It is getting hot hot hot here in Ireland at the moment; I can't quite believe it! Watching my colleagues and family sweat their way around London in 31°C heat makes me actually feel quite grateful that it's a little cooler here over on the Emerald Isle and the top temperatures of 25-26°C are usually accompanied by a cool breeze.
So with all the sunshine nice-creams are naturally on my mind and even more so because I was lucky enough recently to win a copy of Margie Broadhead's book Guilt Free Nice Cream thanks to the lovely folks at the Health Bloggers Community.
I'm not a fan of the phrase 'guilt free' (we've discussed this all many times!), but nice-creams really are a fantastically healthier alternative to your all creamy all sugary shop-bought ice-cream if you are wanting an icy sweet cool down.
And Margie's book doesn't just stop at the basics - she's got waffles, lassis, lollies and popsicles, biscuits and tarts in there too... a total feast. I highly recommend the book - not least for it's beautiful photography and bright colour scheme. Stunning addition to your shelf! Take a look at the Instagram account for the book to see for yourself.
And so here are a couple of super simple recipes for two flavours of nice-cream I experimented with, actually before I received Margie's book.
I wanted to enter an Instagram post into a hashtag party featuring pastel spring colours being run by Jana of Love Eat Smile and Franzi of All My Goodies and nice-creams seemed the perfect canvas with which to give pastel colours a go.
The intention was to keep the colours pretty pale, but spirulina is actually pretty hard to control as it's so vivid! And in this recipe it's a good thing you don't need much - you really are using it for colour and don't want its seaweed-y flavour to come through at all. The tiniest of sprinklings is enough to get the gorgeous green you're after here.
Have a go and see what you think! Are you a nice-cream fan? What other flavours do you recommend?
PREP TIME: 15 minutes
COOK TIME: 0 mins!
- 2 bananas, peeled and frozen
- 5-6 raspberries (you can add more if you want a richer colour and flavour, I was trying to achieve pastel perfection!)
- 1 tsp vanilla extract
- 2 bananas, peeled and frozen
- 1/4 tsp spirulina
- 1/2 tsp mint extract
1. Put the ingredients for each nice-cream into a food processor and blend until thick and creamy, scraping down the sides every 30 seconds if needed.
Now I'm going to be honest, I use a Nutri-Bullet which does the job fine, though your bananas do need to be a little de-frosted first to get it going. You could always add a little bit of liquid (water or milk) to help it along.
2. Process until the mixture becomes completely smooth and has the consistency of soft-serve ice-cream.
Without a really whizzy (excuse the pun!) food processor it is difficult to get the right consistency straight away. Be prepared to pop the mixture back in the freezer if it's become too runny once you've blended, I definitely did this.
3. Enjoy! Top your nice-cream with whatever you fancy. I used dried rose petals and freeze dried raspberry pieces but puffed quinoa, cacao nibs (think mint chocolate combo!) or fresh fruit would work well.
You can always pop in the freezer to keep for later, though it will harden so always get out of the freezer a bit before you want to eat it.
Why not pin on Pinterest for later? Click on the button top left of the image to go straight there!