National Ice Cream Day Roundup

Happy National Ice Cream Day! No better way than to celebrate than by making and enjoying some ice cream to cool you down on those hot summer days. Here are some of our favorite ice cream recipes with a Purely twist:

Chocolate Peanut Butter Ice Cream Sundae
gluten-free // vegan

Ingredients
● 1 bag of Chocolate Peanut Butter Granola
● Ice cream of choice
● Banana, sliced long ways
● Cherries
● Melted chocolate drizzle
● Melted peanut butter drizzle
● Crushed peanuts
● Whipped cream (option for coco whip or coconut whipped cream)

Directions
Grab your favorite dish or glassware, layer up all ingredients, and enjoy!

Monster Cookie Ice Cream Sandwiches
gluten-free

Ingredients
● 1 cup creamy peanut butter
● 1 ¼ cup coconut sugar
● ¼ cup coconut oil
● 2 eggs
● 1 ½ teaspoons baking soda
● 1 teaspoons vanilla extract
● 1 pouch Original Superfood Oats
● ½ cup chocolate chips
● ½ cup healthy coated peanut butter chocolates/M&M’s.
● Your choice of ice cream

Directions
1. Preheat the oven to 350°F. Line two large, rimmed baking sheets with parchment paper.

2. In a large mixing bowl, combine the peanut butter, coconut sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Mix in baking soda followed by eggs and vanilla. Add the oats and mix until well combine. Fold in chocolate chips and peanut butter chocolate chips and peanut butter chocolates and mix until they’re evenly incorporated.

3. Using a cookie scooper or ¼ cup measuring cup, drop the cookies onto the prepared baking sheet and gently shape them to make them round. Leave a couple of inches around each as the cookies will spread when baked (recommend baking 6 per baking sheet).

4. Bake for 10 to 12 minutes. Do not overbake. Optional: sprinkle flaky salt after removing from the oven for a salty-sweet bite. Allow the cookies to cool for 10 minutes on a baking sheet before transferring to a cooling rack.

5. Once fully cooled, pop them in the freezer for 20 minutes. Once hard, remove cookies and ice cream from the freezer and prepare ice cream sandwiches. Store ice cream sandwiches in the freezer.

Original Superfood Oatmeal Pouch

$4.99

Purely Elizabeth's Organic Original Superfood Oatmeal is Certified Organic with no added sugar. Our Organic Original Superfood Oatmeal combines our signature superfood blend of oats, quinoa, amaranth, chia and flax for an irresistible texture and taste. Intentionally crafted without artificial flavors, each serving has 5 grams of fiber to get your day started right. With up to 7 servings per pouch, this simple breakfast option makes meal planning easy. Ready in as little as two minutes, this elevated oatmeal can be enjoyed hot, soaked in milk for overnight oats, or as an ingredient in your favorite recipe.

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Chunky Chocolate Peanut Butter Ice Cream
gluten-free // vegan

Ingredients
● 2 cups Chocolate Peanut Butter Granola, divided
● 1 tbsp coconut oil, melted
● 1 cup unsalted raw cashew butter
● 2 cups unsweetened cashew milk
● 1 tbsp cacao butter, melted
● ⅓ cup maple syrup
● ⅓ cup raw cacao powder

Directions
1. In a large food processor, process 1 ½ cups granola and coconut oil until it reaches a smooth and creamy butter, about 3 minutes. Scoop the granola butter out of the food processor and into a small bowl. Set aside.

2. In the same food processor, add in the cashew butter, cashew milk, cacao butter, maple syrup, and cacao powder. Pulse until smooth. Pour the ice cream mixture into a clean 9” loaf pan or large resealable container.

3. Place the ice cream into the freezer to chill. For the first hour of freezing, follow this pattern: chill for 20 minutes. After 20 minutes, give the ice cream a swirl, scraping down the sides if any of the mixture began to stick. Repeat twice more for a total of three intervals of 20 minutes.

4. After the third 20 minute interval, swirl the mixture again and scrape down the sides. Then add in the reserved granola nut butter and the remaining ½ cup of granola. Gently swirl the mixture, but being careful not to over mix, as this will lose the ripples of granola nut butter.

5. Chill the ice cream for another hour. When ready to serve, allow the ice cream to thaw for 10-15 minutes, then scoop and serve.

Chocolate "Magic Shell" Granola and Caramel Nice Cream
gluten-free // vegan

Ingredients
Vanilla Nice Cream
● 2 bananas, frozen
● 2 tbsp plant-based milk
● 1/2 vanilla bean or 1/4 tsp vanilla powder

Caramel Sauce
● 1 tbsp natural smooth peanut butter (or substitute with any nut butter of your choice)
● 1 tbsp maple syrup
● 1/2 tsp vanilla extract
●1 pinch of flaky sea salt

Magic Chocolate Shell
● 1 tbsp coconut oil, melted
● 1 tbsp cocoa powder
●1 tbsp maple syrup

Toppings
● 2 handfuls of Vanilla Chocolate Chip Ancient Grain Granola

Directions
1. Prepare the nice cream. The day before, slice the bananas into large chunks and place in the freezer overnight or at least 8 hours until they are completely frozen. Add frozen bananas and plant-based milk to a blender and blend until smooth and no chunks remain. Depending on the power of your blender, you might need to add a little more milk to make the process easier. Scrap the vanilla bean and add the seeds to the nice cream. Blend to combine. Transfer the nice cream to a container and store in freezer while you prepare the other elements.

2. Prepare the caramel sauce. Stir peanut butter together with maple syrup, vanilla extract and flaky sea salt into a bowl until smooth and creamy. Set aside.

3. Make the magic chocolate shell sauce. Melt the coconut oil in a bowl. Add cocoa powder and maple syrup and stir to combine, until you get a smooth and runny sauce.

4. Remove the nice cream from freezer. Grab a medium serving bowl and arrange a handful of Purely Elizabeth Vanilla Chocolate chip Granola on the bottom. Pour the nice cream on top and smooth the surface using the back of a spoon. Drizzle the caramel sauce. Then pour the chocolate sauce on top to cover completely the nice cream and immediately sprinkle more granola. Wait a few seconds for the chocolate sauce to harden before enjoying!

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Creamy Vanilla Latte Popsicles
gluten-free // vegan

Ingredients
● Chocolate Sea Salt Probiotic Granola
● 3 cups coconut cream
● 1 cup cold brew coffee
● ¼ cup maple syrup
● ½ tsp vanilla extract
● ¼ tsp salt

Directions
1. Place coconut cream, cold brew coffee, maple syrup, vanilla extract, in a high powered blender and blend for about 1 minute until no chunks of coconut remain and mixture is completely smooth.

2. Pass mixture through a double-lined cheesecloth to strain out any remaining solids.

3. Pour mixture into popsicle molds. Add popsicle sticks and freeze for 20 minutes.

4. Remove from the freezer and sprinkle 1-2 tbsp of chocolate sea salt granola around the popsicle stick. Place back into the freezer and freeze for at least 3 hours.

5. Optional: When ready to pop out of mold, melt some chocolate and drizzle the popsicles with chocolate, freeze for an additional 15 minutes. Sprinkle with more granola. Enjoy!