A healthy, refreshing ice-cream free from refined sugar and dairy, with a little bit of help from a herbal friend to ease stress during this pre Christmas rush.
Coconut cream is used instead of dairy, a source of saturated fat necessary in the diet for absorbing the fat-soluble vitamins A, D, E and K. Strawberries are low sugar and rich in anti-ageing antioxidants – choose organic as they are notoriously sprayed and always feature near the top of the Environmental Working Group’s Dirty Dozen list (a list of the conventional produce most highly sprayed with fungicides and pesticides).
Coconut nectar makes a great low-GI sweetener and is minimally refined, meaning it is still a rich source of minerals. Chamomile is flowering now as we head into summer, a beautiful herb to keep in the garden. Ruled by the sun, chamomile is best known for her calming actions, and is a great remedy for digestive complaints. Perfect for this stressful silly season!
This is the cheat’s way to make ice cream, if you will. It is extremely quick, but best eaten straight away – once frozen it becomes too hard to scoop.
1½ cups frozen strawberries
1 cup chilled coconut cream*
2 tablespoons coconut nectar
3 tablespoons fresh chamomile flowers and leaves, chopped
1 tablespoon lemon juice
*Buy a tin of full fat coconut milk/cream. Pop it in the fridge overnight. When you open it the next day, you will find the cream has floated to the top, this is what you need for this recipe. As an easy alternative, two frozen bananas will also work a treat.
1. Add all ingredients to a food processor and blitz till just combined and still chunky. If you go for too long it will become a liquid, so be careful.
2. Transfer to a dish and keep in the freezer, sprinkle a few extra chamomile flowers over the top to serve.