John Myers
Ingredients for 6 servings:
- 500 ml coconut milk
- 3 banana(s), ripe
- 1 vanilla pod(s)
- 6 tbsp xylitol (sugar substitute), alternatively 5 tbsp honey, is then no longer vegan
- 60 g coconut oil
- 40 g cocoa powder
- 30 g xylitol (sugar substitute)
- 1 tsp vanilla extract
- 1 pinch of salt
- 1 handful of almonds
Instructions
Working time approx. 1 hour; Rest time approx. 16 hours; Total time approx. 17 hours
To make the ice cream mixture, cut the slightly ripe bananas into pieces and freeze them overnight in a sealable bag. Split the vanilla pod and scrape out the seeds with a knife. Bring the pod and seeds to a boil with the coconut milk and 6 tablespoons of xylitol (or 5 tablespoons of honey) (be careful that the coconut milk doesn’t foam over). Let the boiled milk cool for 10 minutes and add the frozen banana pieces. Blend everything together with a hand blender and place it in a sealable container in the freezer. The mixture should be taken out every few hours and blended/stirred to dissolve the ice crystals and create a creamy ice cream. If the ice cream is already too hard to blend, simply let it stand outside for a while until it’s soft enough. For the chocolate, heat the coconut oil in a small pan with 30g xylitol and 1 teaspoon vanilla extract until dissolved (do not overheat, as this will cause the cocoa powder to burn). Remove the pan from the heat, add the cocoa powder, and stir to combine. Finally, add a pinch of salt. Pour the chocolate into a container lined with baking paper and let it cool in the refrigerator. Chop the almonds into small pieces and then toast them in a frying pan without any fat. Remove from the heat and let it cool. The ice cream mixture should be fairly firm but still stirrable. If it is already too firm, let the ice cream stand for a while. Cut the chocolate into small pieces and stir it in with the toasted almonds. The ice cream can then be returned to the freezer or eaten.
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