Now that I’ve had my ice-cream maker for a while, I created a few yummy recipes. Combining coconut cream with stuff seems to work best so far. But I still have a few other recipe ideas in mind that will need testing soon 😉
This recipe basically works with any kind of berry. Raspberries tend to be quite tart, so I’ve added some dates.
If you don’t have an ice-cream maker, you can still create this healthy, yummy dish, if you have a high-speed blender. Description on how to do it can be found further below.
For 4 scoops you’ll need:
3-4 cups raspberries
1 can coconut cream (400g)
1/2 cup (70g) dates, pitted and diced
1-2 pinch salt
Blend the ingredients to a fine cream. If you don’t have a very strong blender, blend up the raspberries first and let the dates then soak in the fluid before starting.
With the ice-cream maker:
Pour the blended mixture into the freezing bowl and churn until you are happy with the consistency. You might need to pop it into a container and into the freezer for a little longer if you like it to be more solid.
With the high-speed blender:
This needs a little more planning.
After you blended the ingredients to a fine cream, pour them into a large plastic container until it has a finger-thick height.
Put the container into the freezer until the fluid is frozen.
Take the container out of the freezer, pop the frozen slaps onto a plate and break it into chunks.
Pop a few ice chunks into the high-speed blender and pulse shortly. Then keep adding ice chunks and use the temper to press them into the baldes, blending on a relatively low speed.
The ice ‘cream’ should be pretty smooth, but you’ll find it is a little more crunchy because of the ice crystals in it.