Today PurelySigga has its first birthdayOne year since the website was launched. The published recipes are more than hundred and it’s all been an incredible adventure. I’m extremely grateful for how well PurelySigga has been received
It’s cherry season. I love those delicious and healthy berries. The recipe to celebrate the birthday is an ice cream with some heavenly cherries
1 can coconut milk (full fat)
1- 2 tbsp almond and hazelnut butter
sea salt to taste
1 tbsp chopped almonds
Put the bowl (canister) from the ice maker in the freezer.
Mix all the ingredients (except for the almonds) thoroughly using a blender or food processor and freeze for one hour.
Take it out of the freezer and scoop the blend into the electronic ice maker and let it run for about 10 minutes or until the texture is beautifully soft, yet firm. Be careful not to let it run for too long, because then it can become too hard. Time hasn’t always been the same when I’ve made it, so the only way is to watch it happening.
When it’s ready add the chopped almonds, divide into dessert bowls or put on plates and put the cherry compote under or over the ice cream. On the pictures it’s under. It’s lovely to add lots of fresh cherries as well. I’ve also sprinkled some chopped Lava candy over, but you can do whatever you like… just use your imagination.
This ice cream is best straight from the ice cream maker. If you freeze it again it sometimes becomes too hard.
I’ve only tried making this ice cream with the help of an electronic ice cream maker, but it might work without it. However, it’s likely it would become too hard. Possibly would work to take it out of the freezer every 15 minutes and stir, like many do when making traditional home made ice cream without a machine. Will never become as soft as from an ice cream maker though.
1 and 1/2 cup deseeded cherries
1 tbsp chia seeds
1 tbsp water
10 drops caramel stevia, from Good Good
Cut the cherries roughly. Boil everything in a small saucepan for 7-10 minutes or until it has the texture to your liking.
The recipe is sponsored by Good Good.
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