Berry delicious ice cream

Berry delicious icecream with a hazelnut tuile

A delicious summer time treat for the whole family that will even impress your visitors.  Sugar free, dairy free, egg free, additive free.  Naturally sweetened by the coconut milk and bananas  - both also make it nice and creamy compared to a sorbet.  You can substitute any berry or even mango and swap the coconut milk for yoghurt.  It’s the kind of treat the kids will even lick the bowl for!

must be good ... don't mind the pink skirt on little Finn!

Berry delicious ice cream

1 tin coconut milk – frozen in icecube tray

2 large bananas chopped into pieces and frozen

200g frozen berries (blueberries and raspberries are nice)

1 mc orange juice

• Freeze coconut milk and fruit a day ahead
• Place frozen coconut milk in Thermomix bowl and blend for 10 seconds on speed 9 scraping down as needed
• Add bananas, berries and juice and blend for a further 20 seconds or until well combined scraping down as required
• Serve topped with fresh berries and perhaps a little not so healthy treat or garnish on the side

Roasted Strawberry and Rhubarb Ice Cream

Roasted Strawberry and Rhubarb Ice Cream

 

What thoughts and memories does the word ice-cream conjure up for you?  Is it a special treat on a hot summer’s day, dripping faster than you can lick?  Is it the kind of treat you let your 2 year old  have nearly every day  on holidays even though she’s hardly ever had it at home (oops did I just confess to that?!?)  Is it rich and creamy accompanying a gourmet dessert or light and fruity and usually quite healthy when make it at home?

The start of the home grown strawberries...

Whatever takes your fancy you can’t beat good icecream and I’m really excited that summer time is here so I can start experimenting with my Thermomix icecreams again.  There’ll be plenty to follow but today I’m continuing with the rhubarb theme as it’s growing gorgeously.  Mixed with some delightful organic strawberries from my our local farmers market the results were definitely worth writing about.  Roasted  Strawberry and Rhubarb Ice Cream – devine!

Roasted Strawberry and Rhubarb Sauce

Strawberry and Rhubarb Sauce

250g organic strawberries

Approx 4 stalks organic rhubarb

1 tbls rapadura sugar

1 tbls balsamic vinegar

½ tsp salt

1 tsp vanilla

• Preheat oven to 180°
• Roughly chop rhubarb and strawberries and lay in a baking dish
• Sprinkle with sugar, vinegar, salt and vanilla, toss gently and bake for approx 30 minutes until tender
• Sit back and enjoy the amazing aroma filling your home!
• Once cooked and cooled this could be enjoyed over yoghurt or on pancakes but try to reserve most of it for the icecream

Ice Cream

2 egg yolks

250g cream

250g full cream milk

100g raw sugar

1 tsp vanilla

• Place all icecream ingredients into Thermomix bowl and cook for 5 minutes at 80° on speed 4
• Pour into a stainless steel bowl (or thermomix bowl  if it fits in your freezer) and stir through half of the strawberry and rhubarb mixture
• Place in freezer for around 4 hours or until form but not frozen
• Place icecream back into Thermomix bowl and mix for 20 seconds on speed 9 then 10 seconds on speed 4 using spatula if required
• Return to stainless  bowl and swirl through the remaining strawberry and rhubarb sauce
• Return to freezer for 12 hours or overnight and best to leave out for 10 minutes before serving
• (Alternatively make in an icecream maker or by hand if you don’t have a Thermomix)
• Enjoy! ( and look forward to more ice cream adventures!)