Oh ice-creamy goodness how I enjoy thee. The weather is heating up so has come the time for my ice cream maker bowl to resume its place in the freezer so that I can make ice cream on a whim. You know what’s annoying? Wanting to make ice cream & the bowl isn’t frozen. Height of inconvenience. My friend bought an ice cream maker this week. She didn’t realise you had to freeze the bowl first. Needless to say that batch of ice cream was not a success. If you have bought/are going to buy an ice cream maker, you’ve got to freeze the bowl first people, like overnight, not just a few hours. That’s my pearls of wisdom for the day. I’m fairly certain you are all feeling very enlightened by this information.
Homemade ice cream kicks ar$e on the store-bought chemical $hitstorm with 34 ingredients, none of which you can pronounce. This one is a delicious mash up of berry goodness & chocolatey yum. It is a low sugar recipe that packs a flavour punch.
400ml coconut milk
400ml coconut cream
250g mixed berries
1 heaped tsp cinnamon
1/2 tsp vanilla powder
OPTIONAL – Stevia or maple syrup to sweeten
1 lge ripe avocado
1 cup coconut water (you can use a milk of your choice instead if you like)
2 tbs raw cacao
2 tsp cinnamon
Pinch stevia (or 1-2 tbs maple syrup)
Add all the berry bit ingredients to the food processor & blend well until smooth. Pour into your ice cream maker & let it do it’s thing.
Give the food processor a quick rinse. Now add all the choc bit ingredients to the food processor and process until smooth. Taste it & see if it needs more cacao or sweetener. Set this aside until the berry ice cream is just about done. When the berry bit is done, pour it into a container, pour the choc mix on top & swirl it through with a spoon/knife/fork/finger…. Pop it in the freezer for about an hour to set properly, scoop it out & get it in your pie hole.