VANILLA NICE CREAM WITH RASPBERRIES AND HONEY-ROASTED MACADAMIA NUT BUTTER SWIRL

Serves 4

For the honey-roasted macadamia nut butter
(makes approx. 1 × 200 ml/7 fl oz jar):

2 tbsp honey • 4 tsp melted coconut oil
½ tsp ground cinnamon • a pinch of sea salt
200 g (7 oz/2 cups) raw whole macadamia nuts

For the nice cream:

4 bananas, peeled and frozen
400 ml (14 fl oz) tinned coconut milk , chilled (thick part only)
1 tsp vanilla extract • 125 g (4½ oz/1 cup) raspberries
2 tbsp Honey-Roasted Macadamia Nut Butter

Honey-roasted macadamia nut butter is swirled through a vanilla-scented nice cream, then spiked with fresh raspberries. Heavenly. Any leftover nut butter keeps beautifully in the fridge for a good couple of weeks. Try it spooned straight from the jar, smothered on toast, or scooped into little Granola Bowls as shown!

Preheat the oven to 180°C (350°F/Gas 4). Line a baking sheet with parchment paper.

First make the nut butter. In a bowl, mix the honey, coconut oil, cinnamon and salt. Add the nuts and thoroughly combine. Spread the mixture on to the lined baking sheet in a single layer and bake for 15 minutes or until golden brown. Keep an eye on the nuts to make sure they don’t burn.

Remove from the oven and set aside to cool. Once cooled, put the roasted nuts in a food processor or blender and blitz until smooth. Transfer into an airtight container and store in a cool dry place or the fridge. This will last for 3–4 weeks.

To make the nice cream, put the bananas, coconut milk and vanilla extract in a food processor and blend until thick and creamy, scraping down the sides every 30 seconds. The mixture should be the consistency of soft-serve ice cream. Fold through the raspberries and the nut butter – being careful not to over-mix – to make a nice swirl. Serve straight away.