CREAMY VANILLA GINGER MACADAMIA ICE-CREAM
Recipe by Charissa & Co.
Summer time, screams for ice-cream. This Creamy, dreamy vanilla-ginger ice-cream makes a decadent dessert – and it’s completely vegan, paleo and keto friendly! This simple to make ice cream is a grown-ups treat! It is great on its own or wonderfully served in a delicious gluten free cone.
1 Can of coconut milk (kept in the fridge overnight)
8 Tbsp cashew nut butter smooth
1 Cup of macadamia nuts (pre-soaked and strained)**
1 Tbsp vanilla extract
2 Serv Nuzest Smooth Vanilla Clean Lean Protein
1/2 Tsp Ginger powder
1/3 Cup of Monk Fruit syrup
1 Tbsp Poppyseeds
Start by placing your loaf pan in the freezer and allow to freeze completely.
In a high-speed blender, add your chilled coconut milk, cashew butter, macadamia nut butter, monk fruit syrup, and vanilla extract and blend until thick and creamy. Once blended, fold in your poppyseeds.
Pour the ice cream mixture in the frozen pan. To avoid it over-freezing, constantly stir the mixture for the first 20-30 minutes, ever 10 minutes.
Before serving, allow ice cream to thaw at room temperature, for 10 minutes. Using a slightly wet scoop, scoop portions into a bowl or your cone.
NOTES: **pre-soak the macadamia nuts overnight, the next morning rinse and strain. When you blend it into the mix it will become creamy.
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