Raw vegan nice cream

cherry, mint & caramel

Have you noticed yet? The ice cream season is here! :) At the moment it is still quite cold here in Europe but my inner summer is stronger than any weather, so I can't help but experiment with new, exciting flavors. 

This beautiful magnum-like treat is made using only wholesome, organic and of course vegan ingredients. Beautiful sparkling notes of sour cherries, freshness of mint, crunch of cacao nibs and dreamy creamy deliciousness of coconut caramel. 

Let's get started!

Ingredients:

for the nice cream:

3 super ripe bananas, frozen

50 g of frozen sour cherries

2 TBS of coconut milk

1/2 super ripe avocado

1 tsp of raw cacao nibs

1 drop mint essential oil that is suitable for intake (I used Young Living) or a handful of fresh mint leaves

for the caramel, two options:

1) for the RAW vegan caramel - dates, lemon juice, coconut milk;

2) for the SIMPLY vegan coconut caramel - coconut milk (at least 60% fat), coconut blossom sugar, a pinch of sea or Himalayan salt.

for the raw chocolate coating:

1 TBS coconut oil

2 TBS raw cacao powder

1 TBS healthy sweetener of choice - maple syrup or raw honey (for no vegan option)

a pinch of vanilla bean powder

Instructions:

Blend all the nice cream ingredients in a high speed blender until perfectly smooth. Pour this beautiful mixture into ice cream molds and put into freezer for 30 min or until solid.

Meanwhile start preparing the caramel:

option 1 -> blend all the raw caramel ingredients until perfectly smooth, set aside.

option 2 -> bring the coconut milk + coconut sugar to a boil, lower the heat, keep stirring continuously for 5-10 min or until the mixture turns golden and gooey. Set aside, cool down until reaches room temperature. 

To prepare the chocolate coating:

Using the water bath, gently melt the coconut oil. Once oil is liquid, add the sweetener and keep stirring. Once well combined, start slowly adding the cacao powder, while stirring continuously. 

Once the ice cream is solid, remove it from the freezer. Apply a layer of the soft caramel on one side. Dip into the chocolate - I repeated twice, as I love double chocolate coating. 

Enjoy immediately or freeze for later.

Much love,

Inga