Chocolate Chickpea Truffles

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Chickpeas. Who doesn’t love a good chickpea? They’re the perfect addition to your next soup, salad, casserole, dessert…

“Whoa – wait! Hold the phone!” you rudely interrupt. “Dessert? What is wrong with you, woman? Have you gone quite mad?”

But hear me out. Chickpeas are actually a surprisingly useful ingredient in crafting tasty, yet unbelievably healthy, sweets. I’ve made Chickpea Brownies before, which were quite delicious, and my most recent creation was these yummy Chickpea Truffles! Just like chocolate truffles, minus the guilt.

Here’s the story. I was in the kitchen with my very first loaf of bread rising in the oven – yes, my very first loaf of bread! Hate to go off topic, but I kneaded to brag about that one because I’m super proud of myself – but I was very much in a “cook/bake all the things” kind of mood. I wanted to make something healthy, though, to counteract the carb-fest that was coming together in the over at the time.

I basically made this up as I went along. I knew it would include chickpeas, almond butter, cocoa powder, and honey for sweetness. I threw in some quick-cooking oats as well, to give it texture and hold it together. I chucked it all in the blender ‘til it was smooth, then I chopped up some chunks of dark chocolate for extra chocolately goodness and antioxidants and stirred them in.

After rolling them into balls, I decided to coat them in a blend of chia seeds and cocoa powder. This made them ridiculously chocolatey, which is great because everyone loves chocolate. The only downside is that anything rolled in cocoa powder tends to get a little bit messy… so maybe don’t eat these whilst all dolled up in your Sunday best.

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Chocolate Chickpea Truffles

170g canned chickpeas, drained weight (I used two x 125g cans)
6 tbsp quick-cooking oats
2 tbsp almond butter
2 tbsp. cocoa powder or hot chocolate mix
2-3 squares of chopped dark chocolate (or 2-3 tbsp of dark chocolate chips)
1 tbsp honey
2-3 tbsp cocoa powder, extra (for coating)
2-3 tbsp chia seeds

Combine all ingredients except for chia seeds, choc chips, and the extra cocoa powder in the blender, and blend until smooth. Transfer to a bowl and stir in the chocolate chips/chunks.

In another bowl, combine the chia seeds and extra cocoa powder. With dampened hands, roll the chickpea mixture into balls and coat in the cocoa/chia mix. Place balls on a plate or tray, and refrigerate for a few hours or overnight, until firm.

Enjoy without guilt! :)

Beary-Cute Mini Cupcakes

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Do you have certain foods or snacks that you enjoy purely for the nostalgia factor?

I have a whole list. Most of them I rarely, if ever, consume today. It seems that as children, we were instinctively drawn to food that came in shiny, colourful plastic packets and was stuffed with sugar and fake flavours and colours… they were essentially staples of one’s diet.

As I grew up I turned away from these sugary, salty, colourful confections and instead snacked on things that came in more dull packaging that boasted words like “organic”, “gluten free” and “raw” because they make me feel like a proper adult.

But for the sake of nostalgia, and also to give me something to actually write about in this post, I’ve decided to scour the interwebs and share with you some of my favourite sugary snacks as a young lass.

heart

HavaHeart ice cream: I was honestly a little surprised that I only found one picture of these on the Internet… maybe they weren’t as popular as I thought. But these heart-shaped, chocolate-coated, vanilla ice-cream bundles of goodness on a stick were the Number 1 way to make a hot summer afternoon even better*. I think if they were shaped like regular ice-cream I probably couldn’t have cared less, but because they were shaped like hearts they were just downright amazing.

*Notice I said “even better” and not “bearable” like I usually would when talking about the hotter months of the year… yes, I actually liked summer when I was a child. Shocking, no?

roses

Cadbury Roses: Okay, so you were probably expecting more kiddie, colourful, sugary snacks on this list. I mean, Cadbury Roses? Aren’t those a little bit classy for a 5-year-old? Maybe. So I guess I was a rather classy 5-year-old, because I loved these. This bright blue box of chocolates would magically appear on most “grown-up” special occasions – parents’ birthdays, anniversaries, Mothers’ Day, and other such events. The shiny wrappers that clearly differentiated the chocolates were a bonus. Not only were they super pretty, but they allowed me to swiftly avoid the “disgusting” flavours which my 5-year-old self was not fond of, such as strawberry or mint.

tinyteddies

Tinny Teddies: Normal biscuits? Boring. Biscuits shaped like small bears with varying personalities? HECK YES. Tiny Teddies were the ultimate snack of my childhood. I used to pretend that they were going on little adventures into the “cave” (i.e. my mouth) where they would then proceed to scream in terror as they were chomped into a mush. Yes, that’s a bit creepy. Don’t worry, I don’t do that anymore.

Reminiscing about these beary-delicious snacks inspired me to whip up some cupcakes in their honour. Mini-cupcakes, so you can eat three times as much… I mean, because they’re small and cute.

Mini-cupcakes with pieces of dark chocolate in them, to balance out the childishness with a bit of classiness… everyone knows that classy adults love eating dark chocolate, right?

Mini-cupcakes with “Cookies ‘n’ Cream” icing made from crushed Oreos… because each Tiny Teddy might get a bit lonely by itself on each individual cupcake, and will need a friend… even if that friend is an Oreo that’s been crushed into tiny pieces and mixed with sweet buttercream icing to produce an unappetizing gray yet extremely delicious substance.

So the icing was a bit of an experiment, and could maybe do with oh-so-slightly less Oreo… hence why it’s that awkward grey colour. Everyone did seem to like the icing, but for aesthetic reasons you may want to cut back a little. It’s up to you; add as much as you’d like to suit your tastes. Maybe you could try out the choc-filled Oreos or one of the other flavours! That could be fun.

Here is the recipe – bake and enjoy!

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Beary-Cute Mini Cupcakes

½ cup caster sugar
80g butter, softened
1 egg
1 cup self raising flour
1/3 cup milk
1 teaspoon vanilla extract
¼ cup dark chocolate, chopped

ICING:
80g butter, softened
1 cup icing sugar, sifted
75g Oreos, crushed

Preheat the oven to 160 degrees Celsius. Line a 24-hole mini muffin tin with mini cupcake liners.

Beat the butter and sugar with an electric mixer until light and creamy. Add the egg, and stir well to combine. Sift in the flour and add the milk, vanilla extract and dark chocolate chunks. Stir well to combine.

Evenly distribute the batter amongst the cupcake cases, and bake for about 15 minutes, until cupcakes are well risen and spring back lightly when touched. Leave to cool fully before icing.

To make the icing, beat the butter and sifted icing sugar until light and fluffy. Stir in the crushed Oreos. Using a knife or a piping bag, ice the cooled Cupcakes. Top each with a Tiny Teddy or some other cute animal-shaped cookie. Maybe even Mini Oreos. That could look nice.

Caramel, Banana & Walnut Parfaits

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It was my parents’ 25th Wedding Anniversary a little over a month ago! Exciting stuff, right? 25 years! <3

So I guess that would make this their “Silver” Wedding Anniversary. Overcome with curiosity while writing this post, I decided to look up what each year represents, since all I really remember is Silver for 25 years and Gold for 50 years.

Thanks to my good friend The Internet, I am now quite well-versed in the appropriate gifts for each year of marriage. According to Wikipedia, the first year of marriage denotes a gift of paper (U.S.) or cotton (U.K.) Personally I’d be pretty happy with a gift of paper… I’m a designer so paper fascinates me, especially if it has a really nice texture and I can just sit there feeling it all day long. Of course there is also a section for “suggested modern gifts” like clocks and silverware, for people who are not as passionate about paper as I.

Though the list refers to gifts that the couple gives each other, I enjoy the idea of gifting my parents with something on their special day. Most of the time, it’s a home-cooked two or three course meal for them. Back in 2012, my brother and I whipped up a grand feast: Broadbean & Pecorino Salad, Homemade Pumpkin Gnocchi (as in, I made the actual pieces of gnocchi myself rather than just buying a packet… fun times!) and some sort of tropical fruit pudding for dessert. This took basically the entire day to prepare but needless to say it was a delicious lunch and they quite liked it, even though the gnocchi tasted a bit doughy.

This year, we didn’t really have an entire day to prepare as we were out during the day. But I managed to scrape together a bit of time and creativity to make individual Caramel, Walnut & Banana Parfaits for dessert!

I essentially just made it up as I went along; Greek yoghurt and cream cheese, sliced banana, cinnamon… and this stuff:

caramel

I bought this earlier in the year whilst on a family holiday in Melbourne. We went strawberry picking at Sunny Ridge Farms and I picked this up in the gift shop. Even though it had nothing to do with strawberries I decided that it looked quite interesting, and I’d never heard of “Hazelnut Milk Jam” before… but basically it’s like caramel. So I brought it home and kind of just left it there, waiting for a worthy occasion to use it. Of course the likelihood of you owning this exact same jar is probably quite low, so you can probably just use any pre-made caramel or even make your own! Be creative! You can even add more layers like crushed biscuit crumbs, berries, or whatever tickles your fancy.

Once these parfaits have been refrigerated the banana flavor kind of permeates everything else a little (so if you’re planning to make this, hopefully you like bananas). They’re not sickly sweet and I can probably get away with saying they are even a bit on the “healthy” side. You can probably add sugar, honey or extra caramel if you wanted them sweeter.

Banana Caramel Walnut Parfaits

1 ½ cups Greek yoghurt
50g cream cheese
5-7 tablespoons Caramel
2 tbsp walnuts, crushed
½ tsp/ cinnamon
Extra caramel for drizzling on top
Extra walnuts for sprinkling
1 small banana, sliced

Beat the Greek yoghurt and cream cheese together until smooth, then stir in the caramel and cinnamon until combined.

Spoon a small amount of the mixture into four individual tall glasses, then top with a few slices of banana and a sprinkling of crushed walnuts (divide about a tablespoon amongst the glasses). Top with more of the yoghurt mixture, a few more slices of banana and the other tablespoon of walnuts. Finally, top with the remainder of the yoghurt mixture, the extra walnuts and a drizzle of extra caramel.

Refrigerate for at least 1 hour before serving and enjoy!

Orange Marmalade Brownies and #MealForAMeal

marmaladeBrownies

Lately – over the past week, at least – I’ve been a bit of a Domestic Goddess.

No, I don’t mean I’ve been doing loads of housework or anything. Don’t get me wrong, I do find housework fun at times (wife material right here) but I mean that I’ve been spending a lot of time making tasty things happen in the kitchen! Much of it can be seen on my Instagram – my username is @sarahwielgosz (creative, I know) and any kitchen shenanigans I get up to will be tagged with #sneakypuddingblog … if you happen to try out a recipe from here, it’d be swell if you could use that hashtag too!

On the topic of hashtags, a thought occurred to me whilst I was writing this post. I’ve seen the hashtag #mealforameal floating around on Instagram and Facebook. I’m sure most of you already know about it, but basically when you hashtag your food photos with that tag, a donation is made to OzHarvest that allows them to feed someone in need. Although there will always be starving people out there and one hashtagged photo of your lunch isn’t going to change the world, it’s a small step that we can each take to raise awareness of the issue. Besides , we’re all obviously addicted to snapping photos of our food, so we might as well make something good come out of it!

Anyway, back to the topic of my recent baking kick. The kitchen has been my second home lately, which is a bit weird because technically it’s in my home. I’ve overcome my aversion to kneading dough – I baked raspberry jam-filled scones and even some Damper! I’ve found the time to cook dinner for my family – lamb stew, fish pie, and lots of other delicious winter warmers.

Last Saturday I had some friends over for a board games night, and I really felt the urge to whip up some brownies to share around. I’ve made a variety of brownies before – brownies that are rich and fudgy, and brownies that are lighter and more cake-like. Brownies stuffed with marshmallows, and even completely egg-free, butter-free and sugar-free brownies with chickpeas as the secret ingredient (recipe coming soon!) This time, wanting to try something different, I searched my cupboards for some inspiration and came across a jar of orange marmalade. Chocolate and orange is a tried-and-true combination so I thought, why not?

Essentially, I prepared brownies the normal way but swirled the orange marmalade on top before they went in the oven. If you want to make these, the trick is to not use too much marmalade and to distribute it evenly, otherwise some of the brownies are just going to be drenched in marmalade and be a bit too gooey. Still delicious, but just not something that I want to serve to people in my house for fear that they’ll drip chocolatey-and-marmaladey-goodness all over my couch, floor and Monopoly set.

So, here’s the recipe. Enjoy! And if you do bake these (or anything) don’t forget: #mealforameal!

Orange Marmalade Brownies

125g butter
200g dark chocolate
2 eggs
¾ cup brown sugar
a pinch of salt
½ teaspoon cinnamon
2 tablespoons cocoa powder
1 cup plain flour
2 tablespoons Olive oil
1/2 cup dark chocolate chips
3 tablespoons orange marmalade

Preheat oven to 160 degrees Celsius. Grease and line a brownie/slice tin.

Melt butter and chocolate in a saucepan, stirring, until smooth. Set aside to cool.

Beat the brown sugar and eggs until creamy, then beat in oil. Sift in flour, salt, cocoa powder and cinnamon and add the melted butter/chocolate mixture and the chos chips. Stir until combined.

Pour the mixture into the prepared tin, and evenly swirl the marmalade through the mixture. Bake in the oven for 40-45 minutes or until cooked (test with a skewer) Allow to cool and firm up in the tin for a while (10-15 minutes) before transferring to a wire rack to cool completely.

Serve warm with cream or ice cream, or refrigerate and enjoy cold. :)

Almost-Vegan, Almost-Healthy Peanut Butter Banana Brownie Cups

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I believe I have most definitely jumped on the “healthy baking” bandwagon.

When I baked these, it had actually been a while since I’d baked a batch of rich, gooey chocolate brownies or a big loaf of sweet, buttery banana bread. (Just FYI, I’ve been very lazy in terms of blogging and I baked these many, many weeks ago)

Not that I’ve totally gone off those things – not at all! I just really enjoy the challenge of taking a bunch of fairly “healthy” ingredients and whipping them up into something that tastes like, well, an “actual dessert”.

So where did this healthy-baking kick begin?

It was a sunny Sunday afternoon, in the final days of Autumn, and there was a slight chill in the air – a precursor to the delightfully freezing winter days to come. I was at my computer, doing something really important like looking for cute dresses on Modcloth, when suddenly, a realization hit me. “I need to bake.”

Only, there was one little dilemma – no eggs! Sure I could have gone shopping and bought some, but who could honestly be bothered? The lazy-girl way seemed much more appealing – bake something with no eggs. In fact, I thought; while I was at it, why not bake something with no butter as well? And use Spelt flour instead of regular flour? Why not make something a bit healthy, something I wouldn’t have to feel guilty about eating ten of… not that I did… heh heh heh… *shifty eyes*

I scoured the Internet for a recipe, and eventually came across this one. I pretty much had all the ingredients for it, and actually had some dark chocolate and some bananas that I needed to use up. Perfect!

I adapted the recipe a little, though. For example, instead of white flour, I used Spelt flour; and I used almond milk instead of soy milk because that’s all I had… and I also added a bit more. Finally, instead of cooking them in a brownie pan, I made them in cupcake cases so I wouldn’t have to grease the pan and slice them after. Told you I was lazy. Though actually, cupcake cases are a bit more convenient as well… it’s like each brownie comes with its own personal crumb-catcher!

These little guys taste sensational. Seriously, you wouldn’t think they were meant to be healthy. That combination of peanut butter, dark chocolate and banana… heck yes! I seriously could not get enough. They were still good a few days after they’ve been baked as well. So moist. The only thing I would change would be perhaps finding something else to replace the cup of sugar in the recipe… like something that’s not sugar, for instance (Hence why they are “Almost Healthy”). And maybe throwing in some mix-ins like choc-chips or dates, ‘cause that’s always an absolute blast.

Also, I call them “Almost Vegan” because of the chocolate I used… if you have some sort of vegan cooking chocolate though, you can use that.

Here’s the recipe. Now get your hot little self into the kitchen, bake up a batch of these bad boys, and enjoy!

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Banana Peanut Butter Brownie Cups

1 cup Spelt flour
½ cup baking soda
½ cup baking powder
Pinch of salt
1 cup granulated white sugar
1 mashed, ripe banana
½ cup peanut butter
30g dark cooking chocolate, melted
1/3 cup almond milk

 Preheat oven to 190 degrees Celsius, and fill a 12-hole muffin tin with paper cases.

Sift flour, baking soda and powder, and salt in a large mixing bowl. In another bowl, combine banana, sugar, peanut butter and melted chocolate. Gradually add the wet ingredients to the dry ingredients, adding the almond milk as you do so.

Bake for 20 minutes, until golden brown.

Nutella Swirl Vanilla Cupcakes with Nutella Cream Cheese frosting

Hi everyone! It’s been a while, hasn’t it? Let me tell you, these past few weeks have been a little on the crazy side, but now that all the madness is over, I can finally say that I’m no longer a student!

Yes, that’s right, I’ve finished my graphic design course at last. I’m in the “real world” now and to be honest it’s a bit terrifying. Like, it’s not just my “holiday” break right now, a time that I can spend lazing about, watching movies, playing The Sims ‘til 3am and baking cookies all day long. This is my life now. I have to apply for jobs and be a grown-up.

So, I went on a job-applying-spree the other night, and had my first interview on Wednesday! It was for an unpaid internship, but experience is experience. I threw on my brand new pair of what I call my “job interview shoes” (sensible, black high-heels, which are actually more reminiscent of an old lady’s Church shoes than a pair of sexy businesswoman shoes, but shhh, no-one has to know that), a dress I’d bought the other week, and a smart cropped blazer. I felt like a savvy, sophisticated businesswomen, at least until the shoes started painfully digging in to the back of my ankles (ouch ouch OUCH) as I limped my way back home… then I felt more like a child playing dress-up. :P

That’s been my life lately, I just thought I’d give a bit of an update. I don’t know, do you guys enjoy reading blogs where the writer gives little insights into what’s happening in their personal lives (nothing too personal, don’t worry, I’ll keep my shower-stories and other private things to myself), or have you been skimming through these paragraphs whilst thinking, “Gosh darn it, get yourself back in the kitchen, woman! I want me some cakes, just get to the recipe already!”

Well if you identify as the latter option, don’t you fret! Cakes are coming. I’ve got a few different recipes up my sleeves; different things I’ve baked in the past few weeks. I baked Hot Cross Buns for the first time ever, then I baked them again, for the second time ever! It was my first time baking with yeast… exciting, no? That’s going to be the next post, though. Today I’m going to share something sweet and Nutella-packed, as a delicious apology for the neglect I’ve been showing you, my dear readers, lately (in fact, maybe it’s make up for all the times I’ve promised to post more and then neglected to do so… there is a lot of Nutella in these after all).

So I present to you…

Nutella-swirled vanilla cupcakes…

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…with Nutella and Cream Cheese frosting!

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Didn’t end up taking a proper shot with my SLR camera, so I hope you’re all okay with Instagram pics! If you’d like to follow me on Instagram my username is sarahwielgosz but be warned that I don’t only post baking pics, much of it will be selfies, my dogs, books I’m reading, cups of tea and just general weirdness… I’ll try to tag my food/baking pics with #sneakypudding so you can just search those up if you need a Sneaky Pudding fix. ;)

So here’s the story. Easter was a couple of weeks ago, remember? If you chowed down on enough chocolate and ended up in a sugar coma, your memory might be a little fuzzy, but I assure you, Easter most definitely happened. Anyway, a bit before Easter, we got a packet of these candy-coated Easter eggs so I could back something Easter-themed… but as I ended up baking a batch of Hot Cross Buns on Easter Sunday itself, I figured I should use up the candy eggs by the Sunday after, because it feels weird to eat Easter stuff when more than a week’s gone by since the special day. We also had a jar of Nutella in the cupboard, and as I mentioned in a previous post, I don’t eat Nutella with normal meals or snacks; it’s most definitely a treat/indulgence.

I decided to use up both in the one go, by whipping up these delectable cupcakes! The icing, by the way, is amazing. Way too amazing. There was some left over and for the next few days, I would occasionally indulge in a sneaky teaspoon or two as “dessert”. Hey, I was stressed out with assignments, okay? Chocolate helps. Oh, and fun fact, it was my first time successfully using a piping bag! Go me!

Here’s the recipe. Left-over candy-coated Easter eggs optional, of course. Personally, I think topping each one with a strawberry would be a good decision too. Whatever floats your boat!

Nutella-Swirled Cupcakes

80g butter, softened
½ cup caster sugar
1 egg
1 cup self-raising flour
1/3 cup milk
1 teaspoon vanilla extract
½ teaspoon salt
2-3 tablespoons of Nutella, approximately

ICING:

1 cup Nutella
225g Cream Cheese
1/3 cup icing sugar, approximately

Preheat the oven to 180 degrees Celsius. Line a 12-hole muffin tin with cupcake liners.

Cream the butter and sugar until light and fluffy; add the egg and vanilla and stir until well-combined.
Sift in the flour and salt, and add the milk. Stir until well-combined (don’t overmix!)

Evenly distribute the batter amongst the cupcake liners. Using a knife or skewer, swirl small amounts of Nutella into each cupcake to create a marbled effect. (if your Nutella is a bit solid, you might want to microwave it for a little to melt it, just to make this task easier).

Bake for 18-20 minutes in the oven, until the cupcakes are well-risen and spring back lightly when touched. Cool for 5 minutes in the tin before transferring to a wire rack.

For the icing, combine the Nutella and Cream Cheese in a large mixing bowl and beat with an electric mixer until smooth and well-combined. Add the icing sugar and continue to mix until combined (you can adjust the amount of icing sugar if you’d like, adding less or more depending on how sweet/thick you want the icing… I find the icing sweet enough without it, but added some to make it thicker and easier to work with).

If the icing is a bit runny, place it in the fridge for about half an hour; this will make it easier to decorate the cupcakes.

When you’re happy with the consistency of the icing, use either a piping bag or a knife to spread it on the cooled cupcakes. Top them with whatever decorative element you wish (or leave them plain if that’s your thing) and enjoy!

Ricotta, Pear & Walnut Ice Cream

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Ice cream. Doesn’t that conjure up sweet, nostalgic summertime memories? Sitting on the hot sand at the beach, after a delightful seaside romp, your hair dripping with salty seawater as you slurp up your Cornetto ice cream cone, without a care in the world except perhaps trying to finish it before it melts. Or perhaps you’re reminiscing about heading to the gelato bar with your sweetheart and ordering a cup to share with one scoop of your favourite flavor, 1 scoop of theirs because that’s just so darn adorable, you guys! Awww! :3

Anyway. The point is, ice cream is one of the things that makes summer awesome (or, for me, one of the things that makes it bearable).
Recently (by which I mean, the other week when I wrote this post), the weather hasn’t been particularly summery – which I’m actually incredibly pleased about! The skies are grey with clouds, it’s chilly enough to wear pants, and it even rained yesterday! It’s all nice and cozy inside and cold out there and I love it!

The thing is, though, I have a perfectly good ice cream maker just sitting around waiting to be of use, and I was planning to fire it up on a hot summery day. But then I thought, “Who cares? Let’s make ice cream anyway.” Ice cream doesn’t wait for anyone.

This ice cream is a bit special. Want to know why? Because it’s healthy (sort of)! There’s no heavy cream in it. No sugar. None of those things. It’s made with yummy, calcium-packed Ricotta cheese, and sweetened only with honey and pureed roasted pears. So it’s a dessert you can feel good about!<p)
The original recipe called for low-fat Ricotta and skim milk, but I used full-fat because I wanted it to be a little bit richer (I was making it as dessert for my family, and I wanted them to actually like it). Also, fun fact: I’m not really a fan of low-fat dairy products, except low-fat milk. But with things like cheese or yoghurt, I prefer to experience the full flavor of it and only have a little bit, rather than eating a larger amount of the low-fat stuff which I find doesn’t taste that good and isn’t satisfying, leaving me prone to further snackage later on when I get hungry again.

This ice-cream is really great, though. The combination of the Ricotta and the orange rind/juice gives it a delicious tart, tangy flavor, almost like a frozen cheesecake, and the honey and roasted pears sweeten it perfectly. Enjoy!

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Ricotta, Pear & Walnut Ice Cream
(adapted from 500 ice creams)

3 ripe pears
2 teaspoons cinnamon
5 tablespoons honey
250g ricotta cheese
120 mL full cream milk
½ teaspoon vanilla extract
zest and juice of 1 orange

Preheat the oven to 220 degrees Celsius. Peel and core the pears, and chop them into quarters. Arrange the pears in an ovenproof dish, drizzle with the honey and sprinkle with cinnamon sugar. Bake for about 10 minutes, until softer and slightly brown. Remove from the oven, and chill in the fridge.

When cold, remove the pears and juice from the fridge, and mash with a potato masher until fairly smooth (if you wish, you may place it in a blender to get it even smoother). Combine this mixture with the rest of the ingredients and blend until smooth.
Pour the mixture into an ice-cream maker and churn until thicker and more frozen. Once churned, transfer the ice cream to a freezer container and place in the freezer for a couple of hours to firm up.