What is life without ice cream? This is the healthy cousin of the traditional sugary version, and it brings all the creamy sweetness with none of the meanness. These home-made ice cream recipes are highly adaptable, so throw in whichever fruit you particularly love, adjusting the sweetness according to taste. Adding herbs makes them a little bit sophisticated – and there’s nothing wrong with that.
INGREDIENTS: Each flavour serves 8
for the base
500ml (18fl oz) Greek or natural kefir yoghurt
3 tablespoons agave syrup, or
more to taste (if required after adding the flavourings)
for raspberry, rosewater and basil flavour
1kg frozen raspberries
1 tablespoon rosewater (less if it’s strong)
juice of 1 lemon
purple basil leaves, to serve
for lemon and mint with lime zest flavour
zest and juice of 10 lemons
30g (1oz) mint, leaves removed
from stalks, plus extra to serve
lime zest, to serve
for pomegranate, strawberry and thyme flavour
175ml (6fl oz) pure pomegranate juice
400g (14oz) frozen strawberries
leaves of 2 sprigs of thyme, plus extra sprigs to serve
METHOD
Mix up the base ingredients together in a bowl to form your base. Place the ingredients for your chosen flavour into a blender and blitz together. Mix with the base, transfer to a freezeproof container and freeze for 4 hours or overnight. Remove from the freezer 30 minutes before serving and finish with the basil leaves, lime zest or extra thyme.
Taken from 2 Weeks to a Younger You by Gabriela Peacock is published by Kyle Books, priced £25. Food photography: Kate Whitaker (Lifestyle photography: Kate Martin
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