Raw Avocado Lime Cheesecake Bites

When your dessert is made of avocados, you can eat as much as you’d like without feeling guilty #score.

Fair warning though: this dessert is not as sweet as my other vegan cheesecake recipes. If you’re looking for something on the sweeter side, look here for some golden caramel goodness and over here for a sweet passionfruit glaze. Everyone who’s up for a tangy dessert stay with me!

I finally found a use for the Weetbix biscuits that were taking up space in the pantry and that is ——–> the base for these lime cheesecake bars! At the end of last year, we ran a triathlon for women’s cancer and every team that competed won a box of Weetbix biscuits and a Snickers bar (you can guess which one I went for). Unfortunately that means the Weetbix has been at the back of the pantry, feeling lonely and ignored. To be honest with you, I hadn’t thought about it until I ran out of almonds to use for the crust and had to look to alternative methods. Needless to say, it worked out well! You can still go with almonds if you wish, it will still yield a delicious dessert!


Here’s to friends who come over to hand model food for you! 

Raw Avocado Lime Cheesecake Bites


  • about 10 Weetbix biscuits, crushed (may substitute 2 cups sliced almonds)
  • 8 medjool dates, soaked in hot water and deseeded
  • 3 ripe medium avocados
  • 1 cup cashews, soaked overnight
  • ½ cup freshly squeezed lime juice
  • ¼ cup maple syrup
  • 1 cup cold water (may need more)
  • 2 ounces chocolate, melted


  1. Line a standard loaf pan with parchment paper. Combine the crushed Weetbix biscuits and dates in a food processor and blend until it forms a sticky dough. Press the dough into the bottom of the loaf pan in an even layer. Freeze whilst you prepare the filling.
  2. Rinse out the food processor and proceed to blend together the avocados, cashews, lime juice, syrup and water. If the mixture is too thick to pulse, add more water 2 tbsp at a time until the machine can smoothly process it. Pulse for 2 minutes or until smooth and creamy.
  3. Spread the mixture in an even layer on top of the base. The mixture should be very thick. Freeze for 1 hour or until solid. Store in the fridge, do not freeze after it has set. Let sit at room temperature for 10 minutes before slicing and serving. Drizzle with melted chocolate and enjoy!

Vegan Millionaire’s Shortbread Bars

I have big news for you all: I HAVE A BLENDER!

Shout out to mummy for recognising the struggle that was my culinary life without a blender. I honestly don’t care how broke I am in college, as long as I have a blender to cuddle at night.

I think it’s only fitting that the first vegan dessert I attempted with the blender was this millionaire’s shortbread. This has always been one of my favourite desserts to make so it was only natural that I attempted a no-bake version. If you follow my Instagram @thefoodscientistblog then you’ll know that I’ve been cooking a storm with this vegan caramel (tomorrow guys!). For now, let’s sit back and enjoy this lush dessert.
Vegan Millionaire’s Shortbread

For the crust:

  • 2 cups rolled oatmeal
  • 1 cup almonds
  • 3 pitted medjool dates, soaked in hot water for 10 minutes
  • 2 tbsp maple syrup

For the vegan caramel sauce:

  • 2×14 oz can coconut cream (just leave a tin of coconut milk in the fridge overnight)
  • 1 and ½ cups brown sugar
  • 1 tsp vanilla essence
  • ½ tsp salt
  • 1 cup cashews, soaked overnight
  • ¾ cup maple syrup

For the topping:

4 ounces vegan chocolate

Start by making the vegan caramel sauce:

In a medium saucepan, combine the coconut cream and brown sugar over medium-high heat, stirring occasionally until the sugar has dissolved and the mixture is at a rolling boil. Remove from heat and stir in the vanilla essence and salt. Add to a glass jar and refrigerate for an hour. Will keep for a week in the fridge.

Then move on to the base:

Line a loaf pan with parchment paper. Add the oats and almonds to a food processor and pulse until it forms a fine, crumbly meal. Add the dates and maple syrup and process until you get a thick, dough. Press the dough into the bottom of a loaf pan in an even layer. In the same blender, process the vegan caramel you made earlier with the cashews and maple syrup. Pour the caramel layer over the base and freeze for 4 hours, or until solid. Slice into bars, and let chill at least 5 minutes at room temperature before consuming. Enjoy!

Raspberry Coconut Nana Ice-Cream

To be honest with you, I didn’t even like bananas.

Not until I discovered the wonderful magical ways in which they can be used. They can be baked in cakes, mashed and stirred into ice cream or frozen and blended here to get a dreamy soft serve ice cream! 

Sadly, my blender sacrificed itself in the making of this dessert. RIP, you will be missed. Luckily, there are kind people in my life who are willing to help out when I’m in trouble, thank you! In my current blender-less state I’ll have to become more creative with my recipe creating process so stay tuned! 

Raspberry Coconut Nana Ice-Cream


  • 2  frozen bananas, peeled and chopped (Top tip: peel and chop your bananas before freezing them, a lesson I learnt on my second attempt)
  • 250g frozen raspberries
  • 1 cup coconut cream (refrigerate 1×14oz can coconut milk overnight and scoop the cream out in the morning)
  • 1 tsp ground cinnamon
  • flesh of 1 coconut (optional)


Combine all the ingredients in a blender and pulse until smooth and creamy, about 5 minutes. Scoop and serve immediately!

If you want to keep some for later then you can add any leftovers to a loaf pan, smooth into an even layer and freeze. Before serving, remove from the freezer and let stand at room temperature for 5 minutes before briefly blending again to get it smooth and creamy.

Coconut Mango Sorbet

The only thing missing here is sitting poolside at a 5 star hotel in Bora Bora. GOALS.

It’s the middle of summer here in Zimbabwe, and saying that it’s hot outside has become an understatement. The climate here is predominantly savannah, so the long summer days are plagued by dry heat and occasionally violent thunderstorms. In other words, it’s my favourite time of year.

My favourite things about summer include going for early morning runs, when the birds sing the songs of their people to bring in the day. It also happens to be mating season so all creatures great and small are displaying their vocal prowess in the hopes of attracting a mate. From the humble toad to the crafty locust, there is never a quiet moment in my garden. The heavy rains have transformed my neighbourhood into a lush green wetland, and the views just take my breath away. Now that I think about it, I wouldn’t trade Harare for Bora Bora, even if you paid me.

I’ll sit back, relax and enjoy my mango sorbet poolside at my 5 star residence in Zimbabwe.

Coconut Mango Sorbet


¾ cup water

¾cup granulated sugar

3 large mangoes, deseeded and cut into ½ inch cubes

1 cup coconut milk


  1. In a medium saucepan, combine the water and sugar and bring to a boil to make a simple syrup. Once boiled, remove to a bowl and refrigerate for an hour.
  2. Once the syrup has cooled, add the simple syrup, mango and coconut milk to a blender and pulse until fully combined. Pour into a loaf pan and freeze overnight.
  3. When ready to serve, remove from the freezer and let stand at least 10 minutes before attempting to scoop. Sit by the pool and enjoy!


There’s an even better way to enjoy this sorbet, and it’s with a cool glass of bubbly. Check out this recipe for Peach Mango Sorbet Floats

Chocolate Chip Cookie Dough Ice Cream

You guysssss. Remember when I posted these Chewy Chocolate Chunk Cookies? Long story short, I felt like I could do so much more with this dough that didn’t involve eating half of it before it got to the oven. Then again, I also needed to be able to eat a ton of cookie dough without feeling guilty that only half the cookie dough actually made it to the oven. At the same time, I was feeling major FOMO for summer. Here in Zimbabwe, we’re putting the winter blankets away and dusting off the barbecue grills, getting ready for summer.

Making ice cream has never been easier. No ice cream maker needed! For the base, all you need is fresh cream and condensed milk and from there you can customise it any way you like. I decided to mix ¾ of a batch of (eggless) chocolate chip cookie dough into the base, and drop in pieces of the other quarter of the dough to get little nuggets of cookie dough goodness. Pure gold. This will only take you 30 minutes at the most, and for all the wonderful ice cream goodness you get out, it is so worth it. I repeat: NO ICE CREAM MAKER REQUIRED.

Shooting this was honestly one of the hardest things I’ve ever had to do in my life. This is someone who’s also an A Level Maths student. I felt a stab in my heart every single time the ice cream began to slowly drip down the cup to form a puddle on the board. It took every bone in my body to resist the urge to stuff every last piece of cookie dough into my mouth. I have never been so relieved to finish a shoot before. And for anyone out there who’s wondering, it tastes even better than it looks.

Chocolate Chip Cookie Dough Ice Cream


Eggless chocolate chip cookie dough:

½ cup melted butter

½ cup brown sugar

1 tsp vanilla essence

1 ½ cups flour

2 tbsp milk

1 cup chocolate chips/chopped chocolate

Ice cream: 

2 cups fresh cream

14 oz can condensed milk

2 tbsp hot fudge sauce (optional)


Make the chocolate chip cookie dough: 

  1. In a medium bowl, cream together the melted butter and brown sugar. Add the vanilla essence and mix again. Sieve the flour into the butter mixture and stir until combined. At this point the dough will be quite dry and tough, add in the milk, one tablespoon at a time until loosened. Once you’re happy with the consistency of the dough, add the chocolate chips and use a rubber spatula to incorporate them evenly through the batter. It’s okay if some of the dough disappears right about now, I won’t tell.
  2. Take ¼ of the cookie dough, roll it into a bowl and wrap it tightly with cling wrap. Store in the freezer. To be used later in this recipe.

Make the ice cream: 

  1. In a large bowl, whip the fresh cream using an electric whisk until medium peaks form. This takes about 5 minutes. Pour in the condensed milk and stir together gently until incorporated. Take the ¾ portion of the cookie dough that you didn’t put in the freezer and gently break it up over the cream mixture. Gently fold it into the cream mixture, try to really blend it into the cream mixture, but it’s still totally okay if you’re left with bits of cookie dough.
  2. Pour the ice cream mixture into a loaf pan. Remove the other portion of cookie dough from the freezer, and chop it into bite sized pieces. Drop the cookie pieces into the ice cream and use a spoon to distribute them through the ice cream. If you like, you can drizzle the hot fudge sauce over the surface to create a pattern. Freeze for 5 hours, or overnight. Serve with crushed chocolate chip cookies and more hot fudge sauce.

Triple Thick Oreo Milkshakes

My milkshake brings all the boys to the yard.

I have a very exciting piece of news for you all; the article I wrote for Purple Lipstick is now live and you can check it out here. It’s all about how food is your friend and not your enemy, and I think I really embodied this when I decided to make this heavenly milkshakes with all the unhealthy stuff 😍

Exams are *almost* over and I threw this together as a little pick-me-up for anybody else who is still living the struggle- or as a celebratory beverage for anybody who’s enjoying the little piece of freedom you get after exams are over, before results come in.

Milkshakes are your best friends in the sense that it is impossible to mess them up. Get it too runny? Add some more ice cream. Too thick? Add more milk. It is that simple. The key here is getting that perfect ice cream to milk ratio. And whatever you do, DO NOT ADD ICE. EVER. That is punishing yourself with a watery, diluted drink-thing. That is a no. When we do milkshakes, we go all out- no time for soy milk or gluten free ice-cream, go big (literally) or go home. It may just be a moment on the lips, but what a sweet moment it will be.

I started with this Homemade Hot Fudge Sauce by Brown Eyed Baker. It is PHENOMENAL. I’ve made it like 3 times now, and I swear to you that this stuff is like liquid gold. I use it on everything from pancakes to ice cream, and most recently, these milkshakes. I started by sticking the milkshake jugs in the freezer for about an hour (this is purely optional but is highly recommended in order to keep the milkshakes cold) before lining the lip of the jugs with the hot fudge sauce and then rolling it in sprinkles. I then dipped a spoon in the sauce and decorated the inside of the glasses with the sauce. I then placed the glasses back in the freezer before proceeding to make the milkshakes. These steps are minimal but make a huge difference as far as presentation is concerned, and I can guarantee that whoever you are serving will be wildly impressed.

Milkshakes really do not discriminate, whether you are using the latest blender, an electric whisk or a wooden spoon, you are only 5 minutes away from this chocolate deliciousness.
Triple Thick Oreo Milkshake                                                                                  makes 2 


6 scoops of your favourite vanilla ice-cream

½ cup full cream milk (using anything else would be a crime)

4 Oreo biscuits (plus extra for decorating)

1/2 cup hot fudge/chocolate sauce, store bought or homemade using this recipe

½ cup heavy whipping cream

2 tbsp sprinkles


  1. Start by freezing the glasses you plan on serving your milkshake in at least an hour before. This step is optional but it helps to keep the milkshakes cool after they have been served
  2. Take the ice-cream out of the fridge to let it soften a bit on the counter. Remove the glasses from the freezer and line the rims of the glasses with hot fudge sauce, before rolling them in sprinkles. Dip a spoon in the sauce and drizzle the insides of the glasses with sauce. Go wild here! Place the glasses back in the freezer briefly to allow it to set.
  3. In a blender, combine the ice-cream, milk, Oreos and if you like, 2 tbsp of hot fudge sauce, and blend until fully combined. In a separate small bowl, whisk the whipping cream with a wire whisk until thick.
  4. Remove the glasses fro, the freezer (again) and pour the milkshake until it reaches the brim of the cup. Garnish generously with whipped cream, crushed Oreos, hot fudge sauce and of course, more sprinkles! Add a straw and enjoy!

Oh, what a sweet, sweet moment this is.

Strawberry Cheesecake No Churn Ice cream

Summer is coming.

Yes, I know, it’s been a while. A bit too long if you ask me, but I swear it’s a funny story. So my camera ran out of battery. And I couldn’t find the cable. Okay, maybe not so funny, but there’s no need for you to be so cold (haha).

Did you know that you can make your own ice cream, at home, without a machine, with just 4 ingredients? No joke. And I’m the type of guy that plays April Fools Day jokes right until the end of the month.

And this has to be mentioned, because you guys have to know, this ice cream is SOFT SERVE. That means, it doesn’t give you the kind of ice cream that’s a lot more ice than it is cream, if you know what I mean? Also, this recipe doesn’t involve you freezing a banana. Don’t get me wrong, that is probably a way more convenient way to make ice cream, but I HATE bananas. More than anything on this planet. Bananas are my sworn enemy. We will never be friends.

Instead, this recipe uses condensed milk, fresh cream, vanilla essence, strawberry syrup and cream cheese. And if you’re not keen, you can totally leave the strawberry syrup and cream cheese out and still end up with killer ice cream. And this is amazingly simple! Just whip your ingredients together, stick them in the fridge for 4 hours, and you’re done! Didn’t even have to work up a sweat.

Strawberry Cheesecake No Churn Ice cream


2 cups fresh cream

1 8 oz tin of plain cream cheese

1 14 oz can of condensed milk

1 tsp vanilla essence

1 packet of Marie biscuits, crushed

Strawberry Syrup


2 cups fresh strawberries, chopped into pieces

2 tbsp granulated sugar

1 cup of water

1 tsp lemon rind

1 tbsp cornflour


Make strawberry syrup:

  1. Add the strawberries, water and sugar to a medium saucepan, and heat over medium low until the mixture boils, about 10 minutes.
  2. When boiled, reduce heat before adding in lemon rind. Dissolve the cornflour with 2 tbsp of cold water and add to the saucepan. Stir until mixture has thickened. At this point, you can choose if you want to strain the strawberries or keep them in the mixture. Pour the syrup into a bowl and refrigerate until cooled, about 15 minutes


Make ice cream: 

  1. In a small bowl, whip cream using a handheld electric whisk until stiff peaks form, between 7 and 10 minutes. Scrape the whipped cream into a larger bowl.
  2. Using the same small bowl from before, whisk the cream cheese until smooth, about 3 minutes. Add the condensed milk and vanilla essence and mix until combined. Carefully add the cream cheese mixture into the larger bowl and fold into the whipped cream. Stir until everything is combined, be careful because the cream cheese mixture tends to sink to the bottom!
  3. In a loaf pan, pour half of the cream mixture into the pan, and pour half of the strawberry syrup in, using a toothpick to swirl as soon as it hits the mixture (it tends to sink the bottom). Distribute the crushed Marie biscuits over the ice cream. Layer with the rest of the ice cream mixture, and pour and swirl the remaining strawberry syrup on top. Freeze for about 4 hours, or until the top is solid. Serve and enjoy!