ROSE CHERRY ICE CREAM
SERVES 4 PORTIONS
2 frozen bananas
2 cups (480 ml) unsweetened almond milk or coconut milk
2 tbsp coconut butter or extra virgin coconut oil
1 tsp vanilla extract
1 cup (240 ml) fresh cherries, pitted
1 tsp rose water
1 tbsp rice syrup or another sweetener
NUTRITIONAL VALUES
Calories: 211kcal
Fat: 6g (1.7g S.Fat)
Carbs: 39.2g
Protein: 2.8g
Sugar: 21.5g
Sodium: 143mg
METHOD
In a blender, combine the bananas, almond milk, coconut butter, and vanilla until smooth. Place about one-third of the mixture in a bowl and refrigerate. Blend the remaining two-thirds of the banana mixture with the cherries, rose water, and rice syrup until smooth.
With an ice cream maker: Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Swirl in the reserved banana mixture when it's almost done. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.
Without an ice cream maker: Fill a freezer-safe bowl halfway with ice cream and swirl in the reserved banana mixture. Freeze for about 3 hours, stirring thoroughly every 30 minutes. Scoop into serving bowls, then serve and enjoy!
With an ice cream maker: Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Swirl in the reserved banana mixture when it's almost done. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.
Without an ice cream maker: Fill a freezer-safe bowl halfway with ice cream and swirl in the reserved banana mixture. Freeze for about 3 hours, stirring thoroughly every 30 minutes. Scoop into serving bowls, then serve and enjoy!
