125g mixed dried fruit – choose an exotic mix of fruit if wished (mulberries are lovely)
90g goji berries
1tbsp ground cinnamon
1tsp ground ginger
3tbsp maple syrup or agave nectar
Ice Cream base
180g cashew nuts
90g agave nectar or maple syrup
1tbsp vanilla extract
700ml water or coconut water
To make the mincemeat place the orange juice and zest, apple, mixed fruit, goji berries, cinnamon and ginger, and 3tsp syrup or nectar in a large bowl and stir well.
Allow to soak in for at least 30 minutes.
Place the cashew nuts, agave nectar, vanilla, water, coconut oil and salt in a high speed blender and blend until smooth and creamy.
Spoon in the mincemeat and pulse to mix – you want to keep some texture.
Pour the mixture into an ice cream maker and follow the machine instructions.
Alternatively, pour the mixture into a freezer-proof shallow container and freeze for one to two hours.
Then break up to remove the ice crystals and return to the freezer.
Remove the ice cream from the freezer 15 or 20 minutes before serving to soften slightly.
By About Christine…
Christine Bailey MSc BANT CNHC is a qualified nutritionist, chef, food and health journalist and author of
numerous recipe books including The Raw Food Diet Book (Duncan Baird 2012) and The Juice Diet Book
(Duncan Baird 2011). She teaches and lectures on nutrition, runs cookery demonstrations and sees clients for
nutritional consultations in London and Berkshire. For more information visit www.advancenutrition.co.uk
Published in Get Fresh! Magazine Winter 2012