This is one of our all-time favorite JingLatos. There are endless combinations of SuperFoods and Tonic Herbs that can go into this ice cream, particularly anything that plays nicely with berries. We love the anti-inflammatory effects of the acai berry and the blueberry base. E3Live Blue Majik can up the ante even further, while melding seamlessly into the flavor. Arnox Advantage increases nitric oxide and the circulatory properties of this dessert, while boosting a strawberry flavored undertone. Want it calming, with a floral undertone? Add rose water. Want to boost the anabolic effect? Add the colostrum, or add protein powder. It’s easy to enjoy this JingLato on a regular basis, because it has so many options, and makes you feel so good!
Gather Up
2 packets (200g) Unsweetened Frozen Acai
¾ cup (144g) Frozen Wild Blueberries
½ cup (120 ml) Coconut Milk
½ TB Lecithin
1 TB Acai Powder
1 TB Xylitol Powder
¼ tsp Vanilla Stevia
Pinch of Sea Salt
Jing It Up (options)
½ tsp Rose Water
½ tsp E3Live Blue Majik Powder
½ TB Arnox Advantage
½ TB Miracle Reds
2 TB Colostrum Powder
2 TB Collagen Powder, Whey Protein, or Vanilla Vegan Protein
Primal Paleo (option)
Want to take it to the next level? Add ¼ cup (100g) of grass-fed bison bone marrow. Add an additional 1-2 TB of lecithin powder to help the marrow integrate into the JingLato, which will end up with a much lighter, mousse-like consistency.
Sling It Up
Add the coconut milk to your blender. Run the acai packets under room temperature water for 3-5 seconds, then break them into 4-6 pieces and cut them open. Place the frozen acai, along with the rest of your ingredients and Jing It Up options into the blender. Pound with your tamper, until smooth and thick.