Saturday, August 27, 2011
Vegan Raw Banana and 'White Chocolate' Chip Ice Cream.
Time: 10 minutes plus freezing time.
Serves: about 8.
•Two very ripe bananas.
•Two cups of cashews, that have either been soaked in water for an hour or ground in a coffee grinder.
•One Tablespoon of raw cocoa butter, chopped.
•Half a cup of oat/ nut milk.
•A few drops of vanilla essence.
Place all the ingredients in a food processor and blend until super smooth.
The cocoa butter will still be a little chunky.
Place in either an ice-cream churn and follow directions, or just put it in the freezer.
It won't be fluffy if you don't use the churn, but it will still be yummy. If you don't use one, take the mix out of the freezer after about half an hour and give it a real good stir. Also, take it out of the freezer about five minutes before serving to soften a little before you eat it.
If you use a churn, ignore that part.
In the photo, I served the ice-cream with coconut cream, that was skimmed from the top of a can. Thick and creamy, it's my new favourite cream substitute.