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5
from 1 vote
Wild Flower Vegan Ice Cream
Course:
Dessert
Cuisine:
American
Servings:
2
Calories:
621
kcal
Author:
Abra Pappa, MS, CNS, LDN
Ingredients
1
cup
of cashews,
soaked in water for 2-3 hours
1
cup
of water
1
cup
of organic frozen blueberries
1/2
cup
of wild flowers,
I used Common Blue Violet and Wisteria
1/4
cup
of raw honey
2
tablespoons
of raw coconut butter
Instructions
Blend the soaked cashews and 1 cup of water for 3-4 minutes, until super, super creamy. It will resemble heavy cream, we call it cashew creme.
Pour cashew creme into ice cube tray and freeze for four hours.
Add to Vita-Mix; honey, coconut butter, blueberries, wild flowers, and cashew creme ice cubes.
Blend until it resembles ice cream (about 2-3 minutes) You will have to use the tamper to blend properly. Be careful not to over blend
Top with scattering of wild flowers and enjoy.
Notes
Tools
vitamix blender
If you don't have a vita mix you can try using a regular blender and ice cream maker
ice cube tray
Nutrition
Calories:
621
kcal
|
Carbohydrates:
68
g
|
Protein:
13
g
|
Fat:
36
g
|
Saturated Fat:
7
g
|
Sodium:
21
mg
|
Potassium:
504
mg
|
Fiber:
6
g
|
Sugar:
46
g
|
Vitamin A:
200
IU
|
Vitamin C:
9.5
mg
|
Calcium:
24
mg
|
Iron:
5.1
mg