Ice cream is a big weakness for many Australians. We grew up in the sun, licking melted ice cream off our fingers so it is virtually impossible to turn down. This recipe is the perfect way to indulge without the guilt! Coconut cream is the perfect dairy-free and vegan alternative.
400ml coconut cream
1 tsp cinnamon
1 tsp nutmeg
1 small banana
1 tbs tahini
1/2 cup raspberries
1/2 – 1 cup blueberries
Slithered almonds, cacao nibs and fresh berries
Place all ingredients into a blender and process until smooth.
Line a baking tray with baking paper. Keep in mind that the larger the tray the quicker it will freeze and faster you will get your ice cream.
Pour in the mixture and tap on bench to ensure the liquid gets in all the corners.
Pop into a freezer for 1 hour.
Remove from freezer and blend again – blitz on a medium speed (minimise the aeration).
Place pack into tray. Top with nuts and wholefruit.
Cover with cling film and freeze again until solid. Remove from freezer 10 mins before serving and allow to soften.
This is an edited extract from Scott Gooding’s e-book Project: Nourished, follow him on Instagram.
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