Sometimes you need dessert, and ice cream is the way to go. Conventional ice cream is packed with saturated fats, dairy, cholesterol and all kinds of nasties. However this vegan ice cream can be whipped up in 5 minutes, and you can eat as much as you like!
This recipe requires you to freeze some bananas the night before, make sure you peel some ripe bananas and chop them up before sticking them in the freezer in a ziplock bag!
The great thing about this recipe is you can make it whatever flavour you like, and you can omit the coconut if you want a fat free version!
I went for straight up chocolate, and topped it with toasted buckwheat, maple syrup, and toasted pecans. Try adding some peanut butter, berries, any fresh fruit, or toasted nuts, these are all great toppings!
To shake up the flavours try adding strawberries, vanilla, raspberry, fresh mint leaves to the blender in place of cacao powder… the options are endless 😉
Ingredients
2-3 frozen bananas
1 fresh banana
1/2 heaped tbs of coconut cream depending on how creamy you want it (the solid cream from the top of the can if you leave it in the fridge for a while)
1/2 tbs cacao powder- add this to taste
A splash of dairy free milk
Method
You need a high power food processor/blender to make this recipe!
Allow the frozen bananas to thaw slightly, throw everything into the blender, blitz until light and creamy, scrape down the sides halfway through blending, add the splash of milk to loosen the ice cream if needed.
Serve however you like, topped with fruit and nuts.
Vegan sundae, sorted 🙂
