Raw Vegan ‘Snickers’ Nana Ice Cream
10 min Prep
Contains Almonds and more
- For the nougat nana ice cream:
- For the date caramel:
- For the chocolate ‘magic sauce’:
Blend the first two ingredients for the nougat nana ice cream until smooth. Then, add the remaining three ingredients and blend once more until all the ingredients have been incorporated – the ice cream should be quite thick and smooth. Transfer to a jar/ bowl and place the ice cream in the freezer whilst you prepare the remaining components of this dish.
Next, make the date caramel by blending the first two ingredients until as smooth as desired. (Note: I stopped my blender mid-programme as I wanted the dates to be slightly chunky and the caramel to be thick). Next, add the remaining ingredients and blend again until peanuts are roughly chopped. Transfer the caramel to a small, shallow bowl whilst you prepare the chocolate hardening sauce.
Melt the coconut oil in a small, shallow bowl (I actually use a shot glass or egg cup in order to pour out the sauce more easily) and then add the rice syrup as well as the cacao powder. Mix well and put aside.
Remove the banana ice cream from the freezer, drizzle with the date caramel and chocolate ‘magic sauce’.
Finish off with your favourite toppings & ENJOY!
Serving Size 506 g
|Amount Per Serving|
|Calories 1114 cals||56%|
|% Daily Value*|
|Kilojoules 4670 kJ||56%|
|Fat 28.2 g||43%|
|Sodium 535.4 mg||23%|
|Carbohydrate 181.2 g||60%|
|Protein 20.8 g||42%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|