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Bonus: using the Drasanvi Birch Sugar your insulin levels don’t do flick flacks. If you’re excited by the sound of creamy rooibos, cinnamon & maca ice cream, I hope you try it and tell me what you think.

My little family loved it, but I have a feeling there might be a few equally delicious versions out there just waiting to be tasted… I hope you share yours with us on social media. 😊

P.S. The basic vanilla ice cream recipe from Mila’s Meals – The Beginning & The Basics is so good that I struggle not to make it every week! Sometimes in ice lolly shape, sometimes in little bowls ready to grab and eat… *licks lips*

 

CREAMY ROOIBOS, CINNAMON & MACA ICE CREAM

basic recipe from Mila’s Meals: The Beginning & The Basics

INGREDIENTS

  • 2 cans coconut milk or cream (organic tastes amazing)
  • 2 Tbsp arrowroot powder
  • ½ cup Drasanvi Birch Sugar (or honey)
  • 2 tsp vanilla extract or powder
  • 1-2 Tbsp Maca Powder
  • 1 tsp cinnamon powder
  • ¾ cup rooibos tea, cooled (made with 2 teabags, or 1 Tbsp loose tea)
  • pinch salt

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DIRECTIONS

  1. Pour coconut cream into pot on the stove, and whisk arrowroot in.
  2. Stirring slowly and constantly, bring to a low boil and then drop heat to simmer for 2 minutes.
  3. Remove from heat and whisk birch sugar, vanilla, maca, rooibos and salt into the mixture and allow to cool.
  4. Pour into a silicone muffin tray or a plastic container and freeze until hard.
  5. Place chunks of frozen mixture into a food processor and blend until soft*.
  6. Scoop into a pretty container or ice lolly moulds, and return to the freezer.
  7. Enjoy at will!

*or skip steps 4 and 5 by using an ice cream maker.

 

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