It is summer at last! Synonymous with summer (for me!) is icecream. I LOVE icecream - the creaminess, the sweetness, the joyous melting deliciousness, the associated sunny days and happy holidays. What's not to love?
Well, for starters, without fail it brings me out in a huge rash - all over. Even my then 4 year old would berate me when I came out in hives on our last holiday, with a wise and slightly disapproving shake of his head, "Mummy, it's because you ate icecream". And don't get me started on the effects of the colossal amounts of sugar.
BUT, now I can eat icecream and there will be no telltale histamine reaction in sight. For this 'nicecream is made from creamy coconut, cashews and avocado, with all its associated healthy fats. It is bulked up with courgette, which is high in water content and immune boosting vitamin C and the sweetness is all natural - from juicy, tropical pineapple chunks, which are not only a decent fibre source but also a source of bromelain that aids digestion.
Kick back, relax and dream of carefree tropical islands...
Pina Colada Instant No-Churn Nicecream
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Soy-free, Vegan
Serves 4
Ingredients:
1/2 medium courgette (zucchini), frozen in slices (115g)*
1 1/2 cup (235g) fresh pineapple, frozen in chunks
1 ripe avocado, flesh only
3/4 cup (110g) raw unsalted cashews, soaked (for 4 hours), rinsed and drained
1/4 cup coconut cream (the thick part from the top of a can)
1/2 cup (50g) unsweetened dessicated coconut
1 tsp vanilla extract
pinch salt
* To omit any trace of 'green' flecks from your icecream, peel courgette (zucchini) prior to freezing.
Instructions:
1. Add cashews to food processor and blend until almost smooth (not so far it becomes nut butter).
2. Add avocado and frozen courgette and pineapple chunks. Pulse until ingredients come together roughly.
3. Add the coconut cream, vanilla, salt and dessicated coconut (You can leave the dessicated coconut to briefly pulse through at the end if you prefer bits of coconut for more texture).
4. Blend until smooth.
5. Nicecream will be thick and can be scooped easily using an icecream scoop. For a slightly firmer nicecream, pop it in the freezer in an airtight container for 15 minutes. If left for too long it will freeze hard. To store, I scoop it in balls and store the balls in an airtight container, defrosting ball-sized servings as needed.
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| Pina Colada Instant No-Churn Nicecream |
Well, for starters, without fail it brings me out in a huge rash - all over. Even my then 4 year old would berate me when I came out in hives on our last holiday, with a wise and slightly disapproving shake of his head, "Mummy, it's because you ate icecream". And don't get me started on the effects of the colossal amounts of sugar.
BUT, now I can eat icecream and there will be no telltale histamine reaction in sight. For this 'nicecream is made from creamy coconut, cashews and avocado, with all its associated healthy fats. It is bulked up with courgette, which is high in water content and immune boosting vitamin C and the sweetness is all natural - from juicy, tropical pineapple chunks, which are not only a decent fibre source but also a source of bromelain that aids digestion.
Kick back, relax and dream of carefree tropical islands...
Pina Colada Instant No-Churn Nicecream
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Soy-free, Vegan
Serves 4
Ingredients:
1/2 medium courgette (zucchini), frozen in slices (115g)*
1 1/2 cup (235g) fresh pineapple, frozen in chunks
1 ripe avocado, flesh only
3/4 cup (110g) raw unsalted cashews, soaked (for 4 hours), rinsed and drained
1/4 cup coconut cream (the thick part from the top of a can)
1/2 cup (50g) unsweetened dessicated coconut
1 tsp vanilla extract
pinch salt
* To omit any trace of 'green' flecks from your icecream, peel courgette (zucchini) prior to freezing.
Instructions:
1. Add cashews to food processor and blend until almost smooth (not so far it becomes nut butter).
2. Add avocado and frozen courgette and pineapple chunks. Pulse until ingredients come together roughly.
3. Add the coconut cream, vanilla, salt and dessicated coconut (You can leave the dessicated coconut to briefly pulse through at the end if you prefer bits of coconut for more texture).
4. Blend until smooth.
5. Nicecream will be thick and can be scooped easily using an icecream scoop. For a slightly firmer nicecream, pop it in the freezer in an airtight container for 15 minutes. If left for too long it will freeze hard. To store, I scoop it in balls and store the balls in an airtight container, defrosting ball-sized servings as needed.
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