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!
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.
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!