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 NICECREAMPrint This
- 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!
- *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