Nice Cream: No-Churn Vegan Chocolate Ice Cream
Craving a sweet treat? Check out this Vegan Chocolate Ice Cream from our friend, Jerry James Stone. Packed with wholesome ingredients like bananas, pure cocoa, and California Prunes, it’s a delicious indulgence you can feel great about enjoying.
Photo courtesy of California Prunes
In partnership with California Prunes
INGREDIENTS
Makes 4 servings
3 medium ripe bananas
½ cup coconut cream
⅓ cup cocoa powder
5 prunes
Sea salt
METHOD
Slice bananas and lay them out on a parchment-lined baking sheet. Place baking sheet in freezer for 2 hours.
Add coconut cream, cocoa powder, prunes, and a pinch of salt to a food processer along with the frozen banana slices.
Pulse bananas until mixture is combined and “ice cream” forms. Bananas will first crumble becoming gooey and then smooth.
Transfer mixture to an airtight container and freeze for at least 2 hours before serving.
Scoop and serve, adding your favorite ice cream toppings.
Check Out Our Baking Podcast With Host Jessie Sheehan
