Dessert

Chocolate Blender Ice Cream

Chocolate Blender Ice Cream

Making ice cream with a blender is easy. This perfect chocolate blender ice cream recipe is delicious and will impress your family with just 4 ingredients.

For the popular vanilla ice cream recipe, and other delicious ice cream recipes, view more.

#Ice-cream

Ingredients

  • 13.5oz coconut milk, room temperature
  • 1/2 cup Kevala cashew butter
  • 5 tbsp cocoa powder
  • 3 tbsp pure maple syrup

Directions

  1. Place all ingredients in Ventray Blender, and blend until smooth.
  2. Pour the mixture into ice cube trays and freeze for about 1h.
  3. Mix cubes again and pour into a loaf pan lined with parchment.
  4. Cover and freeze for 3 hours, or until your desired texture is reached.
  5. If freezing overnight, thaw for about 20 minutes before spooning.
  6. Drizzle with homemade chocolate sauce or melted chocolate bars!
  7. Enjoy.

Make This Recipe With

Chocolate Strawberry Banana Milkshake

Chocolate Strawberry Banana Milkshake

This delicious chocolate strawberry banana milkshake is easy to make, healthy, thick and creamy, and indulgent in every sip.

For other delicious milkshake blender recipes, and fruit milkshake recipes, view more.

#milkshake #drink

Ingredients

  • 1 banana
  • 3 cups milk
  • 1 cup strawberry ice cream
  • 2tbsp chocolate sauce

Directions

  1. Put banana, milk, ice cream, and chocolate sauce into Ventray Blender, and blend until smooth.
  2. Pour the mixture into a glass.
  3. Enjoy.

Make This Recipe With

Strawberry Coconut Milk Sorbet

Strawberry Coconut Milk Sorbet

This refreshing and delicious Strawberry Coconut Sorbet is the perfect healthy dessert, packed with tons of creamy coconut flavor and sweet-tart strawberry goodness.

For other delicious sorbet recipes, view more.

#Ice-cream

Ingredients

  • 3 cups strawberries
  • 1 can coconut milk
  • 1/4 cup pure maple syrup (optional)
  • Shredded coconut

Directions

  1. Add strawberries, coconut milk, maple syrup, and shredded coconut to the Ventray Blender. Blend until smooth and creamy.
  2. Pour the mixture into a container and freeze until ready to eat.
  3. Remove from the freezer, and let thaw for about 15 minutes, just until you can easily scoop it.
  4. Enjoy!

Make This Recipe With

Healthy Coffee Milkshake (Without Ice Cream)

Healthy Coffee Milkshake (Without Ice Cream)

This rich and creamy coffee milkshake without ice cream is a delicious and nutritious concoction that will satisfy your taste buds.


For a coffee milkshake with ice cream recipe, or other healthy milkshake recipes, view more.

#Smoothie

Ingredients

  • 1/4 c milk
  • 2 tbsp hemp seeds
  • 1/2 tsp vanilla extract
  • 1 c cooled coffee
  • A few pinches of cinnamon
  • Frozen bananas, sliced
  • Sweetener (optional)
  • Ice

Directions

  1. Add milk, cinnamon, vanilla extract, and hemp seeds to the Ventray Blender.
  2. Blend using the smoothie setting until a milky consistency forms.
  3. Add cooled coffee and sliced bananas.
  4. Continue mixing until smooth.
  5. Finally add the ice cubes and blend on high speed until smooth and even.
  6. Add sweetener according to your preference.
  7. Pour into a glass.
  8. Enjoy with a straw.

Make This Recipe With

Nectarine Peach Orange Tart

Nectarine Peach Orange Tart

This tart combines sweet nectarines and peaches with juicy oranges in a light and flaky crust for an irresistible dessert. 

With its colorful presentation, this tart will be the star of any occasion! 

For other healthy peach recipes, and peach juice recipes, view more.
#dessert #tart #pie

Ingredients

• 2 tablespoons of butter, melted

• 1/2 cup plus 1 tablespoon of granulated sugar, divided

• 2 prepared 9-inch tart shells 

• 4 large nectarines, pitted and thinly sliced 

• 3 large peaches, pitted and thinly sliced

• 2 tablespoons of freshly squeezed orange juice

• 1/2 teaspoon of ground cinnamon 

• 1 tablespoon of cornstarch

Directions

1. Preheat the Ventray Oven to 350 degrees F. Grease a 9-inch tart pan with butter and sprinkle it with 1 tablespoon of sugar. Place the prepared tart shells into the pan and set aside.

2. In Ventray Stand Mixer, mix together the remaining 1/2 cup of sugar with the orange juice, cinnamon and cornstarch. Add in the sliced nectarines and peaches and toss until coated.

3. Pour the mixture into the prepared tart shells and spread evenly. Drizzle with melted butter.

4. Bake for 35-40 minutes, until the crust is golden brown and the filling is bubbly. Allow to cool completely before serving. Enjoy! 

Make This Recipe With

Christmas Challah Recipe

Christmas Challah Recipe

The Christmas holiday season is a time of joy and celebration. And what better way to show your holiday spirit than by baking a delicious Challah bread?

Ingredients

• 2 ¼ teaspoons active dry yeast

• ¼ cup of granulated sugar

• ¾ cup of tepid water

• 3 tablespoons vegetable oil

• 3 eggs

• ½ tablespoon salt

• 3 ½ cups of bread flour

Directions

1. In a small bowl, dissolve the yeast and sugar in the tepid water. Allow sitting for 10 minutes until frothy.

2. In Ventray Stand Mixer, mix together the oil, eggs, salt, and bread flour until just combined. 

3. Pour the yeast mixture into the dry ingredients and stir until a soft dough forms. 

4. Knead the dough on a lightly floured surface for 8-10 minutes until it’s smooth and elastic.

5. Place the dough in an oiled bowl, cover it with plastic wrap or a damp towel, and let rise in a warm place for 1 ½ hour or until it has doubled in size. 

6. Punch the dough down and divide it into three equal pieces. Roll each piece of dough into a long, thin strand. 

7. Braid the Challah strands together and make sure to pinch the ends of the braid together. Place on an oiled baking sheet lined with parchment paper. 

8. Cover with a damp towel and let rise in a warm place for 30 minutes until the Challah has doubled in size. 

9. Preheat Ventray Oven to 375°F (190°C). Lightly brush the top of the Challah with egg wash. Sprinkle with sesame seeds or chocolate chips, if desired.

10. Bake for 25-30 minutes until the top is golden brown and the Challah sounds hollow when tapped on the bottom. 

11. Allow cooling completely before serving. Enjoy! 

Gluten-Free Christmas Cake

Gluten-Free Christmas Cake

Prep Time: 20 mins    Cook Time: 2 hours 30 mins    Total: 2 hours 50 mins    Yield: 20

Ingredients

1 kg dried mixed peel and fruit
150 ml brandy, plus extra for feeding
2 oranges (zest and juice)
200 g dark brown sugar
200 g plain gluten-free flour
2 teaspoons mixed spice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
50 g almond flour
50 g flaked almonds
50 g butter
1 tablespoon syrup
4 eggs

For decoration:
Walnuts
Blanched almonds
Glacé cherries
apricot jam

Directions

  1. Add the dried fruit and peel, brandy, and the peel and juice of two oranges to a bowl. Stir well and cover with a lid. Stirring occasionally, soak for up to 3 days.
  2. Preheat the Ventray Oven to 300 degrees F. Grease a deep tin with butter, line with a double layer of greased greaseproof paper. Secure with string.
  3. Beat the butter, sugar, and syrup with the Ventray Stand Mixer until smooth. Add the eggs and whisk again.
  4. Add the flour, mixed spice, cinnamon, nutmeg, ground almonds, and flaked almonds. Mix until the mixture is fully combined.
  5. Pour in the soaked fruit and mix until evenly distributed in the cake batter. Pour the mixture into the lined baking tin and level the top. Bake for 2.5 hours.
  6. Place the cake (still in the tin) on a cooling rack. Pierce the top with a skewer in multiple places, and pour over a little brandy.

To store:

  1. Take the cake out of the tin without removing the baking paper. Wrap with baking paper, and foil.
  2. Store in a cool place for up to 3 months before decorating, occasionally opening the package and spooning in 1-2 tablespoons of brandy.
  3. Make sure not to feed the cake for at least 7 days before decorating.

To Decorate:

  1. Place the apricot jam in a bowl and microwave for 20-30 seconds until warm.
  2.  Brush the entire cake with jam, then decorate with your choice of walnuts, almonds, cherries, or other fruit.
  3. Store the finished cake in an airtight container.

White Christmas Cake

White Christmas Cake

Prep: 35 mins    Cook: 25 mins    Yield: 16

Ingredients

4 oz chopped white candy coating
1 tbsp vanilla extracts
1 c softened butter
2 c sugar
2-1/2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 c buttermilk
1 c sweetened shredded coconut
1 c chopped pecans
4 eggs, separated
1/2 c water
Frosting:
1/2 c softened butter
1 tbsp milk
1 tsp vanilla extract
8 oz softened cream cheese
3-3/4 c confectioners’ sugar

Directions

  1. Put egg whites in a bowl.
  2. In a saucepan, bring water to a boil. Remove from heat, add candy coating and stir until combined. Let it cool for 20 minutes.
  3. Preheat the Ventray Oven to 350 degrees F. Line the baking pan with parchment and grease the paper.
  4. Beat butter and sugar until light and fluffy, add egg yolks, vanilla, and candy-coating mixture, and mix well.
  5. In another bowl, whisk together flour, baking powder, and baking soda. Add buttermilk, coconut, and pecans.
  6. Beat egg whites until peaks form. Then add it to the batter.
  7. Transfer the batter to the prepared baking pan. Bake for 25-30 minutes. Cool in pan for 10 minutes, then remove to wire rack.Remove parchment paper and cool completely.
    Frosting:
    1. Whisk cream cheese and butter until smooth.
    2. Stir in confectioners’ sugar, milk, and vanilla.
    3. Spread between the layers and the top and sides of the cake.

Vegan Christmas Cake

Vegan Christmas Cake

Prep: 30 mins    Cook: 2 hours 10 mins    Servings: 12-15

Ingredients

1kg mixed dried fruit
1 orange (juice and peel)
1 lemon (juice and peel)
4 tablespoons chia seeds
100 g ground almonds
1/2 teaspoon baking powder
2 teaspoons mixed spice
1 teaspoon cinnamon powder
1/4 teaspoon clove powder
100 g flaked almonds
1 teaspoon vanilla extract
175 g plain flour
150 ml rum, plus extra for pouring
250 g coconut oil
200 g brown sugar

Directions

  1. Place the dried fruit, peel and juice, rum, coconut oil, and sugar in a saucepan over medium heat. Mix well and bring to a boil. Reduce heat and simmer for 5 minutes, until sugar dissolves. Pour the mixture into a bowl and let cool for 30 minutes.
  2. Preheat the Ventray Oven to 300 degrees F. Line a deep tin with a double layer of baking paper, then wrap a double layer of newspaper on the outside and secure with string. Mix the chia seeds with water. Let it sit for 5 minutes until gelatinous and thick.
  3. Put the rest of the ingredients into the fruit mixture and stir in the chia seed mix, beat well. Pour into your prepared tin, level the top, and bake in the oven for 2 hours.
  4. Take the cake out of the oven and poke some holes in it with a skewer. Pour over a little rum. Let the cake cool completely in the tin.
  5. Tear off the baking paper, then wrap well in cling film. Feed the cake with 1-2 tablespoons of rum every two weeks. Make sure not to feed the cake for at least 7 days before decorating.

Cranberry Christmas Cake

Cranberry Christmas Cake

Prep: 15 mins    Cook: 50 mins    Servings: 32

Ingredients

6 eggs
4 cups sugar
1.5 cups butter, softened
24 oz fresh cranberries
2 teaspoons almond extract
2 teaspoons vanilla extract
4 cups all-purpose flour
Powdered sugar (garnish)

Directions

  1. Preheat Ventray Oven to 350 degrees F.
  2. Coat the baking pan with nonstick baking spray.
  3. Beat eggs and sugar with a Ventray Stand Mixer until smooth.
  4. Add the butter, almonds, and vanilla extract to the egg mixture and continue beating until smooth.
  5. Add the flour slowly, but until combined.
  6. Add the fresh cranberries, and stir the cranberries into the mixture.
  7. Bake at 350 degrees for 50 minutes.
  8. Let the cake cool completely before slicing.
  9. Garnish with powdered sugar.
  10. Enjoy!