Dairy-Free Raspberry Maple Ice Cream
Dairy-Free Raspberry Maple Ice Cream
Ingredients
- 1 1/2 cups (225g) frozen raspberries
- 1/3 cup (80ml) pure maple syrup
- 8 frozen bananas, coarsely chopped
- 1 1/3 cups (330ml) Sanitarium So Good Unsweetened Almond Milk, chilled
- 3 tsp vanilla extract
- 2/3 cup (90g) pistachios
- 1 1/2 tbsp pepitas (pumpkin seeds)
- 1 1/2 tbsp sunflower seeds
- 2 tbsp icing sugar mixture
Instructions
- 1
Place an 8-cup (2L) metal loaf pan or container in the freezer for 30 mins to chill.
30 min - 2
Place raspberries and 2 tbs maple syrup in a small bowl. Use a fork to coarsely crush.
- 3
Process the banana, almond milk, vanilla and remaining maple syrup, in 2 batches, in a food processor until smooth. Transfer to a large bowl and stir to combine.
- 4
Spoon one-third of the raspberry mixture into the chilled pan or container. Spoon over half the banana mixture. Continue layering with the remaining raspberry mixture and banana mixture, finishing with raspberry mixture. Use a skewer to marble. Freeze for 8 hours or until firm.
480 min - 5
Meanwhile, preheat oven to 150°C. Line a baking tray with baking paper. Place the pistachios, pepitas and sunflower seeds in a sieve. Rinse under cold water. Drain. Place in a bowl. Stir in icing sugar. Spread over the lined tray. Roast, stirring halfway through cooking, for 15 mins or until toasted. Cool.
15 min - 6
Serve ice cream with pistachio mixture.
