Prep time: 10 minutes
Cook Time: 10 minutes
Freeze Time: 4-5 hours
Serves 10
Cauliflower has little taste so the flavors you add will shine. It lends an airy texture like gelato, fiber, and hey! you are sneaking in a serving of veggies with their nutrients (rich in Vitamin C, K, folate, B-6….) and fiber that no one would guess were in there! Win-win!
1 cup cashews, soaked at least 3 hrs. and drained
1 ½ cups cauliflower florets, steamed; or 1 ½ cups frozen riced cauliflower
1 can full fat coconut milk (e.g. Goya)
2 servings Complete Vanilla plant protein powder
¼ cup coconut oil, in liquid state
¼ cup maple syrup or honey
1 TBSP vanilla extract
1 TBSP almond extract
Pinch of sea salt
Stevia, if you want it sweeter
1. Soak the cashews to soften. Overnight would be fine, but at least 3 hours.
2. Steam the cauliflower florets for 2 minutes or until tender. Drain and let cool.
3. Add all of the ingredients except the berries into a high-powered blender. Mix until smooth.
4. Pour in the n’ice cream in the rectangular glass dish. In the upper right hand corner, make a blueberry square, and then make stripes of red with the raspberries to represent the American Flag.
5. Freeze for 4-5 hours.
6. Let set out for about 30 minutes before serving to let it soften and be more able to be scooped.
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