Description
Sweet, creamy, and made with no-guilt vegan ingredients, this is the perfect treat for a hot summer’s day
Ingredients
Units
Scale
- 1.2 kg (2 x 600g) frozen dark cherries
- 1.5 cups thick coconut milk – not clear fluid
- 10 x 12,5 ml berry sugar
- 2 x 12.5 ml concentrated lemon juice
- 1 large pinch of salt
Instructions
- In a food processor (I used a Vita-mix blender), blend all ingredients.
- Pulse and push down on the top to get everything mixed and blended and no more chunks.
- The time will depend on the strength of your machine, about 3–5 minutes.
- Pour or scoop it into an ice cream container (or a plastic bowl) and place it in the freezer.
- Spoon from semi-frozen into a piping bag with a rose nozzle and serve with fresh cherries on the side as decoration.
- You will be able to serve a minimum of 8 generous servings from the above and feel free to make only half of this if needed.
- Nice Cream is becoming popular as a healthier gluten-free, low-calorie plant-based alternative to ice cream which satisfies your sweet tooth.
- I will make this more often as it’s super delicious, rich, and creamy.
Notes
Created, Prepared, tried, and tested by Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs; SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 32.6 g
- Sodium: 296.4 mg
- Fat: 9.3 g
- Saturated Fat: 8.1 g
- Trans Fat: 0 g
- Carbohydrates: 38.7 g
- Fiber: 3.2 g
- Protein: 2.5 g
- Cholesterol: 0 mg
