Banana pairs with creamy coconut milk and rich chocolate fudge in this easy vegan ice cream, made with no refined sugar.
After a long, snowy winter here in Vancouver, it seems like Summer is finally on its way this week. Over the last few days it's been hot, sunny and every flower in sight has bloomed.
Naturally, since the sun came out we've all been eating ice cream here! I've wanted to create an ice cream recipe for a while and I love the combination of chocolate and banana in this one.
Banana isn't something I usually use as a flavour, but in this Banana Chocolate Fudge Ice Cream it's delicious. Combined with coconut milk and creamy cashews, this ice cream is rich yet light, and not overly sweet.
Topped with my vegan chocolate ganache, this ice cream is the perfect summer treat, and I love making a batch to have in the freezer when I'm hungry!
RECIPE NOTES
Coconut butter - coconut butter is different to coconut oil, and oil should not be used as a substitute. Coconut butter is a creamy paste made from coconut flesh, and is available in most health food stores. It helps give the fudge a great taste and provides a soft texture.
Coconut milk - Follow my golden rule when it comes to coconut milk: buy the best you can afford! Not all coconut milks are created equal and you want one that is as creamy as possible. It's really important for this Banana Chocolate Fudge Ice Cream recipe because it will make the ice cream smoother.
Personally I like using Earth's Choice, or Whole Foods' 365 brand. Store it in the fridge until needed and then the milk will separate easily into cream and water. Easy!
MORE DESSERTS WITH MINIMAL INGREDIENTS
Chocolate Peanut Butter Stuffed Dates
Banana Chocolate Fudge Ice Cream (vegan & gluten-free)
Ingredients
For the chocolate fudge
- 6 tablespoon coconut butter/manna (Coconut oil is NOT a substitute! It changes the texture.)
- 4 teaspoon coconut oil
- 4 tablespoon cacao or cocoa powder
- 3 tablespoon maple syrup
For the ice cream
- 3 frozen bananas
- 1 cup soaked cashews, drained
- 1½ cups full fat coconut milk (roughly one 400ml can) (Chill a can in the fridge overnight and then scrape out the cream. Do not use the water – it will harden the ice cream.)
- 1 teaspoon vanilla powder or essence
- 2 tablespoon coconut oil, melted
- ½ cup coconut sugar
- 2 tablespoon maple syrup or coconut nectar
- Pinch of salt
Instructions
For the chocolate fudge
- Heat the coconut butter, coconut oil, cacao powder and maple syrup on the lowest possible heat until the butter and oil have melted.
- When all ingredients are just combined, pour into tupperware and refrigerate for 30 minutes.
For the ice cream
- While the fudge is freezing, make the ice cream by blending all ingredients in a high speed blender for one minute.
- Spoon the mixture into tupperware and freeze for 40 minutes.
- Remove from the freezer and stir vigorously with a metal spoon to ensure that any ice crystals are broken up.
- Repeat the process of freezing the ice cream for 40 minutes then stirring vigorously 3 more times until the mixture is thick but not solid.
- Remove the fudge from the freezer. Roughly cut it into small chunks and gently stir into the ice cream.
- Freeze for 1 hour more (the ice cream should be thick and frozen but not solid) then serve. Enjoy!
Notes
If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
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