Recipe of the Month – Ice Cream

Recipe Title : Ice Cream

Delicious Sugar free ice cream with healthy alternatives

Dr. Varsha Shah

Ingredients:

• 1 cup fruit pulp/chunks [any seasonal fruit of choice].
• 1 cup + 5 to 6 tbsp coconut milk.
• 1 tbsp powdered rolled oats.
• 1/2 cup cashew nuts, soaked for 4 hours in 1 cup water.
• 3/4th cup dates, pitted, soaked in ¼-1/2 cup water for 10 minutes.

Method:

• Heat 1 cup of coconut milk along with the oats powder on low flame, stirring continuously until the mixture thickens. This will take about 5 – 7 minutes. Allow to cool. Keep aside.

1. Drain and rinse the soaked cashew nuts. Place them in a blender a long with dates and blend, adding 5 – 6 tablespoons of coconut milk, a little at a time until you obtain a smooth paste.
2. Add the thickened coconut milk and the fruit pulp/ chunk and blend well until smooth.
3. Pour into a container and freeze for 7 to 8 hours- only until partially set and the ice cream is of semi- soft texture.
4. Take it out from the freezer and blend again. Freeze again for a minimum of 8 hours.
5. Take it out from the freezer 20 minutes before serving.

Storage/ Shelf life:

In the freezer for up to a month.

Note:

Use coconut milk judiciously and occasionally as it lacks fibre and is high in fat.

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