Dragonfruit / Pitaya Nice-Cream (Vegan, Gluten Free)
It's raining outside and the temperature is sitting at a chilly 9 degrees in Melbourne, but the house is heated and our socks are on. Yup, we are a determined bunch when it comes to food. So what does that mean? Nice cream for the win!
This is what you will be making today. A swirled ice cream attempt that actually worked!
To make this recipe, you will need:
- 2 cans of full fat coconut milk, chilled overnight in the fridge
- 4 tablespoons rice malt syrup
- 1 tablespoon butterfly pea powder
- 1/2 tablespoon coconut oil
- 4 bananas, frozen
- 1 tsp pure vanilla extract
- 1/2 a pink pitaya (dragonfruit)
- 1 cup unsweetened almond milk
How to make:
- Blend 2 frozen bananas until thick and creamy, set aside in freezer.
- Blend second 2 bananas with dragonfruit, set aside in the freezer.
- Next, very carefully, without tipping the coconut milk can, scoop out the coconut cream from the top of the can reserving the clear liquid for other uses. Place into a mixing bowl.
- Using a mixer, whip until creamy and smooth. Then add vanilla, almond milk, and sweetener. Whip until fully incorporated.
- Seperate coconut mixture into 2 bowls, mix through the banana/dragonfruit combination into 1 bowl. (We created gradients in seperate bowls by starting with a small amount of dragonfruit for a light pink and finishing with a darker pink. But you can totally omit this set, blue and pink will still work just as well!)
- Mix the banana mixture into the remaining bowl of coconut and add butterfly pea powder for a vibrant blue colour.
- Taste and adjust flavours and colours as needed. We like ours a little less sweet, as we prefer adding loads of toppings.
- Spoon into container, mixing the colours as you go. Top with whatever decorations you desire, we used pink edible glitter, because why not.
- Pop into freezer for 3 hours to set, pull out of the freezer for 5 minutes before serving and use a scoop warmed under hot water for a perfectly round ice cream scoop.
- You can take this mix out in a couple of hours for a chilled mousse-like ice cream. Freeze overnight for a firmer ice cream.
- This will keep in the freezer for up to one week, but ours never lasts. Enjoy!
If you make these, be sure to take a photo and tag us @healthfoodproject, #hfp or #hfpmixes!
We love seeing your kitchen creations.
