We all scream for ice cream! The hot days aren’t over yet, so why not whip up a batch of this delicious summery lavender-berry nice cream?

Serves 6 // COOKING TIME 5 min, plus freezing time

INGREDIENTS
8 bananas, peeled, cut into chunks and frozen
1½ cups frozen blueberries, plus extra to serve
2 tbsp honey
2 tsp vanilla essence
1½ tsp dried, finely chopped lavender buds
6 ice cream cones (optional)

METHOD
1. Add the bananas, blueberries, honey and vanilla to a food processor and blend until smooth and fluffy, scraping down the sides every now and then.
2. Stir in the lavender buds.
3. Spoon into a freezer-proof container and place in the freezer for 10–15 minutes to harden.
4. To serve, spoon the nice cream into cones or divide between bowls. Top with extra berries and serve immediately.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Keen to try some new and exciting flavours? Check out these carrot cake ice cream cones.

The post Savour summer with this lavender-berry nice cream appeared first on MyKitchen.

Veggie ice cream is becoming a big deal in the food world so we just had to create one of our own. Tuck into our sweet potato and nutmeg ice cream to keep cool this weekend.

SERVES 4 // COOKING TIME 35 min, plus freezing time

INGREDIENTS
360 g sweet potatoes, peeled and chopped
5 egg yolks
¼ tsp nutmeg
2 cups cream
1 cup milk
140 g brown sugar
1 vanilla pod, seeds scraped
Sugar cones, to serve

METHOD
1. Place the sweet potatoes in a pot with a little water (not enough to cover) and bring to the boil. Cook for 12–15 minutes, until soft and cooked through. Remove, drain and allow to cool, then mash.
2. Beat together the egg yolks and the nutmeg.
3. Place the cream, milk, sugar, and vanilla pod and seeds in a pot over medium heat. Stir until the sugar has dissolved. Remove from the heat and pour over the yolks, while whisking continuously.  Return the mixture to the pot. Cook over low heat, still whisking, for 8–10 minutes, until it has thickened.
4. Remove from the heat and add the mashed sweet potatoes. Allow to cool, stirring every few minutes. Remove the vanilla pod.
5. Pour into an ice-cream maker and follow the instructions, or place in a container in the freezer and mix with a fork every few hours to break up the ice crystals. The ice cream should take 6–10 hours to set, depending on the temperature of your freezer.
6. Serve the ice cream in sugar cones.

The post Sweet potato and nutmeg ice cream appeared first on MyKitchen.

The raw food trend isn’t going anywhere, and neither is the latest obsession with granola! Mix those two amazing things to get rawnola and serve it with a wholesome berry-nice cream, and you really do have a breakfast for champions.

SERVES 2 // COOKING TIME 20 min, plus freezing time

INGREDIENTS
350 g frozen mixed berries
1 banana, sliced and frozen
8 fresh dates, halved
2 cups oats
¼ cup flaked almonds, toasted

METHOD
1. Blend berries and banana until thick and smooth. Refreeze for 15 minutes.
2. Blend together ¼ cup water, ½ dates, ½ oats and ½ almonds. Add the rest of the oats.
3. Scoop the nice cream into bowls and crumble the rawnola over it. Sprinkle with the remaining dates and almonds.

The post Rawnola with berry nice cream appeared first on MyKitchen.