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–+ servings

Cotton Candy Ice Cream

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Prep Time: 15 minutes
Servings: 8

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 ***
  • 1 tsp Raspberry 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 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 1-2 tsp of dragonfruit powder OR 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 into thick and creamy
  • Alternately dolllop 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. You can probably half the coconut cream with full fat cottage cheese for a higher protein ice cream. I recently tried that on a vegan ice cream recipe of mine and it worked great! You can use sunbutter or even frozen banana in place of the cashew butter.