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Berry Ripple Cauliflower Nice Cream

December 19, 2019 1 Comment

Yes, it’s true: cauliflower can be transformed into a sweet, creamy dessert!

Combined with easily digestible bananas and creamy soaked cashews, this frozen delight is a sneaky way to increase your kids’ veggie count in a way they’d never suspect. This nice cream is gorgeously made into a sundae topped with all kinds of healthy sprinkles, ranging from chia seeds to chopped macadamia nuts, cacao nibs and berries. Perfect summer treat to beat the heat and keep everyone happy and healthy!

For a chocolate version, add 11/2 tablespoons raw cacao powder. To make  a berry ripple version, add 2 tablespoons of the Berry Coulis (see below) and swirl it through.

Three ice cream cones topped with fresh raspberries.

Ingredients

1/2 head of cauliflower, cut into small florets
2 bananas, peeled and roughly chopped, plus extra sliced banana to serve
165 g (5 3/4 oz/1 cup) natural cashews, soaked in filtered water for 3–4 hours, then strained
400 ml (14 fl oz) tin coconut milk, chilled
1 teaspoon vanilla powder
1/8 teaspoon Celtic sea salt
6–8 drops of liquid stevia, or to taste or 1 TBS honey
1/2 teaspoon Love Your Gut powder (optional)

Berry Coulis

200 g (7 oz/ 1 1/2 cups) frozen berries, thawed
8 drops of liquid stevia or to taste or 1 TBS honey
1 teaspoon apple cider vinegar (optional)

Method:

Place the cauliflower in a saucepan and cover with water. Bring to the boil and cook for about 10–15 minutes, or until very tender.
Drain, leave to cool, then place in a high-speed blender with the banana, cashews, coconut milk, vanilla and salt. Whiz until smooth, then sweeten to taste with stevia or honey.
Transfer to a container and place in the freezer to set for 1–2 hours; it will keep for up to 1 week.
This nice cream does set very hard, so remove it from the freezer for at least 15 minutes before serving, to allow it to soften.
To make the berry coulis, warm the berries and stevia in a saucepan over medium heat. Remove from the heat, add the vinegar if desired, then purée into a thick sauce using a hand-held stick blender. If you can, strain through a fine-meshed sieve to remove the seeds.
Serve the nice cream with the berry coulis and extra sliced banana.

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