Now who doesn’t LOVE Ice-cream?????
I’ve been making loads of different ice-creams in the past few months with my thermomix, many with just frozen fruit which are delicious. Then I found this amazing dairy free coco-kefir dessert probiotic vanilla gelato from The Cultured Ice Cream Company. At the moment they are only selling this ice cream at certain farmer’s market’s around Sydney, however are looking to expand in health food shops very soon. This ice cream is a prebiotic, low in carbs, grain free, soy free, preservative free, dairy free and sugar free. It truly is a ‘living food’ that tastes superb!
A naturally fermented food, used for many centuries in the Caucasus and Tibet. Supports digestion and nutrition. IT’S ALIVE. Kefir is the living culture that converts the ingredients into a unique, organic food containing enzymes and 30+ probiotics and antioxidants, and it’s Low -GI. So not only is this ice-cream delicious and creamy but it is also super good for us. It is a source of folic acid, protein, and strong broad spectrum probiotic, in it’s active form. So you can use it as a dessert, breakfast or a guiltless pleasure.
Recipe for my pink ice-cream cake.
2 cup’s of this ice cream (leave out till it gets soft)
1 cup of frozen rspberries
1/2 cup frozen strawberries
Blend Berries together in thermomix or blender well first then ice cream and blend till just mixed.
Throw in 1/2 cup of pecans and mix through.
Place all ingredients into a cake tray lined with baking paper and place back in the freezer till frozen.
Ready to cut up and eat…….
With this ice-cream cake, I just waited till the ice-cream went soft (to a yoghurt consistancy) then mixed in a cup of raspberries and sprinkled the top with lots of nuts and seeds. then freeze in a cake tin and voila.
You could add any fruit of choice from mango’s, passionfruit, blueberries and any nuts of choice.
Make sure you send me pictures of your delicious creations via Instagram to Sophmylo……