Happy Wednesday! Just in time for the weekend, celebrity nutritionist and New York Times best-selling author of The Beauty Detox Foods Kimberly Snyder has some great diary-free ice cream recipes to share for the ultimate summer treat – Enjoy!
Banana Fro Yo
Peel a banana. Slice it up. Freeze it. Easy as that! Put the frozen banana in the food processor or Vitamix and let it run until it fluffs up and looks creamy. Scoop it into a bowl and enjoy! You can add in vanilla extract, cacao, fresh mint, frozen strawberries, or anything else you’d like to create your favorite flavor of ice cream.
Creamy Coconut Milk Ice Cream
*13 oz. of full-fat coconut milk, refrigerated
*1-2 frozen bananas (Suggestion: peel and cut them into pieces—at least in half—before freezing them)
*½ tsp vanilla extract
*Extra sweetener (stevia, xylitol, or coconut nectar), if desired
*Add flavorings to taste, like cacao powder or nibs, nuts, berries, more coconut, extracts, etc.
*You can add a pinch of high-quality sea salt to bring out the sweet flavor, though it’s not necessary
Mix the coconut milk, bananas, sweetener, vanilla, and fruit or extracts in the blender. Do a taste test to see if you need to add anything before you put it in the freezer or ice cream maker.
Chill the mixture in the refrigerator and then run it through your ice cream maker, if you have one. At the end, you can mix in the dry ingredients (cacao nibs, nuts, etc). Put the ice cream in an airtight container and store it in the freezer.
If you don’t have an ice cream maker, you don’t even have to go out and buy one! The texture won’t be exactly the same, but you can pour your mixture into a freezer-safe container and then whisk it every 30 to 60 minutes so it doesn’t turn into a frozen block, until it’s ready (about three hours).
For more information or recipes from Kimberly please visit www.kimberlysnyder.net.
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