Cauliflower Ice Cream
Born in Ohio, raised in Georgia and a SoCal local for most of her adult life, Chef Amber is an entrepreneur, spiritually-led chef, author, and owner of two restaurants known as The Source Café in Hermosa and Manhattan Beach, California. Amber is committed to making a paradigm shift in the world through food. Amber has been in the restaurant business since the age of 14. From working in front and back of house, she worked her way up the ranks and graduated from Auburn University with a Bachelors in Hotel & Restaurant management. She did her culinary training under a Southern Italian chef in Fort Collins. She was asked later to move to Hermosa Beach and open Mediterraneo as the Executive chef and continued to run the restaurant for a decade.
Her forthcoming book, HUNGRY – Why I f*ucking eat, how I became honest with food, my body and myself. shares her authentic journey of how she became honest with food, her body, and herself, and her forthcoming cookbook Sexy Nourishing Food comprises a combination of The Source Café classic favorite dishes along with her staple go-to dishes she enjoys making at home.
Ingredients
- 2 ½ cups frozen steamed cauliflower
- 1 cup coconut water
- 3 tablespoons tahini
- 2 scoops Nuzest vanilla protein powder
- 1 teaspoon cinnamon
- 1 teaspoon maca
- ½ teaspoon blue majik (optional)
- 1 tablespoon maple syrup or a few drops of stevia (optional)
- a pinch sea salt
Directions
- Blend everything together in a high-speed blender until it’s creamy. You can always add more coconut water to adjust the consistency.
- For a sweeter ice cream, add a tablespoon of maple syrup. Want to stay sugar-free? Use a few drops of stevia instead.
