Vegan Avocado & Spinach Ice Cream with Raspberry & Hibiscus Swirl
Serves 8-10
Ingredients
Raspberry & hibiscus swirl
- 100g raspberries
- Wild Hibiscus Flowers in Syrup (4 flowers & 2 tbsp syrup)
- 1 tbsp Groovy Food Company® Agave Nectar
- Juice of ½ lime
Avocado ice cream
- 2 x 400ml tins coconut milk
- 2 ripe medium avocados, stoned & peeled
- 1 ripe medium banana, peeled
- 50g baby spinach
- Zest of 1 lime
- Juice of ½ lime
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 3 tbsp Groovy Food Company® Agave Nectar
Instructions
- In a small saucepan, bring all the ingredients for the raspberry and hibiscus swirl to the boil and gently simmer for 5 minutes. Transfer to a blender and process smooth. Pour into a bowl and leave to cool.
- For the ice cream, gently heat the coconut milk in a small saucepan until combined and smooth. Leave to cool.
- Pour the cooled coconut milk into a clean blender. Add the rest of the ice cream ingredients and process until smooth. Transfer to the ice cream maker and set to churn for 1 hour. Meanwhile, line a 2lb loaf tin with cling film, leaving plenty hanging over the sides.
- Spoon half the churned ice cream into the loaf tin. Top with half the raspberry sauce and swirl into the ice cream with a skewer or sharp knife. Add the remaining ice cream, then the rest of the sauce, and swirl again.
- Transfer to the freezer and leave overnight before removing, slicing and serving.