Recipes

We Heart Vegan Ice Cream

April 17, 2016

Happy Sunday!

Today I want to share with you a little surprise I prepared for Tore. He went back home for a few days to visit his family and as he was away I planned a few little treats for him to feel welcome home. 🙂 The truth is he has a soft spot for ice cream, the boy loves his ice cream! But ice cream can be bad, with all that cream and sugar. And we’re trying to be lean, clean and green around here, so I decided to opt for a vegan ice cream recipe with a raw cacao magic shell topping. The recipe for the ice cream base is similar to any soft serve banana “nice cream”.  I mixed it with some frozen raspberries and made it in a heart shape for a romantic twist, but look past the romance if you prefer. 😉 Follow along for the recipe…

For some crunchiness, I also added some coconut flakes from Tropicai when the raw cacao toping was still soft. For those who live in Germany and that haven’t heard of Tropicai and love coconut-based products I can truly suggest them, they are a brand we LOVE and stand by! You can find it at select Rewes or buy it online. I’m dying to try their watermelon coconut water but they were out of stock at Rewe, probably because it’s so good. #bummer

vegan ice cream coconut chips 2

vegan ice cream coconut chips 1

This is an insanely yummy dessert that is actually pretty darn good for you! A great afternoon treat on a warm spring or summer day… Plus it’s super cute, and I have a thing for cute 🙂

vegan ice cream 1

vegan ice cream 2

Vegan Raspberry Popsicles
Yields 3
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Ingredients
  1. 1 frozen banana
  2. Handful of raspberries
  3. 2 tbsp coconut oil, melted
  4. 1 tbsp maple syrup
  5. 3 tbsp raw cacao
Instructions
  1. For the ice cream
  2. Slice the banana and freeze for at least 4 hours
  3. Freeze the raspberries too
  4. Use a blender or food processor to blend the bananas with the raspberries until it's creamy (you may need to scrape the sides and blend in several iterations to get a homogeneous consistency
  5. Place into ice cream molds or eat directly from a bowl
  6. For the raw cacao magic shell topping (prepare this once the popsicles are ready)
  7. Melt the coconut oil
  8. Add the maple syrup
  9. Add the cacao
  10. Stir or whisk vigorously until you have a silky consistency
  11. Pour into a small but tall container/glass and dip the popsicles or drizzle on to you ice cream bowl
  12. Top it with the crunchy coconut flakes
Train Hard Live Clean http://trainhardliveclean.com/

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