Nice cream and granola

Nice cream and granola

By
From
Guilt-Free Nice Cream
Serves
4
Photographer
Jacqui Melville

Cool and creamy nice cream with the crunch of granola is a hard combination to beat. These are perfect with the granola recipe.

Raspberry ripple coconut nice cream

Ingredients

Quantity Ingredient
150g raspberries
2 bananas, peeled and frozen
200ml tinned coconut milk, chilled (thick part only)
85g cashews, soaked for 4 hours
60ml maple syrup
1 1/2 tablespoons melted coconut oil
1/2 tablespoon cornflour
1 teaspoon vanilla extract
A pinch sea salt

Method

  1. Blitz three-quarters of the raspberries in a food processor and set aside. Next, blitz the remaining ingredients, except for the leftover raspberries. Stir through the blended raspberries and reserved whole raspberries. Pour into a container, cover and freeze for 2 hours, or until scoopable. Serve in bowls with granola.

Mango and passion fruit nice cream

Ingredients

Quantity Ingredient
200ml almond milk
2 bananas, peeled and frozen
100g mango pulp of 1 passion fruit
85g cashews, soaked for 4 hours
60ml honey
1 1/2 tablespoons light olive oil
1/2 tablespoon cornflour
1 teaspoon vanilla extract
A pinch sea salt

Method

  1. Blitz all the ingredients in a food processor until thick and creamy. Pour into a container, cover and freeze for 2 hours, or until scoopable. Serve in bowls with granola.
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