If you love Christmas cake but can’t stomach it when the weather is so hot give this ice cream alternative a go. It’s well worth it.
- 1/2 cup coconut milk
- 1/4 cup raisins
- 1/4 cup currants
- 1/8 cup cranberries
- 1/8 cup dry roasted almonds, roughly chopped
- 1/2 teaspoon concentrated natural vanilla extract
- 1/2 teaspoon mixed spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 2 tablespoons coconut oil
- 2 frozen banana, chopped (approximately 250 grams)*
- 4 medjool dates
Combine the coconut milk, raisins, currants, cranberries, almonds, vanilla and spices into medium-sizeded pot. Bring to a gentle boil. Reduce the heat to low, cover and simmer for 5 – 10 minutes. Remove from the heat and stir through the coconut oil.
While the dried fruit, nuts and spices are simmering place the bananas and dates into your food processor and blend at high speed until the mixture is smooth, well combined and resembles an ice cream consistency.
Combine the two mixtures and pour the ice cream into a freezer safe, air tight container. Place in the freezer to set for 6 – 8 hours.
If you are making this days or weeks in advance it will still be delicious but the consistency will change.