Cotton Candy Ice Cream! (Vegan, dye free) (Edit recipe)

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If I close my eyes I can picture my childhood self eating cotton candy ice cream at the fair! This homemade remake is perfectly sweet, it's naturally colored with blue Spirulina and dragonfruit, and it's gluten and dairy free! So go ahead and indulge! You can find the blue spirulina and dragonfruit powder HERE

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

Serves: 8

Ingredients

2.25 cups Coconut Cream, *
.25 cup Cashew Butter, *
.5 cup Pure Maple Syrup
1.5 tsp Almond Extract
1 tsp Pure Vanilla Extract
.25 tsp Spirulina Powder, Blue
2 tsp Dragonfruit, ***

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Process your ingredients, minus colorants, together until smooth
Divide in half
Stir in blue spirunila powder into one half
Stir in 2 tsp dragonfruit juice (I had frozen dragonfruit that I muddled to get juices out). You can also use .5-1 tsp of dragonfruit powder or freeze dried raspberry powder
Pour into ice cube tray or silicone mini muffin liner and freeze for 3hours or until firm to touch
Blend each color into thick and creamy
Alternately dolllop blue and pink dollops of ice cream into a 9x5 loaf tin, give a gentle swirl (not too much or you'll blend into purple), and place in the freezer another 3+ hours
Scoop and enjoy!
Keep stored, covered in the freezer
If thawed for 10min it's more soft serve consistency, or more ice cream like if eaten right out of the freezer

Notes

Coconut cream is just the thick part- do not use the watery coconut milk if not dairy free you can use heavy cream in place of the coconut cream can use sunbutter or even frozen banana in place of the cashew butter

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	238
Fat:	18 g
Carbohydrates:	18 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	32 mg
Fiber:	1 g
Sugars:	15 g
Calculated per serving.