Cold, creamy, rich ice cream on a warm summer evening. Ok well I can dream can’t I? We haven’t seen much sun at all this summer, they say it’s been the worst summer in years. I’ll admit to being spoiled but that doesn’t make it better. With good friends around I quickly forget about my summertime blues.
It was our friend Russell’s birthday last evening. I planned to bring the ice cream, but I needed to come up with something quick and tasty to top it with. Something sweet and rich and another fresh and tangy. I found the bag of frozen mixed berries and knew this was going to be an easy one. I made the two toppings over the stove in about 15 mins from start to finish then picked up the ice cream on my way. The perfect dessert if you’re in a hurry!
Rum Banana Pear
Coconut Spray
2 Pears, peeled & sliced
2 Bananas, sliced
3 tbs. Dark Rum
1 tbs. Agave
¼ tea. Cinnamon
Ginger Berry Lime
1 ½ c. Frozen mixed berries
2 tbs. Agave
½ Lime, juice
½ tea. Ginger powder
Vanilla Ice Cream (Soy if preferred)
- In smaller saucepan add all of the berry ingredients and cover over medium heat.
- In medium saucepan over medium heat, spray with coconut oil and add pears & bananas.
- Add remaining ingredients.
- Cook both for 10 mins, stirring occasionally.
- Serve in separate bowls to top vanilla ice cream.
- Garnish berry topping with mint or a lime wedge.
Gluten Free, No Refined Sugar, No Butter, Can be Vegan
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