I love this ice cream because it’s all veggies and no fruit… and because I love tahini. It might seem weird to put tahini in your ice cream, but believe me, you’re gonna love it. I love to stir in the blue majik at the end, and then top it with cacao nibs, seeds, coconut, or nuts. We had fun when we took this picture, using berries and edible flowers. Its a fun twist on a peanut butter banana ice cream (another favorite!) and a great way to sneak veggies into a sweet dessert or breakfast that feels like a treat!
I can’t wait to hear how it goes for you – comment below and let me know how you like it!
2 ½ cups frozen steamed cauliflower
1 cup coconut water
3 tablespoons tahini
2 scoops Nuzest vanilla protein powder
1 teaspoon cinnamon
1 teaspoon maca
½ teaspoon blue majik (optional)
1 tablespoon honey or maple syrup OR a few drops of stevia (optional)
a pinch sea salt
Blend everything together in a high speed blender (like my Vitamix) until it’s creamy. You can always add more coconut water to adjust the consistency.
For a sweeter ice cream, add a tablespoon of honey or maple syrup. Want to stay sugar-free? Use a few drops of stevia instead.