Enjoy an Ice Cream Sundae without dairy or added sugar! The ice cream is blended strawberries, protein powder, and almond milk, and it's topped with a coconut cream whipped cream

Ingredients

Ice Cream:

• 100ml Almond Milk

• 150g Frozen strawberries

• 150g Ice

• 1 -2 Scoop protein powder

  Whipped cream:

• 1 can of full-fat canned coconut cream

• 1 teaspoon vanilla extract

• 2 tablespoons of maple syrup, optional

Directions

1. Make the Whipped Cream: Refrigerate the canned coconut milk in the fridge overnight.

   Tip: When going to the grocery store, be careful not to shake the canned coconut milk you grab it. The shaking or tossing can mix the cream and the water. Therefore, it won't allow step two of this recipe to work.

2. After refrigerating overnight, carefully open the can & scoop the solidified coconut milk (on top) into a bowl.

   Note: if your cream did not harden, you unfortunately got a bad can (this happens from time to time).

3. Use a hand mixer to whip the canned coconut milk until smooth (about 45 seconds).

4. Add the vanilla and sweetener. Whip again for another 15 seconds until well combined.

   At this point, I recommend tasting it to see if it needs additional sweetener as taste buds are different. Add more spice or sweetener if needed.

5. Make the ice cream: Combine the almond milk, strawberries, ice, and protein powder into a blender. Process for 2 minutes or until it's all combined.

6. Pour soft serve in glass dish and top with sugar free chocolate syrup, chopped nuts, and the whipped cream