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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00

The Art of Eating Well
A refreshing treat for the summer that’s very easy to make. Instead of sugar and pasteurised milk, this ice cream uses coconut milk, probiotic yoghurt and plenty of sweet little peas.

The frozen peas blend with the rest of the ingredients to make a smooth ice cream base in minutes. If you have a high-powered blender, then you can throw some fresh mint in there too − although you’ll always need to add a dash of mint extract as well, to get that super refreshing taste.

We pour the mix into our ice cream maker and, an hour later, the ice cream is ready to go. For those without an ice cream maker, try our trick using an ice cube mould or half the recipe to make these cute lollies.

Makes 900ml ice cream

Posted by Ebury Publishing Published See Ebury Publishing's 77 projects » © 2019 Jasmine Hemsley · Reproduced with permission. · The Art of Eating Well by Jasmine & Melissa Hemsley (Published by Ebury Press £25).
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  • Step 1

    To make the pea and mint ice cream base, blend all
    the ingredients except for the cacao nibs together until
    very smooth.

  • Step 2

    To make the chocolate sauce, measure out all the
    ingredients into a jug or small bowl and stir together,
    along with 9 tbsp hot water.

  • Step 3

    To make ice cream, place the pea and mint
    base into an ice cream maker and, following the
    manufacturer’s instructions, churn until you have
    ice cream.When it is ready, scoop the ice cream into
    bowls and sprinkle with cacao nibs and drizzle with
    chocolate sauce to serve.
    If you don’t have an ice cream maker, pour the pea
    and mint mixture into ice cube moulds and freeze.
    Pulse the frozen cubes in a food processor for a soft
    serve ice cream.

  • Step 4

    To make 12 lollies, make up half the quantity of
    pea and mint base and add about 4 teaspoons into the
    bottom of tall shot glasses or lolly moulds and pop into
    the freezer. After 20 minutes or more, insert a lolly stick
    into the pea mixture and pour some of the chocolate
    sauce around it. Repeat with the pea and mint base
    and finish with the chocolate sauce, freezing for 10
    minutes between layers. Freeze the finished lollies for
    a further 2 hours, then enjoy.

  • Step 5

    Alternatively, mix the half-quantity of pea and mint
    base for the lollies with the chocolate sauce and pour
    into shot glasses. Insert the lolly sticks and freeze for at
    least 2 hours before serving.

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