Cherry Chunk Protein Ice Cream

August 10, 2013 by Leanne Vogel August 21, 2017

Healthy nut-free, dairy-free ice cream with cherry chunks and strawberry ripples. It’s packed with protein, too!

Ingredients

• 2 cups cooked navy beans
• 2 cups non-dairy milk — I used my homemade vanilla nut hemp milk
• 1 ripe banana
• 2 tablespoons coconut nectar or honey
• 2 teaspoons pure vanilla extract
• ¼ teaspoon pure almond extract
• 8 frozen strawberries, thawed and diced
• 2 handfuls of cherries, pitted

Instructions

1. Add navy beans, non-dairy milk, banana, honey and extracts to the just of your high powered blender and blend on high for 3 minutes or until ridiculously smooth.
2. Pour into a bowl and stir in strawberries and cherries.
3. Ice cream maker version:transfer mixture into a bowl. Cover and chill for 12 hours. Then, use in your ice cream maker, according to its directions.
4. Freezer method: separate mixture into 4 bowls and place in the freezer for a total of 3 hours. Remove bowls from the freezer every 30-45 minutes to whisk everything together and prevent the mixture from clumping.

Notes

To make vegan: use coconut nectar instead of honey.

Nutrition Information Per Serving