Experience level: Intermediate
Ingredients
- 5 frozen bananas
- 1 can (15 oz) coconut milk or cream
- ⅓ cup cacao powder
- 2 tsps. vanilla extract
- 3 tbsps. maple syrup (optional)
Serves 2.
Product Needed
Kuvings Whole Slow Juicer, assembled with the blank strainer.
Directions
- Peel and slice the banana and place the slices on a metal baking sheet in the freezer to freeze.
- In a large bowl, combine coconut milk or cream, cacao powder, vanilla extract, and maple syrup (if using). Mix until smooth and creamy.
- Pour the mixture into ice molds and place in the freezer to freeze. This will take 2-4 hours depending on the size of your molds.
- Once the coconut mixture is frozen, remove it and the bananas from the freezer and allow both to thaw for about 10 minutes.
- Add the bananas and chocolate coconut mixture to the juicer and turn on.
- Watch as it turns into delicious creamy chocolate ice cream.
- Serve immediately and enjoy!
Recipe and photo by theallnaturalvegan.
