MINTY RASPBERRY N’ICE CREAM

Taste the summer with a ridiculously quick recipe for home-made n’ice cream. Entirely plant-based and no ice cream machine needed. The best way to serve is soft or frozen, on top of a pancake stack, in between oat cookies, in a cone, in a cup, or with waffles. You can have it indoors, outdoors, a few times a day, every day – it’s all legal.

Why I love n’ice cream? Seriously!?
– super easy & quick to prepare. Ready in 12 minutes.
– omg, all the possible flavor options, you can’t go wrong
– invest in high-quality ingredients for a high-quality outcome
– no added sugar or sweetener. I mean, you can add a little maple syrup.
– teenager approved! Really, really important!

Total prep time 15 minutes or less 
Makes 8-10 medium scoops

ALL YOU NEED

1 1/2 cups (2-3 bananas) frozen banana pieces
1 cup frozen raspberries
1/2 can (200 ml) coconut milk
2 tbsp maple syrup, optional
a few fresh peppermint leaves

HOW TO MAKE

Place the frozen bananas, berries, and coconut milk in a food processor or blender and process until smooth. Pause to taste. Add sweetener. I recommend maple syrup for a more ecstatic experience. Serve immediately or bring to the freezer to chill a bit more in case it got softer in the meantime. Store in the freezer, take out a few minutes before serving. Enjoy within the next 2-3 days.

SPRINKLE SOME MAGIC – THE TOPPINGS

maple syrup
coconut yogurt
extra frozen raspberries
mint leaves

DELICIOUS NOTES:

Use your favorite berries, but remember, if you go for larger fruit pieces like strawberries, give them some time to defrost (10 minutes will do the work). It simply makes it easier for your blending machine. Sweetener – Maple syrup is my all-time favorite as it gives a special sweetness and caramel flavor. Nut milk – you can use any milk, but the extra creaminess comes from the thick part of the coconut milk. Replaceable with young coconut meat. Mint – you could use a tiny drop of high-quality peppermint essential oil for the ultimate minty experience.