Gluten-freeVegetarian Soft Serve
Jellybean Hunt Fruit Whip
A soft-serve fruit whip of pineapple, carrot and coconut milk, dairy-free.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 225 g | 1½ cups | pineapple, fresh or frozen | |
| 30 g | ¼ cup | carrot, peeled | |
| 120 ml | ½ cup | unsweetened tinned coconut milk | |
| 60 ml | ¼ cup | pineapple juice | |
| 40 g | 2 tbsp | agave | |
| coconut flakes, sweetened for garnish | |||
| jellybeans, for garnish |
Ingredients
Method
- Blend the pineapple, carrot, coconut milk, pineapple juice and agave until smooth.
- Pour into the pint to cover the fruit. Stir to combine. Put the lid on and freeze for 24 hours.
- Press: SOFT SERVE Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select soft serve.
- Dispense into a chilled bowl or cone and serve straight away.
Nutrition per serving estimated
- Calories
- 125 kcal
- Fat
- 6.3 g
- of which saturates
- 5.5 g
- Carbohydrate
- 18 g
- of which sugars
- 13 g
- Fibre
- 0.2 g
- Protein
- 1 g
- Sodium
- 10 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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