This luscious plant-based ice cream is a celebration of earth’s softest medicines—infused with our Vanilla Chai Protein for grounding strength, and lifted by floral notes and creamy coconut. Cashew butter adds silky richness, while Vanilla bean and sea salt round out the flavor with subtle elegance.
Adorned with edible flowers and dairy-free, this is the perfect end of summer treat!
RECIPE
Category: dessert
Recipe by: Tara Lanich-LaBrie
Ingredients:
- 2 cans full fat coconut milk
- 1 can condensed coconut milk
- 2 heaping Tbsp Vanilla Chai Protein Powder
- 3 Tbsp cashew butter (can also use any mild flavored seed or nut butter)
- A pinch of Vanilla Bean Powder
- Pinch of sea salt
- 3 Tbsp edible flowers, dry or chopped fresh
Directions:
1. Blend all ingredients except the flowers together to a completely creamy consistency.
2. Stir in the edible flowers.
3. Freeze in an ice cream maker or a sealed container, whisking every 10-15 minutes to incorporate air and keep it soft.
4. Serve as is, or sprinkle on toppings of your choice for a protein-rich, delicious and healthy treat!
