Though still cold to enjoy. Ice cream is so easy to make and store for the warmer days that are soon to come.
We are making a healthy bush tukka ice-cream treat this week? One that doesn’t come with a tons of refined sugar or the plethora of artificial ingredients and one that you can whip up last minute?
This recipe has just five #wholefood #ingredients in it, will take you about 30 seconds to whip up and is a real treat on #LillyPilly and #AppleBerryPie’! It can be eaten out of the #food processor (blender), or freeze it in popsicle moulds for a great mid-morning or #midafternoonsnack.
You can use the same base recipe to make all sorts of flavour combinations. Try a new variety every week of the holidays: #strawberrygum, #Davidsonplum,, ribberry, #IllawarraFlametree nuts, #rivermint, #quandongs … they all work a treat. Freeze the #berries first if you want an ‘instant’ #icecream, otherwise the mixture will be runny and you will have to wait for it to set in your moulds.
All our recipe tips can be found on a our blog page. www.craigmuirlakehouse.com / blog
Ingredients: 1 frozen bananas 1 cup diced frozen mango 1 tbsp maple syrup (or raw honey) 1/4 cup macadamia nuts 1 cup of Greek / natural yoghurt
1 cup of Lilly Pillies. (or any berry or nut) Place macadamia nuts in a food processor (a mini food processor would work too – but be sure to halve the ingredient portions) and blitz to form small crumbs. Add all remaining ingredients to the food processor and blitz until you reach a smooth, soft-serve consistency. Enjoy! This one here is Lemon Myrtle if you are going to add this , river mint, wattle seed, aniseed myrtle, bush tomato because of their strong flavours only add a teaspoon of the bush herbs.