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Hi.

Welcome to my blog. I write about food, motherhood and all that makes up our days.

Quick Raspberry Ice-Cream with Chocolate Ice-Magic

Quick Raspberry Ice-Cream with Chocolate Ice-Magic

Because it's still summer! And summer means ice-cream.

Though I adore traditional ice-cream, I appreciate the instant alternative that is frozen fruit, blitzed into smooth submission. Topping cold berry (or banana) scoops with a rich, cacao stream that hardens upon contact is beyond cool. Have you had ice-magic before? It's just like that, but better. Man, I loved that topping when I was younger. It was my favourite form of science.

A couple of weeks ago, H2CoCo kindly sent me their lovely coconut oil to sample, and my mind went directly to ice-magic land. This past Tuesday, when the weather squeezed past 30 degrees, I visited the water for an afternoon beach break. It's a 2 minute walk from my home so I can't not swim when it gets hot (sorry, I can't not sound like I'm bragging about that, can I?). After an hour on the sand I came home in need of something fast and fresh and in the realm of ice-cream. Something exactly like this raspberry, chocolate concoction.

And so it was.

And so it continues to be. Because it's still summer. And I'm still just a kid who loves science.

Quick Raspberry Ice-Cream with Chocolate Ice-Magic

Serves 1, keenly

Ingredients for the Ice-Cream
1 heaping cup frozen raspberries (sub other berries or a frozen banana freely)
1-2 tablespoons milk (any of your choice)
1-2 teaspoons sweetener, to taste (I like pure maple syrup, maybe sometimes just a little vanilla extract)

Ingredients for the Ice-Magic
1 tablespoon raw cacao powder
1 heaped tablespoon coconut oil (I used H2CoCo because they sent me some and I thought it was delicious)
1 teaspoon pure maple syrup

Method
1. Melt the coconut oil in a small saucepan over low heat, then add the raw cacao powder and maple syrup. Stir with a wooden spoon until combined and smooth. Taste and add more sweetener/cacao as desired. Set aside while you quickly make the ice-cream.
2. Blitz the frozen berries with a little milk in a food processor (or small hand held blender). Stop every now and then as required to scrape down the side to ensure it's all blended and smooth. Add more milk if you need to, and taste and add sweetener as desired.
3. Pour the berry ice-cream into a bowl, then scoop the chocolate coconut topping over the top. Allow it to harden (place it back in the freezer for a minute or so if you want to move fast or if it's a particularly hot day and it's beginning to melt), then dig in.

Heidi xo

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