From what I gather most of Australia is under the grips of a heat wave. Is it over yet? I find it hard to comprehend as we haven’t gotten over 32 degrees here. But it’s been lovely. I finally understand why my Dad moved the family here years ago for the weather. It is quite delightful to not sweat all day (and night). Although I do miss the hot summer nights in Sydney during the Festival…
I have learned that heat is relative. I still get hot and still want summery desserts. And I might have had a few too many store bought ice creams over the past few weeks. So, it was time to take the matter into my own hands and make my own summery ice-cream. Here it is! And it’s pink! It would be perfect in icy pole moulds too. Enjoy.
3 cups of frozen raspberries, thawed
1 1/3 cup of coconut milk
6 tablespoons of raw honey or rice syrup
1/2 teaspoon of vanilla powder
1/2 cup virgin coconut oil
Add all of the ingredients except the coconut oil to a food processor and process until completely smooth. Then, add the coconut oil and process for another 3o seconds. Pour mixture into icy-pole moulds or small containers (or cute tea-cups). Freeze until solid. It does freeze to be very hard so you might need to defrost slightly before serving. Perfect with dark chocolate!