Tried and tested: Swedish Glace vanilla dairy free ice cream sticks

It’s been a while since I posted anything, as I’ve not really tried anything new for a while.

With the recent spell of warm weather, it’s been perfect for ice cream.

I usually buy Tesco’s dairy free ice cream sticks, but finding myself in Sainsbury’s and in need of ice cream I thought I’d give the Swedish Glace ones a go.

They come in a pack of five (compared with Tesco’s three pack), but they are really tiny, like a mini Magnum. Two bites and they’re gone.

The chocolate flavoured coating is a bit too thin and not chocolatey enough for my liking. I like a crisp dark chocolate coating that cracks when you bit into it. This one just sort of melts as soon as it gets anywhere near your mouth.

Once inside though, the vanilla ice cream is fantastic. It’s really creamy and full of a rich vanilla flavour. It’s definitely high quality ice cream. But it’s gone so quickly!

If you’re looking for great ice cream and don’t mind the size, these are probably for you. If you want a decent sized lolly with a good coating of chocolate on mediocre ice cream, go for Tesco’s. If only we had Mercadona supermarket’s own brand Hacendado in the UK. They tick all of my ice cream boxes.

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Dairy and nut free chocolate Oreo truffles

I’m addicted to food magazines. I love looking at pictures of food, reading recipes and making food. Of course, the eating part is pretty fabulous too.

Every month I have Good Food Magazine delivered to my door. It’s exciting when I hear it fall through the letter box. I like to sit down with a cup of tea or glass of wine and decide what I’m going to try making.

I also regularly buy Sainsbury’s Magazine, although I wish they’d do away with the home and lifestyle stuff and just concentrate on food!

While browsing the pages of last month’s Sainsbury’s Magazine I came across an Easter recipe for Oreo Egg Truffles. I’ve never attempted anything like this before, but I thought I’d take a crack at making them over Easter weekend.

The recipe seemed quite straightforward and most ingredients could be substituted for non-dairy options. I couldn’t find non-dairy double cream, and I’m not aware of anywhere that sells it, so I had to buy Alpro single cream. I found a dairy free cook’s dark chocolate in the baking aisle of Sainsbury’s (I think it was from their Taste the Difference range), and a bar of dairy free white chocolate in the free from aisle.

The recipe was really easy to follow, I used 175ml of the Alpro cream instead of 200ml and it worked really well. The egg shapes were a bit wonky and I ran out of white chocolate (note to self, buy two bars next time), but the finished products were amazing. They were rich and creamy and oh so moreish! To make the white chocolate stretch further I completely coated some in the white chocolate, drizzled others with it and rolled the remainder in cocoa powder.

I will definitely make these again, and I’m really pleased that a normal recipe could be modified so easily.