Non-Dairy Coconut Collagen Ice Cream
Prep Time
5 mins
Cook Time
6 mins
Chill Time
4 hrs
Total Time
4 hrs 11 mins
Servings: 6
Calories: 314 kcal
Ingredients
- 2 cups cashews soaked in water for 20 minutes, rinsed and drained
- 1 can full-fat coconut milk
- 2 scoops Garden of Life Grass Fed Collagen Protein - Vanilla
- ½ cup maple syrup
- 1 tsp. coconut flavor or vanilla extract
Optional: ¾ cup shredded coconut flakes
Optional toppings: chocolate chips, walnuts, strawberries, sprinkles
Instructions
-
In high speed blender or food processor, add coconut milk, maple syrup, coconut or vanilla extract, cashews and collagen powder; blend until smooth.
-
Pour in mixture into loaf pan; freeze for at least 4 hours.
-
For optional toasted coconut topping, preheat oven to 350 degrees F. Line cookie sheet with aluminum foil or parchment paper and add coconut flakes, spreading evenly. Toast for 6-8 minutes, until golden brown. Set aside to cool.
-
Set out ice cream 10 minutes before scooping. Sprinkle on toasted coconut and other toppings of choice.
Note: Ice cream lasts 4 weeks in freezer.
Recipe Notes
Get the ingredients you need from Vitacost.com!
Nutrition Facts
Non-Dairy Coconut Collagen Ice Cream
Amount Per Serving
Calories 314
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g15%
Cholesterol 1mg0%
Sodium 8mg0%
Potassium 347mg10%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 19g21%
Protein 8g16%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 46mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.