Vegan Chocolate Ice Cream
Indulge in homemade vegan chocolate ice cream.
You will need a blender or food processor for this recipe.
Ingredients
- 2 x cups of frozen, sliced bananas (this equals about 2 or 3 bananas depending on their size)
- 2 ½ good quality cocoa powder
- 2 tablespoons peanut butter
- 2 teaspoons vanilla
- 2 tablespoons mylk (you can use any plant mylk you like, we used soy mylk)
- A good pinch of salt
Instructions
- Add all your ingredients, except for the mylk, into the blender.
- Start blending and add the mylk bit by bit, depending on the consistency you want.
- Continue blending until smooth.
- You can add a bit of sugar, salt or crumble in some vegan chocolate biscuits to taste. Add a dash of mylk if you feel it needs some help to become smoother or creamier.
- Once you have your desired consistency and taste, eat immediately OR place in a freezable container and pop in the freezer for later.
You can add extra sugar or Oreo cookies, or any vegan chocolate biscuits, if you want a sweeter or more chocolaty taste.
We added 2 x Oreo biscuits at the end of whizzing process, after tasting mixture and wanting it a bit more chocolatey.
- This recipe is for 2 good portions of ice cream. Double the recipe as needed, depending on how many servings you need.
- You need frozen slices of banana. Peel, slice and pop your bananas in the freezer a few hours or even day before you plan to whizz up some ice cream. Alternatively, always have a few bananas in your freezer. If you see them going brown, pop in freezer for a sweet treat later in the week. Pealing and slicing a frozen bananas is a bit tricky but doable.