PEAR nut butter Spice CHOCOLATE ice-cream Recipe

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Frozen guiltless pear and coconut cream treat. Dairy free ice-cream made in a food processor.

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Servings: 3-1/4 cups 800ml


  • . > (American / Metric measures) <
  • . 4 ripe pears* (Bosc or Bartlett), peeled, cored, cubed and frozen
  • . 3 Tbsps. (45ml) Dutch-processed Cocoa powder
  • . 1/4 tsp. (1.25ml) ground cardamom
  • . 1/4 tsp. (1.25ml) ground cinnamon
  • . pinch of sea salt
  • . 2 tsps. (10ml) pure Vanilla extract
  • . 3 Tbsps. (45ml) Maple syrup
  • . 3 Tbsps. (45ml) Nut butter of choice
  • .
  • . * fresh pears can be replaced by canned pears with syrup removed. One can [28 fl.oz (796ml)] light syrup pears


  1. . Ahead of time: Peel, core and cut the pears into medium size chunks. Place them onto a plastic platter and freeze for about 1 hour or until they are almost frozen.
  2. . Then, in a large food processor, pulse together ALL the ingredients a few times. Scrape the sides and repeat the process. Once small pieces appear, process again by blitzing it on MEDIUM-HIGH speed until a creamy textures is realized.
  3. . Either immediately serve (which is best) or transfer the ice-cream into a medium size container. Also line the surface with a parchment paper. Place it at the back of the freezer until ready to serve.
  4. . Flavourful wishes from Claudia's


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