Most of us are now heading full steam into summer and we should have months of warmer , drier and sunny weather ahead. This also means it is ice cream season!
When I went dairy free one of the few things I missed was ice cream made with ingredients like milk and cream. I am not a great fan of alternative milks unless they are homemade as often they have additives and fillers and extra sugar added to them.
You can use these to make ice cream but luckily, it is pretty easy to combine some much healthier ingredients to create a creamy and enjoyable treat.RELATED: RECOMMENDED PLANS FOR YOU
Try these sorbet and ice cream recipes, they will satisfy that craving on a hot sunny day – without all the guilt and best of all they are simple, fresh, easy to make and instant!
This is my favourite, I was very excited to discover “frozen banana ice cream” it has a lovely creamy texture and you can keep it plain, add a dash of vanilla or any other fruit you want to add flavour.
One Ingredient Ice Cream
1. Take 2 – 4 ripe bananas, peel them, slice them up and spread them out on a tray and transfer to the freezer. Leave the banana in the freezer until frozen all the way through (about one hour). Or if you are like me I just put them all in a packet and keep them in the freezer until I need them.
2. Once the banana slices are frozen, take them out and pop them into a food processor.
3. Blend until the mixture is smooth and creamy – Enjoy!
You can make many variations on this and add any frozen fruit to suit your taste buds:
If you need to sweeten it add a few drops of raw, organic honey or add raw cocoa powder and some honey to make a chocolate version, you can also add nuts once it is blended – be as creative as you like.
Two Ingredient Sorbet
Add 500g of frozen fruit of your choice to a blender and blend until smooth and creamy, then simply add an egg white to make a creamy, Italian-style ice cream.
You can enjoy your ice cream in a matter of minutes, with no cream required.
If there is any leftover you can freeze it but just a note that it may not be as smooth and creamy, but you can always pop it back in the blender the next time you want it.
If you wanted to you could freeze them in ice trays with sticks to make little mini ice creams or ice lollies, the possibilities are endless and I urge you to give these a try, be creative and enjoy them on a hot sunny day, or any day!
Let me know which variations you enjoy and if you come up with any new ideas I would love to hear from you, connect with me by clicking here, and I look forward to hearing from you.
Connect with Expert Kerry Madgwick.