Hey hey hey! What’s goin’ on? I am really excited to share this recipe with you. It tastes *freaking* delish. I hadn’t made banana ice cream in ages and forgot how amazing it is. Yet another example of why it’s so easy and satisfying for me to be vegan: I am not giving anything up! All my fave foods are available in equally appealing – often more appealing – plant-based versions. I ADORED ice cream before I went dairy-free. I would eat… well, massive quantities of it. After going vegan I was so relieved to discover all the non-dairy ice cream brands in grocery stores. In my city there are a number of vegan ice cream shops that make their own blends and serve ’em up fresh in cones or pints. Suffice to say: as a vegan, I am not gonna go hungry for ice cream aaany time soon. Which brings me to this recipe.

YUM. A few things make this sundae special. 1) The almond butter from Prana Bio (a totally vegan company based in Montréal). I am deeply in love with their almond butter and have not found another like it. It is sweet and tastes exactly like marzipan. I put it on my oatmeal, ice cream and pretty much every dessert. Obviously any almond butter – or nut butter, for that matter – will work here, I’m just a sucker for this particular brand. 2) The pea protein. It ups the nutritional density of this recipe and makes it an ideal post-workout meal (hehehehe). I personally looove the flavour of Nuzest’s pea protein. If you get sick of your banana ice cream tasting like… bananas… Nuzest’s pea protein makes your ice cream taste like cake. Magic. I have tried some vegan proteins before that make me dread adding them to my smoothies because they are gross. It’s the opposite with Nuzest’s pea protein: I know it is gonna make my smoothies taste great and I look forward to throwing it in the blender. 3) The chia jam! It adds fibre, omega 3’s, and calcium, and the berries provide some fresh, tart flavour and bright colour that contrasts beautifully on the vanilla ice cream.

In other news:

That’s all for today, folks. I LOVE YOU. Talk soon, ‘kay? Recipe below.

ALMOND BUTTER & JAM SUNDAE
[ serves one or two ]

Ice cream:
2 chopped, frozen bananas
3 tablespoons pea protein (I like the flavour of Nuzest’s the best)
1/4-1/2 cup coconut milk
1/4 teaspoon vanilla extract

Jam:
1/4 cup berries
1 teaspoon chia seeds

1-2 tablespoons almond butter (Prana’s tastes like marzipan)

To make the jam: mash the berries into a chunky puree with a fork, then stir in the chia seeds and let it sit for 10-15 minutes so it can get jammy.

To make the ice cream: blend all ingredients together. If it’s too thick, add more coconut milk. The consistency should be just like creamy, delicious soft serve.

Assembly: scoop half the ice cream into a bowl, then add half the jam and almond butter. Repeat. Enjoy. I topped mine with berries and coconut flakes.

ALMOND BUTTER & JAM SUNDAE

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