Healthy, Homemade Raspberry Ice Cream Recipe

Churn, baby, churn! As you well know, homemade ice cream is a chore, which is why you think buying a cup or cone is worth the extra pocket change. Here’s the real scoop: you can make a melt-in-your-mouth ice cream without any heavy lifting. Simply throw this sweet list of healthy ingredients into a blender and let the machine man-handle the rest. With the satisfying flavors of coconut milk and cashew butter, you’ll burn through these eight servings of raspberry ice cream in no time! Look at that – you’ve spared yourself a shoulder workout and still made gains!

Makes 8 servings

Ingredients

3 cups frozen raspberries
2/3 cup coconut milk
1/4 cup plain Greek yogurt
1/4 creamy cashew butter
1/4 cup Vitacost Organic Raw & Unfiltered Honey
2 scoops ARO Vanilla Whey Protein Complex PLUS
2 cups ice

Topping

1/4 cup Vitacost Semi-Sweet Chocolate Mini-Chips, melted
Heart-shaped sprinkles (optional)

Directions

In a high-speed blender or food processor, combine raspberries, coconut milk, yogurt, cashew butter, honey, protein powder and ice.
Blend until smooth, stopping to scrape the bowl a few times, as needed. Note: This can take up to 5 minutes, so be patient.
Spoon ice cream into a freezer-friendly container that seals tightly. Use a spoon or spatula to smooth down.
In a small bowl, microwave chocolate chips for 30 seconds. Stir until completely smooth.
Drizzle chocolate over ice cream, creating swirls with the chocolate.
Place ice cream in freezer for at least 4 hours or overnight to set.
When ready to serve, remove from freezer and let sit at room temperature 10-15 minutes.

There are countless ways to serve your scoops. Use your own favorite ice cream toppings or try one of these sweet additions for something new:

Rainbow sprinkles make everyone smile.