Friday, 15 May 2015

Dairy-Free Strawberry Ice Cream With Nut Base


Nut base (crust)
  • 1 cup of nuts (I used a mix of almonds, brazil nuts and walnuts)
  • 4 dates (soft dates)
  • 1 tsp. of vanilla extract
  • A pinch of himalayan salt

1. Using a blender blend the dates (soak them for few hours if they are not soft enough) with vanilla extract and himalayan salt. 

2. Add nuts and blend until you can form a ball.  

3. Place the nut base into a food container or any other plate of your choice. 

Strawberry ice cream:
  • 3/4 cup (175ml) of coconut milk (tinned one)
  • 1 cup of strawberries
  • 1/5 cup (40 ml) of honey/marple syrup (or any other sweeterer of your choice)
  • 1/5 cup (40ml) of coconut oil

1. Using the blender blend everything together. 

2. Pour the mixture on the nut base and place it in the freezer for few hours, until the ice cream gets harder. 

3. Take it out from the freezer and if it's very hard, wait for few minutes. 

4. Cut into pieces, add some decoration like desiccated coconut and serve.