It’s time for some raw vegan vanilla chocolate ice cream!
It has been quite a weird Summer so far.
Nature doesn’t seem to want to settle on a nice mild-medium. It’s either crazy thunderstorm with floodings, or it is hot enough you could bake a cake on the concrete floor.
Last night it was 103 degree at night in Arizona, this morning it reached over 118 in some part before it was even 12 PM!
While it’s not that bad in North Carolina where I currently am, it was only 100 degree, I kinda felt like my brain was melting when I attempted a walk at lunchtime!
No wonder, I craved a nice bowl of decadent ice cream all evening!
And I didn’t refuse myself! I have made good use of my Vitamix! I have been using it more often than usual this Summer. Everything from fresh strawberry slushies, hummus, ice cream, or just pulverize some ice.
I made a batch of raw chocolate cookie dough that turned out quite good so I decided to have them with some ice cream! It was scrummy!
The recipe will be up soon!
Meanwhile, I wanted to share this delicious raw vegan vanilla bean ice cream I made to cool down today! Truly sinful, really!
You probably have all the ingredients for this raw vegan vanilla chocolate ice cream in your cupboard already. As you may know, I like to use simple ingredients that are versatile and easy to restock. I use ripe bananas as my creamy based paired with coconut milk but the intoxicating guanabana or soursop will work as great or even better if you have access to it! Amazon has it available in cans but I have never tried it that way so I cannot really attest on how good it is. It is to die for when used fresh!
FYI, it’s not in season yet but still available in stores.
It gives this raw vegan vanilla chocolate ice cream an unrivaled richness you probably would have to check yourself! Lol! It’s that damn good! But I am all about eating more fruit! So eat away!!!
It’s totally up to you if you want to add extra sweetener. I personally find that is unnecessary as banana or soursop are usually plenty sweet. If you must add any sweeter, I definitely suggest you use some pre-soaked dates. Don’t spoil the fun with artificial sweeteners! Really don’t!
Raw vegan vanilla chocolate ice cream| No churn
- 4 ripe banana with brown spots or a medium soursop
- 1 tsp. grated vanilla bean
- 2 tbsp. raw cacao powder
- 1/3 cup non-dairy milk
- a pinch of sea salt
- your choice of your favorite toppings
- If you are using soursop, start by peeling the skin and remove the seeds.
- Then, in a freezer safe dish freeze the fruit until firm.
- If you are using banana, peel, cut and freeze the fruit for at least a day.
- Add the vanilla bean to a food processor, pulse for 20 seconds. add the milk, the chocolate, the salt, and the frozen fruit.
- Blend until smooth.
- Add extra milk to loosen the mixture if you are using a less powerful blender.
- You can eat it as is as a soft serve or chill in a bowl until firm.
- Serve with your toppings.5m
Easy, right?! Decadent, delicious, raw vegan vanilla chocolate ice cream to beat the heat!
Have you tried a soursop yet? Did you like it? Let me know! What is your favorite way to cool off the heat! Let’s keep the discussion going the comment section below of find me on Instagram!