Serves 4
Vanilla Coconut Ice Cream
Ingredients
800 ml coconut cream*
125 ml (1/2 cup) rice malt syrup
1 tbsp maple syrup
2 tsps vanilla paste or 2 vanilla beans (scraped)
pinch salt
Method
Place all ingredients into a blender and blitz until smooth.
Transfer the mixture into an ice cream maker and churn for 15 minutes or until frozen.
Remove from ice cream maker into a container and set aside in the freezer. You can make this in advance, just be sure to remove the ice cream from the freezer 5-10 minutes before serving to make for an easy scoop!
Berry Compote Sauce
Ingredients
2 cups frozen berries
2 tbsp xylitol or stevia
1 tsp vanilla essence
1/2 tbsp rice malt syrup or raw honey
Method
Place the berries, sweeteners and vanilla into a small saucepan. Leave on a low heat for 10 minutes stirring occasionally. Once thickened, remove from heat and set aside.
Maple Roasted Nuts
Ingredients
1 cup raw mixed nuts (I use 1/2 cup cashews 1/2 cup macadamias)
2 tbsp maple syrup
1/4 tsp cinnamon
1/2 tbsp coconut sugar
good pinch salt (don't skimp on this!)
Method
Preheat your oven to 180°C (356°F) and line a baking tray with grease proof paper.
Place your nuts onto the tray and sprinkle over the maple syrup and cinnamon. Using a spoon mix the nuts until coated in the maple syrup. Spread evenly over the paper and then sprinkle over the coconut sugar and a good pinch of salt.
Place tray into the oven to cook for 5-10 minutes or until golden, turning once half way through. Be sure to keep an eye on your nuts so as they do not burn as some ovens may be hotter than others!
Assembling of the Sundae
To assemble the sundae simply place some berry compote at the bottom of four small glasses. Place in a scoop or two of the ice cream, another small drizzle of the berry sauce and top with the roasted nuts. Enjoy!
