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Festive Ice Creams

Makes: 6 Ice creams

Free from: Dairy, grains, gluten & eggs

After making my recent Berry & Coconut Cream Ice Creams I felt inspired and wanted to play around with some more flavours for Christmas. These are such a great way to get creative in the kitchen and are perfect for a lighter dessert option over Christmas. Have fun and let your imagination go crazy!

 

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I’ve used a 6 piece ice cream mould and made enough of each flavour for 3 ice creams.

Just double the flavour if you want to make 6 instead of 3 ice creams!

You won’t need to double the carob coating though, that is enough for 6 ice creams.

Ingredients:

Mango & Passionfruit Flavour

Pulp from 3 passion fruits (including seeds)

3 small mangoes, peeled and chopped

2 tbs coconut cream

1 tsp honey or sweetener of choice

 

Chocolate Mint Flavour

1 cup fresh mint leaves

2 ripe bananas

2 tbs coconut cream

1 tsp honey or sweetener of choice

1/2 tsp spirulina powder (optional)

 

Carob Coating

6 tbs carob powder

9 tbs coconut oil, melted

Method:

Add passionfruit pulp, 1 tbs coconut cream and 1 tsp honey to a bowl, mix until combined and pour into the base of 3 ice cream moulds. Add mango and remaining coconut cream to a food processor and blend until smooth. Pour over the top of the passionfruit layer, filling each mould to the top.

Add mint leaves, bananas, coconut cream, honey and spirulina powder to a food processor and blend for 2 minutes until completely smooth. Pour into remaining 3 ice cream moulds until each is filled to the top.

Pop a paper straw or wooden spatula into each ice cream and set in the freezer for a minimum of 8 hours.

Add carob powder and coconut oil to a bowl and mix together into a smooth chocolate sauce. You can use this to decorate your ice creams however you like. I dipped my Chocolate Mint Ice Creams into the sauce and drizzled my Mango & Passionfruit Ice cream. The carob layer will set straight away, you can either pop them back in the freezer to enjoy later or you can tuck into them straight away!

 

Note:

I used colourful paper straws instead of wooden spatulas. They look great and add to the festive cheer, but unfortunately they are not strong enough to hold up the ice cream and they bend. So best if you use wooden spatulas!


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