This ice-cream slice is fresh and light, perfect for the warmer weather. Feel free to replace the fruit I’ve used with any other fruit you have frozen. Just make sure to use contrasting colours for each layer to create a striking effect.
Happy sprouting, baking and cooking!
First layer:
2 cups chopped frozen banana
½ cup light coconut cream
½ cup water
1 tsp ground cinnamon
Second layer:
3 cups chopped frozen mango
¾ cups light coconut cream
¾ cup water
1 orange, juice and rind
Third layer:
3 cups frozen raspberries
¾ cups light coconut cream
¾ cup water
3 pitted medjool dates
Fresh mint for decorating
Line a 23 cm bread tin with plastic wrap, making sure to leave extras on the edges to be able to pull the ice-cream log out.
Add the ingredients for the first layer into a food processor and blend for 3 minutes, until completely smooth. Pour this mixture into the base of the bread tin and prepare the next layer. Again, add the ingredients for the second layer into the food processor and blend until smooth. Pour this mixture on top of the banana layer. Now prepare the final layer by blending this in the food processor also. Pour this into the bread tin and flatten the top. Fold over the plastic wrap and place in the freezer for 3+ hours.
Remove from the freezer and flip the bread tin upside down on a large flat platter. Gently lift the bread tin, leaving the ice-cream log on the platter. Decorate with frozen berries and some fresh mint leaves. Leave for 30 minutes before slicing into thick slices and serving.
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West Gosford NSW 2250
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