Sunday 19 November 2017

Indy Power: Berries that make a ripple

 

Indy Power's Blackberry ripple ice cream
Indy Power's Blackberry ripple ice cream
Step 1: Blend ice-cream mix
Step 2: Blend Blackberries
Step 3: Drizzle Blackberry on top
Blackberry jam

Blackberries blended with cashew nuts and coconut yoghurt make for a dreamy dairy-free ice-cream

Blackberry Ripple Ice-Cream

This tastes as good as it looks. The vanilla ice-cream is really rich and creamy, even though there's no cream in it at all. The blackberries rippling throughout give it the perfect berry hit and it's a great way to use up the last ones of the season.

Serves 6

Gluten-free, dairy-free, vegan

Ingredients

300g cashews, soaked overnight

150g coconut yoghurt

60ml maple syrup

60ml almond milk

½ tsp vanilla powder

75g blackberries

Method

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Step 1: Blend ice-cream mix
 

Add the drained cashews, coconut yoghurt, maple syrup, almond milk and vanilla powder to a high-powered blender and blend on high until completely smooth.

Pour the mixture into your container.

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Step 2: Blend Blackberries

Add the blackberries to the blender and pulse until you have a chunky, runny mixture.

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Step 3: Drizzle Blackberry on top

Dollop the blackberry mixture evenly onto the cashew-nut mixture and use a knife to marble it. Pop it in the freezer overnight to set.

VANILLA NICE

The vanilla base for this recipe opens you up to a treasure trove of dairy-free ice-cream creations. Instead of berries, I've tried it with roasted nuts mixed in, salted caramel, chocolate (obviously) and coconut, and there are so many more combinations on my to-do list. If you try any, make sure to tag @thelittlegreenspoon. I'd love to see your pictures!

THE NEW DAIRY-FREE ME

I'd always suspected that dairy didn't agree with me so I've been limiting my intake for years but my love of Greek yoghurt, halloumi and gouda prevented me from ever actually getting tested. I just ate it in moderation with blissful ignorance and convinced myself the symptoms were worth the cheese (sometimes they are!). Now, I'm past denial after a doctor suggested I did some allergy tests to help diagnose a separate condition. After the results, I'm now going without dairy and eggs but thankfully I had already been eating plant-based (plus some fish) for the last few months anyway so it hasn't been too much of a struggle. I could never go without ice-cream, however, and that's where this recipe comes in!

NB: Always consult your doctor before making changes to your diet or removing any food group.

INDY LOVES…

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Blackberry jam
 

Blackberry chia jam! If you've got any extra blackberries or a bush outside that you could go pillage, then this one is for you. Chia jam is the easiest jam you will ever make and uses the gelatinous power of chia seeds to thicken the jam rather than loads of sugar. I sweeten it lightly with some honey and that's everything you need - just berries, chia seeds and honey. The full recipe is on my website, thelittlegreenspoon.com, and it works with any berries. I love adding it to porridge and it's amazing on toast with some nut butter.

Tried this recipe?

Send us photos of your finished dish on Twitter or Instagram using #indoweekend or email weekendmag@independent.ie

thelittlegreenspoon.com

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