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Cauliflower Ice Cream

Servings: 1, LOL

Servings: 1, LOL
Ingredients
  • 24 oz. (2 small bags) frozen cauliflower florets, steamed (pressure cooker 5 min.)
  • coconut cream (from a chilled can of full-fat coconut milk, open from bottom and pour off liquid to freeze for later use)
  • 6 (3/8 cup) tbsp coconut oil, liquefied
  • ¼ cup Swerve
  • ¼ cup erythritol
  • 3 tiny scoops of stevia
  • 1 tsp pure vanilla extract
  • 1 tsp almond flavoring
  • ½ tsp salt
  • FOR CHOCOLATE
  • ½ cup dark cocoa (can mix with regular cocoa)
  • FOR PISTACHIO
  • 1 tsp pistachio flavoring
  • ¼ cup pistachio pieces
Steps
  1. Steam cauliflower.
  2. Add to food processor with coconut cream. Process until velvety smooth.
  3. Add remaining ingredients. Process to combine.
  4. Freeze in ice cube trays or, once cooled, Ziploc bags. Eat like popsicles or defrost slightly and reprocess in food processor or vitamix, adding just enough half and half to make consistency of soft-serve ice cream.
 

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