I’m not actually a massive fan of ice-cream (shock horror!) but my recent obsession with avocados has led me to create something more exciting than just avocado on toast. I think the problem I have with ice-cream is that I instantly think of the amount of sugar and heavy double cream goes into it and often find that popular brands are just TOO sweet for me. I came up with this recipe that incorporates a mix of some of my favourite flavours inspired by middle eastern such as mint and lemon, western such as the honey and fruits and thai flavours like coconut milk to make an ice-cream, (wait for it…) that uses NO double cream or refined white sugar.
It’s very simple to make but you’ve just got to patient whilst it’s in the freezer! An added note after making this would be: add more mint, perhaps blend it into the mix and add more lemon. The combination of the two work so well and you get more of a creamy sorbet than sugary icecream. Topped with fruit and this is divine! It’s great for vegans, if you’re lactose intolerant AND comes in at around 87 calories per scoop. I ate a load when I tried it and then took it home for dinner and shared it with my family. I was so pleased to have no bloated stomach or overly-full feeling and loved the tanginess this dessert brings. I think this is my new favourite recipe of the summer!
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Download your printable recipe for this here!
Servings - 12
87 - Calories
Time : 4h
You will need:
Sophie Middleton is the Founding Editor-In-Chief of Digital Hotel and Restaurant Magazine The Fabulous Foodie. Sophie develops and creates recipe-based content for the RYE Kitchen where you can find lots of fun, easy, healthy RYEcipes to choose from. She loves authentic cooking based on good quality ingredients, flavour and taste.