Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Michigan Cherry and Chocolate Vegan Ice Cream
Serving Amount
Ingredients
2 cup oat milk
1⁄4 cup sugar
1⁄3 cup cashew butter
1 cup whole cherries, finely chopped
3 oz vegan dark chocolate, chopped
Instructions
Step 1
In a high-speed blender, combine oat milk, cashew butter and sugar.
Step 2
Place contents in a gallon-sized zip bag and place in the freezer laying flat. Allow to freeze for 4 hours or overnight.
Step 3
Take bag out of the freezer and allow to soften at room temperature for 15 minutes. Place bag contents in blender, blend to smooth using the tamper if needed, then stir in cherries and dark chocolate.
Step 4
Place in a freezer-safe container, let soften and scoop to serve. This will keep up to a month in the freezer.
