We recently made these gorgeous little tarts at a Make Over Your Comfort Foods Cooking Class. Let's face it... ice cream is the perfect comfort food full of fat and sugar and.... fat! But this summer I discovered just how easy it is to make 'ice cream' with frozen fruit..... JUST frozen fruit!! It's sweet and cold and creamy... and when it's presented in these cute little raw tart shells they make a perfect light and healthy dessert.
The one caveat here is that you will need a pretty high powered blender for the ice cream. We used a Vitamix, which is the Cadillac of blenders, and it takes a bit of patience to keep pressing the fruit down into the blades until it is sufficiently blended into delightful creaminess. If you don't have a high powered blender, you might want to start your fruit off in a food processor first to break it up into smaller chunks. This is definitely worth the effort though!
¾ cup raw hazelnuts or macadamia nuts
2 cups unsweetened shredded coconut
3 Tbsp. lemon zest
¼ tsp. sea salt
¼ cup agave
In a food processor, blend hazelnuts nuts until finely ground. Transfer to a bowl and set aside.
In the food processor pulse coconut, lemon zest and salt. Slowly pour in agave while pulsing.
Add coconut mixture to macadamia flour and mix with a spoon. Mixture should be able to form a ball without falling apart. If too dry, add more agave, if too wet add more coconut.
Line tartlet shells with plastic wrap. Place 2 Tbsp. mixture into each shell and press firmly around the sides, creating a cup shape. Pop tartlets out of shell and place on tray.
Strawberry Banana Ice
3 frozen bananas
1-2 cups of frozen strawberries
Add to a high powered blender and blend on high until smooth and creamy.
Place a scoop of strawberry banana ice onto each tartlet and top with sliced strawberry and mint leaf if desired.
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