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
Step 1:
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:
1. 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.
2. 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 blades, blending on a relatively low speed.
3. The ice ‘cream’ should be pretty smooth, but you’ll find it is a little more crunchy because of the ice crystals in it.
Enjoy! 🙂
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
