Creamy Rooibos, Cinnamon & Maca Ice Cream
Oh, yum. Ice cream that tastes guilty but gives you a grin. It has good fats, superfoods and no dairy. 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*
Yours in creamy moustaches
CREAMY ROOIBOS, CINNAMON & MACA ICE CREAM
basic recipe from Mila’s Meals: The Beginning & The Basics
- 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 Drasanvi Maca Powder
- 1 tsp cinnamon powder
- ¾ cup rooibos tea, cooled (made with 2 teabags, or 1 Tbsp loose tea)
- pinch salt
- Pour coconut cream into pot on the stove, and whisk arrowroot in.
- Stirring slowly and constantly, bring to a low boil and then drop heat to simmer for 2 minutes.
- Remove from heat and whisk birch sugar, vanilla, maca, rooibos and salt into the mixture and allow to cool.
- Pour into a silicone muffin tray or a plastic container and freeze until hard.
- Place chunks of frozen mixture into a food processor and blend until soft*.
- Scoop into a pretty container or ice lolly moulds, and return to the freezer.
- Enjoy at will!
*or skip steps 4 and 5 by using an ice cream maker.