Wickedly smooth Vegan Ice Cream

Summerโ€™s here!…โ˜€๏ธ ๐Ÿฆ ๐Ÿ˜€

Mindful factors | easy | plant-based | vegan | dairy-free | refined-sugar free

Prep | 10 mins (plus chilling & freezing)

Makes | 8 servings

INGREDIENTS

โƒ 4x ripe bananas, peeled, chopped and frozen

โƒ 400ml can of coconut milk, chilled, cream-only

โƒ splash of plant-based milk (your choice), chilled

โƒ 2tbsp peanut butter

topping:

โƒ maple syrup, drizzle of

โƒ granola, sprinkle of

METHOD

โƒ 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

โƒ 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

โƒ enjoy straight away as soft serve or freeze overnight for scoop-able

โƒ if youโ€™re freezing, add to an airtight container and leave in the freezer for at least 12 hours. Thaw at room temp and dive in ๐Ÿ˜‹ enjoy x

PS. watch the โ€˜how toโ€™ reel on my insta ๐Ÿ˜‰

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire ๐Ÿšœ ๐Ÿฎ ๐Ÿ‘

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