Beat the heat with this summer with a vegan ice cream. Who can resist ice cream in beautiful colors?
[ingredients]
2 can coconut whipping cream (refrigerated overnight)
1 can coconut condensed milk
2 tbsp Suncore Foods® Indigo Blueberry Powder
2 tsp Suncore Foods® Pink Pitaya Powder
[/ingredients]
1. Pour the coconut whipping cream into a mixing bowl or the bowl of a stand mixer. Use a hand mixer, stand mixer, or immersion blender to whip the cream until it holds stiff, about 3-5 minutes. 3. Use a spatula to scrape all the ice cream base into an airtight container. Smooth the top and freeze for 4 hours. [/directions]
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2. Pour the sweetened condensed milk into whipping cream. Pour Suncore Foods® Indigo Blueberry Powder and Suncore Foods® Pink Pitaya Powder to create the fruity flavor and this beautiful color. Whip the ice cream for 1 minute until combined.
