A Note from Chef Ivan:
“Piña colada in a scoop. This is a great sweet treat for hot, summer days. Enjoy as is or add one or two scoops to your protein shake, giving you a creamy smoothie.”
Bring the beach vibes to your tastebuds, no passport required, with this Piña Colada Ice Cream! Did we mention it’s healthy? Here’s how:
- Pineapples offer a burst of flavour and nutrition. They’re loaded with vitamin C which helps protect and support the immune system. Pineapples also have a unique compound, bromelain, that helps with digestion and inflammation.
- Agave syrup is a natural alternative to refined sugar, while also having a lower glycemic index. This means that it doesn’t spike blood sugar as much as refined sugar, preventing the dreaded sugar crash.
- It has superfoods thanks to both the Iron Vegan Balanced Energy and Rebound Recovery. Balanced Energy helps increase energy while Rebound Recovery aids in inflammation and relaxation.
Take your tastebuds on a tropical adventure; here’s what you need to make it:
Iced Tea Piña Colada Ice Cream
- 1 cup ripe pineapple
- 1 cup coconut milk, full-fat
- 1 cup oat milk
- ½ cup agave syrup
- 1/3 cup coconut oil, melted
- 1 scoop Iron Vegan Balanced Energy – Iced Tea Lemonade
- ¼ tsp salt
Tropical Mango Peach Piña Colada
- 1 cup ripe pineapple
- ½ cup agave syrup
- 1/3 cup coconut oil, melted
- 1 scoop Iron Vegan Rebound Recovery - Tropical Mango Peach
- ¼ tsp salt
Instructions:
- Chop the pineapple; this will ease the blending.
- In a high speed blender, blend all the ingredients.
- Add coconut milk, oat milk, agave syrup, avocado, Balanced Energy OR Rebound Recovery, salt and blend until smooth. Then add the melted coconut oil and blend until well combined.
- If you have an ice cream machine you can use it and follow the manufacturer's If you don't have an ice cream machine, transfer to a container and place it in the freezer for about 4 hours. You can stir every 30 minutes to have a creamier texture.
- Sprinkle with a bit of Tajin chili powder and enjoy!
