Two minute soft-serve raspberry ice-cream… Dairy Free!
It’s Summer! 😀 We’re in the middle of a heatwave here in the UK! It’s hot! Very hot! Some say too hot, but we mustn’t complain as it doesn’t happen very often! 😀 So it’s most definitely barbecue weather, and we’ve eaten most meals outside for the past week, but rather than post something which takes time away from the sunshine, I thought I’d share a very quick delicious ice-cream recipe with you! 😀 There are only FOUR ingredients in this ice-cream and if you have everything already chilled and frozen, then you could be eating this before you’ve even finished reading this post! 😛 The other great thing about this ice-cream is you can make it any flavour you wish… I’m thinking we will try mango next, but strawberry, pineapple, chocolate, rhubarb, or plain would also be great choices!
We went to the coast at the weekend and there were so many flavours (and colours) of ice-cream (sadly non dairy-free where we were) it was almost like being in Italy! The flavours which caught my eye were rhubarb crumble, strawberry cheesecake, tutti frutti, salted caramel and chocolate maple pecan! Yummy! Any of these would be so easy to create with just a bit of thought – crumble or cheesecake could be crushed granola, the fruits are easy, blended dates and plant milk make a great caramel and chocolate chunks or cocoa powder can be added for chocolate ice-cream. We do already have several ice-cream recipes on here (please excuse our older photos), including rhubarb & ginger, nut & berry, chocolate cherry, and plain as vanilla! but this one is a completely different recipe! Just think, if you hadn’t read all the way to here you could be eating this now! 😛 Oh, and as this recipe is mostly fruit, of course you can eat it for breakfast! 😀 What are we serving it in? A brand new item just gifted to my crockery collection – a gorgeous natural coconut bowl from coconutbowls uk!
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2 minute, 4 ingredient, smooth creamy dairy free ice-cream.
- 1 x 400ml can coconut milk light version works too
- 3 frozen bananas approx. 300g
- 100g frozen raspberries or other chosen fruit
- 1/2 - 2 tablespoons maple syrup adjust according to banana sweetness
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Scoop the whole tin of milk into a blender (or food processor)
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Add the bananas and raspberries then pulse until combined. Blend until just smooth.
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Taste test and add maple syrup as necessary. Pulse to combine. Serve!
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Enjoy!
- Serve immediately in bowls or cones.
- Add some fresh fruit and make a sundae - maybe with some whipped cream.
- Use as a side to sponge cake, cheesecake or crumble.
- Change the flavour to suit you - whatever is in season or whatever you have frozen.
- Scoop into a freezable lidded container and freeze for use later. Remove 5 minutes before use to allow to soften.