If you’re anything like me, the start of summer spells one thing: fruit. And lots of it.
One of my favourite ways to have fruit – other than as it is, of course – is frozen, either whole or blended into a creamy nice cream.
While you can use fruit bought frozen, this is also a great way to use up any fresh fruit that has just passed its prime by freezing it.
There are no rules with this recipe, and you can switch up the fruits you choose to use depending on your preference, but I do find using a base of either frozen banana or mango works best, texture-wise.
I’ve frozen my nice cream in a normal, rectangular container because I wanted to be able to scoop it, but another a cute serving idea is instead freeing the mix into icy-pole moulds if you have them.
INGREDIENTS
150g frozen banana chunks (approx. 2)
50g frozen blueberries
100g frozen raspberries
3 + 1 tbs coconut yogurt (plain or vanilla flavoured work best)
METHOD
In a food processor or high-powered blender, combine all ingredients except 1 tablespoon of the coconut yogurt until very smooth.
Transfer into a freezer-safe container, and marble remaining coconut yogurt through the fruit mix. Sprinkle bits of raspberries over the top, and freeze for at least two hours before serving.
If the nice cream is very hard, leave it out of the freezer for 10-15 minutes before serving.
