Tuesday, June 3, 2014

Two Ingredient Vegan Tropical Ice Cream

This may look like your traditional vanilla ice cream, but it's actually vegan and even more delicious. With no ice cream maker required, as long as you have a blender, you too can make this. 

The tropical fruit used comes in pouch form, and while I would prefer fresh they contain zero preservatives - big plus! But in all seriousness, almost nothing can stop me from getting my passion fruit hit. 

I was lucky enough to win a year's supply of Freshfields Fast & Fruity pouches (thanks to everyone who voted for me), so expect to see a tonne more recipes coming your way. 


300g FreshFields Fast & Fruity Tropical
120g Woolworths Macro Coconut Cream


Freeze both the fruit pouch and coconut cream overnight
Prior to blending, remove them from the freezer to thaw for 15-20 minutes
Firstly add the fruit pouch into the blender (I find it easy just to use some kitchen scissors and cut open the packaging)
Use the ice crushing feature on your blender, pulsing until smooth
Add in the frozen coconut cream and repeat
Either serve as is or pour into a container and return to the freezer for 20-30 minutes
Scoop out, serve and enjoy

Makes 2 serves

Macros per serve

220 calories
2g protein
13g fat
24g carbs
22g sugar
1g fibre

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