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Creamy Vegan Coconut Ice Cream

What a great treat for a summer night! I have a MAJOR sweet tooth so I'm always looking for ways to whip up something tasty but also macro efficient. I've always been into protein brownies or egg white mug cakes but lately I'm team coconut!


Recently Ross and I went Keto, or we can say Feto (fake keto) for a few weeks to prepare for a photoshoot. This means chocolate was out of the question (cry cry cry). a Keto diet is high in fats, moderate in protein and very little to no carbohydrates. Which made think outside my dessert box.


One of my favorite stores on the planet is Provisions, I was making my usual order for curbside pick up and just threw in some random coconut ingredients. I found frozen coconut meat, I've purchased fresh coconut meat from Citeralla 1 million times but never frozen. This was such a secret GEM! I defrosted the bag and added a few simple ingredients and BAM, creamy coconut ice cream!!! Completely vegan and organic!!!


INGREDIENTS:


1 bag Organic Young Thai Coconut Meat

1 cup Unsweetened Cashew Milk

2 Stevia Packets

1 tsp Vanilla Extract

Sprinkle of Organic Unsweetened Shredded Coconut


DIRECTIONS:


Defrost coconut meat in the fridge or on the counter.


Add all the ingredient excluding the shredded coconut into the blender and blend for 60-90 seconds.


Pour into a bowl or container and stir in shredded coconut.


Place in the freezer for 3-5 hours or to preferred firmness.


Grab a spoon and enjoy!!


UNDER 10 NET CARBS!!!!!




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