Blackberry Bliss Ice Cream Bowls - March Madness

Blackberry Bliss Ice Cream Bowls submitted by Cassidy M.

Makes 12 servings
315 calories / 17F / 29C / 10P / per serving

Ice Cream:
1 lemon, zest and juice of
2 cans full-fat, unsweetened coconut milk
2 servings CSE Coconut Cream Protein Powder
1/2 tsp. sea salt
1 Tbs. vanilla extract
1/4 cup sugar
1/4 cup honey

Crepe Bowls:
1 ½ cups CSE Vanilla Pancake & Waffle Mix
1/2 cup liquid egg whites
1/2 cup almond milk
1 lemon, zest and juice of (reserve 1 Tbs. for Blackberry Sauce)

Blackberry Sauce:
1/2 pint fresh blackberries (or 1 cup defrosted frozen blackberries)
1/4 cup sugar
1 Tbs. lemon juice

Toppings:
1/3 cup melted OffBeat Lemon Coconut Bliss Butter
1/2 cup toasted coconut

1. Place lemon zest and juice, coconut milk, protein powder, salt, vanilla, 1/4 cup of sugar, and honey and blend in a blender. Pour mixture into a freezer-safe and place in the freezer for 3-4 hours.

2. Preheat the oven to 425 degrees.

3. In a bowl, whisk together CSE Pancake & Waffle Mix, egg whites, almond milk, and the juice and zest from one lemon.

4. Spray a pan with cooking spray, then add 1/4 cup of the batter to the center of the pan and cook on medium heat. Swirl around to create a thin crepe about 5-6 inches in diameter. Let cook until bubbles begin to form on the top and then carefully flip. Cook until the other side is golden brown. Repeat with remaining batter.

5. Remove each crepe and place on upside down muffin tin and fold edges to go around each muffin tin bottom. Repeat with the remaining crepes.

6. Place the muffin tin in the oven for 5-8 minutes to harden shells. Place crepe shells in a zip top bag and store in the freezer until ready to use.

7. Make the Blackberry Sauce by combining blackberries, 1/4 cup sugar, and one tablespoon of lemon juice in a blender, then set aside in the fridge until ready to use.

8. Remove ice cream from the freezer and stir. Pour two lines of the blackberry mixture on top of ice cream and then swirl the blackberry into the ice cream. Freeze again for an additional 4 hours or overnight.

9. Once ice cream is frozen, remove from freezer. If it has been in the freezer longer than 4-6 hours, allow it to soften at room temperature for about 30 minutes before scooping.

10. Remove crepe bowls from the freezer. Scoop ice cream into each bowl. Melt the Lemon Coconut Bliss Butter and drizzle over the ice cream and sprinkle toasted coconut over top before it hardens. Top with additional blackberries, if desired.