It’s summer and that means it’s ice cream time! Here is a plant-based vegan ice cream recipe that is full of healthy fat, potassium, antioxidants, magnesium and tastes delicious. Move over Ben & Jerry’s, there’s a new and improved Chunky Monkey in town!
Yield: 6 servings
Prep time: 10 minutes + 1.5 hours of freezing time
1.5 cups (approx. 2 cans) of coconut milk (full fat)
6 ripe bananas (sliced and frozen)
1/2 cup chopped walnuts
1/4 cup fair trade dark chocolate chopped (70% or darker)
- Combine bananas and coconut milk in a high speed blender and blend until just smooth using a tamper tool as needed.
- Pour ice cream into a medium size freezer safe container, fold in chopped walnuts and chocolate. Cover and put ice cream in freezer for 1.5 hours, stirring it every 30 mins until it reaches desired consistency.
- Scoop into bowls and enjoy! Ice Cream can be kept in freezer for up to 5 days. If your ice cream has hardened too much, let sit a room temperature until soft enough to scoop.
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