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| DESCRIPTION | SERVINGS: |
The vegan chocolate freeze meets nice cream... And the results are fantabulous!!! The kids will never know that it's sweetened with dates. Gluten Free, Vegan, Sugar Free... the whole nine yards. SO GOOD.
INGREDIENTS
- 1 cup Unsweetened Almond Milk
- 5 Dates pitted medjool
- 1/4 teaspoon vanilla
- 1/2 tablespoon cocoa powder
- 1 cup Banana
INSTRUCTIONS
- Blend 1 cup of almond milk, vanilla, chocolate powder and dates in a high speed blender until dates are no longer chunky.
- Freeze milk mixture in an ice cube tray
- Chop bananas into slices and freeze.
- Once milk mixture and bananas are frozen:
- Run ice cubes through a food processor, scraping sides every few minutes until well-blended.
- Set aside when you’ve reached a smooth, creamy consistency.
- Blend frozen bananas in the food processor with a few tablespoons of almond milk to reach desired consistency. Continue to scrape sides every minute or two to ensure "nice cream" is well blended.
- Once bananas are creamy, stir in chocolate mixture with a spoon to create swirl.
- Serve immediately as soft-serve ice cream or (for firmer texture) pour mixture into a small baking dish and return to freezer for 2 hours before serving.
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