Yes, it really has become quiet around here the last weeks (and I know that I said this before). Let’s call it an inspirational low point combined with a lot of real life to deal with. Anyway, I am here again, hopefully more regularly again from now on.
Probably you’ve heard already about “n’ice cream”, this summer’s hot shit around the raw-vegan-natural-clean-eating-scene. The idea is to create ice cream without artificial, processed ingredients and instead use as a base frozen bananas or other fruit that are simply blended.
Although a lot of the recipes I’ve seen on the net proof that “natural” doesn’t necessarily mean healthy (masses of agave syrup are still sugar, masses of nuts are still fat, although natural!), the concept in principal totally complies with 1. the fact that we still don’t have an ice cream maker and 2. my longing for quick refreshment those days. Actually this is what I’m used to do since years, it’s the main reason why there is always a bag of frozen berries in our freezer.
This summer I’ve rediscovered baked stone fruit. So, obviously they had to find their way into this n’ice cream as well. As those oven roasted fruit also like to be bedded on yoghurt or porridge I can deeply recommend to make a larger batch and store the remains in the fridge for lasting pleasure.
Caramelized almonds give this n’ice cream an additional crunch and flavour note and fit great with the roasted apricots.
That’s it. Get your blender out and *rooaaarrr*…
N’ice cream with roasted apricots and caramelized almonds (2-3 p.)
ingredients
2 ripe bananas (cut into chunks, frozen), 6 ripe apricots, dash of vanilla seeds, 2 tablespoons almonds, 2 tablespoons brown cane sugar, 80 ml coconut milk
preparation
Preheat oven to 200° C. Wash apricots, slice and transfer to a small baking dish. Add 1 tablespoon sugar, 2-3 tablespoons water and vanilla. Mix and let maccerate for 15-30 min.
Meanwhile roughly chop almonds. Heat up a small skillet, add almonds. Roast for a few minutes for themselves until you smell the nutty flavour, then add remaining sugar, stir and let caramelize. Put skillet aside and let fully cool.
Bake apricots in the oven for 20-30 minutes. Let cool as well.
When all ingredients are chilled, add frozen bananas, apricots and coconut milk in a blender. Blend into a smooth cream. (Due to your liking and the ripeness of the fruits used you could add some more sweetener of your choice at this point.) Finally fold in caramelized almonds.
Serve immediately or freeze for 2-3 hours to get a more firm ice-cream-like texture.
nadel&gabel 