Choc Cherry No-Churn Ice-Cream with Bianca of The Girl in the Green Apron
We may be halfway through Autumn but does that mean it's too cold for ice cream? No. Never. It's always ice cream weather!
This week, we're joined by Bianca of The Girl in the Green Apron who's created this all-year-round recipe for us to share with you. Bianca's an avid foodie who's passionate about all things healthy and is currently studying a nutritional medicine and dietetics degree. The best thing about this dessert — other than how tasty it is — is you don't even need an ice cream maker to create it!
To connect with Bianca and check out more of her delicious and healthy recipes, visit her website at The Girl in the Green Apron or on Instagram or Facebook.
Jen xx
Choc Cherry No-Churn Ice-Cream
Vegan, Gluten Free, Soy Free
Time: 5-10 minutes to whip up + 6 hours of freezing time
Ingredients:
4 frozen very ripe bananas
2 tbsp of maple syrup
3/4 cup of frozen or fresh dragon fruit. You can also replace with frozen berries or cherries to give the 'red-y-pink-y' colour.
1 1/2 cup of coconut cream
1- 1 1/2 Naked Paleo Choc Cherry Paleo Bar broken into coarse chunks
Method:
Pop everything except the choc cherry paleo bar into a blender or processor and blitz until well combined.
Line a loaf tin with baking paper and empty banana mix into it. Pop in the freezer for about 2 hours.
Take out and ‘reblitz’ the mixture (you may have to scoop or cut it up). Pour into tin again and freeze for another 2 hours and then repeat this procedure once again. Why? This process is necessary because it will help reduce the crystal size of the ice-cream which gives a weird and undesirable texture to ice-cream. By doing it this way, we achieve a finer consistency, especially since we are not using an ice-cream maker machine.
On the third ‘blitzing’ process, fold through chunks of the choc cherry paleo bar — Enjoy while it’s soft and creamy or pop it into the freezer for another day!
I would suggest transferring the last "blitz" mixture to a container with a lid and storing it in the freezer.
Tip: If the ice cream is hard after taking it out of the freezer, just let it thaw on the bench-top for about 10-15 minutes or until its soft enough to scoop out.
Storage Suggestions — this ice cream is best eaten within three months of making!
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