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Tag Archives: frozen fruit

Mango and Berry Easy Ice Cream

This is a really simple way to make a “cheat’s” ice cream that is super refreshing, super simple and super good for you! It’s not new – everyone has been doing it, including Jamie Oliver in Jamie’s 30 Minute Meals.

It’s less a recipe than a procedure. Really, it’s just frozen fruit blitzed with yoghurt with a little honey for sweetness, to make a kind of frozen delicacy with a lovely ice cream like texture.

I have listed what works well for me, but find your version by varying the fruit used and the ratio of frozen fruit to yoghurt. My chosen fruit was mango and mixed blueberries and raspberries.

Ingredients 

A quantity of frozen fruit – mango, banana, strawberries, raspberries, blueberries, blackberries, papaya, peaches, nectarines, plums

Yoghurt – Greek yoghurt is nicest, but the recipe works well with low fat yoghurt too.

Runny honey 

Mint leaves, fresh berries for decorating 

Method

To make ice cream for two, or one greedy person, put 3 handfuls of frozen fruit into the bowl of a food processor with 3 tablespoons of yoghurt. Add 1 tablespoon of runny honey, or less, if you want less sweetness.

Blitz in the food processor until you have a creamy frozen mixture. Add more fruit or more yoghurt if you are not satisfied with the consistency and then blitz again.

 I don’t weigh my quantities – I really think you need to judge whether you have the ratio right by the look and texture of the resulting ice cream. 

Serve immediately in glasses, bowls or cones. It will melt quite quickly so speed is of the essence. Chilling the glasses or bowls is a good idea too. You can freeze leftover ice cream, but in my experience it’s a little grainy. Just make enough to eat in one sitting!

Blood Orange Breakfast Sorbet with Granola and Fresh Fruit

It’s blood orange season and I love finding opportunities to use this beautiful fruit with its gorgeous colour and fragrant flavour. I made blood orange friands recently – here is the link to the post.

This is a super easy breakfast recipe which could translate into dessert with ease!  The sorbet is made by blending frozen blood orange segments with yoghurt – instant frozen delight. Add some granola, store-bought or home made, and any fresh fruit you fancy and you have a zingy, taste-bud tantalizing breakfast to start your day.

Here’s the recipe or the assembly – it’s pretty easy!

Blood Orange Sorbet

Peel and segment a blood orange, place on a plate, cover with cling wrap or a ziplock bag and freeze for at least a few hours or overnight.

Put the frozen segments into a food processor or blender with a couple of tablespoons of full fat yoghurt. The exact quantity is up to you – start off with a couple of spoonfuls, you can always add more for a creamier texture. Blend well until you have a sorbet like consistency.  You should wack the sorbet back in the freezer if you are not serving absolutely immediately – it does melt fast!

Granola

If you want to make your own, here’s a recipe:

Ingredients

2 cups of rolled oats

1 cup of any combination of seeds – I used chia, linseed, sesame, poppy, pepitas

1/2 cup of any nuts you like – I used macadamias, cashews, walnuts, hazelnuts

1/3 cup honey, warmed to pouring consistency in a microwave

1/2 cup of any dried fruit – I used apricots, mango cheeks, cranberries, sour cherries

Method

Pre-heat the oven to 160 degrees C.  Line a large baking tin with baking paper. You need to be able to spread the mix out without too many piles.

Mix the oats, seeds and nuts together in a large bowl. Pour the warmed honey onto the mix and quickly stir it through. The mixture will be quite sticky, so stir fairly aggressively. Sometime I loosen the honey before microwaving with a little bit of water to make it more runny and easier to mix. Up to you.

Spoon the mixture onto the baking paper in the tin, spreading it out so that it covers the base of the tin and there aren’t any big lumps.

Bake in the oven for 10-15 minutes or until the mixture is golden brown and thoroughly toasted. You will need to turn the mixture over half way through cooking, so that the underneath mixture gets its time on top and gets toasted. The oven time is a bit of guess work – just keep checking and remove when the mix is golden and not burnt!

Let cool for 5 minutes then add the dried fruit, combining everything well. Don’t worry if there are some clumpy bits stuck together with honey – they are a bonus!

Breakfast Assembly

Put a big spoonful or two of granola on a plate and scatter on some fresh fruit  – more blood orange slices, and some strawberries and raspberries work well.  Lastly, add as much of the blood orange sorbet as you want to the plate, and you have a lovely breakfast to go.

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