Summer’s here!…☀️ 🍦 😀
Mindful factors | easy | plant-based | vegan | dairy-free | refined-sugar free
Prep | 10 mins (plus chilling & freezing)
Makes | 8 servings
INGREDIENTS
⁃ 4x ripe bananas, peeled, chopped and frozen
⁃ 400ml can of coconut milk, chilled, cream-only
⁃ splash of plant-based milk (your choice), chilled
⁃ 2tbsp peanut butter
topping:
⁃ maple syrup, drizzle of
⁃ granola, sprinkle of
METHOD
⁃ 24 hours in advance: peel the bananas, cut into large chunks (approx 2 inches) and pop on a tray in the freezer. once frozen (around 4 hours) place in freezer bags and freeze overnight. at the same time, chill your coconut & plant-based milk
⁃ the next day, open your coconut milk and scoop out the cream (save the milk for another recipe). add to a blender along with the banana, peanut butter and splash of plant-based milk (to loosen the mixture and help with the blend). Blend on high for around 3-5 mins until deliciously smooth. add more milk as necessary
⁃ enjoy straight away as soft serve or freeze overnight for scoop-able
⁃ if you’re freezing, add to an airtight container and leave in the freezer for at least 12 hours. Thaw at room temp and dive in 😋 enjoy x
PS. watch the ‘how to’ reel on my insta 😉
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