Raw vegan vanilla chocolate ice cream| No churn
You probably have all the ingredients for this raw vegan vanilla bean 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!
Prep Time5 mins
Total Time5 mins
- 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