Native wattleseed ice cream with toasted macadamias | Nourish plant-based living

Native wattleseed ice cream with toasted macadamias

Cool off this summer with this delicious wattleseed-flavoured ice cream.

Ingredients

Serves: 4

Method

  1. Prepare the wattleseed by measuring out 1 tbsp into a cup and adding 1 tbsp of near boiling water then leave to soak for 5 minutes.
  2. Place the wattleseed, rice malt syrup, coconut cream, coconut milk and vanilla in a blender and blend until smooth.
  3. Pour the mixture into large zip-lock bags, squeezing out as much air as possible, and seal.
  4. Lay the bags on a baking tray or dinner plate and freeze until just frozen (approximately 2 hours).
  5. Remove the zip-locks from the freezer and bend them to break up the mixture into small pieces.
  6. Place the mixture in a food processor (in batches if needed) and process until smooth.
  7. Spoon the ice-cream mixture into a 2-litre-capacity tin and freeze for 3 hours or until just frozen.
  8. Toast the macadamias in a hot, dry pan for a few minutes until just golden, the sprinkle over the ice cream to serve.

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