500ml peach juice without added sugar (it is naturally very sweet)
1 ripe mango, peeled and roughly chopped (frozen is also fine, most supermarkets have it)
Optionally, juice of 1/2 lime - it will help to balance the flavour
Process the juice and mango using a high speed blender.
Place in ice cream moulds (i.e. Ikea or Amazon) and freeze for 3 hours before serving.
350g frozen forest fruit mix (most supermarkets)
2500g full fat Greek yoghurt (you can use plant based if you like)
xylitol / erythritol / stevia / monkfruit sweetener (honey or maple syrup will change the flavour)
optional: 2 servings of collagen protein powder
Put the berries in a pot, defrost and cook on low heat until most water has evaporated. You can also skip this step but your ice cream will contain more ice crystals.
Place the fruit puree with the remaining ingredients in a high speed blender and process until smooth.
Pour into ice cream moulds (e.g. Ikea, Amazon) or a container like a Pyrex dish or an old ice cream box.
Freeze for a minimum of 3 hours before serving.
If you used a container, wait for a couple of minutes until the ice cream softens before serving.
300g of frozen raspberries
300g of Greek yoghurt
xylitol / erythritol / stevia / monkfruit sweetener (honey or maple syrup will change the flavour)
5 drops of rose water (selected food shops and online, e.g. Amazon)
optional: 2 servings of collagen protein powder - for more satiety and nutritional value
Put the raspberries in a pot, defrost and cook on low heat until most water has evaporated. You can also skip this step but your ice cream will contain more ice crystals.
Place the raspberry puree with the remaining ingredients in a high speed blender and process until smooth.
Pour into ice cream moulds (e.g. Ikea, Amazon) or a container like a Pyrex dish or an old ice cream box.
Freeze for a minimum of 3 hours before serving.
If you used a container, wait for a couple of minutes until the ice cream softens before serving.
3 small or 2 big bananas, very ripe (brown skin)
2 heaped table spoons of peanut butter
2 egg yolks (egg yolks, next to cream, is the key ingredient in classic ice cream. They make it creamy due to the presence of lecithin which is a fat emulsifier) but you can skip them if you´re not convinced
Splash of full fat coconut milk - enough to make the ingredients combine well without getting stuck, using a high speed blender
pinch of salt
maple syrup, to your liking (ice cream taste less sweet after freezing it so keep that in mind) but it is optional, especially if you are watching your waist line
optional: 2 servings of collagen protein powder - for more satiety and nutritional value
for the chocolate variety, add 2 table spoons of cacao or cocoa powder. Once blended, you can stir in cacao nibs for for some crunch
Combine all ingredients using a high speed blender.
Pour into ice cream moulds (e.g. Ikea, Amazon) or a container like a Pyrex dish or an old ice cream box.
Freeze for a minimum of 3 hours.
If you used a container, wait for a couple of minutes until the ice cream softens before serving. Scoop out and sprinkle with chopped toasted peanuts.
1 tin of full fat coconut milk
3 egg yolks (to make vegan ice cream, simply don’t add them)
120 grams of cashew nuts or cashew butter
150 g of dates
Generous pinch of sea salt
Blender or food processor
Add cashews to coconut milk. Set aside overnight and blend well in the morning. Skip this step if using cashew butter.
Soak dates in hot water for at least 30 minutes. Drain. You can let them sit overnight, too.
Beat egg yolks.
Blend in the remaining ingredients.
Pour into a container or ice cream moulds, and freeze for 2-3 hours before serving.
If you want to make scoops, wait until the ice cream thaws a little.
Serving suggestion: with toasted cashews or pecan nuts and a sprinkle of cinnamon.