I have a few confessions to make.

1. This was only a little bit premeditated, but I kept you waiting for dessert in my Speakeasy post. I know, right; what a bitch. This is partially because I wanted to take new, non-yellow photos... which in turn was partially an excuse to eat more ice cream. No hate.

2. Is this cherry bourbon ice cream familiar? That's because it was born, many moons ago, on Joy the Baker's blog, where I came across it as I was researching Speakeasy ideas. I tweaked it to make it vegan, of course - soya cream and coconut milk - but, not gonna lie, I pretty much lifted Joy's dessert ideas to my own menu. Eh, that's what we blog for.

3. Sort of unrelated, but you see that second photo down? That's the only shadow puppet I can do. Fyi... it's a stag.

4. Or maybe it's like, an antelope? Now that I look at it, it looks more like an antelope. Or a gazelle. Does anyone know the difference? I've been making that shadow puppet for years, and now I'm having a crisis of shadow-identity.

5. There is something deeply satisfying about making stereotypical food. Do you know what I mean? Pie with a red cherry filling and latticed lid. Ice cream sundaes with whipped cream, hot fudge sauce, and a shiny cherry on top. Sky-high layer cakes that look like something you drew as a ten year old. That's not really a confession... just an observation. Maybe I should confess that I'm now sitting here trying to think of more stereotypical food to make...

6. This sundae may look like the stuff of childhood dreams, but it's full o' booze. Hell to the yes it is.

Raspberry Vodka Ice Cream

300g (10.5oz) bag frozen raspberries

100g (1/2 c.) caster sugar

80ml (1/3c.) golden syrup

pinch of salt

250ml (1 c.) soya or oat cream

500ml (2 c.) full fat coconut milk

2-3 Tbsp vodka

Heat raspberries, sugar, syrup and salt in a saucepan and bring to a simmer over a medium heat until all the sugar has dissolved (about 5 mins). Whizz this in a blender or food processsor until smooth, then strain out the raspberry seeds in a fairly fine sieve (you'll regret it if you don't, you lazy so-and-so, mark my words) into a large bowl.

Stir in the cream, coconut milk and a generous couple of spoonfuls of vodka, then allow to cool fully. If you have an ice cream maker, follow manufacturers' instructions to churn; if you don't, you have to do it the old school way, which involves pouring your mix into a freezer-proof container, whacking it in the freezer, and beating the crap out of it every hour or so, maybe five or six times, to get rid of ice crystals. Or blasting it in the food processor a few times, before it's fully frozen, which does the same job - I didn't have too much luck with this, but I think that's because our freezer is on the brink of death, and keeps defrosting then refreezing things. The vodka will keep the ice cream from freezing overly hard, so you'll be able to scoop it when it's ready.

Serve with hot fudge sauce, coconut cream (or whipped cream, if you eat dairy), candied pecans, and cherries.

Hot Fudge Sauce

190ml (2/3 c.) soya or oat cream

80ml (1/3 c.) golden syrup

40g (1/4c. packed) light brown sugar

1 tsp. flaky salt

200g (7 oz) vegan dark chocolate, chopped

2 Tbsp vegan margarine

Bring the cream, syrup, sugar, salt and half of the chocolate to a boil in a large saucepan, and stir until the chocolate has melted and the mixture is smooth. Reduce the heat to a simmer, and allow to cook gently for 5 mins, stirring slowly. 

Remove from the heat and stir in margarine and remaining chocolate. Serve hot.

You know it's the right thing to do.