Raw Honey Pecan Cauliflower Nice Cream

Super healthy plant-based ice cream hack that uses a fraction of the fruit you'd use for "nice cream", or sorbet, with the use of frozen cauliflower and ice to whip up this extra creamy low calorie, sugar-free, frozen treat. Enjoy right away, or make/freeze the same day and defrost to creamy goodness before serving. Have fun filling this base up with your favorite ice cream toppings, fruits, nuts, seeds or straight up!

Raw Honey Pecan Cauliflower Nice Cream 

by Sarah Farsh February 20, 2021

• 1 tray of ice cubes
• 1 cup frozen cauliflower
• 1/4 cup soaked and drained raw cashews
• 1 tsp vanilla bean powder (or pure vanilla extract) 
• 1 frozen banana
• 2  tbsp raw almond butter
• few drops of pure stevia, or monk fruit sugar to taste (4 tbsp monk fruit should be plenty)
• splash of water
• honey
• raw pecans
• chopped chocolate almonds, sprinkles or toppings of choice

In a VitaMix, blend from low to high speed all ingredients together. Use your blender plunger to pound all the ice and ingredients down and together into the blade, as hard and quick as possible to create a whipped ice cream consistency. It will take muscle power to do this. Warm up raw pecans on stove with a drizzle of honey to poor on top as an optional warm sticky topping when ready to serve. Scoop and serve right away, or pack and freeze–but allow to defrost for 15min before serving, since there's no preservatives, it takes a bit longer to defrost and tates better enjoyed right away.