Mint and Chocolate Chip Ice Cream
A bit of a play on a recipe with this one. A superfood dessert which tastes like a creamy ice cream, but is dairy free and packed full of highly nutritious ingredients. Excellent for when you need that sweet fix after a meal, or just at anytime of the day, but don’t want to load up on sugar.
It should really be known as Banana and Spirulina Ice Cream, but it tastes like such a wonderful mint and choc chip I don’t think many would guess!
- 4 frozen bananas, as ripe as possible
- 2-3 drops pure peppermint extract
- 1 tsp. spirulina
- Handful raw cacao chips
Ripe bananas are better for you to eat than unripe bananas because the starches are fully developed into sugars, which make the fruit easier to digest.
Spirulina is a highly nutritious blue-green algae, high in protein and amino acids, including the essential fatty acid gamma linolenic acid (GLA). It is rich in minerals, vitamins, beneficial pigments and antioxidants, and is the richest beta carotene food, with a full spectrum of 10 mixed carotenoids. It is also rich in chlorophyll, fatty and nucleic acids and lipids.
- Peel very ripe bananas, slice and freeze them in a freezer bag.
- Using a food processor, blend the frozen bananas along with the peppermint extract and spirulina.
- When it’s looking like breadcrumbs, empty into a large mixing bowl and with a wooden spoon, start stirring and mixing. This starts the break down the edges for the frozen crumbs and before you know it, forms a smooth, ‘soft-serve’ ice cream.
- Add the raw cacao chips and mix in, then serve straight away.
If you’re making the ice cream ahead of time, then place the ice cream into a tupperware and freeze until needed. It will need about 5 or so minutes to thaw a little before serving again.
You can find Spirulina and Raw Cacao Chips at Holland and Barrett.
Pimm’s jelly dessert
Everyone loves jelly, reason enough to include it with our favourite recipes, but it also makes the perfect make ahead pudding. Especially when it’s slightly alcoholic(!) served with a cucumber sorbet, candied mint leaves and marinated cucumbers as we did for our Lamb Supper Club. Slightly adapted from the original, we served our jelly in beautiful glasses, perfect for showing off those set raspberries and basil leaves that run throughout the jelly.
- 700ml of water
- 300g of sugar
- 1 lemon, unwaxed, peeled and juiced
- 50g of root ginger, peeled and grated
- 100ml of Hendrick’s gin
- 200ml of Pimm’s
- 10 gelatine leaves, soaked in cold water
- 1 punnet of raspberries
- 1 bunch of basil, half the bunch reserved for garnish
- Bring the sugar and water to the boil. Once boiling, add the lemon juice, lemon peel and grated ginger. Remove from the heat and leave to infuse for 5 minutes
- Pour the contents of the pan into a bowl, store the bowl in the fridge until chilled. Once chilled, add the Pimm’s and the Hendrick’s
- Pour 200ml of the Pimm’s mixture into a pan and reheat gently over a low-medium heat. Dissolve the soaked gelatine sheets in the liquid and once dissolved – pour back into the bowl containing the rest of the chilled Pimm’s mixture
- Strain the jelly mixture into a large jug and pour the Pimm’s mixture into your doughnut moulds and fill up to half way (there will be liquid leftover which will be used in step 8). Leave to set in the fridge
- Once the jelly has set, remove from the fridge and place 3 raspberries and 3 basil leaves into each mould. Fill to the top with the remaining liquid and leave to set in the fridge
- To serve. Unmould the set jellies by dipping each of the moulds in just boiled water for 10 seconds. Invert onto plates and press together the mould and the plate. In one movement, give a firm shake to unmould.
(this recipe is from the wonderful Great British Chefs website)