This ice cream is oh so dreamy and deliciously creamy you won’t even realise that there’s no cream or added sugar! (Apart from the fact we just told you then!)
And guess what…. We haven’t even got to the great part yet, it’s an alkalising treat thanks our super amazing Alkalising Greens! We’re so excited here at Morlife as we’ve just launched the newly reformulated greens that we just couldn’t wait to incorporate it into scrumptious recipes like this one!
Available in Pineapple Coconut, Lemon Lime and of course Acai Raspberry, Alkalising Greens contains over 18 fruits & vegetables, pre & probiotics, functional herbs and so much more!
This mouth watering ice cream recipe is served with home made raspberry chia jam which is super easy to whip up as it only contains 3 ingredients! Using our Certified Organic Chia Seeds, this jam is a great source of fibre with the benefits of antioxidant rich berries!
Start by making the chia jam first to allow it to cool and set a little. If you find you have extra jam left over, keep it stored in the fridge in a sealable jar, it will last for up to 1 week. Why not try mixing it through your morning porridge? Yum!
For the nice cream, all you’ll need to do is blend all the ingredients until smooth! So easy just like that! You can use whichever nut milk you like or have available in the fridge! We love coconut milk because of its extra creamy delicious texture! Gently swirl the jam through (time to get a few snaps on Instagram for this one!) and allow it to freeze for at least 1 hour, stirring it through at the halfway mark.
At that beautiful moment when your ice cream is set, simply serve in a waffle cone, or bowl with extra jam (we also topped with chopped almonds) and enjoy!!
ACAI RASPBERRY ALKALISING NICE-CREAM WITH HOME-MADE RASPBERRY CHIA JAM
PREP TIME: 10 mins (pre-freeze fruit the day before)
FREEZE TIME: overnight
MAKES: 5 serves
½ cup coconut milk
RASPBERRY CHIA JAM (makes 1 cup)
400g Frozen raspberries
1 tbsp. coconut sugar
STEP BY STEP
- Make chia jam by adding raspberries, ½ cup water and 1 tbsp. coconut sugar to a small saucepan, bringing to the boil. Boil for 5 minutes, reduce to low heat and simmer for approximately 10 minutes or until liquid thickens. Set aside to cool slight then stir through chia seeds. Store refrigerated in a jar for up to 1 week.
- Blend frozen bananas and raspberries with Alkalising greens until smooth. Gently swirl chia jam through and freeze for 1 hour, removing to stir gently half way through.
- Delicious served with a drizzle of more raspberry chia jam!