Cookie Dough Nice Cream With Blueberry Lemon Coconut Whip

“Do the Universe a Favor and Splurge Your Magic” Smoothie Jars

by @vanelja

Cookie Dough Nice Cream:

5 very ripe bananas, frozen & cut to pieces

½ cup coconut cream

2 tbsp almond butter (optional)

1 tsp ceylon cinnamon

½ tsp cardamom

2 tsp vanilla extract

Place all ingredients into a high-speed blender and blend until soft serve. If you make the nice cream first, place it into a freezer until you’ve prepared the smoothie and coconut whipped cream.

Pink & Lilac Layers:

2 cups oat yogurt (or other vegan yogurt)

2 tbsp maple syrup

1 tsp vanilla extract

blueberry powder

pink pitaya powder

Divide the yogurt into two separate bowls. Add vanilla to both of them and stir in blueberry powder into another bowl and pink pitaya powder into another bowl, so that the other mixture becomes purple and the other one pink.

Blueberry Lemon Whipped Cream:
2 cans full fat coconut milk

1 tsp vanilla extract

2 tbsp maple syrup

blueberry powder

1 tsp lemon zest

½ tsp turmeric

Open the coconut milk cans and scoop out the white thick paste into a bowl. Add vanilla and maple syrup. Whip with a electric mixer until fluffy. Divide the whipped coconut cream into two bowls. In another bowl stir in the blueberry powder. Add lemon zest and turmeric to another bowl and mix well. If the mixtures becomes too runny place them into a freezer for about 15 minutes.

Assembly:

Scoop in some Cookie Dough Nice Cream into jars or glasses. Add layers of Pink Yogurt mixture and Purple Yogurt Mixture. Spoon in the Blueberry Coconut Whipped Cream and the Lemon Whipped Cream into a piping tube and squeeze the mixture on top of the jars. Serve and enjoy right away!