Raspberry Vanilla Nice Cream Recipe By Tasty

Steps:

• Line a 12-cup muffin tin with paper liners.
• In a small pot over medium heat, whisk together the coconut milk, sugar, vanilla bean pod, and seeds. Cook for 20-25 minutes, until thickened and reduced by nearly half. Remove the pot from the heat and let cool completely, about 20 minutes. Remove the vanilla bean pod and discard.
• Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
• Add the condensed coconut milk mixture to the whipped coconut cream mixture and beat on medium speed for 1 minute, until well combined and fluffy.
• Distribute the mixture evenly between the prepared muffin cups. Add 1 teaspoon of raspberry jam to each cup and use a toothpick to swirl the jam through the ice cream. Top with fresh raspberries, if desired.
• Freeze the cups for 30-60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15-20 minutes to soften before serving.
• Enjoy!

Steps:

• Peel and slice the bananas, then freeze overnight.
• Add the frozen bananas, raspberries, almond milk, and vanilla to a food processor or blender. Blend until smooth and thick.
• Transfer to a loaf pan and freeze for at least 2 hours.
• Serve with your favorite toppings.
• Enjoy!

Steps:

• Peel and slice the bananas, then freeze overnight.
• Add frozen bananas, fresh mint, cacao nibs, almond milk, and agave to a food processor or blender. Blend until smooth and stick.
• Transfer to a loaf pan and freeze for at least 2 hours.
• Serve with your favorite toppings.
• Enjoy!

Steps:

• Peel and slice the bananas, then freeze overnight.
• Add the frozen bananas, cacao powder, cacao nibs, almond milk, and agave to a food processor or blender. Blend until smooth and thick.
• Transfer to a loaf pan and freeze for at least 2 hours.
• Serve with your favorite toppings.
• Enjoy!

Steps:

• Add the avocados to a blender or food processor, along with honey, coconut milk, peppermint extract and salt.
• Blend until smooth, scraping down sides as necessary.
• Pour mixture into a freezer-safe dish and fold in the chocolate chunks.
• Freeze for at least 2-3 hours. If freezing overnight, allow to defrost for 10-15 minutes for easier scooping.
• Enjoy!

Steps:

• Peel and slice the bananas, then freeze overnight.
• Add the frozen bananas, almond milk, matcha powder, and agave to a food processor or blender. Blend until smooth and thick.
• Transfer to a loaf pan and freeze for at least 2 hours.
• Serve topped with matcha powder.
• Enjoy!