in Dessert Recipes

Vegan ice cream without sugar

updated

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Ingredients for 7 servings:

  • 200 g banana(s), ripe
  • 350 g yogurt substitute (almond yogurt)
  • 100 g raspberries, fresh or frozen, thawed
  • 40 g cashew butter
  • 40 g agave syrup
  • 80 g chocolate coating, vegan
  • 15 g almonds, chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 15 minutes

Peel and slice the bananas. Blend the banana pieces, almond yogurt, raspberries, cashew butter, and agave syrup in a blender or with an immersion blender until smooth. Divide the mixture among 7 ice cream molds and freeze for 4-5 hours. Melt the chocolate coating over a pan of simmering water and let cool slightly. Remove the ice cream from the molds and quickly spread the chocolate coating over the ice cream. Immediately sprinkle with chopped almonds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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