Strawberry Cheesecake Ice Cream - Cold Stone.

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Strawberry Cheesecake Ice Cream - Cold Stone.
I walked from Dortmund to Witten and decided to buy some ice cream. I really missed the sun and the warmth... and ice cream. The white one is cheesecake ice cream 😍💕💕 And: May the 4th be with you! 😊 #foodporn #foodmakesmehappy #foodstagram #sharingtables #icecream #cheesecakeicecream #iamlove #hereismyfood #foodofinstagram #sunnyday #summer #picoftheday #bns_city #mytravelgram #exploringcities #travelfood #instafood #maythe4th #maythe4thbewithyou #ruhrgebietsliebe #eis #witten #ruhrgebiet #ruhrarea #livethelittlethings #ig_germany #thesimplesweetlife #ruhrpottromantik #iamlovewitten (hier: I AM Love · Ice Cream · Food · Friends // Witten)
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Introduction: Your Search for the Perfect Cheesecake Ends Here
This creamy vegan ice cream has hints of cheesecake goodness and tastes like the tropics with mango and coconut. It's a tasty treat for any event, but especially on a warm day.
Ingredients: 1 can full-fat coconut milk. 1 cup frozen mango chunks. 1/4 cup maple syrup. 1/2 cup vegan cream cheese. 1/4 cup shredded coconut flakes. 1 tsp vanilla extract. Pinch of salt. Optional: crushed vegan graham crackers for topping.
Instructions: Coconut milk, maple syrup, vegan cream cheese, shredded coconut flakes, vanilla extract, and a pinch of salt should all be put into a blender. Mix until it's creamy and smooth. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. Cover the ice cream and put it in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. If you want, you can put crushed vegan graham crackers on top of the scoops of vegan mango coconut cheesecake ice cream.
Prep Time: 15 minutes
Cook Time: 0 minutes
les nepalais de lapcha
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