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Chocolate Ice Cream Cake with a Berry & Vanilla Swirl Base

VEGAN
Ingredients:

1 tbsp coconut oil
1/4 cup raspberries + extra for the top (if desired)
3 large frozen bananas
6 tbsp maple syrup
1 tsp vanilla extract
2 tbsp Açai Powder
1 tbsp Superblast: Antioxidant Powder
2 cans full fat coconut cream
5 medjool dates
3 tbsp raw Cacao Powder

Method:
Melt coconut oil in a pan. Blend with raspberries, 1 banana, 1 tsp vanilla extract, 3 tbsp maple syrup, acai and superblast powder until a smooth consistency. Pour into a small pot. Whip 1 can of coconut cream and pour into the berry mixture, swirling through with a fork. Pop in the freezer for a minimum of 1 hour before doing the next layer.

Blend the last 2 frozen bananas with 1 can coconut cream, 3 tbsp maple syrup, 5 dates and cacao powder. Pour on top of the raspberry layer and then top with fresh raspberries or any berry you like. Return to the freezer for another couple hours or even overnight.

Optional - melt 2 tbsp coconut oil with 3 tbsp cacao powder and 1 tbsp maple syrup. Drizzle on top of the ice cream as a clean vegan 'ice magic'

Microwave for around 10 - 20 seconds or let sit out for 10 - 15 minutes before serving.

Keeps well for around a week in the freezer.

Submitted By:
Muna Fletcher @healthyhashtags
Chocolate Ice Cream Cake with a Berry & Vanilla Swirl Base
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