This simple yet delicious nice cream is perfect for dessert, an afternoon pick-me-up or even breakfast! For a banana-free nice cream option, you can swap out bananas for an additional 300 grams frozen coconut flesh. Or vice versa for a coconut-free option.
If you’re making this recipe for dessert we recommend adding a drizzle of chocolate and/or grated chocolate for a mocha-style affogato. So decadent!
- Bananas, 3 (frozen)
- Fresh Coconut Flesh, 300g (Frozen)
- Vanilla Bean Powder or Essence, 3 tsp
- Medjool Dates, 2 pcs
- Himalaya Salt, 1/4 tsp
- Espresso, 2 shots
- Combine all ingredients (except coffee) in a high-power blender, blend until smooth and creamy.
- Spoon into a container and place in the freezer for approx. 30 minutes.
- Using an ice-cream scoop, scoop into Coconut Bowls and pour over the coffee.
- Top with cacao nibs, hazelnuts, grated chocolate and/or coffee beans.
This recipe was created for us by Healthy Luxe, a blog established in 2014 by mother-daughter duo, Jennifer Murrant and Hannah Singleton. The platform evolved from a shared love and appreciation for health, wellness and food.
For more nourishing and plant-based recipes, check out our cookbook ‘Vegan Bowls for Vegan Souls’. We have carefully selected some of our favourite healthy recipes for every meal of the day – refreshing breakfast bowls, tasty snacks, wholesome vegan dinners, and guilt-free desserts that you can prepare in your own kitchen!
Click here to explore our variety of eco-friendly products. Our famous Coconut Bowls, Wooden Forks and Spoons, and Bamboo Straws are all made by nature, and provide the perfect sustainable accompaniment to any plant-based meal.
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