Incredible recipe by the VERY talented cinnamongirlbcn
Who doesn’t love chocolate and popcorn?
For those who love the sweet and salty combination this is such a great recipe. With the summer holidays in full swing a delicious, refreshing and good-for-you this vegan icecream is always welcomed.
The must have topping is any flavour Mini Pop! range but the toffee one is an absolute delight. They are made from ancient grain of corn, half the size of the regular stuff and therefore easier to digest. Also they are gluten-free, vegan and non-GMO…so everybody can enjoy them!
INGREDIENTS
4 bananas, frozen.
1/3 cup full-fat coconut milk.
¼ cup raw cacao powder.
2 tablespoons cashew butter.
2 tablespoons pure maple syrup.
1 tablespoon melted cacao butter (optional).
¼ teaspoon guar gum (optional).
- Toppings:
Cacao nibs.
Maple syrup.
METHOD:
The day before cut the bananas into small coin sizes and freeze in an airtight-container.
Place the frozen banana, coconut milk, cacao powder, cashew butter, and maple syrup inside the bowl of your food processor and pulse until a creamy mixture forms, it should look like soft serve.
This is optional we recommend to add one tablespoon of melted cacao butter to give a more chocolatey flavour and ¼ teaspoon of guar gum to prevent ice crystals from forming (and to add more creaminess).
Serve the nice cream immediately and top with cacao nibs, a generous handful of toffee mini popcorn and a drizzle of maple syrup.
If you want the nice cream to have a more firm and ice cream-like texture transfer to an airtight container and freeze until scoopable.
ENJOY!!!!
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