I’m absolutely excited to welcome you to my new blog, a home where I’ll be posting all my work, loads of recipes and exciting projects! What better way to break the ice, than with my all-time favorite nicecream. Inspired by our beautiful lush oceans. On this blog, I will keep things simple and easy. Behind every recipe I share, you’ll find specific ingredients that make up the recipe and are loaded with RAD health benefits, all the while keeping taste a priority.
A piece of the ocean makes up this Mermaid Nicecream… and I mean literally!
This Mermaid Nicecream Tastes:
Creamy, Rich & Luscious
Plus it’s vegan, dairy-free and gluten-free!
The key ingredient I’ve used in this nicecream is blue green algae and spirulina in powder form to create this natural color. And the beauty of this recipe is that you can’t even taste it, in case you’re not a fan of the taste of algae or spirulina like me. I refuse to drink it in water at all costs, but I’m aware of all the incredible benefits it provides so why not mask it in a creamy nicecream, whilst creating a beautiful oceanic color.
Did you know that over 70% of the world’s oxygen is produced by algae? And it removes huge amounts of toxins and carbon dioxide making our environment a better place to live. How incredible is that?!
If you’ve been following me on Instagram @tropicallylina, you’ll know I’m truly obsessed when it comes to nicecreams. No other word sums up my love for ice cream and the process of making it. Before going 100% plant-based, I would always come home with a full fat dairy ice cream from the frozen isle in the supermarket. That was my treat, dessert, snack, and mood-lifter. Little did I know, that I was actually digging my hole deeper every time I consumed a container of store bought dairy ice-cream. I had no understanding of what went into making ice creams; the man-made harmful chemicals, refined sugars and highly processed ingredients that I can’t even pronounce, comprised this unhealthy treat. So, I insisted on finding a way to consume daily creamy ice creams, minus all that unhealthy junk and still feel amazing afterward.
After discovering the whole plant-based lifestyle, I made it my mission to recreate ice cream that was fluffy, creamy, and just as the delicious as the one I used to consume before. I didn’t settle for anything less. After much trial and error and loads of wasted ingredients, I discovered that certain natural whole ingredients and easy techniques create the perfect creamiest ice cream and I plan to share that all on this blog and in my upcoming Nicecream APP. The beauty of it is you don’t need any fancy expensive ice cream machine or hard to find ingredients. I’ve simplified it to show you how to get the consistency you want with a natural pop of color!
3 RAD HEALTH BENEFITS OF BLUE/GREEN SPIRULINA & ALGAE:
★ An ideal post-workout superfood, because it’s 60% complete protein with 4x more absorbency than protein in beef.
★ Reduces inflammation, promoting healthy joints and flexibility.
★ Increases energy, endurance and stamina.
SCOOP ON SKIN:
★ It promotes anti-aging and glowing skin because it contains Vitamin E, tyrosine and selenium.
Get your hands on some organic spirulina. Your body and skin will thank you later! To see which I used check the recipe notes below.
MERMAID NICECREAM
Print ThisIngredients
- 1 can (13 oz.) of original whole coconut milk*, chilled for 10 minutes
- 1 cup raw cashews, soaked in water overnight*
- 1/4 cup of maple syrup or coconut nectar
- 2 tablespoons of coconut oil
- 1 tablespoon of coconut cream*
- 1 scoop / teaspoon of blue spirulina*
- 1/2 teaspoon of blue green algae* or green spirulina*
- Optional: 1/4 teaspoon of guar gum powder
How to Make
- Chill your can of whole coconut milk in the freezer for 10 minutes. Drain and discard all the liquid from your canned coconut milk, leaving you with the coconut cream. Add it to your blender.
- Drain the soaked cashews and add it with the rest of the ingredients in your high-speed blender* and blend away until a creamy texture is formed.
- Taste and add more syrup for desired sweetness.
- Pour it into a freezer safe container. Chill in the freezer for 1 hour and then churn according to your ice cream machine directions. If you don’t have an ice-cream machine. No worries, check the no ice-cream machine method below. It works like a charm!
- Enjoy immediately or pop it back into a freezer safe container and freeze for 6 hours so its scoop-able.
- Let it thaw for 5 minutes in room temperature. Scoop and enjoy on your smoothie bowls or gluten free cones.
No Ice-cream Machine Method:
Every 30 minutes for 2 hours remove the nicecream from the freezer and stir rapidly. Pop it back and repeat until firm. Freeze for at least 6-7 hours. Let it thaw for 5 minutes in room temperature. Scoop and enjoy!
NOTES
- *If you want more greenish or blueish hues in your nicecream, simply sprinkle a pinch of green or blue spirulina and mix around with your spoon before freezing for 6 hours.
- *I used the coconut milk by Native Forest. All the canned coconut milk I use for nicecreams should always be full-fat or whole coconut milk. The lighter version of coconut milk will not work, as it consists of too much water and it will make your nicecream more of a slushy consistency. There are other brands that make a delicious form of full fat coconut milk, like So Delicious. Simply check the ingredients link and it should consist of coconut milk or cream, water and guar gum. These usually have the best taste.
- *The coconut creams I used and find work best are by Native Forest and Let’s Do Organic. The Native forest coconut cream comes in a 5.4 oz 160ml can and the Let’s Do Organic comes in a 200g package.
- *Substitute for cashews: 4-5 ripe, peeled and frozen bananas.
- *Substitute for coconut milk: another cup of soaked cashews for this recipe.
- *Substitute for coconut cream: 1 teaspoon of guar gum powder.
- *The guar gum powder I used is by Bob’s Red Mill and it prevents the nicecream from becoming icy.
- *I used a Vitamix 750 Pro Series blender and a Cuisinart ice-cream machine.
- *The blue spirulina I used is called ‘Blue Majik’ by E3Live, the blue green algae I used is by Pure Synergy, and Spirulina by Organic Burst.
Any and all products mentioned in my blog posts are not sponsored. I want this blog to be a place of transparency and authenticity. All brands mentioned are genuine recommendations by me because I feel they work best for my recipes!
If you make this recipe, let me know! Drop a comment and don’t forget to tag your pictures with @tropicallylina & #tropicallylina on Instagram so I can see your recreation. I’ll be sharing my favorites on my account!
Enjoy & stay fresh! x
42 comments
OH Lina this looks incredible good and I love your blog so much. Huge congrats on this great achievement and your work. Can’t wait for more. xX many hugs from Germany, Annelina
Thanks so much Annelina! that puts a smile on my face! can’t wait to share more deliciousness on here! x
Hey Lina,
do you use just the coconut cream from the 1 can of coconut milk or is the 1 tablespoon of coconut cream additional?
x Leonie
Hi Leonie! If you use a good quality coconut milk from 1 can and discard all the liquid, it’s usually good enough if you can’t get your hands on some coconut cream. But the coconut cream is so much more dense and has little to no liquid so it will make your nicecream a lot more smoother and better quality after freezing. Think of it like coconut oil vs. coconut butter in baked goods.x
Hi. Love your posts! Do you have any tricks for
Getting all the nice cream out of the Vitamix? It seems so much gets stuck in the blades especially if it’s really thick. Thanks so much.
Hi! It’s quite frustrating a times. I simply use a bendable spatula at the moment. Sometimes when I scoop out all the nicecream I need to assemble 1-2 bowls anything that’s left in the blender, I add some coconut water to it and enjoy it like a light smoothie x
Yay for your new blog! So excited to see more. Love all the nice creams you make. They have an unreal creamy quality!
Thanks gal x
Hi. Love your posts! Do you have any tricks for
Getting all the nice cream out of the Vitamix? It seems so much gets stuck in the blades especially if it’s really thick. Thanks so much.
Hello Lina,
first of all thank you for sharing your creations. I purchased your ebook and the photos truly mesmerizing!
I wanted to ask if you happened to buy those shallow light wooden bowl you use to display your nicecreams somewhere online. I have been looking for some “rustic” small and flat bowl for a while so you’d do me a favor but no worries if can’t find them! Ella
That looks so delicious! May I ask where you’ve got that beautiful plate from?
Cheers,
Sarah
Thanks! It’s made by @millydent (via ig) x
Which brand of blue green algae do you use? I can’t find one with a powerful blue color.
It’s in the notes of the recipe x
Lina! I absolutely love your blog and your recommendations are impressive, so helpful! I love the texture you have achieved with your nice cream! Congrats again! Dee xx.
Thanks so much sweet Dee! you’re the absolute sweetest x
Thanks for sharing the story of how you came up with nicecream. As a fellow ice cream addict, I find it so inspiring. I can’t wait to try this when I clear out my freezer a little.
My pleasure! I hope you enjoy x
P.S.- Now that its almost fall / winter here in the states, I’ll be sharing my fav fall flavours + extra creamy nicecreams that are banana free! stay tuned x
Hi Lina,
You’re photos are mesmerizingly beautiful. I recently read an article where they use aquafaba to make their nicecream creamy – have you heard of this or tried it? Also I wonder why you shred the frozen bananas. Thanks!
Hi Kimbely! thanks so much for your kind words!
Aquafaba is just magical! Yes I have a few recipes that contain that (in my Nicecream App) coming in a few months.
Shredded bananas is just an efficient technique that saves me time and I don’t need to over blend / over work my blender. But if you do use chopped frozen bananas that’s work too, just blend a little longer 🙂
Greetings Lina!
Can Nice Creams be left in the freezer for a couple weeks?
Hi Jessie! one week is ideal if they are banana based. If they are plant cream based then 2-3 week I find they still taste amazing ! x
Looking forward to buying your book, hopefully in the near future! Do you think you will ever release a print version?
yes! print is coming v. soon! wrapping up a few projects before that goes into the works. My Nicecream app release is coming next x
Hi! I have recently see this eating alternative and I would love to know if you are going to upload more post like this one. I really love this recipe and I can’t wait to try it!!! Can you help me recommending where to do research for this new way of eating?
XXXX
Hi Mireia! Yes after a few months of traveling, I’m finally back and will be posting so much about this way of eating on the blog – with lots of alternative recipes that fit this lifestyle. I recommend you get your hands on ‘The china study’ by campbell and my eBook (if you don’t have it ) to learn more about this way of eating in the meantime x 🙂
Hellooooo Lina, I was just wondering if the shredded bananas (eh fruit fluff?) first have the same texture as just throwing frozen nanas in the blender?
Yes! just blend it longer. In my opinion, I find that shredding it just speeds up the process – it doesn’t have to overblend / over work the blender especially when its for fruits that freeze hard like papayas. x
Hi Lina, you are amazing! Love your creations.
Would you tell me which blender do you use? My blender has trouble to make thick smoothie
Many thanks
Shirley
Hi Shirley! awh thanks so much x
yes! you’ll see it right in the Recipe notes of this post the exact model number. I’m also putting together a page with it’s photo and all, so you’ll see exactly which one I use and where I got mine. Not only for the blender but all kitch tools I use. Stay tuned for that x
Hi Lina,
I made my first batch today! It turned out delicious and creamy.
Thank you!
Oh yay! So happy to hear that, thanks for sharing it with me!
Hi Lina!! I would like to know where you buy your blue magic spirulina and blue green algae!! thank you
Hi Kyle, sure thing! I’ve received many many requests about this and I honestly buy them from all kinds of shops online and that’s from e3live. Because of popular demand, I’m currently putting together a page with my most popular items, so you’ll know exactly where to get it! It’ll be up soon x
nvrm I see it thank you!
[…] Mermaid Nice Cream from Tropically Lina […]
This might sound crazy but do you have any substitute for the cashews? I’m vegan with a nut allergy 🙁
Hi Brenda! Absolutely — you can replace it with whole fat coconut milk or cream – it will have a similar creamy effect for the nicecream. x
Instead of guar gum coould I use kuzu or arrow rooth? Thank you!
Hi I can’t speak for kuzu, as I’ve never tried it before. But I have tried arrow rooth before and an organic brand, I simply didn’t find the taste it resulted in to be delightful. Only reason I don’t recommend it… but it might be the brand. Try it if you’d like x
Can all the ingriedents be purchase online, whole foods or sprouts?
Hi yes! can all be found on amazon and whole foods. I will be putting together a shop on my site with all the ingredients because it has been highly requested and I get a lot of repeat questions about where to find the ingredients I use. stay tuned x