Introducing our FUTURE WOMAN favourite three ice cream recipes, perfect for a hot summer’s day. And best of all, they’re all dairy free, full of healthy fats and hormone friendly!
Chocolate custard ice cream
Ingredients
- 1 can of full-fat coconut milk
- 3 organic egg yolks
- 2 tbsp of raw, local honey
- 2 tbsp of cacao powder
Method
- Whisk the egg yolks and honey together in a large bowl.
- Once combined, add the coconut milk into the bowl and place over a low heat for 8 minutes, whisking constantly.
- Take the bowl off the heat and stir in the cacao powder, whisking until smooth.
- Wait for the mixture to cool. Pour into a pot and freeze overnight.
- When ready to serve, blend again and add a small handful of fresh berries and grated dark chocolate to serve.
Speedy berry whip
Ingredients
- 1 can of full-fat coconut milk
- 1 bag of frozen organic berries
Method
- Simply blend the ingredients together and serve straight away!
PB & banana ice cream
Method
- 2 frozen bananas (cut them into small pieces before putting in the freezer, it will be easier to blend later)
- 1 tbsp of peanut butter, or your nut butter of choice
- 1 tbsp of nut milk
- Handful of cacao nibs (to serve)
Method
- Simply blend the bananas, nut milk and nut butter together in a blender until smooth.
- Sprinkle with cacao nibs to serve.
