Vanilla & Macadamia Nut Ice-Cream
Author: Elizabeth Peyton-Jones
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.
Ingredients
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
Instructions
- 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.
- Place the potato flour, almond milk, chopped dates and vanilla pods in a saucepan.
- Bring to the boil, stirring continuously.
- Simmer for 2 minutes and allow to cool.
- Remove the vanilla pods.
- Place the custard in a container and freeze.
To make the paste.
- Blanch the macadamia nuts in boiling water and leave to soak for 20 minutes.
- Drain.
- 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.)
- Put into a container and freeze.
- After 4 hours, take the two containers out of the freezer.
- 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.)
- You can eat the ice cream immediately, or freeze to eat later.
- Take out of the freezer 20 minutes before serving to allow to soften.
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