Megan May of the Little Bird Unbakery shares her recipe for a summery, creamy, dessert-like drink from her first cookbook, The Unbakery.
Serves: 1
INGREDIENTS
1 large scoop vanilla ice cream*
2 handfuls ice
½ teaspoon vanilla extract
½ cup almond milk (recipe here)**
⅓ cup fresh or frozen strawberries (defrosted)
¼ teaspoon raw agave, raw honey or coconut nectar
1 teaspoon lemon juice
fresh chopped strawberries and raspberries to garnish
METHOD
Place the ice cream, ice, vanilla and ⅓ cup of the almond milk in the blender and blend until you get a consistency similar to a frozen slushy drink. Pour half the slushy mixture into a glass or bowl and set aside.
Now place the strawberries, sweetener, remaining almond milk and lemon juice in the blender with the remaining half and blend until smooth.
Pour the strawberry mixture into a new glass and spoon in the vanilla ice cream mixture that’s been set aside. Top with fresh chopped strawberries and raspberries.
Dish note: You can either make Megan's delicious raw vegan vanilla ice cream, or if you're short of time you can purchase good quality raw vegan ice cream, such as Nice Cream.
The Unbakery: Raw Organic Goodness
This recipe is an extract from Megan May's new cookbook The Unbakery: Raw Organic Goodness, published by Beatnik. It's available from all good bookstores now, priced $59.99. It's a comprehensive guide to eating the raw way, with recipes taken from Megan's two hugely popular Auckland "unbakeries".
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