Feijoa ice cream – dairy free!
Feijoa are best eaten super fresh & slightly chilled from a morning dew – cut in half and scoop out the firm flesh. Skins are edible, but a little bitter if you like your feijoa firm. If you like them a little riper with glassy flesh then the skin tastes much better…& far easier to digest.
Full of vitamin C, vitamin B6, magnesium, calcium, potassium and fibre & relatively low in carbohydrate and sugars they’re the perfect winter fruit to boost immunity, clear skin, eyes and energy levels as the weather gets cold, wet and winter bugs can multiply.
However – when you have a glut of fruit its criminal to let it waste so here’s a yummy vegan, gluten free, refined sugar free ‘ice cream’ that makes a delicious dessert or afternoon treat. Not so suitable for Vata dominant folk or Pitta depletion but a great way for Kapha people to get a non-dairy creamy treat that won’t weigh you down.
Ingredients
- Flesh from around 7-8 medium-sized feijoa (around 250g)
- 1 banana
- 1-2 tsp fresh lemon juice
To make
- Prepare an oven tray with baking paper and set aside.
- Halve & scoop feijoa flesh with a spoon & place on the baking tray.
- Peel & slice banana into big chunks & place on the baking tray.
- Freeze the fruit overnight.
- Place frozen fruit & lemon juice in a food processor & mix until it begins to break down, scraping down the sides from time to time until the mix becomes soft & creamy.
- Serve straight away or place in a container with a lid & freeze for another 30 minutes to firm up/until you are ready to serve.
Ideal to eat the same day, or the ice cream will go icy and become less pleasant.
