This month the winter sunshine has held the promise of Spring, and that has had us experimenting with vegan ice-cream. Thanks to the wonderful Naturally Sassy cookbook that we received for Christmas, we have been introduced to an array of new flavours and ideas to get creative with.
Banana & Cacao Ice Cream
1 tbspn Raw Cacao
1 tbspn Maple Syrup
Thinly slice the bananas, spread out onto foil or a baking tray and pop in the freezer. Once frozen (the recipe stipulates 2-3 hours but we have found that they are pretty frozen by around 40 minutes), mash up in a bowl - or if you have a food processor, pop it in there.
Stir in the cacao and maple until well combined (or whiz it all together in a food processor). If it has become a bit too loose at this stage then you can pop it back into the freezer in a tub to firm back up - it keeps like this in the freezer for up to 2 weeks.
And finally, enjoy - just as it is, like our small did here, or with cacao nibs, or even fresh fruit. I suspect that peanut butter may be a welcome addition to this mix - we will enjoy playing around with that idea.
Do you know any amazing vegan ice-cream combinations? We would love to hear about them.