Blueberry, Courgette & Banana Soft Serve
"A healthy treat for little ones on a hot day. Just don't tell them that their ice cream contains a secret vegetable and they'll be begging for more!"
1 medium courgette
2 ripe bananas
¾ cup frozen blueberries (or blackcurrants or 1 cup frozen mango)
4 tablespoons coconut cream (do not shake can)
Cones, to serve
- Slice the courgette and bananas into rounds about 0.5cm thick. Place in a ziplock bag or a lined dish in a single layer and freeze for a minimum of 8 hours or overnight until frozen solid.
- When ready to make the soft serve, take the courgette, banana and frozen fruit out of the freezer and allow to partially soften over a few minutes. Do not discard the ziplock bag as you’ll need this shortly for serving.
- Place all ingredients in a food processor and blitz for about 3 minutes until completely smooth. You’ll need to scrape down the sides several times during blending. Be patient – to start with it will look very crumbly or chunky, but it will eventually come together!
- Immediately scoop mixture into the ziplock bag. Snip off a little of one of the bottom corners and use it as a piping bag to squeeze the soft serve into the cones. Serve immediately.
Recipes and images extracted from YUM! by Nadia Lim, Annabel Inglis and dietitians Jenny Douglas and Lisa Daniels. Published by Nude Food Inc, RRP $55. Photography by Matt Quérée and Isabella Harrex.
AS FEATURED IN ISSUE 59 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW