• Facebook
  • Twitter
  • Instagram
0
Please reload

No-Churn Rosewater Nice Cream

Heather Barnes

Austin, Texas 

~

Instagram: @aforagersfeast

INGREDIENTS

2 (14 oz) cans coconut cream, chilled overnight

1 frozen ripe banana

5 tbsp maple syrup

2 tbsp pure rose water

1 tsp vanilla

4 tbsp oat milk

 

METHOD

• Refrigerate coconut cream overnight.

 

• An hour before you make the nice cream, cut the bananas into thin slices and freeze.

 

• Scoop only the coconut cream out of the 2 cans, saving the water at the bottom for a smoothie.

 

• Blend all ingredients in a highspeed blender for 3 minutes or until smooth.

 

• Pour into a loaf pan and freeze for 5 hours or until firm.

 

• Every hour, take out the nice cream and stir around to break up frozen bits.

 

• It’s almost as good without the ice cream machine! It’s good in the freezer for about 3 days or until ice crystals form!

 

• Before serving, let thaw for 5 minutes. I love serving these on a tray filled with crushed dried rose petals and the ice cream cones in little jars.

Share on Facebook
Share on Twitter
Please reload

LATEST