Who doesn’t love ice cream?
We all love ice cream even if it doesn’t love us back, right? If you’re lactose intolerant or suffer from other digestive issues, ice cream can be a treat with consequences. If you’re watching your caloric intake or fat and cholesterol, dairy ice cream can be a no-no. While our recipe is by no means low calorie or low fat, it is completely vegan and cholesterol-free. It’s also got a bit more protein than your usual ice cream since we use some Zenberry Vanilla Berry to add some extra nutrition, flavor and antioxidants (do I hear workout recovery ice cream?!!). We also use coconut nectar to sweeten it which has a lower glycemic index than processed white sugar but you can use what you like. Normally, making ice cream at home is a daunting task but you will be surprised at just how simple and easy it is.
Zenberry Coconut Vanilla Berry Ice Cream
1 can full fat coconut milk or cream
1 cup raw cashews
4 Tbsp Zenberry Vanilla Berry
1 Pitaya frozen pack (or fresh fruit with red flesh)
1/4 cup coconut nectar
In a high powder blender, blend all the ingredients until creamy and smooth. Pour the ice cream into an air tight glass container. Transfer ice cream to freezer and keep there for at least 6 hours or overnight. When ready to eat, allow the ice cream to thaw for about 10 minutes so that you can easily scoop it. Bon appetit!
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