Healthy Vanilla u0026amp; Pecan Coconut Ice Cream
APPROXIMATE MACROS per serving (4 total)u003cbru003eu003cstrongu003e346 kcalu003c/strongu003eu003cbru003eu003cstrongu003e21g fatu003c/strongu003eu003cbru003eu003cstrongu003e34g carbsu003c/strongu003eu003cbru003eu003cstrongu003e9g proteinu003c/strongu003e
Servings 4 servings
Calories 346kcal
Ingredients
- for the ice cream base: 3/4 cup low fat cottage cheese 1/3 cup vanilla greek yogurt 1/2 cup Edward u0026 Sons™ Native Forest® organic simple coconut cream 1 1/2 tsp vanilla bean paste 1/4 cup honey for the pecan caramel mix-in: 1/3 cup chopped pecans 1/3 cup coconut milk 1 1/2 tbsp honey 1/2 tsp vanilla bean paste 1 tbsp coconut sugar
Instructions
- make the ice cream base: add cottage cheese, greek yogurt, coconut cream, vanilla bean paste, and honey to a blender. blend on high until completely smooth. pour into a ninja creami pint container and freeze for 24 hours until solid.
- make the pecan caramel: in a small skillet over medium heat, add pecans, coconut milk, honey, vanilla paste, and coconut sugar. stir continuously for 3-4 minutes until the mixture thickens slightly and pecans are well coated. remove from heat and cool completely. set aside for mixing in and topping.
- spin the ice cream: after the base is fully frozen, remove from the freezer and process in the ninja creami using the “ice cream” function. if needed, respin once for extra creaminess.
- add the mix-ins: create a well in the center of the pint and add the cooled pecan caramel mixture (excluding the topping portion). use the “mix-in” function to incorporate.
- serve and top: scoop into bowls and top with the reserved pecan caramel. enjoy immediately!