Toasted Quinoa Swirl Ice Cream (Edit recipe)

Bridgette.eats.plants

40 recipes
|
73 followers

Turmeric is one of the more extensively studied spices and has been recognized for its potent anti-inflammatory effects. Combining turmeric with black pepper can increase its absorption (some studies show up to a 2000% increase).

The active ingredient in turmeric, curcumin, is also fat-soluble. This means it breaks down into dissolves in fat… With ice cream being the perfect vehicle for absorption!

Share

Save

PREP TIME

10 minutes

COOK TIME

7 minutes

INGREDIENTS

13

Serves: 6

Ingredients

.75 cup Lite Coconut Milk - Thai Kitchen, from a well shaken can
.5 cup Plain Greek Yogurt, 2% or 5%
.25 cup Peanut Butter
2 Tbsp Peanut Butter Powder
20 grams Vanilla Protein Powder, 1 scoop
1 tsp Pure Vanilla Extract
1 Tbsp Honey

Turmeric Quinoa Swirl

.25 cup Quinoa, dry
1 tsp Turmeric, ground
1 pinch Black Pepper
1 Tbsp Creamy Peanut Butter
1 Tbsp Honey

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

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

Blend the base:
In a high-speed blender, combine coconut milk, Greek yogurt, peanut butter, PB2, protein powder, vanilla, and honey. Blend until completely smooth and creamy.
Toast the quinoa:
Preheat oven to 350°F. Spread dry quinoa evenly on a parchment-lined baking sheet. Toast for 5–7 minutes, shaking once halfway through, until golden and lightly fragrant.
Make the swirl:
In a small bowl, mix toasted quinoa with turmeric, black pepper, peanut butter, and honey until combined into a thick, spoonable paste.
Assemble:
Pour the blended ice cream base into a loaf pan. Drop spoonfuls of the quinoa swirl over the top and use a butter knife or skewer to gently swirl.
Freeze:
Cover and freeze at least 8 hours or overnight. Let sit at room temp for 10–15 minutes before scooping.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	178
Fat:	9 g
Carbohydrates:	16 g
Protein:	9 g
Cholesterol:	3 g
Sodium:	81 mg
Fiber:	2 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.