Preparation time is 4hours
Total time is 4hours
Serve is for 6 people
Difficulty level: 3 out of 4
6 Ingredients
Number of servings
6
- 1 2/3 cup coconut cream
- 2teaspoons vanilla extract
- 5tablespoons agave nectar, divided
- 1/2 cup coconut milk
- 227grams peaches
- 200grams raspberries
Nutrition per serving
1120kJ / 268Cal
1120 Kilojoules or 268 Calories
13% of daily energy intake*
Protein
2.3grams
Fat
16.0grams
Carbs
28.7grams
Sugars
24.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Peach melba ice cream gets a vegan makeover in this easy recipe.
Method
Step 1 of 4
Chill a large metal bowl overnight. Pour the coconut cream into the metal bowl, add the vanilla, 4 tablespoons of agave and the coconut milk and whisk for 2-3 minutes with a handheld mixer.
Step 2 of 4
Drain the peaches and reserve 2 tablespoons of syrup. Place the peaches and syrup into a bowl and blend to a smooth puree with an immersion blender. Blitz the raspberries in a bowl with a tablespoon of agave.
Step 3 of 4
Pour half of the coconut mix into a parchment paper lined loaf pan and swirl through half of the peach puree and half of the raspberry puree. Pour over the remaining coconut mix and repeat with the rest of the puree.
Step 4 of 4
Freeze for 4 hours.
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