Best Vegan Ice Creams: Cruelty-Free Cool Downs

Since the weather is absolutely scorchio, and it looks set to stick around for a while, I thought it was worth rounding up the best vegan ice creams! I’ve got to make sure my fellow dairy-free and vegan gods and goddesses can keep their cool in this balmy weather! Whilst I’ll admit you won’t often find me eating anything sugary, in this heat I will make an exception!

Iced Luxury: Booja Booja

Booja Booja products are seriously rich and tasty. Their products are cashew-based, raw and organic. Really beautifully produced, and pretty packaging too. Branding is on point!

Delicious flavours – Hazelnut Chocolate Truffle, Raspberry Ripple, Caramel Pecan Praline and Chocolate Salted Caramel. Vegan Ice-cream decadence at it’s best! No need to buy a dessert for these to go with, they are perfect all by themselves. Great for a dinner party, or just a Friday night catching up with your friends Netflix!


Supermarket Special: Swedish Glace by Wall’s

This is your classic vanilla ice cream, it’s soy-based and you’d never know it was dairy free.  You can also get it in raspberry and chocolate. The best thing is that it’s really easy to find as it’s in all the big supermarkets. I’ve even found it in deepest Devon much to my delight!

Swedish Glace Vegan Icecream

Swedish Glace is a soya-based, Italian-style ice cream that’s deliciously creamy and comes in vanilla, raspberry, and chocolate flavours. The brand also offers a box of mini ice creams covered with chocolate, which you can find in most major supermarkets.


On-The-Go Hero: Miiro Ice-Cream

These are seriously ah-mazing – totally moreish and delicious. They are coated with raw chocolate, so even contain the amazing benefits of cacao. They’re gluten-free and refined sugar free and come in three mouth-watering flavours… Peanut Butter, Chocolate Hazelnut and Salted Caramel. No wonder these guys win awards! Out of all the best vegan ice creams… this one comes out top for me every time. Super tasty, lovely treat size and a great young company to support too!

These beauties are available from Whole Foods, Planet Organic and As Nature Intended.



Tropical Vibes: Coconut Collab

For those who love the bounty bar vibes, these beauties are spot on! Cute little packs of coconut ice-cream pops, what more could you want during a heat wave? If you’re a fan of ice-cream tubs, have no fear, you can also get chocolate snowconut tubs! Available in Sainsbury’s, and other supermarkets too.

This weather calls for one thing, and one thing only…

A post shared by The Coconut Collaborative (@coconutcollab) on


nIce N Nutty: Almond Dream

Delicious flavours of mint chocolate chip, vanilla, and salted caramel – vegan friendly goodness fresh from our yank neighbours over the pond!

Almond Dream Ice Cream

[photo credit @pcos_nutrition] 


Plant Power: Alpro

Alpro is a really well known brand when it comes to dairy-free milks and yoghurts, so I was delighted when they announced their new ice-cream flavours;  vanilla, coconut, and hazelnut chocolate! The hazelnut chocolate is one of my all time favourite flavour combinations, great with a vegan pear crumble, or just straight out of the tub…

Best Vegan Ice Creams

[photo credit @spamellab]


I hope you’re enjoying this weather and keeping cool!

Happy ice-cream coma’s y’all 🙂

Ruth xx





Raw Vegan Chocolate Orange Slice

Christmas usually means there are lots of sweet treats around.  With so much temptation it’s great to have a back up that you know is delicious and homemade, so you’re ready for when you decide to indulge! The time off work is a great opportunity to experiment in the kitchen, and one of the triumphs I’ve created is this recipe for Raw Vegan Chocolate Orange Slice.

As ready-made treats usually contain processed sweeteners, preservatives and other nasties, it’s a healthier and tastier to make your own.  This Raw Vegan Chocolate Orange Slice is deliciously festive and a great balance of crunchy and smooth caramel textures.  The chocolate is laced with warm and fragrant Christmas spices that add a richness, and the freshness of the orange balances these flavours perfectly.

Raw Vegan Chocolate Orange Slice with Christmas Spices

Raw Vegan Chocolate Orange Slice with Christmas Spices Zoom

As the slices are raw, the cacao and maca retain all their goodness and antioxidant properties. Oats contain a good amount of the minerals Manganese and Magnesium. The raw cacao powder is full of flavanols, plant-based antioxidants that help support heart health.

These are great as a light dessert if you’re having a big meal such as a Vegan Roast, or just as a sweet treat because after all ’tis the season when cautious eating is abandoned…


Oat base:

  • 100g Whole Organic Oats
  • 100g Mixed Cashews and Walnuts
  • 1 tbsp Maple Syrup
  • A splash of almond milk

Date caramel layer:

  • 2 cups Medjool Dates
  • 1 cup mixed Cashews & Walnuts
  • 2 tbsp melted Coconut Oil
  • 2 tsp Maca Powder
  • 1/3 cup Plant-based Milk (e.g. Soy or Almond)
  • 1/2 tbsp Maple Syrup

Chocolate truffle layer: 

  • 40g Cacao Butter
  • 35g Coconut Oil
  • 5 tbsp Raw Cacao Powder
  • 3 tbsp Maple Syrup (or alternative sweetener)
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 5 Freshly Ground Cloves (to grind use a pestle & mortar)
  • 1 tbsp Freshly Squeezed Orange Juice
  • 1 tsp Orange Zest
  • Pinch of Himalayan Salt to taste

Raw Vegan Chocolate Orange Slice with Christmas Spices - Tower


For the base: Blend all the oats and nuts together until ground into fine pieces like breadcrumbs.  Add the coconut oil and maple syrup and continue to blend. Add splashes of milk little by little until the mixture is sticky and doughy, and holds together when pressed between fingers.

Prepare a shallow dish, with sides an inch or so high, line with cling film. Firmly press the mixture into the dish.

For the caramel layer: Blend all ingredients together and process until smooth and caramel like. You may find there are small chunks of dates that won’t blend but this is ok.  Pour the caramel onto the base and spread evenly. Pop into the fridge to set whilst you make the top layer.

For the chocolate topping: Melt the coconut oil and cacao butter in a glass bowl by resting the bowl on top of a small pan with an inch of gently simmering water in the bottom. Make sure there is space between the bottom of the bowl and the water. You don’t want the mixture to get too hot, just to melt. Once melted, take off the head and mix in the maple syrup and orange juice. Then add in the spices, cacao powder and other dry ingredients. Have a taste of the mixture and add more spices or salt to taste.  Pour the mixture onto the caramel layer and return to the freezer for 10 minutes or until set.

I recommend using your sharpest knife to carefully cut up the pieces so that the chocolate doesn’t crack. You may want to let these warm slightly before cutting.  You can store your raw Vegan Chocolate Orange Slice in an airtight container in the fridge – it will keep for about 3 days.  Here’s to a little indulgence and wishing you a fabulous 2017!

Let me know what you think of this recipe in the comments below, or tag me on social media @theveganedit 🙂

The Vegan Edit - Thanks for reading

Raw Vegan Pumpkin Slice – Halloween Recipe

Featuring a sweet pumpkin filling and a nutritious nutty base, this Raw Vegan Pumpkin Slice is a quick and easy dessert that can be whipped up in a blender in minutes. With the Halloween festivities in full swing, it’s the perfect time to make use of the availability of pumpkins by making a delicious and seasonal dessert!  This year I’m trying to use more seasonal produce to experiment with new recipes and flavours – this one is a winner!

The base is made from sweet and sticky fibre-rich dates, nuts, desiccated coconut, and coconut oil. It pairs perfectly with the topping is made with pumpkin puree to create a rich and velvety texture. Cinnamon, nutmeg, and ginger are a warming combination, adding some magic flavours and complementing the sweetness of the dates and pumpkin.

This recipe is as delicious as it is healthy. Pumpkin contains vitamins A and E, as well as potassium and iron. The lovely orange colour is due to mineral beta-carotene, a plant nutrient that our bodies turn into vitamin A! The slice is also full of healthy fats from the nuts and coconut oil, plus protein, calcium, potassium and vitamin E! Whilst the pumpkin puree is cooked, the rest of the recipe requires no cooking with the ingredients in their natural nutritious and raw state.

Raw Vegan Pumpkin Slice - Board Shot

As the ingredients are all natural as well as being Vegan, these are a great healthy dessert to make to celebrate Halloween!

Raw Vegan Pumpkin Slice - Close Up


1 cup dates, pitted and chopped
1 cup raw almonds, ground
1 cup raw walnuts, ground
½ cup hazelnuts, ground
½ cup shredded coconut
½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
pinch of sea salt
2 cups (one 400g tin) pumpkin puree
½ cup almond milk
½ cup coconut oil, melted
1 cup (9 dates) Medjool dates, pitted
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon ground ginger

1. Combine all ingredients in a food processor or high speed blender until combined. The desired texture is a chunky and sticky “dough”.
2. Line a medium sized glass dish with clingfilm, and put the mixture into the bottom and spread evenly. You should be able to spread the mix with the back of a dessert spoon and press it down to get a firm base.
3. Freeze for at least 30 mins.
4. While you’re waiting for the base to harden, make a start on the pumpkin topping
5. Combine all of the ingredients in a blender, and blend until completely smooth and creamy. If your dates aren’t soft enough to blend easily, soak them in warm water for 10 minutes beforehand. Or if you’d like some fudgy pieces then blend your mixture a little less so you have some sticky date chunks.
6. Remove the base from the freezer, and gently spread the filling mixture evenly onto the base.
7. Pop back into the freezer for 1-2hrs or until firm. You can lift the dessert out by the clingfilm so it’s easy to lift onto a serving board to cut into slices.
8. Serve with a sprinkle of desiccated coconut, a dollop of whipped coconut cream or a drizzle of maple syrup!

Simple and delicious desserts really are this easy 🙂


Ruth x

(This recipe for Raw Vegan Pumpkin Slice originally appeared as a guest post for Raw Press Co here)