Here is fun and delicious idea from Clean Eating to dress up your ice cream or frozen yogurt over this holiday weekend…I actually have used this recipe on my protein pancakes and I love it.
- 3/4 cup fresh blueberries
- 2 tbsp raw honey
- 1 tbsp fresh lemon juice
- 2 tsp arrowroot powder
- In a small saucepan, bring blueberries, honey, lemon juice and 1 tbsp water to a boil on high heat. Reduce heat to medium-low and simmer for 2 to 3 minutes.
- Meanwhile, in a small dish, combine arrowroot powder with 1 tbsp water to form a slurry (a thickening agent). Whisk or stir arrowroot mixture into blueberry mixture until incorporated. Simmer for 1 minute or until just thickened, carefully mashing blueberries with a fork to extract juice. Remove from heat and let cool completely before pouring over your favorite clean ice cream.
Nutrients per 1-tbsp serving: Calories: 27, Total Fat: 0 g, Sat. Fat: 0 g, Carbs: 7 g, Fiber: 0.5 g, Sugars: 5 g, Protein: 0.25 g, Sodium: 0.5 mg, Cholesterol: 0 mg
If your belly is not a fan of the ice cream option. Go with coconut milk ice cream! My stomach does not agree at all with ice cream, So when I do splurge this is my favourite option.
You can also buy this at your local Choices, Natures Fair and Whole Foods.
For a chunky version of this refreshing ice cream, stir a cup of chopped peaches or strawberries into the coconut mixture before transferring it to the ice cream machine for freezing.
4 egg yolks
1/2 cup sugar
1 (13.5- ounce) can light coconut milk
1 (13.5- ounce) can regular coconut milk
2 teaspoons vanilla extract
In a large bowl, whisk yolks and sugar together until pale yellow, 1 to 2 minutes. Add light and regular coconut milk and whisk again until well combined.
Transfer coconut mixture to a medium pot and cook over medium heat, stirring constantly, until just thickened and mixture coats the back of a spoon, 8 to 10 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla.
Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm, about 2 hours more.
Per serving (about 4oz/118g-wt.): 200 calories (130 from fat), 14g total fat, 11g saturated fat, 100mg cholesterol, 20mg sodium, 16g total carbohydrate (0g dietary fiber, 14g sugar), 1g protein