Cacao & Mint or Chilli Ice Cream

This vegan ice cream is so easy to make and extremely versatile to the flavours you can create. Below I have given two recipes which I have tested so far and loved. You can get creative here and see what other flavours you think would work. I like to freeze bananas that have gone a little ripe so they don’t go to waste and this is a perfect use for them.

GF,DF,VG,V,RSF

Roughly 10-12 scoops

Prep: 2 mins (without the time for freezing the bananas)

Freezing time: Roughly 4 hours

Ingredients for mint ice cream :

  • 4 frozen bananas
  • 1 can full fat coconut milk
  • 2 tablespoons cacao powder
  • 1/2 teaspoon peppermint oil (if you want to know which peppermint oil I use please contact me)
  • 2 pinches of salt

Ingredients for chilli ice cream:

  • 4 frozen bananas (cut into small pieces
  • 1 can full fat coconut milk
  • 2 tablespoons cacao powder
  • 1/4 to 1/2 a chilli (I prefer with 1/4)
  • 2 pinches of salt

Method:

Thinly slice and freeze the bananas for a couple hours.

Take the bananas out the freezer and let them defrost a little before you blend them.

Simply place all these ingredients into a blender and blend until smooth.

Pour into a freezer proof tray and freeze for around 4 hours.

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3 comments

  1. Thanks Sarah!

    That’s the best thing about this type of recipe you can just let your imagination go wild and see what happens. Yours sounds delish!!!

    Enjoy 🙂

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