My paleo,vegan-friendly, dairy-free coconut (not cocoa), banana, vanilla bean and choc chip ice-cream is certainly one to blow your socks off.
For christmas I got given an awesome ice-cream maker from my sister. I have never used one before and was intrigued to give it a go. The results were amazing and I would highly recommend one if you have the opportunity.
Inspired by some of my favourite sweet flavours and some extra dark chocolate chips to top. A brilliant one to bring out for a fancy dessert.
I used honey to sweeten it, if you are vegan opt in maple syrup for honey and results will still be just as outstanding. It is so worthwhile making your own ice-cream for yourself or kiddies alike, you are guaranteed to cut out any refined sugars and additives. A much healthier alternative to all those sweet-treats.
Hope you enjoy this number.
1 Ripe Banana, mashed
1 Tsp Vanilla Bean Paste
2 Tbsp Raw Honey (or Maple Syrup if vegan)
1 Can Organic Coconut Milk
40g 85% Dark Chocolate, smashed (or if vegan I like cacao nibs from these guys)
- Pre-freeze your ice-cream churning bowl overnight. In a large bowl add banana, honey (or maple) vanilla bean and mash well with a potato masher until smooth.
- Shake your tin of coconut milk and then add that to the banana mix. Mix well together then add to your ice-cream churner. Let is churn for 20-25 minutes until thickened. Add the dark choc chips (or nibs) and stir in one last time.
- Pour into a freezer proof container and leave to properly set for 3-4 hours.
- Serve with an extra serving of choc chips (or nibs).