The raspberries from my garden will be featuring in recipes on my blog in the next few days, I hope you don't mind. Yesterday it was Beetroot and Raspberry 'Bakewell' Bars, today it is a Ice-ream or Mousse of sorts. Okay, so this is not strictly an 'ice'-cream as it contains no eggs, or cream. I write ice-cream here as this recipe has a 'creamy smooth icy texture. But if you leave it for a few hours after blending, it does soften and become mousse like too, so I was indecisive what to exactly call it, so the greedy blogger in me chose to describe it as both.
I made this in my Optimuum 9400 blender. It is a powerful food blender which I am still experimenting with, you may have seen my hugely popular Carrot Ketchup and Carrot Pate but the one recipe I wanted to try is the appearing on most food bloggers blogs: blending with frozen bananas. I mentioned learning of this nifty trick in my Raw Carrot Halwa Mousse recipe from raw and vegan recipe books many many years ago, this time it was with the inclusion of homegrown raspberries.
I am sharing this with Family Foodies hosted by Vanesther at Bangers and Mash and Louisa at Eat Your Veg. The theme this month is Chill Out, Baby! And Julys edition of BSFIC : Holiday Themes hosted by Kavey Eats. Raspberries remind me of being in Scotland, what more can i say?!
Raw Vegan Raspberry Ice-cream or Raspberry Mousse
2 frozen bananas, chopped
210g raspberries, fresh or frozen
Put into a blender and blitz until well combined.
Carefully pour into glasses.
Top with optional extra fresh raspberries and a dusting of dessicated coconut for effect.
Best eaten immediately on the day as an 'ice-cream'; or the day after as a mousse (just).