Alert to all ice cream lovers! This Magnum-style Vegan Ice Cream recipe is a must-try: not only is it ultra easy to prepare, it’s also vegan and super healthy.
Prep Time 10 minutesmins
Cook Time 0 minutesmins
Resting time 6 hourshrs
Total Time 6 hourshrs10 minutesmins
Course Dessert
Cuisine International
Servings 2
Calories 320kcal
Ingredients
4bananas
Vanilla extract
30gdark chocolate
1/2teaspoonof coconut oil
1teaspoonof crushed almonds
Instructions
Cut the bananas into small pieces. Place them in a bag that can go in the freezer, spacing them well. Place in the freezer for at least 6 hours.
Take out the frozen bananas and place them in a blender. Blend until you get an ice cream. Add the vanilla extract and mix well.
If you have trouble blending the bananas, wait 15 minutes for the bananas to warm up slightly. It is important, however, that they remain well frozen.
Meanwhile, melt the dark chocolate with the coconut oil. Then add the crushed almonds.
Pour the vegan ice cream into glasses then immediately pour the chocolate mixed with the almonds on it. Let cool for 15 to 30 minutes in the freezer. Be careful not to leave it on longer otherwise the vegan ice cream will no longer be creamy.
Enjoy immediately.
Video
Notes
Once the bananas are blended, they cannot be frozen again as ice cream. This means that once you have blended the bananas, you must enjoy this Magnum-style Vegan Ice Cream directly after preparing it (or rather after 15-30 minutes in the freezer).