Borage is a diuretic and rich in essential fatty acids, making it helpful for those with arthritis. Ginger is an anti-inflammatory and blueberries are rich in antioxidants. Not only is ice-cream good for you it taste delicious too!
- 1 1/2 cups frozen blueberries, plus extra for garnish
- 2 frozen bananas or 1/4 cup cashews (soaked in water for 4 hours, then drained)
- 1/2 cup chilled coconut cream or cream
- 2-3 Tbsp raw honey or pure maple syrup
- 3 Tbsp chopped fresh borage flower and/or leaves
- 1 Tbsp lemon juice
- 2.5cm piece of fresh ginger, finely grated
Place all ingredients in a food processor and process until well combined and smooth. This will take a few minutes and you may need to scrape down the sides of the bowl and whizz again. Taste and adjust to your liking.
Transfer to a container with a lid and keep in the freezer. If the ice cream becomes too hard, simply place it back into the food processor and process - it will be perfect once more. To Serve
Sprinkle a few extra borage flowers over the top. This can also be made into ice blocks!
Recipe was created by Neena Truscott and Belinda MacDonald, My Kitchen rules winners 2014, from their cookbook 'My Green Kitchen'. Check out their website.