I finally finally finally nailed healthy vegan icecream. It’s decadent, nutritious and oh so filling while still sitting light in your tum. All in all a real freakin’ winner. Just in time for a scorching Australian summer.
Today I’m quickly stopping by to share this simple recipe with you and to send you a quick bit-o love.
Bananarama Vegan Icecream
2 frozen bananas (the riper the better!)
1 tspn pure vanilla extract
Approx 1 – 1.5Tbspn organic raw cacao
A drizzle of filtered water.
Pop everything in the food processor and set on low speed for approximately 2 minutes. I have enough time to do an odd job or feed Iz in the meantime. Come back and check out your absolutely perfect velvetty chocolate ‘icecream’. Just wow. So yum. I have had it 3 times over the past week for breakfast and it gives me sustained energy and a very sat-is-fied tummy. I topped mine with organic fruit free muesli and it provided just that little bit of added texture to make the dish ‘pop’. You could always add shredded coconut, bee pollen or crushed nuts. Mmm.
Blessings and way too much icecream in this chicka’s tummy x
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