What I do know, however, is that it may come across as a silly idea to launch an ice-cream feature in a month I've dedicated to healthier-than-usual recipes. Well, I'm a bit silly - but I also came up with a healthy ice-cream recipe, so we're still detoxing!
I do, however, have a confession to make. This isn't actually an ice cream - but it does have the same texture and is so tasty you'd never know you were eating a fat free, sugar-free* alternative to ice-cream!
*Sugar-free except for the sugars that occur naturally in fruit, obviously!
I invented this recipe sort of by accident during a crohns flare-up. I try not to go on about my crohns, and I'm not going to start now, so to cut a long story short I found myself re-evaluating the foods I ate, and looking for "east-to-digest" foods. Mango and pineapple came up in a list of the more easily digested fruits, so I went out and bought a load. And then realised it was fresh fruit and there was no way I'd be able to eat it all before it went off so I ended up cutting it into chunks and freezing it, and then just getting a bit out and allowing it to defrost whenever I fancied eating some. Then one evening I decided to stick some in the blender to see what happened, and what happened was yummy!
Below is enough for a one person serving, but you could make as much as you like by sticking to the 60:40 pineapple/mango ratio. Please note that this "ice-cream" cannot be re-frozen once it's blended, so you might as well eat it up all at once :-)
60g fresh pineapple
40g fresh, ripe mango
Prep time: 40 minutes
- Cut the pineapple and mango into bite-sized chunks, place in and airtight container and freeze for 30 minutes,
- Remove from the freezer and put into the blender. Pulse until smooth (around 5-10 minutes)
- Serve and smile - it's actually good for you!