This time is year our garden is rich in autumn harvests of apple, rhubarb and blackberries. When we are too busy to make pies, crumbles and cakes with them we simply heat them up on the stove to make purees and keep them in the fridge as a go-to to use in the week. Here we make a wonderfully cooling soft ice cream with them with the added bonus of the hydrating qualities of the chia seeds.
In this recipe you simply chill the mixture until it begins to freeze but you can take this further and go for a chia ice cream as I created here. Note that without the addition of refined sugars and dairy fats the ice-cream will freeze harder than regular ice creams but I have found that a 30 minute thaw in the fridge prior to serving takes the edge off and will allow you to dish the ice cream up, it can then simply go back in the freezer if need be.
The chilled chia soft serve is best made in quantities to eat on the same day (unless you want to fully freeze into an ice cream). You could alternatively make a larger batch and keep in the fridge for more of a chia pudding without the ’just frozen’ texture.
This is another simple recipe base where you can easily play around with topping until your hearts content. I particularly like the banana soft serve with a sprinkle chocolate granola topping.
Recipe: Chilled Chia Soft Serve
½ cup yoghurt of choice (I used soy)
2 tbs chia seeds (plus extra to sprinkle while serving if desired)
¼ cup fruit puree (i.e apple, raspberry, rhubarb, blackberry)
Spices to complement the fruit.e. a large pinch each of cinnamon and nutmeg
Extra fruit or granola for optional topping
Mash/blend all ingredients together to achieve a fairly smooth consistency. Store in fridge for a minimum of 30 mins before serving to thicken up. Alternatively, store in the freezer for a 2-3 hours to create a soft-serve dessert.
Note: the seeds look like fruit seeds, but to avoid the seeded texture you could grind them first.
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