Serves 4
INGREDIENTS
2 cups Greek Yoghurt, unsweetened
5 tablespoons rice malt syrup (honey or maple syrup will work also)
2 stalks fresh mint, leaves picked
2 cups frozen mixed berries
½ – 1 cup ice cubes
1 punnet fresh blueberries, to serve
4 tablespoons cacao nibs, to serve (optional)
METHOD
1 In a small food processor, whizz the yoghurt, rice malt syrup & mint until well combined
2 Add frozen mixed berries & ice cubes (adding ice as you go)
3 Whizz again until well combined and solid
4 Divide blueberries between bowls or serving glasses, top with the ice cream & optional cacao nibs to serve
If made ahead of time, note that the lack of preservatives in this “ice cream” make it more solid and therefore longer to defrost. It’s best made to serve.
The Carousel thanks author, wellness expert and wholefoods cook, Nadia Felsch from Body Beyond Birth for this recipe.
