Blueberry & chia coconut ice cream
Get your sweat on and your taste buds ready, as if there's one thing to make on a sunny day it's this ice cream. I've never been a huge fan of ice cream, but this creamy, dairy-free delight converted me. Rich in antioxidants, omega 3, soluble fibre & plant-based protein, this is not only delicious but packs a pretty impressive nutritional punch. You can experiment with different flavours, such as strawberries, mixed berries or fresh mango, or you can add in cacao nibs and coconut flakes at the end to give it that extra crunch.
Servings: Appx 8 Time: 40 minutes
Ingredients
| 200g cashew nuts (soaked for 2 hours or overnight – don’t miss this step as it helps improve digestibility and easier to blend) 250ml filtered water 150g fresh or frozen blueberries 60g coconut oil 50g creamed coconut, chopped into cubes 3 tbsp chia seeds 1 tbsp ground flax 1 tbsp maple or agave syrup to taste |
Optional extras: fresh blueberries pomegranate seeds cacao nibs coconut flakes flaked almonds |
Method
1. Drain the nuts and add them to a blender with the water and blend thoroughly.
2. Add the rest of ingredients and blend again until a smooth and creamy mixture is formed.
3. Pour into a freeze-proof container, stir through your extras keeping a few to sprinkle on the top and freeze for 3 hours before serving.
4. If not serving the same day, take out of the freezer and into the fridge for an hour before serving to soften.
