Ingredients
- 1 1/2 cups Orange Juice
- 1 1/4 cups Coconut Cream
- 1/2 cup Vanilla Protein Powder See above
- 1/4 cup Collagen
- 2 Tbsp Honey
- 1 whole Orange Zest Zest from 1 orange
- 1 tsp Vanilla Paste Or extract
Instructions
- Process ingredients together until smooth - use just the thick part from a can of coconut cream, but reserve the liquid for later
- Pour into mini muffin silicone mood (or ice cube tray) and freeze 2 hours until solid
- This double freezing method allows it to be extra creamy even without the ice cream maker
- Once your cubes are frozen, blend again with a splash of coconut milk, scraping the sides frequently. You want to keep it thick while getting everything combined
- Pour into loaf tin and freeze 2 more hours
- Scoop and enjoy!
- Store leftovers covered in the freezer and allow to thaw at room temp 15-20 min before serving once it's frozen overnight (I set mine out before I sit down to eat dinner, then get to indulge after dinners cleaned up!)
Notes
You can also pour finished ice cream into  individual containers for easier grab and go & thawing purposes. Can omit the collagen without affecting the texture (just adds extra protein).