COCONUT SUNDAE
COCONUT SUNDAE
Calories: 1124kcal
Fat: 93.5g (81.4g S.Fat)
Carbs: 61.8g
Protein: 12.1g
Sugar: 36.4g
Sodium: 155mg
PEANUT BUTTER-CARAMEL SAUCE: In a small mixing bowl, combine all the ingredients and stir until you have a nice thick caramel sauce.
BLUEBERRY ICE CREAM WITH WHITE CHOCOLATE-CARDAMOM SAUCE
BLUEBERRY ICE CREAM WITH WHITE CHOCOLATE-CARDAMOM SAUCE
Calories: 420kcal
Fat: 6.2g (0.7g S.Fat)
Carbs: 71.6g
Protein: 17.2g
Sugar: 21.9g
Sodium: 413mg
White Chocolate-Cardamom Sauce: In a small saucepan over medium-low heat, melt the cacao butter. Add the remaining ingredients to a blender and blend until smooth. If desired, add more sweetener or spices.
The truth about bilberries! Blueberries are related to bilberries. They are indigenous to northern Europe, where they grow in forests, primarily in the Nordic countries. They contain more nutrients than blueberries and have a stronger flavour. Frozen bilberries can be found in ethnic European food stores, or blueberries can be substituted.
MANGO–PASSION FRUIT TROPICAL DELIGHT
MANGO–PASSION FRUIT TROPICAL DELIGHT
Calories: 1074kcal
Fat: 87.7g (79.2g S.Fat)
Carbs: 63.3g
Protein: 9.4g
Sugar: 42.1g
Sodium: 201mg
RASPBERRY DELIGHT
RASPBERRY DELIGHT
Calories: 483kcal
Fat: 7.3g (0.2g S.Fat)
Carbs: 97.3g
Protein: 13.1g
Sugar: 23.8g
Sodium: 205mg
CINNAMON BUN ICE CREAM
CINNAMON BUN ICE CREAM
Calories: 466kcal
Fat: 21.2g (9.1g S.Fat)
Carbs: 70.7g
Protein: 7.7g
Sugar: 41.9g
Sodium: 9mg
The blender should be washed and dried. Blend the frozen bananas, coconut milk, and vanilla extract in a blender until smooth. Fill a bowl halfway with ice cream. Add some of the cinnamon paste and mix well. Divide the ice cream among serving bowls and top with flaky cinnamon crumbs. Serve and have fun!
DREAMY CHOCOLATE SUNDAE
DREAMY CHOCOLATE SUNDAE
Calories: 281kcal
Fat: 18.9g (6.7g S.Fat)
Carbs: 22.8g
Protein: 6.2g
Sugar: 10.7g
Sodium: 166mg
RASPBERRY LICORICE ICE CREAM
RASPBERRY LICORICE ICE CREAM
Calories: 1062kcal
Fat: 85.7g (77.2g S.Fat)
Carbs: 67.5g
Protein: 8.8g
Sugar: 47.7g
Sodium: 176mg
LICORICE CREAM Chop the dates into smaller pieces. In a blender, combine all of the ingredients and blend until smooth. If desired, season with more liquorice powder.
MOCHA SUNDAE
MOCHA SUNDAE
Calories: 328kcal
Fat: 14.5g (1.8g S.Fat)
Carbs: 39.3g
Protein: 14g
Sugar: 7.8g
Sodium: 425mg
BANANA ICE CREAM
BANANA ICE CREAM
NUTRITIONAL VALUES
Calories: 218kcal
Fat: 1.2g (0.3g S.Fat)
Carbs: 54.3g
Protein: 2.7g
Sugar: 29g
Sodium: 25mg
NUTRITIONAL VALUES
Calories: 160kcal
Fat: 0.8g (0.2g S.Fat)
Carbs: 40.2g
Protein: 1.4g
Sugar: 23.4g
Sodium: 24mg
NUTRITIONAL VALUES
Calories: 396kcal
Fat: 18.1g (14.4g S.Fat)
Carbs: 70.3g
Protein: 8.5g
Sugar: 29.4g
Sodium: 31mg
Calories: 338kcal
Fat: 7.6g (1.2g S.Fat)
Carbs: 65.1g
Protein: 3.5g
Sugar: 36.6g
Sodium: 206mg
In a blender, combine the bananas (and other fruit) and pulse until smooth, scraping down the sides as needed. If the mixture is too thick, add a splash of almond milk to thin it out. Blend in the flavouring and sweetener, if using, until well combined. Serve and enjoy! Scoop into a bowl, serve, and enjoy!
RUM AND RAISIN ICE CREAM
RUM AND RAISIN ICE CREAM
Calories: 328kcal
Fat: 8.8g (5.2g S.Fat)
Carbs: 44.3g
Protein: 4.9g
Sugar: 25.6g
Sodium: 95mg
In a blender, pulse the bananas until they are crumbled. Continue pulsing until the bananas are smooth, scraping down the sides of the blender as needed. Pulse in the raisins, cacao powder, vanilla extract, and coconut syrup until smooth and creamy. Stir in the raw cacao nibs with a spoon. Scoop into serving bowls, then serve and enjoy!
DATE CINNAMON ICE CREAM
DATE CINNAMON ICE CREAM
Calories: 292kcal
Fat: 8.3g (0.9g S.Fat)
Carbs: 41.4g
Protein: 12.3g
Sugar: 65.2g
Sodium: 179mg
To make the coconut cream, pulse the coconut flakes to a powder in a blender or food processor. Continue pulsing until the mixture comes together. Blend in the coconut oil until it reaches the consistency of a smooth butter. (If you don't have a high-speed blender, use store-bought coconut manna instead.) To make the ice cream, combine 1 cup (240 mL) Coconut Cream, coconut milk, cinnamon, dates, and vanilla in a blender and blend until smooth. Gently fold the date swirl into the ice cream.
With an ice cream maker: Fill an ice cream maker halfway with the ice cream mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Scoop into serving bowls, then serve and enjoy!
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!
MATCHA–WHITE CHOCOLATE ICE POPS
MATCHA–WHITE CHOCOLATE ICE POPS
Calories: 380kcal
Fat: 36.7g (27.2g S.Fat)
Carbs: 10.3g
Protein: 3.6g
Sugar: 6.7g
Sodium: 41mg
Set aside a baking sheet lined with parchment paper.
Remove the ice pops from the freezer once they have frozen. By quickly dipping each mould in hot water, you can loosen the moulds. Working quickly, coat each ice pop in White Chocolate Sauce. Place the ice pops on the prepared baking sheet and place it in the freezer to allow the glaze to set. Serve and have enjoy!
STRAWBERRY “FROYO”
STRAWBERRY “FROYO”
Calories: 499kcal
Fat: 5g (0.7g S.Fat)
Carbs: 96.6g
Protein: 15.2g
Sugar: 3.1g
Sodium: 231mg
With an ice cream maker: Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. 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: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!
PISTACHIO ICE CREAM
PISTACHIO ICE CREAM
Calories: 554kcal
Fat: 49.6g (40.9g S.Fat)
Carbs: 23.5g
Protein: 5.8g
Sugar: 15.3g
Sodium: 248mg
If you don't have an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!
MINT CHOCOLATE ICE CREAM
MINT CHOCOLATE ICE CREAM
Calories: 261kcal
Fat: 13.7g (6.9g S.Fat)
Carbs: 35.1g
Protein: 3.9g
Sugar: 18.9g
Sodium: 183mg
With an ice cream maker: Pour the mixture into an ice cream maker and prepare according to the manufacturer’s instructions. 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: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!
ROASTED BANANA ICE CREAM
ROASTED BANANA ICE CREAM
Calories: 261kcal
Fat: 13.7g (6.9g S.Fat)
Carbs: 35.1g
Protein: 3.9g
Sugar: 18.9g
Sodium: 183mg
Slice the bananas into 1-inch (2–3-cm) pieces and arrange them on the baking sheet. Sprinkle the cinnamon over the bananas. Bake for 30 minutes, or until the bananas are brown and soft, turning once halfway through. Remove from the oven and set aside for 30 to 45 minutes to cool completely.
In a blender, combine the bananas, coconut milk, almond milk, and vanilla extract and blend until smooth. If desired, add more cinnamon or a splash of sweetener. Stir in the cacao nibs with a spoon.
With an ice cream maker: Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw. Scoop ice cream into serving bowls, then drizzle with maple syrup.
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into bowls, top with maple syrup, and serve!
RAW CHOCOLATE–COVERED CASHEW ICE CREAM
RAW CHOCOLATE–COVERED CASHEW ICE CREAM
Calories: 77kcal
Fat: 4.8g (1.8g S.Fat)
Carbs: 6.9g
Protein: 2.3g
Sugar: 2.8g
Sodium: 26mg
If desired, taste and add more sweetener. Pour into ice pop moulds, insert sticks, and freeze for 4 to 6 hours, or until solid.
Set aside a baking sheet lined with parchment paper.
Melt the cacao butter and coconut oil in a small saucepan over medium-low heat to make the chocolate glaze. Remove from the heat, then whisk in the maple syrup and cacao powder to make a smooth sauce. If desired, taste and add more sweetener or cacao. Fill a bowl or cup halfway with water.
Remove the ice pops from the freezer. Remove the ice pops from the moulds and quickly dip them into the chocolate glaze. Place them on the prepared baking sheet and place them in the freezer until the glaze hardens. Serve and have fun!
STRAWBERRY RHUBARB ICE CREAM
STRAWBERRY RHUBARB ICE CREAM
Calories: 527kcal
Fat: 47.6g (42.3g S.Fat)
Carbs: 21.1g
Protein: 4.7g
Sugar: 12.4g
Sodium: 75mg
Blend until the mixture is smooth and creamy. If desired, taste and add more sweetener.
With an ice cream maker: Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Add the remaining 1/2 cup (120 ml) strawberries just before the ice cream is 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: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Add the remaining 1/2 cup (120 ml) strawberries just before the ice cream is done. Scoop the ice cream into serving bowls, then serve and enjoy!
BLACK SESAME–LICORICE ICE CREAM
BLACK SESAME–LICORICE ICE CREAM
Calories: 198kcal
Fat: 45.5g (7.3g S.Fat)
Carbs: 70g
Protein: 9.8g
Sugar: 54.4g
Sodium: 158mg
Scoop the thick white cream from the cans of coconut milk into the blender. Blend in the remaining ingredients until smooth.
With an ice cream maker: Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. 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: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!
CHOCOLATE CREAMSICLES WITH WHITE CHOCOLATE GLAZE
CHOCOLATE CREAMSICLES WITH WHITE CHOCOLATE GLAZE
Calories: 158kcal
Fat: 8.3g (1.2g S.Fat)
Carbs: 21.1g
Protein: 4.4g
Sugar: 10.7g
Sodium: 32mg
Set aside a baking sheet lined with parchment paper.
When the creamsicles are solid, remove them from the moulds (a quick dip in hot water will help) and dip them into the White Chocolate Sauce. Return to the prepared baking sheet and place in the freezer for a few minutes to allow the white chocolate to set. Serve and have fun!
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