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.
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Prep Time 10mins
Cook Time 0mins
Resting time 6hrs
Total Time 6hrs10mins
1/2teaspoonof coconut oil
1teaspoonof crushed almonds
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.
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).