Vegan Fruit Ice Cream Duo

Enjoy the sweetness of summer with this pair of vegan fresh cherry and blueberry chip ice creams. Its a guilt-free treat for any event because its made with real fruit and no dairy.

Ingredients:

2 cups fresh cherries, pitted and halved
2 cups blueberries
1 can 14 oz coconut milk
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 cup dairy-free chocolate chips
Pinch of salt

Instructions:

Put fresh cherries, coconut milk, maple syrup, and vanilla extract in a blender

Mix until its smooth

Put the cherry mixture into an ice cream maker and churn it as directed by the makers maker

Add the dairy-free chocolate chips in the last few minutes of churning

Allow it to mix well

Its time to freeze the cherry ice cream for at least 4 hours, or until its firm

Add the blueberries, coconut milk, maple syrup, and a pinch of salt to another blender

Mix until its smooth

To make ice cream, put the blueberry mixture into the machine and churn it according to the directions on the box

Once the churning is almost done, add the blueberries

Allow it to mix well

In a container, put the blueberry ice cream

Freeze it for at least 4 hours, or until it is firm

If you want a tasty fruity treat, serve the vegan fresh cherry and blueberry chip ice cream together

Comments

Keto Mediterranean Cucumber Roll Ups

These Keto Mediterranean Cucumber Roll Ups are a tasty and refreshing snack or appetizer. There is a tasty low-carb treat made with smooth cream cheese, sour sun-dried tomatoes, and salty kalamata olives wrapped in thin cucumber slices. Ingredients: 2 large cucumbers, peeled 1/2 cup cream cheese, softened 1/4 cup sun-dried tomatoes, chopped 1/4 cup kalamata olives, chopped 2 tbsp fresh basil, chopped 1 tbsp lemon juice Salt and pepper to taste Instructions: Slice the cucumbers lengthwise using a mandoline slicer or a vegetable peeler to create thin strips In a mixing bowl, combine cream cheese, sun-dried tomatoes, kalamata olives, basil, lemon juice, salt, and pepper Mix until well combined Spread a thin layer of the cream cheese mixture onto each cucumber strip Carefully roll up each cucumber strip and secure with a toothpick Place the roll-ups on a serving platter and refrigerate ...

Spinach Artichoke Dip

This Spinach Artichoke Dip is a traditional party food that is rich, creamy, and full of flavor. Its great for gatherings, parties, or a cozy night in. Ingredients: 1 10 ounce package frozen chopped spinach, thawed and drained 1 14 ounce can artichoke hearts, drained and chopped 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1/2 cup mayonnaise 1/2 cup sour cream 1 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions: Preheat oven to 375F 190C In a medium mixing bowl, combine all ingredients until well mixed Transfer the mixture into a baking dish Bake for 25-30 minutes, or until the top is golden brown and the dip is bubbly Serve hot with tortilla chips, crackers, or sliced baguette

BBQ Pumpkin Stuffed Shells

With a smoky BBQ sauce, these BBQ Pumpkin Stuffed Shells are a vegan and gluten-free treat. They have the rich flavors of pumpkin, quinoa, and black beans. Great for a filling and tasty meal Ingredients: 1 can 15 oz pumpkin puree 1 cup cooked quinoa 1/2 cup black beans, drained and rinsed 1/4 cup diced red onion 1/4 cup chopped fresh cilantro 1 teaspoon ground cumin 1 teaspoon smoked paprika Salt and pepper to taste 1 box 8 oz gluten-free jumbo pasta shells 1 cup vegan BBQ sauce 1 cup dairy-free shredded cheese Green onions for garnish Instructions: Before you start cooking, heat the oven to 375F 190C Follow the directions on the package for cooking the gluten-free jumbo pasta shells Remove the water and set it aside Bring the black beans, red onion, cilantro, ground cumin, smoked paprika, salt, and pepper to a large bowl Add the cooked quinoa and mix it all together ...

Anemo Logio

Search This Blog