Healthy apricot and vanilla bean ‘nice’ cream. The perfect refined sugar-free, dairy-free ice cream alternative to keep you cool this summer.
6 fresh, whole apricots
1/2 cup rice malt syrup
3 x 250ml cans coconut cream, chilled
1 vanilla bean, seeds scraped
Core and slice 6 fresh apricots and place in a high-speed blender or food processor. Using the chilled cans of coconut cream, scoop out the firm cream on top with a spoon and disregard the remaining liquid. Place in a blender/food processor along with the rice malt syrup and vanilla bean scrapings.
Blend until smooth and creamy, transfer into an ice cream tin and place in the freezer to set for 7+ hours. Remove from the freezer half an hour before serving.