Cool and creamy nice cream with the crunch of granola is a hard combination to beat. These are perfect with the granola recipe.
RASPBERRY RIPPLE COCONUT NICE CREAM
Serves 4
150 g (5 oz/1¼ cups) raspberries • 2 bananas, peeled and frozen
200 ml (7 fl oz) tinned coconut milk, chilled (thick part only)
85 g (3 oz/¾ cup) cashews, soaked for 4 hours • 60 ml (2 fl oz) maple syrup
1½ tbsp melted coconut oil • ½ tbsp cornflour (cornstarch)
1 tsp vanilla extract • a pinch of sea salt
Blitz three-quarters of the raspberries in a food processor and set aside. Next, blitz the remaining ingredients, except for the leftover raspberries. Stir through the blended raspberries and reserved whole raspberries. Pour into a container, cover and freeze for 2 hours, or until scoopable. Serve in bowls with granola.
MANGO AND PASSION FRUIT NICE CREAM
Serves 4
200 ml (7 fl oz) almond milk • 2 bananas, peeled and frozen • 100 g (3½ oz) mango
pulp of 1 passion fruit • 85 g (3 oz/¾ cup) cashews, soaked for 4 hours
60 ml (2 fl oz) honey • 1½ tbsp light olive oil • ½ tbsp cornflour (cornstarch)
1 tsp vanilla extract • a pinch of sea salt
Blitz all the ingredients in a food processor until thick and creamy. Pour into a container, cover and freeze for 2 hours, or until scoopable. Serve in bowls with granola.