This blog post is different from my regular one as it is a recipe and how-to tutorial.

So without further ado here we go!

Ingredients:

Base Layer
- 3/4 Cup Blanched Almonds or soaked overnight, wash and drain

2 Cups Coconut Milk
2 tsps. Arrowroot Powder
1/2 Cup Apple Juice Concentrate
1 tsp. Xanthan Gum or Guar or Tapioca

Cherry Layer
1 Cup Frozen Cherries
1/4 Cup Dalfour Cherry Jam or any other sugar free brand. I found some sweetened with agave instead of refined sugar
1/2 tsp. Almond Extract (optional)

Orange Layer
1 Cup Chopped Oranges
1/4 Cup Dalfour Marmalade
1/2 tsp. Orange Extract (optional)

Pineapple Layer
1 Cup Chopped Pineapple
1/4 Cup Dalfour Pineapple and Mango Jam

Watch me shopping for them 😉

Next your first prepping session:

Base

1. In a saucepan heat the coconut milk and apple concentrate on a medium/high flame for about 10 mins. Be careful not to take your eye off it, coconut milk can boil over in a blink so make sure to whisk periodically to prevent this happening.

2. Add 2 tsps of Arrowroot Powder and whisk thoroughly. Simmer on a medium/low heat for a further 5 mins stirring constantly. The mix will start to thicken – remove from heat.

3. Blend the all the ingredients for the base together until smooths divide into 3.

Cherry Layer:

4. Blend the cherries, Cherry jam and almond oil together with 1/3 of the base mix until smooth. Pour into a container and freeze overnight or at least a few hours.

5. Repeat with the orange and pineapple.

Watch me make this:

6. Let the different flavours defrost for at least 10 minutes.

7. Chop up the cherry mix and blend until smooth.

8. Repeat with the other flavours.

9. Line an 8 inch round dish with parchment and scoop in one layer after the next.

10. Re-freeze for at least 2-4 hours and relish.

Watch me make this: