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Vegan Mango-Berry Banana Ice Cream

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I absolutely love to eat banana ice cream for breakfast as it's so easy to prepare - just freeze some bananas overnight and blend in the morning. If you serve it in a jar, then you can also have it on the go; but be warned: it's a very sticky business!

The beauty with this recipe is that, not only is it quick and simple, you can also put your own twist on it by trying different flavour combinations; such as: peanut butter and chocolate, Sharon-fruit and mango, blueberry and walnut etc.

Ingredients:

Berry Nice Cream:

  • Handful of fresh raspberries
  • Handful of fresh strawberries
  • Handful of frozen summer berries
  • 2 frozen bananas
  • 100ml coconut water


Mango-Pineapple Nice Cream:

  • 2 frozen bananas
  • 1/2 cup frozen mango chunks
  • 1tbsp maca/ lucuma/ baobab
  • 100ml coconut water


Chocolate Hardening Sauce:

  • 1tbsp coconut oil
  • 2tsp raw cacao powder
  • 1tsp yacon syrup

Method:

  • Add the ingredients for the berry nice cream in the order as above; then blend until desired consistency. (You can add more liquid/ fruit if you would like soft serve ice cream).
  • Add the ingredients for the mango-pineapple nice cream in the order as above; then blend until smooth.
  • Layer the two banana ice cream mixtures as desired, with sliced fruit against the jar for presentation purposes.
  • Place banana ice cream in the freezer whilst you make the chocolate hardening sauce.
  • Melt the coconut oil in the microwave (full power for 30 seconds) then mix in the yacon syrup and cacao powder.
  • Remove the nice cream from the freezer and drizzle over with the chocolate sauce.
  • Top with fresh fruit, raw chocolate and small nibbles for an additional crunchy texture.

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