Nice Cream (tropical)
Frozen Sweets
Ingredients:
- 300 g (2 cups) frozen pineapple chunks
- 150 g (1 cup) frozen banana slices
- 120 ml (½ cup) non-dairy yogurt
- 8 g (1 tbsp) beet powder
Equipments:
High-speed blender or food processor
Tamper (optional, for thick blending)
Spatula (for scraping down the sides)
Measuring cups and spoons
Kitchen scale (for gram measurements)
Ice cream scoop
Serving bowls
Features:
20 minutes or less
Freezer Friendly
Gluten-Free
Grain-Free
Nut-Free
Raw
Refined Sugar-Free
Soy-Free
Nutrition:
Servings 1 Calories 245 Carbohydrates 35g Fat 9g Fiber 5g Protein 7g Cholesterol 0mg Sodium 390mg Sugar 5g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
.svg){kind=small}
.svg){kind=small}
Instructions:
1. Add ingredients to blender - Add 300 g (2 cups) frozen pineapple chunks, 150 g (1 cup) frozen banana slices, 120 ml (½ cup) non-dairy yogurt, and 8 g (1 tbsp) beet powder to a high-speed blender or food processor.
2. Blend until smooth - Blend on high, using a tamper or pausing to scrape down the sides as needed, until smooth and creamy. If too thick, add a small splash of non-dairy yogurt or non-dairy milk. Keep it minimal to maintain that thick, ice-cream-like texture.
3. Taste and adjust - Add more beet powder for a deeper color, or a squeeze of lime juice for extra brightness.
4. Serve or freeze - Scoop into bowls and serve immediately for a soft-serve texture, or freeze for 1–2 hours for a firmer consistency.
Optional Toppings:
- Toasted coconut flakes
- Fresh mango slices
- Chia seeds
- A drizzle of agave or maple syrup
Nice Cream (tropical)
Ingredients:
- 300 g (2 cups) frozen pineapple chunks
- 150 g (1 cup) frozen banana slices
- 120 ml (½ cup) non-dairy yogurt
- 8 g (1 tbsp) beet powder
Features:
Instructions:
1. Add ingredients to blender - Add 300 g (2 cups) frozen pineapple chunks, 150 g (1 cup) frozen banana slices, 120 ml (½ cup) non-dairy yogurt, and 8 g (1 tbsp) beet powder to a high-speed blender or food processor.
2. Blend until smooth - Blend on high, using a tamper or pausing to scrape down the sides as needed, until smooth and creamy. If too thick, add a small splash of non-dairy yogurt or non-dairy milk. Keep it minimal to maintain that thick, ice-cream-like texture.
3. Taste and adjust - Add more beet powder for a deeper color, or a squeeze of lime juice for extra brightness.
4. Serve or freeze - Scoop into bowls and serve immediately for a soft-serve texture, or freeze for 1–2 hours for a firmer consistency.
