Vanilla & Macadamia Nut Ice-Cream
Recipe type: Puddings
Rich and creamy, this sugar free, dairy free ice cream is rich in anti-inflammatory and alkalizing properties. Perfect for a midweek treat as it is, or for a luxurious dinner party pudding sprinkle blueberries and cocoa nibs on top of the ice cream to jazz it up and also increase antioxidant value.
Serves 4
  • 85g Medjool dates
  • 2 tsp. potato flour
  • 450ml homemade almond milk (please see separate recipe * link *)
  • 1½ vanilla pods, sliced down the middle
For the paste
  • 110g macadamia nuts
  • 150ml coconut milk
  • 80ml almond milk
  1. Blanch the dates in boiling water and allow them to soak until the skins are easy to remove. Remove the stones and skins and chop the flesh into small chunks.
  2. Place the potato flour, almond milk, chopped dates and vanilla pods in a saucepan.
  3. Bring to the boil, stirring continuously.
  4. Simmer for 2 minutes and allow to cool.
  5. Remove the vanilla pods.
  6. Place the custard in a container and freeze.
To make the paste.
  1. Blanch the macadamia nuts in boiling water and leave to soak for 20 minutes.
  2. Drain.
  3. Place the coconut milk, almond milk and drained macadamia nuts in to a blender and whizz until creamy and smooth. (This may take a while as macadamia nuts are grainy.)
  4. Put into a container and freeze.
  5. After 4 hours, take the two containers out of the freezer.
  6. Scrape both mixtures into a blender and blend until they are completely combined and reach a creamy smooth texture. (Refreeze, then whizz again if you want an even smoother texture.)
  7. You can eat the ice cream immediately, or freeze to eat later.
  8. Take out of the freezer 20 minutes before serving to allow to soften.
Recipe by EPJHealth at