This raspberry and maple syrup ice cream – made with unsweetened almond milk – is a great dairy-free alternative. Use frozen raspberries and sweet bananas, then add crunch with delicious pistachios, pepitas and sunflower seeds.
- 1 1/2 cups (225g) frozen raspberries
- 1/3 cup (80ml) pure maple syrup
- 8 frozen bananas, coarsely chopped
- 1 1/3 cups (330ml) Sanitarium So Good Unsweetened Almond Milk, chilled
- 3 tsp vanilla extract
- 2/3 cup (90g) pistachios
- 1 1/2 tbs pepitas (pumpkin seeds)
- 1 1/2 tbs sunflower seeds
- 2 tbs icing sugar mixture
Place an 8-cup (2L) metal loaf pan or container in the freezer for 30 mins to chill.
Place raspberries and 2 tbs maple syrup in a small bowl. Use a fork to coarsely crush.
Process the banana, almond milk, vanilla and remaining maple syrup, in 2 batches, in a food processor until smooth. Transfer to a large bowl and stir to combine.
Spoon one-third of the raspberry mixture into the chilled pan or container. Spoon over half the banana mixture. Continue layering with the remaining raspberry mixture and banana mixture, finishing with raspberry mixture. Use a skewer to marble. Freeze for 8 hours or until firm.
Meanwhile, preheat oven to 150°C. Line a baking tray with baking paper. Place the pistachios, pepitas and sunflower seeds in a sieve. Rinse under cold water. Drain. Place in a bowl. Stir in icing sugar. Spread over the lined tray. Roast, stirring halfway through cooking, for 15 mins or until toasted. Cool.
Serve ice cream with pistachio mixture.
RECIPE BY: Publication: Coles Magazine and Taste