/IndexMagazineTW
@IndexMag
@CanterburyIndex
RECIPE 019
Hip Pop!
Missing out on summertime treats due to dairy intolerance? Well now there’s no need to with
Nice Cream – a healthy and delicious banana-based alternative to ice cream that’s amazingly good for you
CHERRY POPS
with double chocolate & vanilla magic shell
Makes about 6 YOU’LL NEED
FOR THE CHERRY NICE CREAM • 5 bananas, peeled and frozen
• 125ml coconut milk, chilled (thick part only)
• 1 x 380g jar black cherries, drained
FOR THE DARK CHOCOLATE SHELL • 350g dark chocolate chips
• 100g coconut oil
FOR THE WHITE CHOCOLATE
VANILLA MAGIC SHELL
• 200g white chocolate chips
• 2 tbsp coconut oil • 1 vanilla bean, seeds scraped, or 2 tsp vanilla extract
FOR TOPPING • Freeze-dried raspberries
1. For the cherry Nice Cream, put the bananas and coconut milk into a food processor and blend until smooth, scraping down the sides every 30 seconds. Add the cherries and blend again to combine. Pour into popsicle moulds, pop a stick in the middle of each and put into the freezer for 2-3 hours to set. 2. To make the dark chocolate shell, melt the chocolate and coconut oil in a heatproof bowl set over a pan of simmering water. Stir the chocolate until smooth and then set aside. Make the white chocolate shell in the same way, adding in the vanilla and heating only until just melted. Leave to cool.
3. Once the pops are frozen, line a baking tray with parchment paper. Run the moulds under warm water – don’t use hot water or the pops will melt and won’t hold their shape! Firmly pull up on the sticks and carefully remove the pops from the mould. Dip each pop in the melted dark chocolate (it will set straightaway) and then spoon over the melted white chocolate and sprinkle with freeze-dried raspberries. Place the pops on the lined tray and freeze for 30 minutes to fi rm up. 4. To store, place each pop between pieces of parchment paper and freeze for up to 3 weeks.
Our recipe is taken from Guilt-Free Nice Cream by chef and food blogger Margie Broadhead (published by Hardie Grant, £12.99, with photography by Jacqui Melville), a collection of more than 70 exciting dairy-free ice creams – and you don’t need to be a pro in the kitchen or own an ice cream maker to make Nice Cream. • Follow @madebymargue @nananicecream
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70
