Love ice cream but not the kilojoules that come with it? Then we’ve got just the treat for you! This tasty Italian-inspired recipe is low in fat and sugar too, with no ice cream maker needed!
BERRY AND BASIL ICE CREAM
(Serves 4)
What you’ll need
1 slice of low-GI bread (at least two days old)
175g frozen berries, chopped
1 large sprig of fresh basil
½ tsp balsamic vinegar
1 tbsp sugar
½ cup full fat yoghurt
4 ginger biscuits
The how-to
Add the bread, frozen chopped berries, basil, balsamic vinegar, sugar and yoghurt to a food processor and blitz until pulped.
Pour the mixture into a freezable rectangular flat container and allow the berry mixture to set to a soft ice cream consistency (about 45 minutes).
In the meantime, place the ginger biscuits onto an A4-size piece of wax paper and crush using a rolling pin.
When you’re ready to serve, take the berry ice cream out of the freezer and dish it into four serving bowls.
Sprinkle the crushed ginger biscuits on top straight away so the biscuits don’t go soggy, and enjoy!
Extracted from Food for Sensitive Tummies by Gabi Steenkamp and Cath Day (Tafelberg; R295)
Looking for more healthy treats? Try these dark chocolate ice tray bombs and these gluten-free chocolate chip bars!
