Even though summer is official over, the Farmer’s Fix team believes that ice cream is a treat for all seasons. While we aren’t delivering delicious salads to you, we like to experiment making food with different healthy ingredients. Nothing puts a smile on your face like ice cream, or better yet “nice cream”, so we couldn’t resist sharing this awesome vegan-friendly recipe from our friend Soul in the Raw. Rich in dietary fiber, antioxidants and the essential minerals potassium and magnesium, this mint chocolate chip will have you looking forward to next year’s summer nights!
Ready to step up your dessert game? Here’s the raw dessert recipe:
Ingredents for the vegan banana nice cream
4 frozen bananas
¼ cup of water
Ingredients for the raw cookie dough
20 deglet nour dates
1/4 cup dried mulberries (or replace with oats)
1 tbsp carob powder (or raw carob powder)
1 drop pure peppermint extract
Pinch of cinnamon
Pinch of sea salt
1 tbsp cacao nibs
2 tbsp spirulina powder
Directions for the vegan banana ice cream
1. Peel and freeze very ripe (with black spots) bananas until frozen solid.
2. Blend bananas and water until a soft-serve consistency forms.
Directions for the raw cookie dough
1. Place dates and dried mulberries in the food processor and process until they break down. Add the rest of the ingredients, and process until a giant ball forms in your food processor. Take out that ball, and form it into small cookie dough balls, or any shape of your liking. The size really doesn’t matter here. Place on top of nice cream.
Even though this recipe serves four, as always with ice cream, your mileage may vary