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If you want a vegan ice cream ready in less than 5 minutes, look no further! Just remember to
chill your coconut cream first.
Ingredients
- 1 (14 ounce) can coconut cream, chilled
- 1 (14.5 ounce) package frozen ube (purple yam)
- 1 ½ cups frozen blueberries
- 1 tablespoon light agave syrup
Directions
Step 1
Pour coconut cream into a high-speed blender (such as Vitamix®). Add ube, blueberries, and agave syrup. Cover and blend for about 1 minute, starting at Variable 1 and slowly increasing to the highest speed. Use the tamper to press the ingredients toward the blades.
Step 2
Serve immediately for a soft-serve consistency. Store in the freezer for a firmer consistency.
Cook’s Note:
This recipe utilizes a Vitamix(R) and I cannot guarantee the outcome if a different type of blender is used.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 294 | |
| % Daily Value * | |
| Total Fat23g | 30% |
| Saturated Fat20g | 102% |
| Sodium12mg | 1% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber3g | 10% |
| Total Sugars6g | |
| Protein4g | |
| Vitamin C5mg | 23% |
| Calcium28mg | 2% |
| Iron2mg | 11% |
| Potassium522mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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