Chocolate, Banana and Berry Vegan Ice Cream
2 cans (400ml) coconut cream
2 frozen bananas
2 teaspoons vanilla bean paste
1 tablespoon cornflour
2 tablespoons almond milk
1 tablespoon coconut sugar
1 tablespoon maple syrup or rice malt syrup
1 teaspoon sweetener
100g berries - frozen
200g dark organic, vegan chocolate - melted
Place all ingredients except chocolate and berries into a food processor and blend until smooth.
Melt dark chocolate with a small amount of almond milk in the microwave or on the stove top.
Pour ice cream mix into a loaf tin, or any sized container.
Scatter berries on top.
Drizzle chocolate mix on top and carefully fold through mixture to create swirls.
We topped ours with toasted coconut flakes and vegan chocolate chips.
Freeze for a minimum of five hours or overnight.
*Tip: Dip ice cream scoop in hot water first to remove from the tub more easily.
Per serve (45g) / Per 100g
Energy (kJ): 416/926 | Protein (g): 2/4.4 | Fat (g): 6.1/13.5 | Saturated Fat (g): 4.7/10.4 | Carbohydrates (g): 9.6/21.4 | Sugar (g): 7.5/16.6 | Sodium (mg): 12/26