You can never go wrong with ice cream, am I right? Mint ice cream from a little shop in Panama City Florida use to be my favorite treat to get when we went to the beach. A hop, skip, and a jump, into a dairy-free lifestyle (no more dairy bloat, inflammation, or indigestion #thankyouverymuchcasein) that treat no longer existed which was fine until one day I had the craving for some uber creamy, minty ice cream!
Being the little kitchen diva that I am, I went on a recipe recreation and viola! Here you have it:
Chocolate lover approved
MINT ICE CREAM BOWL!
- 1/2 55g fresh mature banana
- 1/2 cup 2oz raw cashews soaked and drained
- 1/3 cup full fat coconut milk
- 1/3 cup light coconut milk
- 1/2 tsp mint extract
- 1/2 tsp vanilla extract
- 1 tsp coconut nectar
- dash of cinnamon
- dash of sea salt
Blend everything on high until smooth, chill in the fridge for 2-3 hours and then churn in an ice cream maker or freeze in the freezer for 4-5 hours and then serve.
You must give it a whirl, and make sure you add #AllTheToppings! Show me your creations on Instagram or Facebook by tagging #NourishingNelli
Move Fast, Eat Slow, Live Well,
ICE CREAM THAT CONTAINS VEGGIES!?