Chilli Guava Ice-cream (2 serving - 23g of protein per serving)
Ingredients for the ice-cream:
- 2 scoops of Cosmix’s chilli guava protein
- 600ml non-dairy milk (We used homemade coconut milk but you can use cashew or almond for a more neutral flour!)
- 1/3 cup monk fruit sweetener or any granulated sweetener of your choice
- 1 tbsp dragonfruit powder or pink food coloring (totally optional)
- 1 organic pink guava chopped into cubes
- 1 tablespoon chilli flakes
- 1/2 tsp salt
Method:
- Add all the ingredients to a high speed blender and blend until smooth.
- Strain the liquid to get rid of any seeds or bits.
- Pour the chilled mixture into an ice-cream machine and follow the instructions on the machine to churn your ice-cream. Use a kitchen aid ice-cream attachment which needs about 20 minutes to churn the ice-cream into a soft serve consistency.
- You can now transfer the ice-cream into a freezer safe container and freeze for longer until desired consistency is reached!
Ingredients for the chilli caramel sauce:
- 2 tbsps nut butter of your choice (I used peanut butter but you can use cashew for a more neutral flavour)
- 1 tsp chilli powder
- 1/2 tsp salt
- 1 tbsp neutral tasting oil
- 1 tsp chilli flakes
- 2 tbsps liquid sweetener of your choice or 1 tbsp powdered monkfruit
- Pink of turmeric for color (optional and you won’t taste it at all!)
Method:
Simply whisk everything together and serve on top of your ice-cream! Enjoy!
