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Strategic Nutritionist Shaina Kamman, AADP
It's super yummy!!!
This was inspired last week when my (nearly) 4 year old came home asking to make Pink Ice Cream AKA Strawberry Ice Cream.
In the past I usually make non dairy ice cream using coconut cream, but this time we used real cream and it was phenomenal. Seriously so so good.
1.5 cups heavy whipping cream (try to avoid ultra-pasteurized)
1 small frozen banana
1 TB arrowroot powder
1.5 cups frozen strawberries
1/2 cup frozen raspberries
optional: 1-2 TB lemon juice if you want it kinda tangy!
optional: 1-2 TB coconut sugar to sweeten it more.
1. Dump everything into a big blender and blend until everything is smooth.
2. Serve immediately as soft serve and/or pour the leftovers into tupperware and freeze for next time.
Enjoy!!! Serve with nuts or seeds if desired!
Here's the video demo:
Video demo coming soon!