Indian Raspberry-Rose Sundae
Fresh raspberries, delicate rosewater, and plant-based ice cream are the keys to an easy-to-make sundae to celebrate National Ice Cream Sundae Day.
July 20, 2018
Celebrate the end of the week with a scrumptious yet healthy sundae from Kerstin Rodgers’ V is for Vegan. Superfood chia seeds and refreshing rosewater blend with sweet vanilla ice cream for a deliciously unique dessert.
Serves 4
What you need:
1/4 cup chia seeds
12/3 cups sweetened almond or rice milk, chilled
1/4 cup coconut sugar
8 scoops vegan vanilla ice cream
3 cups raspberries
4 teaspoons rosewater
Mint leaves, for garnish
What you do:
1. Soak chia seeds in milk and sugar for 15 minutes.
2. Into 4 tall glasses, divide chia mixture, and add a scoop of ice cream, a few raspberries, 1 teaspoon rosewater, another scoop of ice cream, and more raspberries. Garnish with mint leaves.
Photo courtesy of V is for Vegan
