Vegan chocolate icecream
This is banana ice cream, also known as nice cream, with a serious twist. Yes, you can definitely taste the banana, but Vanilla Date is what makes it really special. The almond butter with dates and vanilla gives the ice cream a rich, smooth flavour and a delicious swirl in every scoop. Combined with frozen banana, coconut milk and pieces of date, it makes an easy vegan and gluten-free dessert. So you can share a bowl of ice cream without having to check every packet first. Just ice cream made with pure ingredients, without any unnecessary extras. Enjoy!
DessertIce cream and desserts4-5 scoops15 minutes preparation8 hours waiting
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This is how you make it
- Slice the bananas and freeze them at least one night in advance.
- Place the can of TerraSana coconut whipping cream in the fridge at least one night in advance. If using coconut milk, make sure you choose one with a high coconut and fat content. Coconut whipping cream has a fat content of 30%.
- Cut the dates into small pieces.
- Add the frozen banana slices to a blender.
- Scoop 100 g of the thick part of the coconut milk from the can and add it to the banana, along with the maple syrup and vanilla extract.
- Blend until you have an ice cream consistency. Then add the date pieces.
- Swirl the Vanilla Date through the ice cream with a knife to create a marbled effect.
- Scoop into bowls with an ice cream scoop. Serve immediately or return to the freezer briefly to make the scoops a little firmer.
- Top with some extra Vanilla Date and/or date pieces, if you like.
Tip(s)
- It’s best to serve the nice cream straight away, or after no more than 1 to 2 hours in the freezer. Avoid storing it in the freezer for too long, as ice crystals may form.
- Prefer a different nut butter? We recommend almond butter, hazelnut butter or cashew butter.
- Instead of juicy Medjool dates, you can also use regular dates. In that case, use double the amount, so 6 dates.
