This is seriously the easiest way to make amazingly delicious vegan ice cream ever!!!
~ Vegan & Gluten-Free ~
Ingredients:
1 400ml can Coconut Cream
3 tbsp Sunflower butter
1 1/2 tsp Vanilla extract
12 Dates, pitted
1/4 cup Maple syrup
1 cup Walnuts, shelled
In a medium bowl add dates and fill with warm water until all the dates are covered. Let soak for about 10 minutes, then drain. Chop walnuts into small pieces on a cutting board and set aside. In a high powered blender add coconut cream, sunflower butter, vanilla extract, soaked and drained dates and maple syrup. Blend on high for about 3-4 minutes or until smooth. Pour mixture from blender into 1-2 glass jars (will fill about 1.5 of 2 500ml jars). Place in freezer for about 45 minutes. Remove from freezer and stir in chopped walnuts into each jar. Return to freezer for another 3-4 hours. Enjoy!
Will keep in freezer for about 3 months.
Prep & Freezer Time:
Prep time ~ 15 minutes
Freezer time ~ 3-4 hours
Total time ~ 4 hrs 15 minutes
Love to Power of Food:
Coconut Cream
Coconut cream is an excellent vegan alternative to dairy milk or cream for baking and making treats! Plus, it contains the health promoting MCT's fat (medium-chain triglycerides). This type of fat is easily absorbed and is can be readily used as an energy source. Also, as the body burns this type of fat it also helps to stimulate metabolism of other fats (long-chain triglycerides)!!
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