This smooth ice cream is a cool indulgence for special occasions. Passion fruit grows on pretty vines at The ranch. The pulp boasts significant amounts of beta-carotene, vitamin c, and fiber, and a tart, floral flavor that’s a winning contrast to the sweet coconut. if you can’t get your hands on a passion fruit, the ice cream is good layered with banana, kiwi, and mango slices to create a tropical banana split, or simply top with fresh berries.
Makes about 1 pint
1 (13.5-ounce) can organic coconut milk
6 tablespoons raw agave nectar
3 tablespoons unsweetened shredded coconut
2 teaspoons fresh lime juice
about cup passion fruit pulp (from about
6 passion fruits), for serving
In a medium bowl, whisk together the coconut milk, agave nectar, shredded coconut, and lime juice to blend. Process the coconut milk mixture in an ice cream maker according to the manufacturer’s directions. (The ice cream can be frozen in an airtight container for up to 1 month.)
Let the ice cream soften slightly at room temperature before serving in bowls with the passion fruit pulp.
Each 1/3 – cup serving 232 calories (kcal) 17 g fat 0 mg cholesterol
22 g carbohydrates 3 g dietary fiber 2 g protein 13 mg sodium
12 mg calcium 1 mg iron 115 IU vitamin A 5 mg vitamin C
Recipe courtesy of The Ranch at Live Oak’s first cookbook. You can now take the experience of the beloved spa home for only $35.
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