Coconut Cranberry Ice Cream
Coconut Cranberry Ice Cream is a delightful dessert that combines the rich, creamy texture of coconut milk or cream with the tart sweetness of cranberries. This ice cream can be made in a variety of ways, including vegan options, and it can be packed with flavor and nutrition.
Cranberries have brain boosting power, so if you want to stay brilliant, be sure to snack on cranberries! Their antioxidants and anti-inflammatory compounds protect the brain from age-related memory and coordination loss, according to Tufts University research.
Coconut Cranberry Ice Cream is not only tasty but also offers some nutritional benefits, making it a delightful treat that can be enjoyed on special occasions or even as a guilt-free dessert when made with whole ingredients. Whether you make it at home or buy it from a store, it’s a refreshing dessert to celebrate during festive times or any day of the year!
Power Food: Cranberries Total Time: 20 min. + | Servings: 4 |Serving Size: 1 cup Free From: Gluten, Dairy, Soy
Ingredients
- ½ cup dates pitted (if dry, soak in warm water for 10 minutes then drain) or 10 drops of stevia
- 2 Tbsp.+ hot water filtered
- 2-13.5 oz. cans coconut milk full fat, chilled overnight in the refrigerator
- ½ cup almond milk unsweetened
- 1 tsp. vanilla extract pure
- 1 cup cranberries frozen or your *favourite fruit, nuts or chocolate!
Directions
- Put a blender container in the freezer to chill for 10 minutes.
- In the meantime, add dates and hot water to a food processor. Process until it forms a thick paste, adding more hot water if needed. Set aside.
- Keeping the cans of coconut milk flat on the counter, scoop out the coconut milk that sits on top of the can, reserving the liquid for other uses (a smoothie or to healthy sauté your veggies!). Place in chilled blender container and blend until creamy and smooth. Add almond milk, vanilla and half of the date paste. Blend until completely mixed. Taste and adjust flavors as suits your taste buds, adding more date paste if desired.
- Fold in cranberries (or for a pink ice cream, add to blender and blend until smooth). Transfer to a parchment paper lined freezer safe container (9” X 5” loaf pan) and cover loosely with plastic wrap. Place foil covering on top, which helps it freeze. It is ready in a few hours for a chilled mousse-like ice cream or freeze overnight for a firmer ice cream. Set out for 15-20 minutes prior to serving to ease scooping. Keeps up to 1 week in the freezer, but best when fresh!
