely weather we have been having.

Home made ice cream is simple to make – incredibly delicious and makes you rethink about buying shop bought ice-cream again.

It’s that simple that even the children can join in with making it. There is no need for a machine – no churning – just simple mixing with a spoon will do

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Ingredients:

  • 1 tin of coconut milk
  • 1 tub of double cream
  • 4 heaped tbsp of Jim Jam Chocolate spread
  • A handful of chopped hazelnuts

Method:

Combine the cream and milk in a bowl until smooth

Combine the Jim Jam spread in the mixture with a mixer until smooth

Add in the chopped hazelnuts (for that extra chocolate flavour, swirl in some of the spread into the creamy mixture)

Transfer to a freezer safe container

After 2 hours, take it out of the freezer and mix together

Once frozen (about 4 hours) Take out of the freezer and leave in the room to melt for about 5 minutes.

Now you are ready to serve up

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This ice-cream is so smooth and delicious! A little bit of naughtiness but in a guilt free way

Why did I use Jim Jams Spread?

Jim Jams spreads are made up with 83% less sugar – thus meaning it is a healthier choice to feed the family. Instead of using refined sugar they use Maltitol, an artificial sweetener.  It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. Not only is it less sugar but also, gluten-free, suitable for vegetarians and diabetics.

The hazelnut spread gives the ice-cream a rich, full-bodied taste. It is creamy and indulgent.

As a family we have dramatically cut down on our sugar intake; not just because of my illness but for the sake of our health and the children’s teeth. Since cutting down, we can see a difference in the children’s behaviour, they are less fatigued and have lots more energy throughout the day. We have noticed that our skin is much more healthier, we feel less full and that our hair doesn’t become greasy as quickly previously before the change of diet.

Jim Jams Hazelnut Chocolate spread can be found in most major supermarkets.

We was sent a jar of Jim Jam spread for the purpose of this review

 

 

Zesty Ginger Melting Moments Recipe

These classic biscuits are ideal to make for pack lunches or just a little treat to have with your afternoon cup of tea. The buttery texture melts in your mouth with an added little zesty and ginger kick keeping your mouth refreshed and your taste buds wanting more.

What’s good about baking melting moments is they don’t have to be perfect and there are many ways to jazz them up.

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We added the zest of an orange and some fresh ginger into ours.

There are many benefits of ginger including reducing inflammation, good for digestion and nausea an enhances the immune system.

Recipe:

  • 140g soft butter
  • 80g caster sugar
  • 140g self raising flour
  • 1tsp vanilla essence
  • zest of 1 small range and the juice of half
  • 2cm cube of chopped ginger

Method:

  • Preheat the oven at 180c
  • Grease baking trays or line them baking paper
  • Cream the butter and sugar together until smooth and fluffy. Add in the vanilla essence
  • Add in the zest of the orange, the juice and the ginger. Mix together
  • Stir in the flour and mix
  • Rub some oil into your hands and roll the mixture into walnut sized balls. Place them evenly onto the baking tray
  • At this point, You could roll them in some oats for that added rough texture
  • Place a fork on the top of the balls and push down gently
  • Bake in the oven for 10-12 minutes. Keep an eye on them until golden

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Serve whilst warm with a lovely cup of tea. Perfect warming refreshing biscuit. Also ideal to add into pack lunches as they are small enough to fit in any box

 

Homemade Nutty Cacao chocolate, perfect for gifting

I think I may have found a recipe for the tastiest dark chocolate that has ever passed my lips. It has everything you need, dark, smooth, nutty, sweet and rich.

Chocolate doesn’t need to be a guilty pleasure with this recipe as there is no sugar added into it, yes that is correct No added sugar.

Can I tempt you in trying some?

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It is so simple to make and can be adapted to your taste by adding nuts, orange zest, Himalayan salt, dried fruit or ginger. It’s up to you!

Recipe

  • 4 heaped tbsp Raw Organic Cacao Powder
  • 4 tbsp Organic Extra Virgin Coconut Oil
  • 1 tbsp agave syrup or Honey
  • 1 Tsp of vanilla extract or 1 pod
  • A selection of nuts, chopped

Method

Melt the coconut oil in a pan, add in the honey and vanilla essence. Stir together.

Once melted and combined add in the cacao powder. I used heaped tbsp not levelled. You can add more in if you feel that is too runny. To check if it is of the right consistency dip in a spoon and coat it with the mixture, leave to aside to set. This shouldn’t take too long. If the chocolate hardens it is ready. If not add more cacao and honey to thicken.

When ready pour into your desired moulds and add in any extras that you may want. At this point I added in the chopped nuts. I used almonds, brazil, macadamia and peanuts.

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I used a silicone mould as they are easy to pop out when set.

Place into the freezer to set. This should take about 10 minutes.

Once set they can be individually wrapped in cling film and stored in the fridge.

Wrap them up in cute little cellophane bags and give them away as gifts

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Let me know if you try them 🙂

Thank you for reading

 

 

Slow cooked Chocolate Peanut Butter Fudge

This recipe for chocolate peanut butter fudge is simple and tastes divine. It’s smooth and chewy with a little added crunch from the peanuts.

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Ingredients:

  • Tin of condensed milk
  • 395g chocolate (milk or white or a mixture of both)
  • 1 tbs butter
  • 2 tbs crunchy peanut butter

Method:

  • Place all of the ingredients into the slow cooker, turn on to high
  • Mix every 15 minutes with a metal spoon until all chocolate has melted
  • Turn onto low
  • Keep mixing every 15 minutes for about an hour and a half
  • Pour into a grease proof tin (i use silicone)
  • Leave in the fridge over night to set

Empty on to a plate and cut up into small square chunks.

Perfect with a caramel latte!

Enjoy!