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Carob Cherry Ice-Cream Mousse

recipe
Ice-cream mousse

This one is a must for the Summer months! Don’t believe me? Just give it a try - thank me later 😄
This recipe won’t need an ice-cream maker. All you need is a high-speed blender!
Ayurvedic tidbit: The intention behind this recipe was for it to be balancing for all 6 tastes & soothing for all three doshas but mainly, for it not to aggravate the uneasiness of Vata during the Summer months.
Ingredients:
1 14oz can of full fat coconut milk, very cold
1/3 c carob powder
1 1/2 c frozen cherries, pitted and sliced in half
1/2 tsp cinnamon powder
6 mini ice cubes or 3 large ones (if needed)

Directions:
In your high-speed blender, carefully pour the very cold coconut milk. Add your carob and cinnamon. Top off with your frozen cherries.
Start your blender at low and quickly turn to high speed - avoid the ingredients to get warm.
Using your tamper, press down so all the ingredients get blended.
If adding ice, start with half, blend.
Taste and adjust flavours as needed.
Transfer to freezer-safe container and cover with beeswax wrap (or plastic wrap if that’s all you have).
Place in freezer for 4 hours (or longer if want the result a little thicker).

Let me know how it turned out! Share on social media and feel free to tag me @daisyjeys on Instagram.

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