Do you remember last week’s banana sorbet?

You can use any fruit you fancy to make these ridiculously simple ice-creams/sorbets.

Add nuts or dates into the body of the ice-cream if you that tickles your fancy. 😉

Frozen banana is creamy and sweet. The texture of frozen mango is similar to a sorbet.

I prefer to keep the ice-cream/sorbet plain and creamy and have some fun with toppings. Use your imagination to create any number of delicious combinations!

Here are a few ideas:

Ice Cream Toppings

Clockwise from Midday:

• Take some rice syrup and mix in cinnamon to taste. Drizzle that over your dessert to add a sticky/sweet addition to the creamy texture, without adding a refined sugar or E colourings and goo!

• Raw Chocolate Nibs (I’m going to be honest and say they’re a little hard on the teeth and bitter for me, but I know people who can eat them straight out of the bag, so I’ve included them here for you, in case you’re a toughie! 😉 ….)

• Raw, Unsweetened Goji Berries

• Raw Almond Flakes (naturally sweet) *lay them under a grill or dry pan roast them in a pan on your hob for a lovely toasty flavour

• Dried Coconut Flakes (I love the crunch of the flakes; you could also use coconut snow or, as it’s also known, dessicated coconut – again, grilled or pan roasted adds another layer of taste)

• Mixed Nuts and Seeds (A wonderful topping, for a hearty, toffee’ish, toasty crunch!)

• Mixed, Dry Pan Roasted Seeds (see photo of the banana sorbet for these)

• Crumble Crunch (A vegan version of a crumble topping)
• Goji berry sauce

With regards to gut health, this simple dessert beats eating dairy ice-cream (that’s been made from factory farmed milk) any day of the week!

See you soon …

Freshly Fermented For You

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