This vegan chocolate ice cream recipe is a tasty dessert or nutritious snack for the evening. But if you feel like it, you can even have this homemade vegan ice cream for breakfast. It is full of fruit, good fats and of course the purest cocoa that There is. Super fun to make yourself and a recipe to print in your head. Anyone can do it, and you don't need an ice cream machine. Vegan ice cream for the win!
DessertIce cream and desserts4-5 scoops15 minutes preparation8 hours waiting
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.
This is how you make it
Slice the bananas. Place in the freezer at least 1 night in advance.
Place the can of TerraSana coconut milk in the refrigerator at least one night in advance. Make sure you use coconut milk with a high coconut and fat percentage (ours is 80% coconut).
Place the frozen banana slices in the blender.
Scrape 100 grams of the thick part of the coconut milk from the can and add it, along with the maple syrup, cocoa powder and hazelnut powder.
Grind into (n)ice cream. Pull the chocolate spread through the ice cream with a knife, so that you see pieces of chocolate in it.
Scoop into bowls using an ice cream scoop.
You can use any type of nut butter. So if you don't have hazelnut butter at home, try using cashew or almond butter.
Want even more pleasure? Then use TerraSana coconut whipping cream instead of coconut milk 80%. This is a plant-based alternative to whipped cream and provides even more creaminess. You can also top off the ice cream with a dollop of whipped cream. Tastyy!