Hot or cold outside, home ice-cream is always a winner – especially when it’s healthy and homemade! Try this recipe for a vegan green machine ice cream – with nutrients!
1 Can of Organic coconut milk ** chilled
1 Can of Organic coconut cream **chilled
2 Scoops of Nuzest Vanilla Protein powder Clean Lean
2 Tablespoons of Yacon syrup or fine granulated monk fruit
2 Servings of Good Green Stuff Nuzest
2 Tablespoon of Coconut butter or Cashew Butter
1/2 Cup Frozen Peas
Start by placing your loaf tin (bread mould) 8 x 8-inch mould in the freezer prior. I prefer using silicone moulds, or make sure your tin loaf has parchment paper inside. It is also all depending on the size of your mould, you could have two small moulds or one large one, the choice is yours.
Using your high-speed blender, you add your chilled coconut milk for 1 minute before you start adding your other ingredients. Once all is blended to a smooth creamy consistency.
Pour all the ingredients into your mould that you have had in the freezer. For the first 2 hours, try and at least stir it once every hour just to prevent any icy outer layer.
Once ready you can scoop out and enjoy – I drizzled a bit of raw homemade chocolate.