,November 18, 2020
Creamy Vegan Pink Ice Creams
Ulu Hye offers a sustainable and healthy solution to plant-based milk offerings. One small, reusable jar makes a whopping 10 litres of homemade milk. All you need to do is add water and blend! With four varieties to choose from (almond, hazelnut, hemp and mixed nut blend), you can create delicious, homemade milk in 60 seconds at home. The game changer is you only make what you need, when you need it. Say goodbye to using long-life cartons and wasting half a carton of milk!
Makes: 4 ice creams
GF, VG
Ingredients
Method
1 frozen banana
1 cup frozen strawberries
¼ Ulu Hye almond milk
1 tsp vanilla extract
Ice-lolly moulds & paddle-pop sticks
1 cup coconut yoghurt
In a blender, combine banana, strawberries, almond milk and vanilla extract and blend until you have a smooth, creamy consistency.
Pour mixture into ice-lolly moulds and insert paddle-pop sticks.
Freeze for a minimum 3 hrs.
Line a baking tray with a silicon sheet or baking paper.
Pour coconut yoghurt into a bowl, dip ice creams into yoghurt, place onto the lined tray and re-freeze for a further hr.
Enjoy once frozen.
Healthy Choc-Hazelnut Sundae
Serves: 2
GF, VG
Ingredients
Method
4 frozen bananas
2 Medjool dates
1 tbsp coconut cream
2 tbsp cacao powder
2 tsp Ulu Hye hazelnut milk base
¼ cup water
¼ tsp Himalayan salt
Toppings:
⅓ cup melted chocolate
Crushed hazelnuts
Desiccated coconut
In a
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