Ingredients
-
560g ripe bananasweighed without the peel
-
110g tahini
-
220g almond milk
-
40g maple syrup
-
2 tbsp vanilla extract
-
pinch of salt
-
10g white vegan chocolate
Directions
Imagine you are on a sultry summer afternoon… wouldn’t you want to cool off? Here is a quick recipe for a vegan and healthy banana nice cream. A summer must, guaranteed!
Ingredients
| 560g ripe bananas | |
| 110g tahini | |
| 220g almond milk | |
| 40g maple syrup | |
| 2 tbsp vanilla extract | |
| pinch of salt | |
| 10g white vegan chocolate |
Steps
|
1
|
Peel and cut the sliced bananas. Add all the remaining ingredients to the blender and blend until a smooth cream is obtained. |
|
2
|
Pour the mixture into ice cube trays, you will need 3 or 4. Cover it with a sheet of parchment paper and place it into the freezer for at least 6-8 hours or until the cubes are completely frozen. Remove the ice trays from the freezer just before preparing your nice cream. |
|
3
|
Remove the ice cream cubes from the trays and add them into your slow juicer with the frozen dessert filter. |
|
4
|
For popsicles: Pour the blended ice cream directly into the popsicle molds. Tap the bottom on a flat surface to let out all the air bubbles. Close with the lid, insert the wooden sticks and place in the freezer for at least 8-10 hours or overnight. |
|
5
|
Warm the base and sides of the popsicle molds with hot water, remove them and place them on a sheet of parchment paper. |
|
6
|
Decorate with melted white soy or coconut chocolate (must be at room temperature, not very hot). Put in the freezer for a few minutes if necessary and serve. |
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