Strawberry Shortcake and Creamy Coconut Ice Cream
Who loves dessert? WE DO! Especially when it's healthy! Check out what Ambassador Aleksandra Price came up with!
She made these treats with our Konjac Flour to keep things creamy and low-carb while rich in healthy fiber!
What’s not to love about this light spring dessert? It is a favorite of mine! Quick and easy low carb, Keto and Paleo, no-cook frozen treat that can even be made ahead of time!
Here is how I made it:
Shortcake Ingredients:
1/2 tbs Miracle Noodle Konjac Flour
1/2 cup almond meal
1/3 cup coconut flour
1/2 tsp baking powder
Dash of Himalayan pink salt
1/3 tsp cinnamon
4 eggs
1 tsp vanilla
1 tbs orange juice
1/4 cup olive oil
1/4 cup raw maple syrup or the sweetener of your choice
1/2 cup small wild blueberries
Shortcake Directions:
1. Preheat oven to 350F, generously grease 9" baking dish or skillet with coconut oil, grass-fed butter or ghee and set aside.
2. In a large bowl, stir together almond meal, coconut flour, konjac flour, baking powder, cinnamon, and salt. Stir together to make sure no clumps are present. Set aside.
3. In a medium bowl whisk together eggs, olive oil, vanilla extract, maple syrup, and orange juice. Add in a bowl all of the dry ingredients and stir together until batter is wet and slightly thick, add blueberries.
4. Pour batter into greased dish and bake shortcake for 40 minutes, or until edges are turning golden brown and the toothpick comes out clean.
5. Cool your cake completely, first for a few minutes in the pan, then on the cooling rack.
6. While your cake is cooling make an ice cream.
Ice Cream Ingredients:
1 can full-fat coconut milk
3 very ripe bananas, mashed
1 tsp vanilla extract
2 tbs raw maple syrup or a sweetener of your choice
2 tbs collagen powder
1/2 tbs Miracle Noodle Konjac Flour
2 cups strawberries, chopped
1/2 chilled cake cubed in the small pieces, 1/2 cake reserved for garnish.
1. Mix coconut milk until smooth and creamy, add maple syrup, vanilla. Stir well.
2. Add collagen powder and Miracle Noodle Konjac Flour to thicken the custard. Mix well.
3. Gently fold in strawberries and the chopped pieces of 1/2 cake.
4. Pour the mixture into an ice cream mold and let set for a few hours of overnight.
5. Run the mold underneath the warm water for a few seconds to release the ice cream from the mold, before serving.
6. Serve with fresh fruit, reserved 1/3 cake and a drizzle of a date nectar D'VASH Organic.
Make sure to follow @dna_healing_foods for healthy eats and insight on living a balanced life!
