Nootropic-Soaked Fruit Sundae With Almond Crunch


A treat for your mind, as well as your lips. Let this nootropic-loaded sundae enhance your cognition and mental performance while you sit back and relax. Perfectly smooth and creamy ice cream, stacked with crunchy almond goodness and soaked fruit to tie it all together. How could you refuse?

Keep Well Recipes from the Sunny Coast, Australia.


500ml COYO Vanilla Bean Ice Cream
1 punnet of whole raspberries
1 punnet of strawberries, chopped
1 tbsp raw sugar
1 tbsp ginger beer
1 tbsp fresh squeezed orange juice
1 dose of Rhodiola extract, as instructed on pack
1 dose of Bacopa extract, as instructed on pack
1 dose of L-theanine extract, as instructed on pack
1 cup almonds, sliced
1/4 cup of raw sugar
1 can of dairy free whipped cream


  1. In a mixing bowl add together the chopped strawberries, whole raspberries, Rhodiola, Bacopa, L-Thanine, orange juice, ginger beer and 1 tbsp raw sugar, then stir well to combine all ingredients together. Once combined, mash together with a masher, cover with wrap and set aside in the fridge to soak for at least 20 minutes.
  2. Next make the almond crunch. Line a baking tray with baking paper and set to the side. Then in a small sauce pan, over medium heat, add the almonds and remaining raw sugar, stirring consistently until the sugar melts totally, coating the almonds. Quickly remove from heat, toss the almonds onto baking paper and spread out with a spatula. Place in the fridge to set and cool.
  3. To serve, take your glass, spoon in the lashing of the nootropic soaked fruit, two generous scoops of COYO, top with fluffy whipped cream and broken chunks of almond crunch, drizzle with the nootropic sauce! Enjoy