When I first received an ice cream maker as a gift last year, I became obsessed with it and made every flavor in the book. Even a raspberry Merlot sorbet! Yes, with real wine!
Then, I learned of my Leaky Gut issue and decided to take things back a notch immediately. It’s in the middle of the summer and store bought dairy-free ice cream can take a toll on your budget. I mean, healthy food IS expensive.
But it doesn’t have to be! I decided to whip up some dairy-free ice cream of my own. This one is super delish and has me coming back for more. People! Moderation is key!
Gather these super, super easy ingredients below and dust off your ice cream maker!
- 1 scoop Vega Sport Protein Powder, Berry
- 1 can of full fat coconut milk
- 1 tsp raspberry extract
- 2 tbs agave
Mix them all together in a separate bowl, add to your ice cream maker, turn it on and let it run for 10 minutes. Make sure you come back and check on it a few times. Over churned is not a pretty look!
Pour the creamy mixture into a tupperware and stick it in the fridge overnight or at least 2 hours. Remove from the fridge 15 mins before serving.
Top it off with your favorite chocolate syrup (I make mine homemade with almond milk), fresh berries, or shredded coconut. Really, whatever makes your heart go wild!
Here’s mine with fresh berries. Enjoy!
Serves 4 – 202 calories, 14.5 g fat, 7.8 g carbs, 8.8 g protein
*Note: Vegan, gluten-free and dairy-free