Pink Cauliflower Nice Cream
From Mona Zavosh
Ingredients
- 6 ounces organic frozen riced cauliflower
4 ounces organic frozen strawberries
1/4 cup frozen pitaya puree
1/3 cup sweetened coconut condensed milk, chilled
1/4 teaspoons ground cinnamon
1/2 tablespoons vanilla bean paste
3/4 cup whipped coconut topping, defrosted in the fridge
1/2 cup unsweetened shredded coconut, for garnish
Directions
- Place all the frozen ingredients into a food processor and pulse several times until you get a crumb mixture. Scrape down the sides then process for 5 minutes, stopping the machine to scrape down the sides several times.
- Once the mixture is creamy and smooth, add the coconut condensed milk, cinnamon, lemon zest, and vanilla bean paste, and process again.
- Transfer the mixture into a freezer safe dish. Fold in the coconut whipped topping and freeze for 3 hours or until set.
- Once the nice cream is frozen, scoop and serve with shredded coconut.
Information
- Category
- Desserts, Ice cream
- Yield
- 6 servings
- Total Time
- 3 hours, 59 minutes, 59 seconds