A refreshing cool drink on a hot summer day. Make a jug ready for the kids coming home from school – they will be so happy with this sweet (but healthy!) cool treat.
Fruit salad has never looked so good! You’ll want our new Pineapple Fruit Boats with Homemade Ice-cream for breakfast, lunch AND dinner! They’re a healthy treat to rival sugary alternatives!
- 2 apples, unpeeled and thinly sliced
- 2 bananas, peeled and thinly sliced
- 2 pears, unpeeled and thinly sliced
- 2 tbsp lemon juice, freshly squeezed
- 1 pineapple, fresh (with tops)
- 2 cups strawberries, topped and halved
- 2 ½ cups grapes, (seedless) halved
- 1/3 cup orange juice, freshly squeezed
- ¾ cup thickened cream (the colder the better)
- ¾ cup powdered sugar; sifted
- 2 tsp vanilla extract
- 800 grams ice, finely crushed
- 1/3 cup almonds, slivered and toasted
- Sprinkle bananas, apples and pears with fresh lemon juice.
- Cut the pineapple in half. Using a curved serrated knife, hollow out each pineapple half, leaving 1/2″ shell. Set aside the shells and reserve all juice, (however, discard the core).
- Cut pineapple into 1/4″ cubes and transfer to large bowl along with all other sliced fruit.
- Mix through the pineapple juice and orange juice then spoon fruit mixture into pineapple shells and top with the ice cream
- Top with the ice cream and serve immediately.
For ice cream:
- Using an electric beater on medium to high speed, whip the cream, powdered sugar and vanilla extract in a large bowl until soft peaks form. Keep a close eye on it as you don’t won’t to overbeat it.
- Add the ice to a blender or food processor with steel blade, blitz on high for a few seconds until ice is crushed and resembles a snow like consistency.
- Gradually fold in the crushed ice until mixture is consistency of ice cream, then fold in nuts.
Recipe note: Be sure all fruit is cold before using. This recipe works best using refrigerated produce. The cream will also whip better if it is cold.