Treat yourself with this creamy chocolate ice-cream and its generous chunks of peanut butter brownie. It’s naturally sweetened with banana and dates for a no-guilt pleasure.
- 1/4 cup cashew, soaked for at least 8 hours
- 2 frozen bananas
- 1 can of coconut cream
- 3/4 cup almond milk
- 3 Medjool dates
- 4 tbsp cacao powder
- 1 tsp vanilla extract
- 2 tbsp arrow-root (optional)
- a pinch of salt
- About 4 Peanut Butter brownie bites
1. Rinse and drain the soaked cashews. Combine the cashews, frozen bananas, coconut cream, almond milk, pitted dates, vanilla and salt in the bowl of a blender or food processor. Mix until perfectly smooth.
2. Add the cacao powder and arrow-root (optional, see notes) and mix again to incorporate.
3. With an ice-cream maker: pour the mixture in your ice-cream maker and proceed following the specific instructions, until the ice-cream is thick but still shapable. Then fold in the brownie cut in bite-size pieces. Pour the mixture in a container and place in freezer for about 1 hour to firm before serving.
Without ice-cream maker: spread the mixture in a large container and place in freezer. Every 30 minutes, remove the ice-cream from the freezer and stir using a fork to break the crystals that are forming, and return to freezer. When the mixture starts to thicken, fold in the brownie cut in bite-size pieces. Return to freezer and continue to stir every 30 minutes until ready (it can take about 3-4 hours).
- I’ve used this Peanut Butter Brownie recipe
- If the dates are very dry, soak them in hot water for about 30 minutes to soften before using.
- For a very creamy texture, store the coconut cream can in fridge overnight and scoop only he thick part that has formed on top for the ice-cream.
- The arrow-root will help to get a thick and creamy texture, but is totally optional.
Keywords: ice-cream, dessert, brownie, chocolate