Vegan Sherbet, Ice Cream Floats and Silk Fruit & Protein (Low-fat, raw-vegan option, simple)

So cool, frothy and delicious - only lightly sweet but bursting with mango and ginger flavor. The ginger ale just slightly foams over the top and then slides slowly down the glass. This is so simple and really only takes about a day to make, which is pretty good considering that this doesn't require an ice cream machine. The main recipe also has a lot less fat but is more like a slushy/boba tea type of thing, but if you want it to be creamier or raw vegan then feel free to use some coconut milk. The best part of this is that it makes use of the yummy Silk Fruit & Protein drink (Mango and Peach)

(Soy-Based, Low-Fat Recipe)

• 1/2 cup of Mango Juice & Silk Fruit & Protein
• Juice of 1/2 Lemon
• 1/4 cup of Sugar (add more if you wish)
• 1 tsp of Coconut Oil

(Raw Vegan Recipe)

• 2 cups of Whole Coconut Milk
• 1 cup of Mango Juice
• 1/4 cup of Raw Sugar or Agave Nectar

(Directions)

• Simply mix your ingredients together then place in the freezer or ice cream machine.
• Let it stay in the freezer for about two and a half hours or until the outside has started to freeze, then break apart with a silicone spatula and keep bringing the pieces into the middle. Do this every couple of hours for about three to five times or until you are satisfied.
• Let freeze until scoopable then serve in a nice ginger-ale fruit with lime or all by itself!
• Enjoy!