STRAWBERRY GUM ICE CREAM AND KAKADU PLUM CRUMBLE
Ice Cream Ingredients:
1 Can Coconut Cream (left in the fridge for at least 24 hours for the cream to harden and separate from liquid)
250ml Soy Milk
100g Caster Sugar
1/4 Tsp Xanthan Gum
1/4 Tsp Salt
100g Plain Flour
60g Brown Sugar
10g Kakadu Plum
1/4 Tsp Salt
Freeze dried Muntries and fresh Finger Lime for decoration (optional)
*This recipe requires an ice cream maker. Ensure you have placed your bowl in the freezer for 24 hours prior.
-Preheat oven to 200 celsius fan-forced.
-Add all of the crumble ingredients into a bowl and work together with your fingers until you have a cookie dough type texture.
-Loosely spread out the mixture onto a lined baking tray and bake for approximately 13-14 minutes or until it has browned.
-Place in a bowl and leave in the fridge to cool down if desired.
-In a blender or food processor, add in all of the hardened cream from the can of coconut, ensuring you don’t add in any of the separated liquid at the bottom of the can.
-Next add in the rest of the ice cream ingredients and blitz until everything has combined well.
-Start your ice cream machine, pour in the mixture and churn according to your machine’s instructions (usually 20 minutes).
-Once finished, transfer to a container and place in the freezer.
-When the ice cream has hardened a bit, it’s ready to serve with the crumble, Muntries and Finger lime.
Recipe created and photographed for NATIF by @veganaugogo