Enjoy the taste of summer with this no added sugar acai berry and raspberry ripple ice cream! It brings back nostalgic memories of when I was growing up, licking ice cream at the seaside (after burying dad in sand!). Of course, this is a healthy and plant-based version and it tastes so much better than commercial varieties. It is really popular with children as well as grown-ups; maybe because of its natural vibrant pink colour!
This ice cream really is good for you. You have antioxidants and fibre from the berries and omega-3 fatty acids from chia seeds and the omega-3 superpowder. I love adding some protein powder too (soya bean and pea varieties work well), but this is optional. To sweeten this ice cream, without adding sugar, I have used a little stevia, but if preferred, you could use a little coconut sugar.
The ripple sauce is simply mashed raspberry with chia seeds, a little water and stevia (coconut sugar also works fine). It adds a decadent (yet healthy!) touch.
This recipe is also quick to make; the ice cream takes 3 mins and the raspberry ripple sauce takes 2 mins. All you need to do is freeze your raspberries and bananas beforehand.
Preparation time: under 5 mins (using frozen fruit)
For the ice cream:
- 180g frozen raspberries
- 1 small frozen banana (about 100g)
- ¼ tsp. stevia (or 1/2 tsp. coconut sugar)
- 1 tbsp. protein powder (soya bean, pea and whey varieties work well)
- 1 tbsp. milk of choice (cashew, almond milk, soy and oat milk work well)
- 2 tsp. Omega-3 superpowder
For the raspberry ripple:
Optional garnish: a sprinkle of cacao nibs
- Make the ripple first as the sauce needs to thicken. In a small bowl, add the ripple sauce ingredients. Mash the raspberries using the back of a fork mixing it in with the other ingredients.
- Now make the ice cream. Add all ice cream ingredients, except the milk into a blender or food processor. Whizz to combine. The mixture will transform from clumps of frozen fruit to a crumbly mass and then start binding together. At this stage, add the milk and continue to whizz. The mixture will now transform into a creamy yet dairy-free ice cream. Spoon into a bowl and top with the raspberry ripple sauce and if desired, some cacao nibs. Enjoy.
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