Photo courtesy of JessicaFM
Here is a delicious healthy treat that is ideal for those hot summer days. It truly feels like a sinful indulgence but is very low in fat and calories because it is mostly just fruit.
Most recipes for raw vegan ice cream involve the use of either nuts or coconut to create that creamy texture. In this ice cream we use bananas and vanilla rice protein to create a similar result without adding extra fat.
You can create different flavors by simply replacing the frozen strawberries for other varieties of frozen fruits such as mango or peaches.
Note: A high-powered blender is recommended for this recipe because conventional blenders aren’t strong enough and you run the risk of burning out your motor.
Low Fat Strawberry Ice Cream
Serves 4
Ingredients:
2 cups frozen strawberries
3 frozen bananas
2 scoops SunWarrior Vanilla protein powder
1 cup water
1 tablespoon tocotrienols (optional)
1 tablespoon pomegranate powder (optional)
1/4 teaspoon stevia (or to taste)
Directions:
Place water, protein powder, tocotrienols, stevia and pomegranate in blender and blend until smooth. Add frozen fruit and blend again until creamy.
Either consume immediately or place in the fridge for 2-3 hours until set to your desired consistency.
This looks and sounds delicious! Could I used a food processor?
Hi Liz,
I’ve actually never used a food processor so I can’t say for sure but I expect it would work just fine.
[...] adding frozen berries, especially strawberries. In fact, I have previously posted a recipe for a low fat strawberry ice cream that is a great source of protein and antioxidants. It’s so healthy I’ve even eaten it [...]