Strawberry, coconut and banana ‘nice’ cream
Traditional ice cream is delicious, but it does contain cream and sugar. ‘Nice’ cream is all the rage at the moment as it uses ripe bananas to give the sweetness, is easy to make in a food processor or blender (one with a strong motor) and it’s ready to eat immediately.
This is one of my core recipes I used to make when my kids were young, frozen in lolly moulds or eaten straight away. It’s also a good one to involve kids in the making too.
This version uses canned coconut milk solids – I use the leftover clear liquid for curries or smoothies – but this can be replaced with mascarpone for a richer finish or vanilla yoghurt.
It can, of course, be made with any frozen berries: I pick every day from my raspberry beds and what we don’t eat we freeze for treats like this. Strawberries are naturally high water content berries, so the texture will not be as creamy as the dairy-rich version. Serves 4 (vegan)
• Three sweet, ripe bananas, peeled, chopped and frozen
• Two punnets of strawberries, dehulled and frozen
• Half teaspoon vanilla paste or essence (optional)
• One 400ml can of full fat coconut milk, separate the solid coconut cream to use and reserve the liquid for inclusion in a curry or smoothieMethod
• Blend all ingredients in a power blender/food processor until an ice cream consistency is achieved.
• Freeze for longer in a container if a more solid finish is preferred.
• Serve with fresh berries.