This delicious dessert is like a cross between ice cream and sorbet.
It’s very refreshing and simple to make, no need for any churning, but you do need to make it several hours in advance.
We used up the last of the strawberries that we had frozen after a very over zealous ‘pick your own’ session at a local farm.
- 3 cups frozen strawberries
- 270ml coconut cream (Ayam)
- 2 tbsp rice malt syrup*
- 2 tsp vanilla bean paste
- 3 over ripe large bananas
*You can of course use honey or maple syrup if you’d prefer – I choose the rice malt here not because of any mythical ‘sugar free’ properties, but because of its more neutral taste.
In your processor or thermal cooker place the strawberries. Blitz them until they are very finely chopped (almost like crushed ice) speed 4, working up to speed 8 for 10 secs, scrape down and repeat.
Add in the coconut cream, followed by the syrup and vanilla whilst processing (on speed 4), then scrape down and process again.
Add in bananas, one at a time and process until very smooth. (Use speed 6).
Pour into a dish, cover and freeze for at least 6 hours, or over night.
Remove from freezer about 10 minutes before serving so that it is scoopable.
If you’re after an extra special treat you can add some chocolate! We make ours by melting 4 squares of chopped dark chocolate together with 1/2 tsp of tasteless coconut oil, then just drizzle away!
This makes enough for 8-10 serves.