This week has been a tad full on. When I get stressed, my first instincts are to go for a long walk, buy something exciting to eat, or to find a nice rich and fruity red wine to send my worries off in to the hinterland.
I’m trying to exact a bit more self control at the moment though, so on leaving the office yesterday I decided that instead of buying a therapeutic tub of Ben & Jerry’s to scoff, I’d instead put my anxiety to good use and whip up some ice cream of my own.
I discovered this way of making a sort-of ice cream a couple of years ago – I love how simple and (comparatively) healthy it is. It’s also a good recipe to use as a base for several other things; it goes well with yoghurt or waffles as a breakfast snack too.
What you will need:
Half a bag or 4 cups of frozen berries (I got mixed forest fruits but whatever floats your boat)
As usual, have a taste and see if you want to add more of any of the ingredients to the mix – you can also add honey, fruit syrup or agave nectar to sweeten it up a bit.
Now chuck all of the ingredients in to a blender, then put the mixture in to an airtight container in the freezer, or if you’re fancy, put it in to your la-di-da ice cream maker. Those of you using the former option will need to go back to the mix every hour to stir it around to stop it crystalising. If you’re impatient you can just put it in the fridge for an hour or so and serve it nicely chilled, which is still super tasty.
I decided to freeze mine for a few hours and then have it in a sundae with some crumbled mini chocolate brownies – super tasty and thoroughly less guilt-inducing than polishing off 500ml of Phish Food, I think you’ll agree. Have a go yourself!