Soft raspberry ice cream with whipped coconut cream and hazelnuts
A quick dessert, or why not a weekend breakfast och brunch. That's one of many clever things about nourishing food, you can have them at anytime from breakfast to dessert! Avocado is the secret ingredient which makes this quick ice cream irresistibly soft and creamy. Try substitute raspberries for blueberries, blackberries or a mix of you favourite berries!
And oh, if you can't find hazelnuts without skin in your grocery you can scroll down to find my tips on how to remove skin from hazelnuts (as it has the tendency to give a bitter taste we want to remove it). Plus tips on how to best deseed a pomegranate - knowledge you cannot live without!
Now, who wants soft ice cream in 15 minutes?!
Soft raspberry ice cream with whipped coconut cream and hazelnuts
Serves 4
15 minutes
Ingredients
3 ripe avokados
500 g frozen raspberries
1 tsp pure vanilla powder
4 fresh dates, pitted (use more for a sweeter taste)
Topping
1 1/2 dl / 0.6 US cups coconut cream
1 dl / 0.4 US cups pomegranate seeds
1/2 dl / 0.4 US cups toasted hazelnuts, skin removed
2 tbsp cacao nibs
Fresh lemon balm
How to
Whip the coconut cream until fluffy. If you find it hard to get it fluffy you can let it sit in the fridge for about 30 minute, as that will make it more firm and easier to whip.
Thaw the raspberries for 5 minutes. Mix with the rest of the ingredients for the ice cream using a immersion blender, food processor och preferably high speed blender until SUPER smooth. Add more dates for a sweeter touch.
Divide in to 4 small (or 2 big if you're on that mood) bowls and top with coconut cream, hazelnuts, pomegranate seeds, cacao nibs and last but not least fresh lemon balm. Eat straight away!!
Toast and peel hazelnuts
Pre heat the oven to 175 degrees celsius. Put the hazelnuts on a baking tray and toast for about 10 minutes, until the skin starts to crackle. Let cool. Put in a clean kitchen towel and rub to remove the skin.
Deseed a pomegranate
Cut of the top crown and the bottom of the fruit. Now carefully cut the fruit from the top to the bottom, along the inner gentle ridges/fruit membrane which you are suposed to see once the top and bottom are removed. Normally you'll get about 6 cuts. Open the pomegranate, so that you get separate sections. Now you can easily deseed the pomegranate, using your fingers, preferably over a bowl. Remove any membranes that might come with the seeds.
This is a recipe that I created for Swedish vegan food magasin VEGO some time ago! Photo and recipe by me.
