Recipe: Rose and Raspberry ice-cream with Pomegranate | low fat raw vegan

Copyright 2012 Star Khechara

I love making my own healthy vegan ice-cream. This is my latest extravaganza - so good for you, you can even eat it for breakfast (as I did!).

Raspberry & Rose Ice-Cream with Pomegranate

For 2 large servings you will need:
3 punnets of fresh ripe raspberries
4 medium bananas, sliced and frozen overnight
100% natural rosewater
The jewelled seeds from half a pomegranate (I cheated and bought a punnet of seeds ready prepared)

To make the sauce:
Blitz 1 punnet of raspberries in a food processor with 2 tablespoons of rosewater and set aside

The make the ice-cream:
Blitz the frozen banana slices and raspberries in a food processor until they turn into pink creamy ice-cream. You will need to pulse and rest, pulse and rest to break it down properly.
The ice-cream will be very soft at this stage so transfer to a tub and place in the freezer for at least half and hour to firm up.

To assemble:
Add scoops of ice-cream to your favourite sundae glasses, drizzle generously with the rose-raspberry sauce and top with lashings of shiny pomegranate seeds

Enjoy the inevitable *mouthgasm*

Facelift Facts

Both Pomegranate and Raspberries are rich in a polyphenol called 'Ellagic Acid'. This anti-oxidant has been shown to interrupt the skin-wrinkling processes, to slow down collagen breakdown and to protect against sun-ageing too. (1)

What a delicious way to rejuvenate your skin!

1. Bae JY et al Exp Dermatol. 2010 Aug;19(8):e182-90."Dietary compound ellagic acid alleviates skin wrinkle and inflammation induced by UV-B irradiation".

In beauty,  Star

Copyright 2012 Star Khechara