Cauliflower Ice Cream? Yum!
I mean, let’s be real… what can’t cauliflower do at this point? And just like this unassuming vegetable, I want you to remember - you can be anything you want to be!
This week’s recipe ingredient is (you guessed it), cauliflower! You’ve seen it become pizza, nachos, rice… and we’re transforming it today into ice cream 🍨 And let me be clear - if you want real ice cream, you should eat real ice cream! Depriving yourself of the foods you love won’t makeover your mindset; it will just make you miserable. But this recipe IS a fun way to transform a vegetable into a tasty snack, especially if you need to get some extra veggies into the family.
So, will they be able to guess that their dessert is actually made from riced cauliflower?! Let’s find out 🤣
- 2 cups riced cauliflower
- 1 cup dry-roasted cashews, soaked
- ½ cup canned coconut milk
- ¼ cup + 1 tsp pure maple syrup
- ¼ cup unsweetened coconut milk beverage
- 1 tbsp + 1 tsp melted coconut oil
- 2 ½ tsp pure vanilla extract
- ¼ tsp sea salt
1. To soak cashews, cover with room temperature water + soak overnight, or cover with boiling water and soak for at least 2 hours. Drain and rinse.
2. Place a pot with water over high heat. Boil cauliflower for 5 minutes; strain through a fine mesh strainer and then rinse with cold water until cool enough to handle. Wring out the excess water using a cheesecloth or a clean kitchen towel.
3. Place the cauliflower, soaked cashews, coconut milk, maple syrup, coconut milk beverage, coconut oil, vanilla, and salt in a blender. Cover and blend until smooth.
4. Pour the cauliflower mixture into an airtight container and freeze for 4 hours or until solid. Remove from the freezer 20-30 minutes before serving to let soften before scooping.
5. Store frozen in an airtight container for up to 5 days. If you have an ice cream machine, you can place the mixture in and freeze on a soft-serve setting.
This recipe makes 8 servings (½ cup each).
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