We've teamed up with Vita Coco to bring you this brilliant, vegan, ice cream float to help you keep cool as temperatures rise this summer.  Make sure you follow Nutristrength and the lovely people at Vita Coco on social media to look out for a joint giveaway we're running.

Vegan Protein Ice cream ingredients:

1 scoop Nutristrength Pea Protein Vanilla

1 tbsp. Vita Coco Coconut Oil, melted

100 ml Vita Coco Coconut Milk

200 g soaked cashew nuts (soaked for 4-5 hours), then drained

Juice of 1 orange

Zest of 1 orange

1½ tsp ground cardamom

2 tbsp. agave syrup

Float ingredients:

250 ml Vita Coco Natural Coconut Water

2 slices of fresh orange Coconut whipped cream (optional)

Method:

1. Process cashews with 100 ml coconut milk and fresh orange juice on low to medium speed for a few minutes, gradually increasing to high speed until a smooth mixture forms, scraping the sides as necessary.

2. Add remaining ingredients pea protein vanilla, zest of orange, melted coconut oil, cardamom and agave syrup and process until combined. Pour mixer into a bowl and freeze for 1/2 hour.

3. Using a handheld mixer, blend thoroughly and cover the container again and place back in the freezer to set for at least 4-5 hours.

4. Before serving, allow ice cream to soften for 10-15 minutes. Heat an ice cream scoop in hot water before using it to scoop the ice cream.

To assemble:

Place 2-4 scoops of vanilla bean ice cream into a tall glass. Fill the glass with coconut water. Add a slice of orange and coconut whipped cream. Serve immediately!