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It’s sooooo hot outside right now, down here in Texas. Unlike the northern states, there is a point in the summer where we like to hide out in our homes because the heat threshold has hit the maximum. We’re talking frying an egg on our front porch kind of hot. That’s the point during the summer when I start making all sorts of yummy frozen desserts to cool me off. This summer is no exception.
I was dripping sweat and really dragging in energy…
so I decided it was time to make myself a healthy ice cream/sorbet/sherbet that not only cools me off but gives my body the nutritional boost it needs to keep going throughout the day. Because who doesn’t need ice cream to boost their energy levels? If you ask me, I think that ice cream SHOULD be how we get our daily vitamins….more people might be inclined to eat healthier if their ice cream gave them a nutrient boost that their bodies are looking for.
Looking for a natural sustainable energy boost?
Look no further than MegaFood’s Daily Energy Nutrient Booster Powder! It’s loaded with green tea, beets, bacopa, and even vitamin B12 to help you elevate your day and get the nutrients your tired body is looking for! Skip the mid-day Starbucks sugar bomb and promote healthy energy levels with this unsweetened nutrient booster powder. You can add this powder to more than just ice cream too! I like to add it to my morning smoothies, my protein shakes, and even my desserts!
Mango Strawberry Green Tea Sorbet
MAKES 30 OUNCES
KEEPS FOR UP TO 6 WEEKS IN THE FREEZER
- 3 cups frozen mango chunks
- 3/4 cup homemade vegan sweetened condensed coconut milk
- 1 cup fresh strawberries, hulled
- 3 scoops MegaFood Daily Energy Nutrient Booster Powder
- Combine all the ingredients in a high-powered blender and blend until smooth and creamy.
- If you have an ice cream machine or ice cream attachment for your KitchenAid, use the mixture as your base and follow the instructions for your machine/attachment. I have THIS KitchenAid attachment. After churning in your ice cream machine, transfer this mixture to an ice cream container and freeze, if you aren’t enjoying right away.
- If you do not have an ice cream machine/attachment, you can simply skip that step and transfer the mixture straight to an ice cream container and freeze for a minimum of 4 hours.
- When pulling out to serve, allow the sorbet to defrost on the countertop for 5-10 minutes before scooping and serving.
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