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