Dessert
UNREAL® Vegan Ice Cream Sundae
Recipe by Ninja Test Kitchen
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Step-by-step instruction without your screen going to sleep
- 1/2 cup granulated sugar
- 1 teaspoon blue spirulina powder
- 1/4 teaspoon kosher salt
- 1 can (14 oz) full-fat unsweetened coconut milk
- 1 teaspoon vanilla extract
- 2 tablespoons UNREAL® dark chocolate crispy quinoa gems OR dark chocolate peanut gems, plus additional for garnish
- 2 each dark chocolate coconut bars, broken into 1/2” pieces
- 4 each dark chocolate peanut butter cups, each cut in half
Utensils
- Large Bowl
- Whisk
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Step 1
In a medium sized bowl whisk together sugar, spirulina powder, and kosher salt. Slowly pour in coconut milk, whisking to combine. Add in vanilla and stir until ingredients are incorporated and sugar is dissolved.
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Step 2
Pour base into an empty CREAMi™ pint. Place storage lid on pint and freeze for 24 hours.
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Step 3
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
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Step 4
Select ICE CREAM.
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Step 5
With a spoon, create a 1 ½-inch wide hole that reaches the bottom of the pint. During this process, it is okay for your treat to press above the MAX FILL line. Add in the 2 tablespoons gems and dark chocolate coconut bar to the hole and process again on MIX-IN program.
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Step 6
When processing is complete, scoop ice cream into desired cups, and decorate with more UNREAL® gems and peanut butter cups. Serve immediately.
