NEVER ENOUGH GARLIC

PLANT-BASED RECIPES

MANGO BERRY NICE CREAM SORBET

We love nice creams and sorbets, and there's nothing better than a big bowl of ice cold deliciousness on a hot summer day... or cold rainy day, or pretty much any day. That's right. We eat nice cream all year long! And when it's this healthy compared to the store-bought stuff, you can do so with no fear or guilt because this recipe is completely refined sugar free.


With a perfect scoopable consistency reminiscent of nice cream and the tart, fruitiness of sorbet, this nice cream is the perfect dessert or breakfast. So blend away and enjoy! 


Ingredients:


  • 100 g (3.5 oz) frozen mango
  • 85 g (3 oz) frozen strawberries
  • 85 g (3 oz) frozen raspberries
  • 2 frozen bananas
  • 60 g (2 oz) hemp seeds
  • 60 g (2 oz) sunflower seeds
  • 100 ml (3.4 fl. oz) plant milk (we used oat)
  • 2 pitted dates
  • 2 tbsp. lime juice


Instructions:


Put all the ingredients in a food processor, and blend until smooth. Pour it into your favourite bowl. We used a coconut bowl.

Top
with your favourite nice cream toppings. We used almonds, coconut, and strawberries.



Note: It's important that the fruit is frozen or else it'll become a smoothie, and you can kiss that scoopable consistency goodbye.


Healthy, vegan nice cream sorbet with mango, starwberries, and raspberries

GET IN TOUCH

Email: info@neverenoughgarlic.com

© Copyright. All Rights Reserved.

We use cookies. We make them too. By continuing to use this site, you accept our use of cookies.

Accept