Chocolate Raspberry Ice-Cream

There’s a flavour of Ice Cream in New Zealand called Jelly Tip. It was my favourite ice cream before I discovered that dairy isn’t something the eldest Miss Hamilton should be eating. (So unfair, the second Miss Hamilton always retains the flawless skin of a model, no matter how much ice cream she eats).

Jelly Tip had a lot going on, but if memory serves me, it’s main attractions involved chocolate chips and raspberry jelly in a vanilla-ry base.

So I was charmed last night when I mindlessly threw a bunch of ingredients into my ice cream maker and to misquote Arron in the Bible, “out came this vegan Jelly Tip-esque ice cream”. Not totally, because it lacks chocolate chips, but I’ve recently discovered a dairy, cane sugar free chocolate called ‘Well, Naturally”, so I may add that at a later date.

In the meantime, here is my latest ice cream. Enjoy!

This recipe is made according to the number of people you wish to serve. I don’t recommend making less than two servings. If the ingredients don’t fill the churn up enough, the paddle won’t be able to work correctly.

You will need per person:

One ripe banana (but not OVER RIPE, see tips).

One flat tablespoon of cocoa powder.

One tablespoon of vanilla essence.

Two Tablespoons of maple syrup.

Half a cup of soy milk

Half a cup of frozen raspberries

Instructions

Use a kitchen wand or blender to pulverize all the ingredients (except the raspberries) together.

It should look like a smoothie.

Transfer your smoothie to the ice cream churn and churn for about fifteen minutes or until you have gained the desired texture. (Note, it will only churn up to the texture of a soft serve ice cream, if you want it harder, let it sit in the churn without moving for another five minutes).

When the churning is finished, remove the paddle and mix in the raspberries. Do not put the raspberries in before, because they will cause the paddle to get stuck and not churn.

It is now ready to serve, and it is delicious!

Enjoy!  

PS The jelly is easily made with a non citrus juice (citrus will not set) with a ratio of one teaspoon of gelatine to one glass of juice. Add the gelatine to the cold juice and mix. Heat in the microwave for one minute. Stir again and chill in the fridge until set. It will take about three hours. A few frozen berries will speed up the setting time.

Tips

When I say ‘ripe bananas’ I mean RIPE, not ROTTEN. If you’re glaring in an offended manner at your screen, I am not insulting your intellect. Where I come from, an utterly black banana which is starting to ooze from its skin is considered fit for cooking.

Gross. Just gross.

When I say ‘ripe banana’ I mean a yellow banana with pretty brown freckles. Please feed all your black, slimy bananas to the garbage bin.

I feel strongly on this point. You can hear me opine some more on this extremely important world issue in my banana bread recipe. Link below. (PS, it’s a really good banana bread!)