It's so nice to be able to have what feels like a decadent dessert that's actually dairy free, sugar free, nourishing and energizing.
I used to be an ice cream freak!
I just couldn't get enough of the creamy smooth ice-cold sweetness. When I learned what it was doing to my body though, I quit cold turkey. That was over 26 yeas ago.
So from time to time, whenever I feel the desire for the creamy cold sweetness of ice cream, I make myself something even more delicious than the waist expanding stuff I used to eat.
For the first time in a long time, I had a taste for “ice cream” and this is what I did. I made the recipe I am about to share. But because I always like to eat greens with sweet stuff, to slow down the absorption of sugar and give my body all the minerals it needs to convert the sugar to energy, I usually blend the greens with the frozen fruit and make a green sorbet.
I was feeling a little frisky and just wanted to enjoy my ice cream with a spoon.
So I made the “nice” cream AND the Hot Mama Green Drink (recipe will be coming soon on the blog, so be sure to subscribe here).
I sipped the drink, ate the ice cream and alternated until it was finished.
Wow is all I can say!
|Blueberry Mango Nice Cream||
- 1 bag frozen blueberries
- 1 bag frozen mango
- handful fresh mint
- 1/2 cup water
- 1 teaspoon vanilla
- 1 tablespoon coconut butter (flesh and oil creamed together)
- Place all ingredients into blender.
- Blend until creamy. You may need to stop, stir and start again or if using Vitamix, use the tamper to push food down to blade.
- Don't over blend as the ice cream will melt if you do.
- Serve immediately.
This recipe is adapted from one in the recipe book “Dessert Making it Rich Without Oil” that I co-authored with my friend Chef Karen Osborne –