The easiest healthy summer treat! No-Churn vegetarian frozen dessert in a pair of flavors: mango turmeric or ginger berry. Each created with simply many straightforward ingredients!
Two unambiguously scrumptious flavors. solely seven ingredients total. You'll be able to do the division or no matter for yourself, however by my mental science that equals very easy frozen dessert.
Three words I like to listen to. Tack HEALTHY onto the front of it, and that we have a soft-serve or scooped, spiced and sweet, breakfast or course, creamy no-churn state of affairs on our hands.
This is quite like nice cream, however conjointly quite a full heap higher than nice cream. The enhancements largely are available in the soupiness department. These items is creamier, thicker, higher for scooping. And – this is often a biggie – still edible future day, not like nice cream that transforms from patrician to frog within the deep-freeze long (frog = solid icy brown-ish brick).
What makes all the distinction could be a 0.5 cup of coconut milk (the solid half scooped out of a will of full fat coconut milk) further to the frozen fruit. This little however important addition can offer you one thing way more worth of the title frozen dessert.
The other factor that produces these ice creams special is that they're each SPICED. Within the most summery manner tho' – spiced however still tropical, spiced however still berry-filled.
INGREDIENTS :
Mango Turmeric Ice Cream :
- 4-5 cups (560g) frozen mango
- 4 turmeric juice cubes
- 1/2 cup coconut cream
Ginger Berry Ice Cream :
- 3-4 frozen bananas (560g)
- 4 ginger juice cubes
- 1/2 cup coconut cream
- 1 cup mixed berries (fresh or frozen and defrosted)
INSTRUCTIONS :
- In a high speed blender, combine all the ingredients (for either flavor).
- Blend on high using the tamper or stopping to scrape down the sides periodically until thick and creamy.
- Eat immediately as soft serve. Or freeze for 2 hours for a firmer ice cream consistency that you can scoop into cones.
- It’s best the day you make it, but you can store it in the freezer for 1-2 days. Just let it thaw for 15-20 minutes before scooping.
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