Refreshing, palette cleansing, cool, purple, sweet, light, brisk. Just a few words to describe my latest non- dairy frozen dessert. It is great served with watermelon, granola, or any fresh fruit or topping of your choice.
I normally feel very strongly that desserts should consist of either chocolate, vanilla, or some caramel oooey, gooey, scandalous concoction. Fruit is normally a snack and if anyone tries to pass it off to me as a dessert than that just shows me a lack of creativity and ingenuity.
I am not saying fruit is bad, but if someone were to hand me an apple and tell me to enjoy that as my dessert I would probably be a little irritable if it wasn’t decorated with some almond butter or cubed up with some hemp seeds and shredded coconut.
I decided that this summer I would create a frozen dessert with plum and blueberry. The result was very refreshing and enjoyable. I added some hazelnuts sauteed in coconut oil and vanilla extract for a little nuttiness and it was the perfect addition. Enjoy!
- 1 large organic plum
- 2 cups of frozen organic blueberries
- 1/2 cup of creamed coconut
- 2 cups of cashew milk (or non dairy milk of choice)
- 3 dates
- 1 tbsp of vanilla extract
- 1 tsp of grass fed gelatin (if you are vegan than you would use 1 tsp of flax meal)
- 1/2 cup of chopped hazelnuts
- 1 tbsp of coconut oil + 1 tsp of vanilla extract
Let cool in the fridge.
On a separate plate, chop up 1/2 cup of hazelnuts. Drizzle tsp of vanilla extract over them and mix around.
Saute them in a tbsp of oil until then are browned and crunchy, but not burned.
Once Everything is ready and your blended ingredients are cooled off, follow the directions on your ice cream maker.