iFoodReal
Dairy Free Ice Cream with Berries
Ingredients
- 14 oz can coconut milk, full fat (I recommend Thai Kitchen)*
- 3 large ripe bananas
- 5 cups berries, fresh or frozen**
- 2 tbsp maple syrup or raw honey
- 1 tsp pure vanilla extract
- Pinch of himalayan pink salt
Directions
- In a blender or food processor, add all ingredients and process until smooth. Pour into any large container and freeze for 3-4 hours.
- To serve, let thaw on a counter for 15 - 30 minutes or so. Because this ice cream doesn't have any fillers, it takes a bit longer to defrost and become softer, especially with time. After thawing I recommend freezing pre-made scoops in a glass airtight container.
Notes
*I
highly recommend to use Thai Kitchen coconut milk as it produces creamy
and smooth ice cream thanks to a guar gum. It is available organic and
regular.
Servings Per Recipe: 10
Amount Per Serving = 1/10th:
Calories: 150.0
Total Fat: 7.0 g
Cholesterol: 0.0 mg
Sodium: 26.3 mg
Total Carbs: 22.8 g
Sugars: 14.4 g
Dietary Fiber: 3.2 g
Protein: 1.2 g
No comments:
Post a Comment