Prepared Almond, Coconut and Vanilla Ice Cream

Almond, Coconut and Vanilla Ice Cream Recipe

Servings: 4-6

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If you’re looking for a sweet treat to cool down in the summer, or want to impress with a healthy dinner party dessert, this ice cream recipe has you covered! Taken from the book Cook Yourself Young and made with only a handful of wholesome ingredients, you can happily sink into a bowlful of this without any guilt at all. Deliciously creamy, with a hint of natural sweetness from dates and vanilla, no one will believe that it’s completely dairy free! Simple, nourishing and deliciously decadent – how all desserts should be!

It’s an extremely tasty non-dairy ice cream that contains all-round great youthers: dates are highly alkalising and antioxidant, while vanilla gives you a bit of mood-lifting magic. Try it on family and friends and see.

Ingredients

  • 200ml organic coconut milk, ideally home-made
  • 120g ground almonds
  • 10 dates, pitted
  • ½ vanilla pod, seeds scraped out, or a few drops of vanilla extract
  • 60g whole almonds

Method

  1. Put all the ingredients except the whole almonds in a blender and blitz until smooth. Preheat the oven to 160°C/fan 140°C/325°F/gas mark 3 and toast the almonds for five to 10 minutes. Roughly chop them, then stir into the mixture.
  2. Freeze in a shallow, freezer proof tray.
  3. Before serving, break the frozen mass up and briefly whizz the frozen pieces in the blender, then scoop out and serve with berries or other fruit.

Cook Yourself Young Today

In her revolutionary new book, Cook Yourself Young, naturopath and food and health expert, Elizabeth Peyton-Jones explains how simply by changing the way you cook you can rejuvenate your looks and well-being, and live a healthier, more balanced and energized life. In this follow-up book to Eat Yourself Young, the author gives more than 100 ‘Youthing’ recipes, free from meat and refined sugar, but still packed full of goodness and flavour.

Find this decadent ice cream, along with many other delicious recipes in Cook Yourself Young by Elizabeth Peyton-Jones (Quadrille Publishing).

Feature image by Yuki Sugiura.

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