Heathy spiced Christmas ice-cream
This is a raw, dairy-free, refined-sugar-free dessert that is simple to make and super-tasty. A good friend designed a version of this ice-cream many years ago and I’ve changed it over the years because I enjoy the addition of coconut cream and orange essence. It is the perfect end to the large Christmas meal that most people indulge in during end-of-year festivities, and is a refreshingly cool and spicy alternative to the traditional hot Christmas pudding — especially for those of us who live in warm climates. Enjoy!
Serves: 15–20
Ingredients:
For the fruit filling
- 1/3 cup seedless sultanas or raisins
- 1/3 cup dried Turkish apricots, thinly sliced
- 1/3 cup (6–7) small dates, or 3–4 large Medjool dates, pitted and thinly sliced
- juice of 1 large orange, rind removed
For the ice-cream
- 1 cup cashew nuts soaked in water for 2–3 hours, rinsed and drained well
- 1 cup coconut cream
- 1 large ripe banana, peeled and roughly chopped
- ½ teaspoon pure vanilla essence (vanilla extract)
- rind of 1 large orange
- 1 heaped teaspoon ground cinnamon, plus extra, to serve
- ½ heaped teaspoon mixed spice
- large pinch nutmeg
- pinch of salt
Method:
1. To prepare the fruit filling, soak the sultanas or raisins, apricots and dates in the orange juice while you prepare the rest of the ice-cream.
2. To make the ice-cream, combine the cashew nuts, coconut cream, banana, vanilla, orange rind, cinnamon, mixed spice, nutmeg and salt in a blender, and blend until smooth. Add the fruit-and-juice mixture and pulse once or twice, quickly, to slightly break up the fruit but not completely.
3. Pour the whole mixture into a glass container that can hold 6 cups of liquid, and freeze.
4. Remove the ice-cream from the freezer about 15 minutes before you plan to serve the dessert to soften it slightly. Sprinkle each serve with a pinch of cinnamon.
Variation:
Add 1 cup chopped macadamia nuts or almonds to the mixture for a nutty version.
Extracted from Feed Your Brain: the Cookbook by Delia McCabe available from www.exislepublishing.com and wherever good books are sold. RRP $34.99. Image credit: Vanessa Russell.