Another allergy free ice cream experiment
I know we’ve been focussing on ice cream a little bit lately, but it is summer after all (here in Sydney), and it is the holiday season…and you can’t have a summer holiday without ice cream right! So we’ve been on a bit of a mission to find the best allergy free ice cream in Australia, but we have also been experimenting a little bit at home.
Yesterday we made up a batch of Mango and Blueberry Ice Cream that is dairy free, gluten free, egg free and nut free. It was pretty good.
This ice cream is simple to make but we recommend using an ice cream machine for this one. If you don’t have an ice cream machine you can buy them pretty cheaply from most department stores. You can still make it without an ice cream machine but it won’t be as creamy.
- 250g of chopped frozen banana (you don’t need to be super accurate but at least 250g)
- 200g (1 large) chopped mango flesh (it doesn’t have to be frozen, but can be if you like)
- pinch of salt
- 125g fresh blueberries (again these can be pre frozen if you like)
- 400ml coconut cream
- 1 tbsp coconut butter (use the thick flesh rather than just the oil)
- 1/2 cup of coconut flakes
- 2 tbsp of honey or agave syrup
- Blend all the ingredients together (except the coconut flakes) in a food processor until smooth
- Add in the coconut flakes and mix for 15 seconds
- Place the mixture into an ice cream machine for 30 mins, then serve.
- We like to scoop the ice cream into serving dishes and then freeze for a further 10-20 minutes and then serve.
- If you don’t use an ice cream machine simply scoop the ice cream into a container and then freeze until firm stirring every 5 – 20 minutes. Then serve.
- If you freeze the ice cream for longer it will go pretty hard so before serving let it soften a little.
Makes about 10 – 12 medium size scoops
This recipe is gluten free dairy free egg free and nut free.