sunflower butter froyo

Friday, May 24, 2013

So, there always comes a time during each month where I crave sweets! I think you ladies know what I'm talking about, but we'll stop right there.

Even when I crave sweets, I try to make it as healthy as possible. There has to be a line somewhere ;). If I think about it, I've never really made the same dessert twice, mainly because I love trying new things. While searching for new ideas, I came across a bunch of different recipes for homemade ice cream. Thankfully my dad loves gadgets so we have a "commercial quality" ice cream maker with dust collecting on it so I decided it was time to use it!

I adapted my recipe from the blog Chocolate Covered Katie, who's pretty much a genius and it came out so well! I love it so much that I don't want to share it with anyone!!

Here's my version:

  • 2 cups plain coconut yogurt (So Delicious brand)
  • 1/2 cup organic almond milk
  • about 1/2 cup sunflower butter
  • 1 1/2 tsp pure vanilla extract
  • 1/4 tsp pink salt
  • vanilla creme stevia extract (or use regular stevia) 

Blend all ingredients in your blender except any add-in's. Transfer the mix to the ice cream machine and churn for about 30 minutes (also depends on your ice cream maker). Add in any extras afterwards and then savour the deliciousness you just created immediately as soft-serve! You can also put the mixture into a tupperware container and freeze for a firmer texture. From Katie: (If you don’t have an ice cream machine: simply transfer the blended mixture to an airtight container, freeze, and stir well every half hour for 2-3 hours. The texture won’t be as creamy, but it still works.)

I served mine in a small bowl without any toppings THIS time (I was too excited to eat it!), but next time I'm definitely adding chocolate chips, maybe some coconut flakes and strawberries too!

Enjoy!! xoxo

1 comment

  1. Yes, that's the way to do it – sweet and healthy! Between peanut butter and sunflower butter, I will normally choose the last. Same goes with froyos!