For all of you who follow my blog, fb page, pinterest and/or instagram you know that especially since becoming pregnant I have been having ice cream every second day.
Making all natural, vegan, nutrient-dense ice cream satisfies my cravings, is super fulling and I can feel great providing nutrients for my growing baby.
This week I accidentally made this recipe and to me it tastes just like old school cotton candy ice cream. I was so excited with the flavors I couldn’t wait to share it with you.
One tip to making your ice cream super smooth is – be patient.
I will often pulse my ingredients, scrape down the sides of my food processor and then let my ingredients set for 2-3 minutes before processing again. This allows the chopped frozen fruit to take on a more ice cream texture once you continue to process.
For more of my favorite healthy ice cream recipes check out these links:
- Vegan Strawberry Cheesecake Ice Cream
- Strawberries & Coconut Cream Ice Cream
- Double Chocolate Fudge Ice Cream Slice
- The BEST Vegan SNICKERS Ice Cream Bites
- My Magical Super Chocolatey Fudgsicle
- Vegan Mango Coconut Cheesecake Ice Cream
- Oreo Mint Fudge Slices
This recipe is vegan, gluten free, dairy free, high fiber, has added protein, is sweet, filling and satisfying.
If you make this recipe or any other from the DAMY Health Blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!
Ingredients:
- 2 Cups Pre-Chopped Frozen Mango
- 1/4 Cup Coconut Cream or Coconut Milk
- 1/2 tsp Vanilla Extract
- 1/4 Cup Cashew Butter
- 1 Scoop Vanilla Sun Warrior Protein Powder
Directions:
- Place all ingredients into your food processor and blend until completely smooth stopping to scrape down the sides.
- Serve and enjoy.
DAMY Members - 1/2 of this recipe can be used once per week for your mid-morning snack or as a treat option.
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