Coconut and Fig Ice Creams

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Servings:

Calories: 191kcal

Author: Heidi Dahlenburg

Ingredients

400 mls Full Fat Coconut Milk
1 medium ripe banana.
¼ C Macadamia Nut Butter.
2 tbsp Maple Syrup or Honey
¼ tsp Cinnamon.
400 g Fresh Figs.

Instructions

Combine the coconut cream, banana, macadamia butter and the honey/maple in a blender.
Add cinnamon to taste.
Place the sliced figs into the ice cream molds and pour the blended mixture in.
Tap the mold on the bench to expel any air bubbles. The mixture will settle and you can then add some more.
Place ice cream sticks into the center of the mold and freeze overnight.

Notes

Ice Cream Molds - You can invest in good quality, stainless steel ice cream molds which can be used forever, unless you lose them!

Coconut Milk - There are many ways in which you can buy coconut milk. Some in tetra packs and then there is the canned variety. You cannot use these interchangeably as the tetra, or carton, coconut milk is very watered down so it will have a low methionine content but also not be suitable for recipes such as this. Canned coconut milk has a much higher percentage of coconut in it, therefore it is creamier and contains more methionine. I like Ayam brand coconut milk and cream, available from Woolworths.

Macadamia Nut Butter - The highest quality nut butter is the one that you make at home from soaked nuts. Soaking nuts increases their digestibility and nutrient content. Nuts contain a substance that can bind to mineral and remove them from the body so it is always worth preparing nuts ahead of time.

Maple Syrup - Look at the price when buying Maple Syrup. Cheaper brands will not be 100% Maple syrup, rather, high-fructose corn syrup which is a product that is extremely detrimental to health. Please invest in a 100% maple syrup as this will be used in small amounts in quite a few of the low methionine recipes.

Honey - The best honey to choose is a local, untreated honey.

Nutrition