Coconut ginger nice cream (V, NF)

One of my biggest struggles I’ve encountered since going plant-based is finding good quality desserts in the grocery store and meet all of my requirements — dairy-free, made of legible ingredients, delicious, and reasonably priced. So far, there is no brand of desserts, particularly ice cream, my true love, that has checked off on all of these categories.

In Seattle, there is one company that supersedes any ice cream, dairy or non-dairy, by far and it is Frankie & Joe’s. This Seattle-based company is vegan, organic, and true to it’s local roots by only sourcing ingredients from farmers in state. With flavors like Salted Caramel Ash, Chocolate Tahini Super Cookie, Beet Strawberry Rose, and Gingered Golden Milk, my tastebuds go on a long-overdue vacation to flavor heaven with every bite. Thank god I’m not still working at an ice cream shop like I did back in college or else I would definitely get hired at this establishment and I promise you, I would gain weight in a flash.

As much as I adore Frankie & Joe’s, paying $14 for a pint will get to you and your bank account. I’ve been making my own nice cream at home since I was in college because this addiction will die when I do and I have the cravings of a five-year-old. For anyone else who has a sweet tooth out in the plant-based community, I have a quick nice cream recipe for you that literally takes 5 minutes to whip up AND it only costed me ~$4 (this price is estimated based on how much of each bulk ingredient I used).

You can mix up the flavor combo into something more suited to your liking. Some suggestions are cacao and mint (like mint chocolate chip), turmeric ginger, straciatella, salted caramel (dates and salt), any fruit, coffee — the possibilities are endless.

This nice cream is:

Vegan

Inexpensive

Easy to make

All-natural

NO ADDED SUGARS

Deliciously creamy

Protein-packed

Sweet yet zesty

COCONUT GINGER NICE CREAM

10 minutes | makes 4-5 servings

INGREDIENTS

  • 4 frozen peeled bananas

  • 1 scoop of protein powder

  • 1 can coconut cream

  • 1 inch piece of peeled ginger

  • 1/2 cup of coconut flakes

  • 1 tbsp coconut sugar

  • 1 tsp coconut oil

  • 1 tsp ashwagandha powder (optional)

  • 1 tbsp collagen peptides (optional)

DIRECTIONS

  1. Throw frozen bananas, protein powder, coconut cream, ginger, and optional powders (if you have) into the blender. Pulse until it gives you the consistency of batter

  2. Set aside in freezer and leave there for an hour

  3. In the meantime, heat up a pan on medium and put the coconut oil in to melt.

  4. When this is melted, toss in your coconut flakes and coconut sugar. Stir until evenly coated and browned.

  5. Take your nice cream out of the freezer and scoop then top with the coconut flakes!

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