Berried Alive Ice Cream with Baobab
More of a sorbet in appearance, this ice-cream is smooth and creamy. With the added hidden benefits of baobab, this ice-cream packs a real vitamin C punch. If your raspberries are too tart, you may like to add more vanilla bean paste.
- 500 g fresh or frozen raspberries
- 160 ml coconut cream
- 2 tbsp baobab powder
- 1 tbsp vanilla bean paste
Place the frozen raspberries, coconut cream, baobab powder and vanilla paste into a high-speed blender or food processor. It is not necessary to have an ice-cream machine to make wonderful ice-creams or sorbets, but they do create the best results.
Transfer the mixture to ice-cream maker and process according to manufacturer’s instructions, churning for approximately 1 hour. Alternatively, line a baking dish with clingfilm (plastic wrap) making sure
there is enough clingfilm hanging over the edges to cover the top as well. I like to use loaf tins (pans) or glass dishes, as plastic containers tend to crack upon serving. Pour the mixture into the lined baking dish, cover and
place in the freezer for 2-3 hours.
When it is semi-solid, whisk it again with a fork or spoon and refreeze. Make sure the ice cream is covered each time it goes into the freezer as ice crystals will form and create an ‘icy’ ice-cream
instead of a smooth, creamy consistency. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. Feel free to use any berries or fruits
to begin creating wonderful creamy ice-creams.
Recipe from The Yoga Kitchen by Kimberly Parsons (Quadrille, £20) Photography ©Lisa Cohen. Nutritionist Kimberly Parsons lectures on CNM’s Vegan Natural Chef training at the College of Naturopathic Medicine.