Sunday, 5 June 2016

Rainbow icecream

Rainbow ice-cream is a childhood memory I think we all are familiar with. I just made it vegan and healthy and it was so freaking delicious. If you don't believe me, just watch the video below (in HD) and follow the recipe further down in this post and then you can decide for yourself!
Here's the recipe:

For the chocolate layer:
3 frozen bananas (freeze ripe bananas in chunks over night)
5 pitted dates (if you're using dried dates, remember to soak them beforehand)
2 tbsp cocoa powder
3 tbsp soy milk (or almond milk)

For the vanilla layer:
3 frozen bananas
1 tsp vanilla powder (or use extract)
3 tbsp soy milk (or almond milk)

For the strawberry layer:
3 frozen bananas
10 frozen strawberries
3 tbsp soy milk  (or almond milk)

Blend the ingredients for the chocolate layer first. When it's smooth, line a square-shaped plastic box with parchment paper and pour the ice-cream in it and even it out with a spoon. 
Put the box in the freezer while you're making the next layer.
Do the same thing with the vanilla- and the strawberry layer.
Let it sit in the fridge for at least five hours or leave it overnight and eat it for breakfast like we did.
If you leave it in the freezer overnight, make sure to let it soften for  five minutes  before cutting in into squares and serving it, like shown in the video. 
Enjoy and please tag me on instagram @meimeisveganvibes if you make it and post a picture!

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