I do realise that this recipe is totally inappropriate weather wise, esp since I am actually decorating a Christmas tree at the same time. Truth to be told, I made these over the summer, during the heatwave and I loved them! But I managed only to know to finally write the post, so here you go… I will leave it here, and in 6 months time, it will be summer again and this will be a treat! The inspo for this recipe comes from one of my favourite recipe books.. The Yoga Kitchen, but I changed this a bit to make it more meditarranean adding the cardamom and the pomegranates. I made this with coconut yoghurt and was delish, but the initial recipe is with Greek yoghurt, so will work equally well with that too. The magic with this recipe is the convenience of making ice cream without an ice cream machine, you just need a square tray and a freezer of course!
Ingredients
- 500 grs Greek yoghurt or Coyo
- 4 tbs maple syrup
- 1 tsp cinnamon
- 1 tsp cardamom seeds or powder
- 1 tbs vanilla essence
- A cap of fresh berries: I used blueberries, raspberries and strawberries, sliced
- 5 tbs pomegranate seeds
- 3 tbs cacao nibs
- 50grs chopped pistachio seeds
Preparation
- Line a square, relatively shallow baking tray with clingfilm, of double the size of the tray so that you can use the remaining to cover the mixture
- In a medium bowl, mix the yoghurt with the spices, the vanilla and the maple syrup.
- Stir in the berries, pomegranates and cacao nibs and mix everything until well combined
- Sprinkle the ice cream mixture with the chopped pistachio and some pomegranate seeds
- Cover with the clingfilm and place in the freezer for minimum 12 hours