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FROZEN DESSERTS
Quick fruit sorbet
Cherry and almond frappé
Peanut butter and chocolate chip ice cream
Serves 4
1 frozen banana*
2 handfuls frozen
raspberries
200 ml orange juice
Serves 4
100 ml almond milk*
1 tbsp cane syrup
2 scoops vanilla ice cream
300 g frozen pitted
cherries
1 tsp ground cinnamon
Serves 4
4 scoops vanilla ice cream
4 tbsp peanut butter
2 tbsp chocolate chips
Preparation: 5 min
Preparation: 5 min
Preparation: 5 min
Place the orange juice and frozen fruit in the blender jug.
Turn the selector to the
setting and blend for about 1
minute, using the spatula to push the mixture down. It is
important to avoid running the blender for too long to
prevent the ice from melting, so stop as soon as the mixture
looks smooth. Serve immediately.
* Frozen banana: at least 3 hours beforehand, peel a
banana and cut it into thick slices (1-2 cm). Place in a
container in the freezer. Take the banana out 10 minutes
before you start to make the sorbet.
For a milder flavour, replace the orange juice with apple
juice.
Take the fruit out of the freezer 15 minutes before you start
to make the ice cream.
Place the milk in the blender jug first, followed by the other
ingredients. Turn the selector to the
setting and blend for
60 seconds, stopping as soon as the texture looks smooth
and uniform.
* You can replace the almond milk with cow’s milk or soya
milk and the cherries with raspberries, blackberries, etc.
Place all the ingredients in the blender jug. Turn the selector
to the
setting and blend for about 1 minute, pushing the
mixture down with the spatula. Serve immediately.
Be more creative, customise your ice cream with biscuits,
sweets or fresh fruit.
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