Pop Crunch Nice Cream
Who grew up loving popcorn in ice cream!!!??? It was my faviest treat when I was a kiddie and the best sweet salty mix ever! Plant-based coconut ice cream, with the superior form of popcorn. This is one of the best recipes I’ve created and it’s about to pop your socks off!!! It’s got a mighty lil’ crunch and packs a major creamy yummy punch. Welcome to your new summer addiction! Let’s go!!
Equipment
- blender
Ingredients
Ingredients
- 2 can full cream coconut milk
- ¾ cup monk fruit powder
- 2 tsp vanilla extract
- ¼ tsp sea salt
- ½ cup cacao nibs
Topping Ingredients
- mighty Lil’ Crunch Corn or popcorn
- macadamia nuts
- coconut chips
- cashew butter
Instructions
- Place a freezer friendly container in the freezer.
- Add all ingredients except for the cacao nibs into a high speed blender and blend until thoroughly combined.
- Pour into your container and stir through cacao nibs. Then freeze for at least 3-4 hrs or overnight.
- Once ready. Let thaw for 5 mins before serving.
- Scoop into your bowl and top with your delicious mighty lil’ crunch corn, macadamia nuts and coconut. And cashew butter. And float into the best childhood memories! This one is such a beauty! Save and enjoy!!!