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Blood Orange Hibiscus Protein Ice Cream

Here is a lighter, slightly tart protein ice cream for those not into chocolate! Still vegan, dairy-free, nut-free, soy-free, AND gluten-free!

Course Dessert
Cuisine Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Author Jackie Sobon of Vegan Yack Attack

Ingredients

  • 1/2 cup yellow split peas
  • 1 1/4 cups water
  • 13.5 ounce can coconut cream or full-fat coconut milk
  • 3/4 cup squeezed blood orange juice
  • 6-8 tablespoons maple syrup or agave nectar
  • 3 tablespoons dried hibiscus flowers
  • 2 teaspoons orange zest tip: zest oranges before squeezing
  • 1 1/2 teaspoons orange extract
  • 3/4 teaspoon xanthan gum
  • Pinch of salt

Instructions

  1. Stove top: Bring the split peas and water to a boil in a small pot, over medium-high heat. Cover and adjust heat to medium-low, and boil for 35-45 minutes or until very tender, adding more water if necessary. Remove from heat, transfer to a bowl and refrigerate for 20 minutes.
  2. Pressure cooker/instant pot: Bring split peas and water to high-pressure and cook for 8-10 minutes. Quick release pressure, transfer to a bowl and refrigerate for 20 minutes.
  3. After the peas have cooled, place them in a blender along with coconut cream, orange juice, maple syrup/agave nectar, hibiscus, zest, orange extract, xanthan gum, and salt. Puree until completely smooth; like, VERY smooth.

  4. Now, you can either transfer to an ice cream maker, and run it for 25 minutes, then enjoy as soft serve or freeze for an additional 20 minutes to harden. When you go to store it in the freezer again, make sure the next time you take it out, you allow it to defrost for 5 to 10 minutes to get a good scoop.
  5. No-churn: Transfer ice cream base to a gallon-sized zip bag, and freeze until firm. Break the ice cream slab up into chunks and place it in your food processor, process with an s-blade until creamy, then return to the freezer for 30 minutes. Top with orange slices and enjoy!