I know that when we think BBQ we don’t automatically think- yeah FRUIT!! It may sound like a slightly unusual pairing but believe me it tastes great!!!
As we are currently in the peak season for stone fruit, long days and amazingly warm nights it’s the perfect time to give this recipe a go.
This dessert is super simple (apart from the need to scrape and clean up the BBQ in between main & dessert) and it is so refreshing!
Of course if you don’t have a BBQ or you would prefer to cook inside simply cook on a griddle, or in the oven.
The coconut, tamarind and date ice cream is ridiculously easy and has an amazing sweet and slightly tart flavour. Best of all it has no refined sugar; it is vegan, dairy free, gluten free & paleo. So there isn’t anyone that you cant dish this up to!!!
You can also make a simple coconut vanilla ice cream by leaving out the tamarind and date puree.
Please send me pics and let me know how you go with this recipe at home I would love to see & hear from you.
2 tins 400ml coconut cream
¾ cup rice malt syrup (substitute with Maple Syrup for paleo)
3 tablespoons coconut oil - melted
2 teaspoons vanilla paste
70g mejooled dates – pitted
1 teaspoon tamarind puree
1. Put ice cream machine onto chill or place a glass dish into the freezer to cool down.
2. Place coconut cream, vanilla paste, rice malt syrup, vanilla, melted coconut oil into a blender and blend on high for a couple of minutes.
3. Pour into ice cream machine and churn for 1 hour. Alternatively if you don’t have an ice cream machine pour into a tray. Place in the freezer and stir every half hour till frozen.
4.Puree dates, tamarind and 2 tablespoons water with a hand blender till really smooth (this will not work in a large food processor).
Stir puree through ice cream mix for rippled effect when almost frozen.
1 pineapple – cut lengthways into slices – skin and core removed
4 x peaches – halved and stoned
4 x nectarines – halved & stoned
8 x apricots – halved and stoned
1/4 cup coconut sugar
1 tablespoon vanilla paste
Small handful fresh mint leaves
1. Preheat BBQ
2. Place sugar and vanilla paste into a bowl and give a light stir. Place all fruit into the bowl and gently coat fruit in the sugar.
3. Place fruit onto the bbq and cook till golden or slightly caramelised on the outside (5 – 10 mins). Alternatively if not BBQing placefruit intoa tray and place into a prewarmed oven at 180 degrees and cook for aprox 15 mins
4. Serve whilst warm with scoop of coconut, tamarind & date icecream and finely chopped fresh mint.