There’s a place in this world for healthy ice-cream. Dairy-free, sugar-free ice cream without a churner (because who owns one of those?!). While Gelato Messina (a Sydney Institution) makes my boyfriends top treat list, I literally get the shakes from the sugar content, syrups and moreish cookie pieces.
This is my answer to a cup of Messina, minus the medical issues. Packed with healthy fats and zero refined sugar to keep your tastebuds and waistline happy. Skip the wattle seed if you can’t lay your hands on it, and you’ll still get one hella-tasty coconut ice-cream.
- 2 cans coconut cream
- 1 can coconut milk
- ⅓ cup rice malt syrup or raw honey
- 1 1/2 tablespoons vanilla powder or essence
- 1 tablespoon wattleseed, ground
- 1/2 cup macadamias, crushed
- Prepare the wattleseed by measuring out a tablespoon into a cup and adding a tablespoon of near-boiling water then leave to soak for 5 minutes.
- Place the wattleseed, rice malt syrup, coconut cream and milk in a blender and blend until smooth.
- Pour the mixture into large zip-lock bags, squeezing out as much air as possible, and seal.
- Lay the bags on a baking tray or dinner plate and freeze until just frozen (approx 2 hours).
- Remove the zip-locks from the freezer and bend them to break up the mixture into small pieces.
- Place the mixture in a food processor (in batches if needed), and process until smooth.
- Spoon the ice-cream mixture into a 2-litre-capacity tin and freeze for 3 hours or until just frozen.
- Toast the macadamias in a hot, dry pan for a few minutes until just golden, the sprinkle over the ice-cream to serve.
Tip: You can purchase roasted ground wattleseed at speciality spice stores (like Herbies), organic stores, some delicatessens, or online bushfoods stores. Only a select number of wattle species are edible so be cautious about grinding up your own seed from your garden unless you are confident you know what you are doing. Once purchased, store it in airtight containers away from light and heat and for no more than a couple of years.