When you haven’t got time for overnight setting in the fridge or you don’t have an ice-cream maker, this surprisingly divine ice-cream recipe is for you. You can whip this up easily with a blender.
If you want to serve it in glasses to make it look pretty for your lover, by all means do. But it is so good that, when it is like the best strawberry ice-cream you’ve had, I find I can spoon it straight into my mouth from the blender. And what could be more special than a homemade dessert post dinner?
And this ice-cream is dairy-free, vegan. The smooth coconut meat in this recipe works wonder, and the açai is refreshing and gorgeous. You just need coconut meat, some strawberries, and a frozen açai pack.
You don’t absolutely need to serve the raw chocolate bits with it, but the combination is pretty well unbeatable. Better yet, açai, which contains Omega 3 fatty acids, amino acids, minerals, key vitamins and dietary fibre, promotes radiant skin.
You may choose to purchase açai at any health food store, or grocery market. I prefer the Pure Unsweetened Superfruit Packs as it is unsweetened. If you want it sweeter, you can always add sweeteners like coconut sugar, maple syrup, or stevia.
I love using young, raw, soft coconut meat, especially from Thai coconuts. The young coconut meat is juicy, succulent, and a good source of amino acids, fibre, and potassium.
- Put all ingredients, except topping ingredients, in blender. Blend till smooth.
- If you want the texture of this blend to be more like ice-cream and want it to be colder, you can add some ice cubes.
- Add more sweetener to taste if you choose. Alternatively, you can leave out the sweetener
- You can also make this into a smoothie by adding water, better yet, coconut water. It tastes just as delicious and refreshing.
And.. if you want more…
For our previous interview on Synchrony Sex with relationship expert Bruce Muzik, click here.
Or, click here for our podcast on the 4 Steps of Mastering Love and Relationships with Lauren Weinstein, an instructor of Strategic Communication at the Stanford Graduate School of Business.
Originally published at nicolelana.com on February 12, 2017.