Category,
Ready In30 mins

Serving Size
Serves 6
Use these toppings in combination or on their own:
60 ml desiccated coconut, toasted in a dry pan
115 g tin granadilla pulp
80 ml chopped raw, unsalted nuts
60 ml poppy seeds
sprinkle of ground cinnamon
½ x 120 g slab good quality dark chocolate, chopped cocoa powder homemade chocolate sauce or malva pudding sauce
Method

Everyone loves ice cream, but to keep it healthier, stick to this guideline – use about 1 large or 2 small scoops (about 125 ml in total) of ice cream per person and enjoy with any of the following toppings. When making your choices, consider the amount of sugar in the toppings. For example, if you add chocolate, granadilla pulp and fruit salad, use slightly smaller portions as these all contain more sugar than nuts or poppy seeds.

Quick fruit salad: choose your favourite seasonal fresh fruit for a quick fruit salad. Mix 600 - 800 g fruit with 100 ml fresh orange juice and stir in 5 - 8 large fresh mint leaves, torn. Marinate for 15 minutes. Combine apples, bananas, pears, berries, oranges or naartjies, mango, papaya, pineapple or grapes to your preference.

Chocolate bananas: cut a long, deep slit, lengthwise in 3 bananas in the skin, without cutting all the way through. Keep the stems on, to use as a ‘handle’. Press 4 blocks of dark chocolate into each slit. Heat on a braai grid over medium coals until the chocolate starts to melt. The skins will turn black, but don’t worry. Serve half a chocolate banana per person with 1 large or 2 small scoops (about 125 ml in total) of ice cream .

This recipe is in Cooking from the heart 4. Download PDF recipe book here.

Ingredients

Serving Size
 Serves 6
Use these toppings in combination or on their own:
 60 ml desiccated coconut, toasted in a dry pan
 115 g tin granadilla pulp
 80 ml chopped raw, unsalted nuts
 60 ml poppy seeds
 sprinkle of ground cinnamon
 ½ x 120 g slab good quality dark chocolate, chopped cocoa powder homemade chocolate sauce or malva pudding sauce

Directions

Method
1

Everyone loves ice cream, but to keep it healthier, stick to this guideline – use about 1 large or 2 small scoops (about 125 ml in total) of ice cream per person and enjoy with any of the following toppings. When making your choices, consider the amount of sugar in the toppings. For example, if you add chocolate, granadilla pulp and fruit salad, use slightly smaller portions as these all contain more sugar than nuts or poppy seeds.

Quick fruit salad: choose your favourite seasonal fresh fruit for a quick fruit salad. Mix 600 - 800 g fruit with 100 ml fresh orange juice and stir in 5 - 8 large fresh mint leaves, torn. Marinate for 15 minutes. Combine apples, bananas, pears, berries, oranges or naartjies, mango, papaya, pineapple or grapes to your preference.

Chocolate bananas: cut a long, deep slit, lengthwise in 3 bananas in the skin, without cutting all the way through. Keep the stems on, to use as a ‘handle’. Press 4 blocks of dark chocolate into each slit. Heat on a braai grid over medium coals until the chocolate starts to melt. The skins will turn black, but don’t worry. Serve half a chocolate banana per person with 1 large or 2 small scoops (about 125 ml in total) of ice cream .

2

This recipe is in Cooking from the heart 4. Download PDF recipe book here.

Healthy ice cream toppings