Equipment
- 1 Loaf Tin
Ingredients
- 2 1/4 cups Coconut Cream *
- 1/4 cup Cashew Butter *
- 1/2 cup Pure Maple Syrup
- 1 tsp Almond Extract
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Spirulina Powder Blue
- 2 tsp Dragonfruit Powder or Freeze Dried Raspberry Powder
- 1 tsp Raspberry Extract or Marshmallow Extract
Instructions
- Process your ingredients, minus colorants & raspberry extract, together until smooth
- Divide in half
- Stir in blue spirunila powder into one half
- Stir in 1 tsp dragonfruit powder or 2 tsp dragonfruit juice and raspberry extract to the other half (I had frozen dragonfruit that I muddled to get juices out). You can also use freeze dried raspberry powder
- Pour into ice cube tray or silicone mini muffin liner and freeze for 3hours or until firm to touch
- Blend each color individually until thick and creamy. You may need a splash of coconut milk / milk of choice
- Alternately dollop blue and pink dollops of ice cream into a 9x5 loaf tin, give a gentle swirl (not too much or you'll blend into purple), and place in the freezer another 3+ hours
- Scoop and enjoy!
- Keep stored, covered in the freezer
- If thawed for 10min it's more soft serve consistency, or more ice cream like if eaten right out of the freezer
Video
Notes
Coconut cream is just the thick part-do not use the watery coconut milk. Don't overblend as the heat can cause the fat to separate from the milk and curdle.
You can make this higher protein by using 2 cups full fat cottage cheese (I tub) plus 1/4 cup coconut cream in place of the full 2 1/4 cup coconut cream.