CHOCO­LATE & AL­MOND NICE CREAM

Women's Health Australia - - FOOD HUB -

It has a creamy edge and choco­late fudge chunks in the mid­dle. What’s not to love? Even bet­ter: there are no grains, no flour, and it’s sweet­ened with nat­u­ral sug­ars. All the in­gre­di­ents sup­port good health. In short, this is one nice cream your body def­i­nitely won’t mind you eat­ing.

GF R VG SERVES 6–8

PREP TIME: 15 MINS, PLUS 4 HOURS FREEZ­ING

FOR THE FUDGE

◆ 50g co­conut flour

◆ 3 tbs ca­cao pow­der

◆ 6 tbs maple syrup

◆ ¾ tsp vanilla ex­tract

◆ Pinch of salt

FOR THE ICE-CREAM

◆ 6 peeled, sliced and frozen ba­nanas (you can use fresh, but these take longer to set)

◆ 175g smooth al­mond but­ter

◆ 3 tbs maple syrup

◆ 1 tsp vanilla ex­tract

1. Place all the fudge in­gre­di­ents into a small food pro­ces­sor and blend un­til well com­bined. The mix­ture should re­sem­ble dry brownie pieces. Turn into a bowl and break up the mix­ture into chunks or finer pieces if de­sired.

2. Place all the ice-cream in­gre­di­ents into a blender and whizz at a high speed un­til com­pletely smooth. Trans­fer the mix­ture into a freezer-proof con­tainer. Add the fudge pieces, fold­ing them in with a spoon un­til they are evenly dis­trib­uted. Freeze for 4–5 hours un­til set.

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