Ice Cream Crepes

Say hello to my homemade delicious Ice Cream Crepes. Made with love and wholesome ingredients, my homemade macadamia and coconut ice cream is creamy and delicious, without any artificial additives or preservatives. Pair it with my easy-to-make crepes, and you've got a winning combination that's perfect for any occasion. Simply whip up the batter, pour it onto the pan, and watch as these delicate crepes cook to golden perfection. For an extra touch of decadence, drizzle some rich dark chocolate over your crepes, sprinkle on some flaked almonds for added crunch, and top it all off with a generous serving of fresh berries. Trust me, every bite is pure bliss!

Ice Cream Crepes

DIETARY: VEG

ALLERGENS: Wheat, Eggs, Dairy, Nuts

AGE GROUP: 12 months+

DIFFICULTY LEVEL: Beginner

SERVES: 6

PREP: 20 mins (+4-5 hours freezing)

COOK: 15 mins

EQUIPMENT: High-speed blender 

INGREDIENTS:

MACADAMIA ICE CREAM 

1 cup (140g) macadamia nuts 

1 cup (250g) coconut cream 

1 ripe banana, frozen 

2 tbsp (40ml) maple syrup 

1 tsp vanilla extract 

CREPES 

2 eggs, beaten 

1 cup (250ml) milk of choice 

1 tbsp (20g) unsalted butter, melted  

2 tsp (10ml) maple syrup (optional) 

1 cup (160g) wholemeal spelt flour  

Pinch of sea salt 

Extra virgin olive oil or coconut oil, for frying 

Toppings (optional): 

Melted dark chocolate (>70%) 

Shaved almonds 

Fresh berries 

METHOD:

1. To make the ice cream, soak macadamia nuts in hot water for 30 mins to 1 hour. 

2. Drain nuts and place into a high-speed blender with the coconut cream, maple syrup and vanilla. 

3. Blend until smooth and creamy. 

4. Add frozen banana and blend for another 30 seconds until smooth. 

5. Pour mixture into an airtight container and place in the freezer for 4-5 hours or overnight. 

6. To make the crepes, place eggs into a large bowl and whisk. 

7. Add milk, butter, maple syrup, flour and salt and whisk until smooth. Alternatively, place all ingredients into a blender and blend until smooth. 

8. Brush a frying pan with oil over medium heat. When hot, pour in just enough batter to cover the base. Tilt the pan so batter covers base in a thin film. Cook crepe for about 1 minute until underside is golden, then use a spatula to flip. Cook other side for just under a minute until golden. 

9. Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go. 

10. To serve, place a 1-2 scoops of ice cream in the middle of a crepe. Wrap the sides of the crepe around the ice cream. Drizzle with melted chocolate and sprinkle with almond flakes and berries. Repeat with remaining ice cream and crepes.  

STORING LEFTOVERS: Store leftover crepes in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months. Freeze ice cream in an airtight container for up to 4 months.

TIPS:

• Allergies: 

For a dairy-free version: Swap milk with coconut, oat, soy or almond milk and butter with coconut oil. 

For a gluten-free version: Swap wholemeal spelt flour with a gluten-free flour blend.  

For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water). 
For a nut-free version: Swap macadamias for another frozen banana or fruit of choice. 

• Easy ingredient swaps: 
  Swap macadamias for cashew nuts. 

• Additional boosters: 
  Add 2-3 tbsp of chocolate protein powder or cacao to the macadamia ice cream before blending. 

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