Last week my lovely friend Jackie, who has a huge veggie plot, brought me some of her lovely raspberries. There were far too many for me to eat before they spoiled though so I decided to experiment with some ice cream, even though I don’t have an ice cream maker. It’s such a long time since I’ve eaten ice cream, as someone who is aiming to both minimise dairy and avoid sugars! I thought I’d see if there would be a difference between putting some effort into stirring it regularly and just leaving it to freeze, to see whether it could be a truly low energy recipe. Mind you, giving it a good stir every hour wasn’t too energy draining either!
- 250 g Raspberries
- 1 banana
- 1 x 400 g tin of coconut milk
- 1 tsp truvia
2. Whizz all ingredients together.
3. Pour into container for freezing
4. Leave to freeze without giving it another thought or stir every hour for 3-4 hours. Alternatively use a proper ice-cream maker if you have one!
The one that was stirred had a creamier consistency and was easier to dish up. They both needed at least 10 minutes out of the freezer before they could be attacked though. The low energy (non stir) version was more the consistency of sorbet and was really hard to dish up even after 15 minutes out of the freezer but both were delicious!
Do you make your own ice-cream? This was the first time for me. I’d love to hear any tips or pointers!
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