For the first time in years we're having Summer weather in the UK and I LOVE sunshine and hot weather. Having enjoyed a fantastic couple of weeks in Canada this year coming back to the same climate was such a treat!
I never sweeten smoothies so why sweeten ice cream? I decided to experiment and this is the result. It's not really ice cream and it's not a sorbet either. Also, it's not very, very sweet but it is refreshing and a perfect guilt free treat especially at this time of year. And it has another advantage since I can add a couple of spoonfuls into my fresh fruit smoothies to cool them instantly.
The first time I made it (the picture above) I added extra almond milk but it lacked flavour a little and it was slightly watery, however, I think if you decided to use coconut milk, it would be deliciously creamy. If you are making the almond milk yourself try using less water to make a creamier milk.
Sugar Free Strawberry & Peach "Ice Cream" GF SCD
500 g strawberries
2 ripe peaches
250 ml almond milk (or other dairy free milk)
8 pitted dates (more or less to taste)
½ tablespoon fresh lemon juice
1 tsp organic vanilla extract
These ingredients make just under a litre of ice cream. Wash and cut the tops off the strawberries.
Peel and chop the peaches.
Tip the fruit into a blender.
Blend the fruit.
Add the dates, fresh lemon juice, vanilla extract and almond milk then blend together.
At this point taste the liquid and add extra dates if required. Strain the liquid.
Pour into a jug and chill in the fridge for a few hours. Take it out and mix well using an electric or hand whisk. If you have an ice cream maker, pour into the machine and let it work its magic for about half an hour.
If you don't own an ice cream maker, pour into a container and place in the freezer. After about 90 minutes, take it out of the freezer and whisk (preferably with an electric hand whisk or blender), put it back in and repeat this process a couple of times before leaving to freeze. This breaks down the ice crystals and helps create a smooth dessert.
After about half an hour in the ice cream maker, pour into a bowl and mix well using a hand whisk before pouring into your ice cream container and placing in the freezer. As above in the instructions on how to make it without an ice cream maker, it's worth taking it out after about an hour and whisking once more before leaving to freeze. This minimises the chance of ice crystals forming.
Take out of the freezer at least an hour before serving though keep an eye on it in case the temperature in your kitchen is very hot.
If there's any scientists reading this post you may be able to explain to me why the colour turns from light to dark in the freezer and back to a paler colour again as it melts - this baffles me!!
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This recipe is linked to Whole Food Fridays, Wellness Weekend, Healthy Vegan Friday, Fat Tuesday, Hearth & Soul Blog Hop, Allergy Free Wednesdays, Potluck Party