Try The Food Crafters delicious gluten free ice-cream recipe for a summer treat.
Place frozen bananas in the bowl of a food processor and blend until smooth and creamy.
Add frozen raspberries and blueberries and blend for 1-2 minutes (stopping to scrape down sides as needed) until the mix looks creamy.
Scrape the mixture down with a spatula if there are any lumps and blend briefly again. Taste and add jam as needed.
Blend again until all ingredients are well combined and the mixture is a lovely gelato texture.
Using a dessertspoon dipped in hot water, scoop out ice cream into ‘quenelles’ and place on a plate.
Place plate in freezer until ready to serve.
When ready to serve, remove plate with ice cream from the freezer.
Place a ‘quenelle’ of ice cream between two cookies and sandwich together.
Repeat for each to create six delicious gluten-free summer desserts.
TIP: Alternatively, you can use your own choice of ice cream. Some favourite combinations include; The Food Crafters Raw Cacao with Coyo Black Forrest Ice Cream and The Food Crafters Date & Ginger with Cow and Moon Plum Pudding Ice Cream.
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