Ingredients

The following ingredients have 4 Servings
  • 2 cups cauliflower fleurets
  • 1 cup raw cashews (soaked for 3 hours in filtered water and drained)
  • 1 can coconut milk (or coconut cream)
  • 2/3 cup keto maple flavored syrup (or regular maple syrup)
  • 1/4 cup coconut milk powder
  • 1 scoop protein powder (favorite kind, vanilla, plain or chocolate)
  • 2 tablespoons coconut oil
  • 1 tablespoon vanilla extract (or vanilla bean paste)
  • 1/8 teaspoon salt

Instruction

  • Cut a cauliflower head into florets and steam 2 cups over the stove for 5 minutes, or until soft. Once soft, take out the steamer with the cauliflower in it and let drain and cool.
  • Measure 2 cups of cauliflower and put it in a food processor or blender. Add the cashews (soaked 3 hours and drained first), coconut milk, keto syrup (or maple syrup), coconut milk powder, protein powder, coconut oil, vanilla and salt. Blend until smooth and no visible particles.
  • With an ice cream maker, add the ice cream to the maker and churn the mixture according to the manufacturer's instructions. Without an ice cream maker, add the ice cream mixture to a glass container (about the size of a loaf pan) and cover with a lid or plastic wrap. Set in the freezer for 4-5 hours or until hardened. Let set on the counter for about 30 minutes to soften before serving.