- 500 g fresh or frozen raspberries (or any berry of choice)
- 160 ml coconut cream
- 2 tbsp Baobab powder
- 1 tbsp vanilla bean paste
Place the frozen raspberries, coconut cream, baobab powder and vanilla paste into a high-speed blender or food processor. You can use fresh raspberries, but I tend to use frozen as I often have it in my freezer any way- you can use any frozen fruit if preferred. I sometime do a mixed berry ice cream as well.
You don't need to have an ice-cream making machine to make great ice-creams or sorbets, but they do create the best results so if you have one then bonus. Transfer the mixture to ice-cream maker and process according to instructions.
Alternatively, line a baking dish with cling film or parchment paper making sure there is enough cling film hanging over the edges to cover the top as well. I like to use loaf tins or glass dishes. Pour the mixture into the lined baking dish, cover and place in the freezer for 2-3 hours. When it is semi-solid, whisk it again with a fork or spoon and refreeze. Make sure the ice-cream is covered each time it goes into the freezer. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. My boys love this is a waffle cone, where as I love it in a little bowl with some fresh berries.Image Credit: http://ifoodreal.com