Last week I made a decision to form vegetarian ice creams (as you will of seen on my Instagram!). They got tons of attention, however after all I required to form certain the the formula was excellent before I may share with you all. In the week was my second time creating these and oh they're sooo good! Truly it had been the proper treat to cool down down as a result of we've got been experiencing heat wet weather here.
This formula is created victimisation coconut milk in replace of dairy farm. The caramelised bananas and figs adds a sweet, creamy and delicious flavour and therefore the bottom layer is semi-sweet chocolate swaybacked in buckwheat! fancy!
INGREDIENTS :
Caramelised banana :
- 2 medium ripe bananas
- ¼ cup coconut sugar
- ⅓ cup almond milk
- 2 cans coconut cream chilled in fridge over night (I used the brand nakula and it worked the best for this)
- ½ cup almond milk
- ⅓ cup coconut sugar
- 2 figs
- ½ tespooon cinnamon
Chocolate layer :
- ½ block good quality dark vegan chocolate
- 1 teaspoon coconut oil
- ⅓ cup buckwheat
INSTRUCTIONS :
- Pre heat oven to 180 degrees.
- Line a baking tray with baking paper, peel the bananas and break into small chunks and place in a bowl. Add coconut sugar and stir together until bananas are fully coated. place in oven and cook for 15- 20mins until soft.
- Once the bananas are done let them cool down completely. Once cooled place in a blender with the almond milk and blend until creamy. Pour in a cup and place in fridge.
- Place your mixing bowl in the freezer for 10 mins prior. Take out coconut cream from the fridge and the water and cream should of separated. Scoop out the white cream only! You don't want the water (you can save the water for a curry if you don't want to waste it).
- Once the cream is in the bowl, mix with the electric mixer until light and fluffy.
- Add in the caramilised banana mixture, cinnamon, and almond milk and mix again until combined (should take about 1 min).
- Get your moulds ready and slice figs longways and place one piece in each of the moulds.
- Pour in the ice cream mixture and making sure there are no air bubbles, place in paddle pop sticks and freezer for 6 hours (or overnight).
- To get the ice creams out of the moulds, run warm water on them and gently pull them out.
- To make with chocolate layer, pour water in a saucepan and bring to a light simmer. Add in a bowl and place the chocolate and coconut oil in until melted. Once melted, with a spoon pour on chcocoate onto the bottom of the ice creams and quickly add on the buckinis (because it will harden fast).
- If you don't eat them all then simply store in freezer!
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