RASPBERRY LICORICE ICE CREAM

SERVES

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

1⁄2 cup (120 ml) frozen raspberries

1 frozen banana

3 fresh dates, pitted

1⁄2 tsp vanilla extract

1 to 2 tsp liquorice root powder Liquorice Cream (recipe follows), for serving

Handful of raspberries, for serving FOR THE LICORICE CREAM

6 fresh dates, pitted

2 tbsp maple syrup

3⁄4 cup (180 ml) unsweetened almond milk or other plant-based milk

2 to 3 tsp liquorice root powder

NUTRITIONAL VALUES

Calories: 1062kcal
Fat: 85.7g (77.2g S.Fat)
Carbs: 67.5g
Protein: 8.8g
Sugar: 47.7g
Sodium: 176mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the raspberries, banana, dates, vanilla extract, and liquorice powder until smooth, scraping down the sides of the blender as needed. If desired, season with more liquorice powder. Scoop into a bowl, top with Liquorice Cream, and serve with raspberries.

LICORICE CREAM
Chop the dates into smaller pieces. In a blender, combine all of the ingredients and blend until smooth. If desired, season with more liquorice powder.