Choco-Cherry ‘Black Forest Gateau’ Nana Ice Cream

CHOCO-CHERRY ‘BLACK FOREST GATEAU’ NANA ICE CREAM

Ingredients:

For the chocolate nana ice cream:

2 frozen bananas

1tbsp Aduna Super Cacao Powder

Splash of plant-based mylk e.g. coconut, unsweetened almond, hazelnut

1tsp plant-based syrup e.g. agave nectar, maple syrup, date syrup


For the cherry nana ice cream:

2 frozen bananas

Handful of fresh cherries

1tsp Arctic Berries lingonberry powder

1tsp Arctic Berries cranberry powder

1tsp plant-based syrup e.g. agave nectar, maple syrup, date syrup


Method:

  1. Add the ingredients for the chocolate nice cream in a high-speed blender; then blend until desired consistency. (You can add more liquid if you would like soft-serve ice cream).
  2. Place chocolate banana ice cream in the freezer whilst you make the cherry nana ice cream.
  3. Add the ingredients for the cherry nice cream in a high-speed blender; then blend until desired consistency. (You can add more liquid if you would like soft-serve ice cream).
  4. Remove the chocolate nice cream from the freezer and transfer the cherry nice cream from your blender to your bowl.
  5. Top with fresh fruit, raw chocolate and small nibbles for an additional crunchy texture.

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ˜ƒ

Did you like this post? Then subscribe to my blog and get all my posts by email!

Mindfully, Moni x

Advertisements

Cookie Dough Ice Cream Sandwich

I’ve been meaning to share with you guys this recipe for ages! But it’s taken me a while to finalise the recipe – I’ve been through so many ingredient combinations and quantity variations, it’s actually ridiculous πŸ˜› So here it finally it – and although I’ve posted a few teasers of the recipe/ pictures on my social media accounts, I wanted to save this recipe until I’m away and disconnected with the world, travelling somewhere in the depths of China, because you know what they say – good things come to those who wait! πŸ™‚ And boy, is this a good’un… 

   

Please do feel free to comment below or send me a quick message if you have any feedback – either when ogling at your screen or when you’ve made this beauty; I’d love to see your recreations of my recipes! 

 


COOKIE DOUGH ICE CREAM SANDWICH 

 

INGREDIENTS

For the cookie dough layers:
1 (450g) tinned can chickpeas in water, drained and rinsed
2-3tbsp plant-based milk (I used unsweetened almond milk)
2tbsp coconut/ date/ rice syrup (or any other liquid sweetener of your choice)
1tsp coconut oil, melted
3tbsp smooth almond butter (you can substitute for any nut butter you’d like but I think almond/ cashew would work best)
35g coconut flour
50g vegan chocolate chips/ raw cocoa nibs 

 


For the ice cream filling:
3 medium-sized very ripe bananas, frozen
2-3tbsp plant-based milk (I used unsweetened almond milk)
1tsp coconut oil, melted
Splash of vanilla extract (optional) 

 


METHOD:

  1. In a high-speed blender, combine the chickpeas, milk, coconut oil, syrup and almond butter until completely smooth. (If, like me, you have a BlendTec, then select the ‘batter’ programme – it may be necessary to complete the programme 2 or 3 times).
  2. Remove the cookie dough batter from your blender and place in a deep, medium-sized bowl. Fold in the coconut flour, using a wooden spoon until the consistency is firm but crumbly. (The dough should hold together and sticky enough to form one ball of dough).
  3. Fold in as much chocolate chips/ cocoa nibs as you wish.
  4. Line a 20cm x 20cm square baking dish with grease-proof paper, leaving excess to overlap the dish. (This is so that you can easily remove the ice cream sandwich when done).
  5. Press the cookie dough into the prepared dish and freeze for at least 90 minutes.
  6. Remove the cookie dough from the freezer and let it soften whilst blending the bananas. Blend the frozen bananas, milk, coconut oil and vanilla extract in your high-speed blender until thick, creamy and the consistency is of soft-serve ice cream. (If, like me, you have a BlendTec, then select the ‘ice cream’ programme – it may be necessary to complete the programme 2 or 3 times).
  7. Cut the cookie dough in half and remove one half to set aside.
  8. Spread your banana ice cream on the cookie dough inside the dish, then carefully sandwich with the other half of the cookie dough.
  9. Place back in the freezer for another 30 – 40 minutes (or until you can’t wait any longer!) Slice into 8 equal rectangular slices and eat immediately.
  10. The cookie dough ice cream sandwich can be stored in the freezer for 3-4 days after making… But let’s be honest, it won’t last that long anyway! 

  
 Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚Mindfully, Moni x

Raw Vegan ‘Snickers’ Nana Ice Cream

RAW VEGAN ‘SNICKERS’ NANA ICE CREAM

Ingredients

For the nougat nana ice cream:
3-4 frozen bananas
150ml unsweetened almond milk
1tbsp peanut butter
3tbsp raw peanuts
Drop of vanilla


For the date caramel:
5-6 medjool dates (If using other types of dates, they may need to be soaked overnight)
3tbsp unsweetened almond milk (Add more if you desire a thinner caramel)
Pinch of Creative Nature Himalayan salt
Dash of vanilla
3tbsp peanuts


For the chocolate ‘magic sauce’:
1tbsp coconut oil, melted
3tbsp rice syrup (Can be substituted for agave, maple, coconut, date or apple syrup)
1tbsp Creative Nature cacao powder


Method:

  1. Blend the first two ingredients for the nougat nana ice cream until smooth. Then, add the remaining three ingredients and blend once more until all the ingredients have been incorporated – the ice cream should be quite thick and smooth. Transfer to a jar/ bowl and place the ice cream in the freezer whilst you prepare the remaining components of this dish.
  2. Next, make the date caramel by blending the first two ingredients until as smooth as desired. (Note: I stopped my blender mid-programme as I wanted the dates to be slightly chunky and the caramel to be thick). Next, add the remaining ingredients and blend again until peanuts are roughly chopped. Transfer the caramel to a small, shallow bowl whilst you prepare the chocolate hardening sauce.
  3. Melt the coconut oil in a small, shallow bowl (I actually use a shot glass or egg cup in order to pour out the sauce more easily) and then add the rice syrup as well as the cacao powder. Mix well and put aside.
  4. Remove the banana ice cream from the freezer, drizzle with the date caramel and chocolate ‘magic sauce’.
  5. Finish off with your favourite toppings & ENJOY!


Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚

Mindfully, Moni x

Double Chocolate Cherry Nana Ice Cream

DOUBLE CHOCOLATE CHERRY NANA ICE CREAM

Ingredients


For the chocolate nana ice cream:

2 frozen bananas

1tbsp Creative Nature Cacao Powder

100ml Rebel Kitchen chocolate mylk

1tsp agave nectar


For the cherry yoghurt sauce:

3tbsp plain yoghurt e.g. Greek, coconut OR quark

1tbsp cherry powder

1tbsp any red powder e.g. lingonberry, cranberry

1tbsp plant-based milk (to soften the mixture, in order to allow a drizzling effect)


Method:

  1. Add the ingredients for the chocolate nice cream in the order as above; then blend until desired consistency. (You can add more liquid if you would like soft serve ice cream).
  2. Place banana ice cream in the freezer whilst you make the cherry yoghurt sauce.
  3. In a small, shallow bowl combine all the ingredients for the cherry drizzling sauce until smooth and free of lumps.
  4. Remove the nice cream from the freezer and drizzle over with the cherry yoghurt sauce.
  5. Top with fresh fruit, raw chocolate and small nibbles for an additional crunchy texture.

  
Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚

Mindfully, Moni x

‘Yin and Yang’ Nana Ice Cream

‘YIN AND YANG’ NANA ICE CREAM 

 

Ingredients:

4 frozen bananas

Splash of almond milk if needed

* Extra ingredients depend on desired flavours e.g. 2tbsp cacao powder for chocolate, 6 strawberries for berry, 1tbsp of peanut butter for nougat *

* Toppings for each circle depend on desired flavours e.g. 1tbsp cocoa nibs for chocolate, 1 chopped strawberry for berry, 1tbsp chopped peanuts for nougat * 

 

Method:

  1. Add 2 frozen bananas to your blender along with the ingredients for your chosen flavour and blend with milk if needed. Scoop nana ice cream into a large bowl and push the mixture to one side so that it occupies only half the bowl. Place in the freezer as you blend the second flavour.
  2. Add 2 frozen bananas to your blender along with the ingredients for your second flavour and blend with milk if needed. Scoop nana ice cream into the large bowl so that it occupies the other half of the bowl. Place in the freezer as you wash/ prepare your toppings.
  3. Remove the nana ice cream from the freezer and carefully sculpt the two halves so that it forms the ‘yin and yang’ symbol. (I find that it helps to look at a picture of it even if you are sure of what it looks). yin and yang
  4. Add each topping to the contrasting nice cream swirl and enjoy!

 
Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚ 

 

Mindfully, Moni x

 

‘Very Berry Sunshine’ Nana Ice Cream

‘VERY BERRY SUNSHINE’ NANA ICE CREAM


Ingredients

Berry Nice Cream:

Handful of fresh raspberries

Handful of fresh strawberries

Handful of frozen summer berries

2 frozen bananas

100ml Pineapple CocoPro

Mango-Pineapple Nice Cream:

2 frozen bananas

1/2 cup frozen mango chunks

1tbsp Naturya Organic Fruit Blends

100ml Pineapple CocoPro

Chocolate Hardening Sauce:

1tbsp coconut oil

2tsp raw cacao powder

1tsp yacon syrup  

Method:

  1. 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).
  2. Add the ingredients for the mango-pineapple nice cream in the order as above; then blend until smooth.
  3. Layer the two banana ice cream mixtures as desired, with sliced fruit against the jar for presentation purposes.
  4. Place banana ice cream in the freezer whilst you make the chocolate hardening sauce.
  5. Melt the coconut oil in the microwave (full power for 30 seconds) then mix in the yacon syrup and cacao powder.
  6. Remove the nice cream from the freezer and drizzle over with the chocolate sauce.
  7. Top with fresh fruit, raw chocolate and small nibbles for an additional crunchy texture.

As featured on the Naturya website and on the Yumbles Community 

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚

Mindfully, Moni x

Double Chocolate Chip Fudge Brownie Nana Ice Cream

Double Chocolate Chip Fudge Brownie Nana Ice Cream

Ingredients:
3 frozen bananas
6 medjool dates (soaked if needed)
1 tbsp cacao powder
1 tsp cocoa nibs
1 handful of blueberries
30ml plant milk if needed

Β Method:

  1. Blend all ingredients in a food processor/ high powered blender.
  2. Layer in a jar with yoghurt if desired and top with whatever you want – such as Squarebars, chocolate hardening sauce etc.Β 

Β 
Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚

Mindfully, Moni x