A few years ago my mum owned an allotment plot and she grew a variety of fruits and vegetables. My mum, god bless her, is the kind of person who would start a project and half way through would lose all enthusiasm for it. The allotment was the one and only place that my mum didn’t give up on.
When she first took the plot over, the land she was given was full of weeds. I saw it when she first took it over and then I didn’t return for over a year. To my amazement when I did go back the plot was immaculate and from what I can remember there was not a weed in site. Plus the land was plentiful with fruits and vegetables. It was an amazing achievement and I was so proud of mum.
The best fruit that grew in the allotment for me were the strawberries. Nothing beat a home grown strawberry. There was always a bumper crop so my dad would make the harvest into a strawberry sauce. We would eat the sauce with ice cream which was always a bonus. Due to my gluten allergy and giving up processed foods I can no longer eat shop bought ice cream. Nowadays I love making my own ice cream. So this is my version of my dad’s strawberry sauce and ice cream.
Serves 4 – 6
- Food processor
- Sharp knife
- Chopping board
- Fork or juicer
Ingredients for the ice cream
- Peaches x 3 or Mango x 1 large
- Desiccated coconut x 100g (Optional)
- Coconut milk x 1 400ml tin
- Ginger x 1 inch piece
- Lime x 1 – 2 (juice and zest)
- Maple syrup x 4 tbsp
Method for making the ice cream
- Put all the ingredients in the food processor and blend.
- When ingredients are smooth pour into the large tupperware box.
- The desiccated coconut may not grind down but don’t worry this is part of the texture of the ice cream.
- Now put the lid on the tupperware box and put it into the freezer for at least six hours or preferably overnight.
Ingredients for the Strawberry Sauce
- Strawberries x 500g
- Basil x 8 – 10 leaves
- Coconut sugar x 4 tbsp
- Lime x 1 – 2 (juice and zest)
- Water x 50mls
Method for making the Strawberry Sauce
- Start by removing the cores of the strawberries.
- Insert the small knife into the top of the strawberry near the green leafs.
- Using the knife, cut around the outside and back to the start.
- Put the knife down.
- Twist the top of the strawberry and you should remove the green leaves and the stem inside.
- Cut the strawberry into quarters and put them into the saucepan.
- Once all the strawberries have their cores removed, add the basil, sugar, lime juice and zest and water.
- Place the pan on the hob on a high heat.
- Bring the ingredients to the boil and then turn the pan down to a low heat.
- Leave on the hob for 5 minutes, stirring the ingredients occasionally.
- When the strawberry become soft, remove the pan from the heat.
- Now leave the ingredients to cool.
- Once the ingredients have cooled, pour them into the Nutribullet or blender and blend.
- The consistency of the sauce will be smooth.
- Store in the fridge until ready to use.
Method for putting the sauce and the ice cream together.
- When ready to eat, remove the ice cream from the freezer 30 minutes to 1 hour before serving, so that it softens.
- Scoop out and put into a bowl.
- Pour over the sauce and serve.
- Then simply enjoy.
Peach, Coconut, Lime and Ginger with Strawberry and Basil Sauce is an amazing flavour combination. We all really enjoyed this dessert and it got my mouth tingling with excitement. These flavours, believe it or not, complement each other really well. I definitely think my dad would have really enjoyed eating this dish with my version of his Strawberry Sauce. However you decide to eat this delicious dessert, as always, enjoy.
What’s your favourite ice cream flavour? Let me know in the comments below and please feel free to like and follow me. Thank you. xxx