Double Choc Chip Peanut Butter Vegan Ice Cream

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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, listening to music and drinking a delightfully black coffee whilst telling myself how its most likely a contributing factor to my current 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 6-7 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, add in your chocolate chips and mix 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,

Steph x

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