Double Choc Chip Peanut Butter Vegan Ice Cream
It’s sunday, the baby is snooz’n, our eldest is taking the grand opportunity to watch something other than Trolls while her sister sleeps and Nathan is fixing his work car – I am at my desk prepping this recipe for you all while listening to music and drinking a delightfully black coffee while telling myself how much its most likely a contributing factor to my hormonal imbalances.. something i may blog on later… anyway the recipe is as follows….
Frozen Bananas – if i could guess how many i used maybe 7 medium.
3x Tablespoons of Cacao Powder
1 LARGE handful of Organic Coconut Flakes
8 Pitted Dates
50g or half a block (chopped) of Sweet William chocolate (find this at Woolworth’s) or another vegan alternative.
1/2 Tablespoon of Vanilla Extract
1/2 can of Coconut Milk
1/4 – 1/2 can of Coconut Cream.
Put all of the above ingredients EXCEPT the chocolate chips in the blender. Once the ingredients have mixed together to make a thick but runny ice cream consistency turn the blender off and remove the blade adding in your chocolate chips and mixing through, using a spatula scrape into a tub like container… as you can see I just used a baking loaf tin. Next is the peanut butter – this is optional but in mine and the husby’s opinion it really makes it. Use smooth peanut butter and place blobs randomly over the top of your mixture then using a bread knife slide through the blobs in a swirly motion to mix it around… and lets face it make it look cool too.
Freeze and enjoy later,