Knickerbocker glories! Was there ever a better name for a dessert? On a hot, sunny day it's hard to get better than a pile of fruit and cream and syrup and ice cream. Unless of course, you're lactose intolerant or avoiding dairy. Never fear! We've put our thinking hats on to create a knickerbocker glory that's completely dairy free, and also has no refined sugars. Hurrah!
The basis for ice cream part here comes from our amazing five minute ice cream. This takes a little longer, but you'll still be sitting down with a glass of delight inside of 15 minutes. Obviously feel free to mix it up with other flavours: banana, strawberries, even coffee or dark chocolate would work well.
Preparation time: 15 minutes
You will need:
For the syrup:
- 2 handfuls frozen berries (strawberries or raspberries)
- 4 tbsp water
- 1 tbsp agave nectar
- 150ml coconut cream (Place a tin of coconut milk in the fridge overnight. Don't shake; open it carefully and scoop the solid, firm cream from the top of the can).
- 1 tsp vanilla extract or seeds from 1/2 vanilla pod
- 1 tbsp of agave nectar
- 200ml coconut milk
- 1 tbsp agave nectar
- Loads of ice
- 8 tablespoons of table salt
- 1 large Ziploc bag
- 1 small Ziploc bag
For the rest:
- Selection of chopped exotic fruit, pineapple, mango, passion fruit etc, enough for a couple of handfuls
- Chopped nuts (optional)
The fruit syrup:
- Place the frozen or defrosted frozen berries in a small saucepan, along with the water and agave nectar.
- Stir together. Place over a low heat and simmer for 10 minutes until reduced and sticky. Blend with a handblender or push through a sieve into a jug and set aside. If it's a little thick, add tablespoon or two more water.
The coconut whipped cream:
- Place the firm layer of coconut cream from the top of the can in a bowl, along with the vanilla extract and agave. Whip with an electric whisk for few moments until creamy.
The ice cream:
- Half fill the large Ziploc bag with ice then add the salt. Shake well to mix it together.
- Place the coconut milk and agave in a jug and mix well.
- Pour into the small Ziplock bag, seal it, and place it inside the large, ice-filled bag.
- Cover with more ice, seal and shake very quickly for 5 minutes. Lots of elbow grease! Arm workout! The more you shake and squeeze the ice cream, the better it will be.
- After five minutes you should be there and ready to scoop...
- Place the chopped fruit in the bottom of a tall sundae glass and spoon over half the syrup.
- Scoop the ice cream on top of the fruit, then pour over the rest of the syrup, reserving a little bit.
- Spoon the coconut cream onto the ice cream, top with that all important cherry, a drizzle of syrup, chopped nuts (if using) and dive in!