Chocolate "Nice" Cream
On the menu.... more vegan ice cream this week! Clean treats are my fav! It was time to clean out the deep freeze, and in doing so, I came across 21 frozen bananas; brown and full of hope to become a loaf, a bread, a muffin... anything other than compost. So I pulled out the food processor and whipped up a couple of flavors of dairy free, refined sugar free and guilt free ice cream. This recipe is simple simple simple, with a deep and rich feeling in your mouth. Toss it together and treat yo' self.
Chocolate Nice Cream
- 6 frozen bananas
- 1/4 cup plus 2 tbsp pure maple syrup
- 1/2 cup unsweetened almond or cashew milk
- 1 tbsp vanilla extract
- 1/2 cup raw cocoa powder
Remove bananas from freezer, and allow to soften slightly on the counter for about 30 minutes. You want them to still be frozen, but easy enough to peel. Once softened, peel and break into pieces in a large mixing bowl. Toss in syrup, almond or cashew milk and vanilla. Stir lightly with a fork. Transfer to food processor or high powered blender; Add in the raw cocoa powder and mix on high until fully combined.
If desired, you can serve immediately! If serving later, line a loaf pan with plastic wrap and transfer ice cream to pan. Place in freezer until you're ready to eat. Remove from freezer and allow to soften on counter for about 60 minutes before eating. Enjoy!