Guilt-less Desserts & Treats for your Family
What can I tell you? I’ve developed a new addiction/issue. I’ve become obsessed with making Ice Cream using vegetables. It all started with this Chocolate Sweet Potato Ice Cream (still my absolute favourite ice cream and probably one of my top 5 recipes for 2016) and today it brings you my eccentric take on a Cherry Ripe Ice Cream.
If you’ve been reading my recipes for a while you’ll know I have a tendency to get obsessed with one ingredient (like my Cassava Flour phase), one flavour (like my fascination with Gingerbread) or one recipe (I’ve been donut mad lately). I get oddly focused on one area and do it until everyone is totally sick of the sight of it anymore.
My vegetable ice cream obsession, and this Cherry Ripe Ice Cream, couldn’t come at a better time. It’s the week after Christmas and it’s hot, humid and pretty gross actually… or maybe that’s just how I stink! I was not built for the tropics which is why I live in Victoria. My hair gets frizzy and can only be managed in a Mum-bun (i.e. a knotted mess on the top of my head), I constantly feel like I’ve just finished a long run and it zaps all of my energy (or is that the 4:30am toddler wake up call?!). You may not believe me but a dry 38C is much easier to cope with than a humid 29C.
It’s also school holidays so the kids are constantly in the fridge finding something to eat, or complaining that there’s nothing to eat. If there’s ice-creams in the freezer than there’s never too much to complain about and they’re still getting their holiday serve of veggies.
This Cherry Ripe Ice Cream is a variation on the Raspberry and Beetroot Ice cream I recently shared. I found that as delicious as Cherries are, they are not as sweet as raspberries and so more of them are needed to create the ice cream, otherwise all you can taste is beetroot. Be sure to taste the ice cream before setting it. If you find it’s more beet than sweet, add an extra swig of your sweetener of choice.
Oh, and I have a little secret to share with you. You know this Chocolate recipe, it also doubles as home made Iced Magic!! Instead of freezing the mixture pour it over your frozen ice cream. As soon as the coconut oil in the chocolate meets the cold it sets; just like Iced Magic!! It takes about 3 minutes to make (even less in the summer as the coconut oil is already melted) and can be flavoured by adding peppermint essence or orange rind.
So before you add me to your list of crazy people for making a beetroot ice cream, just try it and I think you’ll be pleasantly surprised! 4 yo S was!
- 200 grams pitted Cherries (fresh or frozen)
- 100 grams cooked, peeled and diced Beetroot (to cook beetroot; place a whole beetroot in a saucepan and cover with water. Bring to the boil and then simmer over a medium heat for 45 minutes, or until a knife can be easily inserted all the way through. Allow to cool before peeling and dicing)
- 1 Tablespoon Maple Syrup/Rice Malt Syrup/Honey
- 1 Cup Coconut Cream (place an opened can of coconut milk/cream in the fridge for 24 hours. Spoon off and use the thickened cream and discard the watery remains)
- 1 teaspoon Vanilla Extract
- 1-2 Tablepsoons extra Sweetner if desired
- 100 grams Chocolate
- 1/4 Cup desicatted Coconut
- 1/4 Cup Coconut Oil
- 1 Tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/4 Cup Cocoa
- Place the cherries, diced beetroot, water and maple syrup in a small saucepan and bring to the boil. Reduce the heat to medium and simmer for 10 minutes, stirring often to prevent the mixture from sticking to the pan. Remove the saucepan from the heat and allow to cool.
- Place the cooked mixture in a kitchen blender and process until pureed. Alternatively this can be done with a hand stick blender. Add the coconut cream and vanilla extract and blend until well combined.Taste and if desired add the extra sweetner
- Once set (using on the 3 methods below) cover with melted chocolate and sprinkle with desicatted coconut.
- Pour the mixture directly into the moulds and place in the freezer for at least 6 hours (but preferably over night). To assist in removing the icy pole run the mound under warm water to loosen it.
- Pour the Ice-cream into a shallow container and cover. Freeze for at least 4 hours (longer is fine). Once set remove from the container and process in the blender until smooth. Serve immediately. This last step is needed as the Ice cream can go too hard and icy.
- You can leave the icecream on the bench for 20 minutes to allow it to soften which may mean you don't need to blend it.
- Follow the manufacturers instructions.
- Over a very low heat, melt the Coconut oil in a saucepan. Add the maple syrup and stir
- Add the cocoa and whisk to combine. Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
- Use immediaely on the icecreams or place in lined dish and freeze until set (approximately 30 minutes). Store in the freezer.