Ah yes, an alien-looking green treat. Doesn’t that excite your inner child? This pistachio pudding is a creamy creation that exhibits robust flavor that is not overpowering in sweetness. In fact, the nuttiness of the pistachios helps to tame the sweetness of the maple syrup. The real hero of the recipe is the avocado, which not only contributes to the beautifully green color, but also enhances the creaminess of the pudding. Don’t worry, it will not taste like guacamole!

You can enjoy this pistachio pudding for breakfast, dessert, or even as an afternoon snack. If you want to go full dessert status, consider, popping a jar in the freezer and you can enjoy the pudding as a frozen treat. It makes two servings, so you can enjoy one serving as a pudding and one as an ice cream. You can also double or quadruple the recipe if you want to make more. Just keep in mind that it will only last for a few days in the fridge before it goes bad. It does, however, last longer in the freezer. Once it thaws, though, you have about a day or two to enjoy the pistachio pudding.

If you are digging the pistachio vibes and can’t seem to enjoy enough of them, feel free to add some chopped pistachios atop the pudding. This extra step adds a textural element to your pudding, but it’s an optional step. No matter how you garnish your pudding, one thing is for certain: this pudding supplies you with lots of protein, fiber, healthy fats, antioxidants, anti-inflammatory compounds, and much much more. We hope you love it!

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Get out the ice cream maker that you bought that one time and haven’t used in 10 years. You know the one! It most likely has dust buildup and has not seen the light of day since the release of the iPhone 4. An ice cream maker is a fun kitchen appliance that doesn’t take up a lot of space and can help you create a classic dessert. Just make sure that you freeze the base for a couple days to ensure that it doesn’t melt when you turn it on to churn the ice cream.

Unlike store bought ice cream recipes, this one is actually healthy. Besides the addictive chocolatey flavor, it is wonderfully smooth and creamy. It doesn’t weight you down, either! Because the base is coconut milk, which has lots of healthy fats, you don’t mindlessly eat a huge amount. The fats actually help to fill you up and prevent you from overeating. If only every dessert was like that! You can the healthy fat and protein content of this ice cream by topping it with natural almond or peanut butter. Cacao nibs atop your ice cream also add antioxidants and a hint of bitterness that complements the sweeter, slightly nutty flavor.

Raw cacao powder can be a little intense if you have never had it before. There is, however, enough agave nectar in this chocolate ice cream and it brings enough sweetness to the party. Before you pour the blended mixture into the churner, taste and see if it is sweet enough for your liking. You can always add another squeeze of agave if necessary.

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The great thing about a food processor or high-speed blender is that you can transform two frozen ingredients into a delicious sorbet. Frozen bananas are no match for the power of these appliances! The best part about making a sorbet solely from fruit is that it doesn’t contain any added sugars, syrups, flavors, or dairy products.

Some sorbets (not all) incorporate dairy to yield a creamy consistency. By adding frozen banana, you don’t have to worry about the creaminess factor. Frozen banana helps create a smooth, creamy consistency, while also providing enough sweetness. If you find that the kiwi flavor is a bit to tart or intense, you can blend in a touch of raw agave nectar or maple syrup to sweeten the sorbet. If you do not enjoy the tartness of kiwis, consider golden kiwis instead. Will golden kiwis change the color of the sorbet? Yes, absolutely, but they have a sweeter flavor than green varieties.

It’s pretty incredible that you can enjoy a dessert just by blending together two ingredients. This banana kiwi sorbet is a much healthier alternative to store bought pints, quarts, or gallons. You don’t even want to look at how many grams of sugar per serving these store bought varieties have! Instead, make this healthy, raw vegan dessert this summer and enjoy it during warmer weather.

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Are you ready to indulge in a creamy, green tea-infused homemade matcha ice cream? Made with creamy, ripe bananas, matcha, and coconut milk, this vegan ice cream will level up your dessert game. The bananas offer natural sweetness and the touch of coconut milk contributes to a luxuriously creamy texture. It tastes a lot richer than it is, so much so that you may not even believe this decadent treat to be dairy-free.

After enjoying the first couple bites, you may feel as though you are at peace in a tranquil Japanese garden. The subtle bitterness of matcha powder is perfectly balanced by the natural sugars in the bananas. Just make sure that the bananas are relatively ripe. You don’t want green bananas giving your ice cream a bitter taste. The coconut milk adds a luxurious, creamy element, reminiscent of the tropics.

One thing that we want you to do is savor each bite. Notice how the flavors blend together harmoniously. The matcha exhibits bright, grassy notes that mingle with the subtle sweetness of the bananas, while the coconut milk provides a silky smoothness. The result is a unique and addictive dessert that may become a new favorite obsession.

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It’s not often that you get to say, “I can’t wait to dive into this bowl of raw vegan ice cream that doesn’t contain added sugars.” That’s not a sentence that people ever utter, but maybe we should change that. This mango pineapple turmeric ice cream is creamy, perfectly sweet, fruity, and mouthwateringly delicious. You’ll wish your bowl wasn’t empty after you devour your first scoop or two.

Not only do mango and pineapple provide the sweetness, but they also do wonders for your gut health. The addition of turmeric makes this raw vegan ice cream anti-inflammatory in nature. Plus, this recipe contains fresh liquid and meat from young Thai coconuts. Fresh coconut water is naturally sweet and provides electrolytes that help enhance your hydration efforts. If you cannot get your hands on a young Thai coconut in the grocery store, feel free to use a regular coconut with hard meat. The water is not as sweet, but it provides similar electrolytes and flavor. Alternatively, just use filtered water!

If you like a sweet and refreshing dessert after dinner, this is going to be your new favorite recipe. You can top it with unsweetened, desiccated coconut, raw agave nectar, berries, or any other type of fresh fruit. If you want to be experimental, feel free to blend strawberries into the ice cream. Lastly, it is sweet enough to the point where you don’t need agave nectar or maple syrup. In fact, you can even serve it to your kids as a healthy treat!

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Have you been wanting to make some sort of healthy dessert while cleansing? How about a decadent chocolate ice cream that you can enjoy guilt-free? If you answered “yes” to those two questions, then you clicked on the right recipe. The great thing about this chocolate ice cream is that you don’t need to churn it, meaning you don’t have to go buy an ice cream machine. You just need a food processor or blender, a container, the ingredients, and a freezer. Plus, it is made with avocados and bananas, both of which create an ultra creamy texture.

If you want to make the smoothest, creamiest ice cream, we suggest you use a food processor or high-speed blender. The reason for this is because both of these appliances will blend your ingredients thoroughly, meaning you won’t have any rogue banana or avocado chunks in your ice cream. The last thing you want when enjoying dessert is to encounter a large piece of avocado. Because of the high-fat and creamy nature of avocado, this non-dairy ice cream has a similar texture ice cream made with dairy.

For the liquid, you can use homemade almond milk if you prefer. We chose to use homemade cashew milk for this recipe because it creates a creamier texture in your ice cream. If you don’t have cashews on hand and don’t want to run to the store because you have almonds, make almond milk. You don’t need to change the measurement if you use one or the other. If you make this recipe, let us know how you like it in the comments. Post a picture and tag us on social media!

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Is the flavor worth the price?

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Creamo is a new LA vegan ice cream shop powered by Donut Friend. X-Ray speculoos is a cookie butter ice cream with a dark chocolate ribbon.

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When you have a sore throat, all you want is to get better so that itchy, scratchy feeling can go away. You may drink hot herbal tea, which is a great relief method, or you may reach for some ice cream in hopes of soothing the throat. Although ice cream provides a soothing cold relief, it may not be completely harmless. In fact, ice cream may make your condition worse. Continue reading to get the full scoop on eating ice cream for a sore throat. 

If you have ever eaten ice cream to soothe a sore throat, you know that it may provide temporary relief. Depending on your beliefs, you may completely avoid all things cold when you have a sore throat, or you embrace both hot and cold items. Regarding ice cream, the relief it provides is often short-lived. The type of ice cream and the ingredients may even increase inflammation, lower immune function, and worsen your condition. The good news, however, is that there are some ice cream options that may help provide relief without the negative side effects. 

Can Sugar Worsen Your Sore Throat?

According to research, sugar is not the ideal ingredient to boost immune function, which should not surprise you. Sugar can cause more inflammation in the body and weaken the immune system’s ability to fight off infections. High sugar intake may reduce the efficacy of white blood cell activity against infections. That is especially true if a sore throat is caused by a virus or bacteria. 

Better Ice Cream Options For Sore Throat

If you are dead set on eating ice cream to soothe your sore throat, the best thing to do is opt for specific, healthier varieties. Due to the vast amount of dietary restrictions and preferences these days, there are many low-sugar, non-dairy, and other “healthier” types of ice cream. Here are some varieties to consider:

• Non-dairy options: If you are sensitive to dairy, or you have a dairy allergy, avoid eating dairy ice cream while sick. A person who is allergic to dairy will only put more stress on their immune system, which is battling the virus or bacteria. Non-dairy ice creams made with coconut milk, almond milk, macadamia milk, or cashew milk are readily available. They provide that soothing cold without the risk of dairy problems. 
• Smooth textures: If you can, opt for ice cream that has a smoothy, creamy texture. Don’t purchase ice creams that have crunchy or hard mix-ins, as these items may irritate the throat. 
• Low-sugar varieties: Because high sugar content may increase inflammation and irritate a sore throat, choose low-sugar ice cream options. Sugar-free or low-sugar alternatives can be both gentler on the throat and the immune system. 
• Fruit sorbets: Generally lower in fat and typically dairy-free, fruit sorbets make for a much lighter option than traditional ice cream. If you find the ones that are made with real fruit, that is even better, as fruit provides essential vitamins, minerals, and antioxidants that may help soothe your throat. Keep in mind, though, that many sorbets can be very high in sugar. Don’t forget you can easily make your own sorbet with some frozen fruit and a food processor!

Are Cold Or Hot Foods Better For A Sore Throat?

Experts suggest that both cold and hot foods can offer relief, but the preference varies from person to person. A popsicle may be great for one person, while a warm cup of vegetable soup is better for another person. One study observed 120 children (ages four to 12) that underwent tonsillectomy prior to the start of the study. The kids were divided in two groups, one of which received a cold diet while the other received a room-temperature diet. The results indicated that the temperature of the diets didn’t significantly affect pain levels, vomiting, or bleeding. As long as the food isn’t so incredibly hot, your throat should tolerate the food. 

Ultimately, what it comes down to is not feeding your body inflammatory foods while you are sick. If you find that a couple spoonfuls of ice cream relieves pain and doesn’t worsen symptoms, then proceed responsibly. Just keep your sugar intake in mind, opting for low-sugar and non-dairy varieties whenever you can while sick.

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Picture this: you are lounging on the sand underneath a palm tree. The gentle waves roll up the beach and roll out, creating a peaceful sound. Someone from your hotel comes up and says, “Excuse me, I believe you ordered this.” And that person presents you with a refreshing piña colada. You accept it graciously and continue to enjoy your beach day.

While this recipe isn’t a sugary alcoholic beverage, it does provide you that same beachy feeling because of how tropical it is. This ice cream is creamy, rich, and will have you dreaming of your next vacation. The only difference is that you can make this whenever you want and the only thing you need to leave the house for is a few ingredients. We don’t want to discourage you from traveling, though. Traveling can humble you, helping you realize that there is so much more out there, and so much for you to learn and experience. One of the best thing to experience while you travel is food!

In honor of all the people who love to travel, we present you with a dairy-free piña colada ice cream. The great thing about this recipe is that it comes together very easily. Blend the ingredients together in a blender and refrigerate for an hour or so to cool. Pour that mixture into a simple ice cream maker and let the magic happen. It should take about 20 min for it to reach a luxurious, creamy consistency. We hope you love it!

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