I love ice cream. I loved it before I went vegan, and I love it now that I am vegan. You might be asking: wait, how can vegan ice cream be a thing? Isn’t that an oxymoron? Nope, let me tell ya.

All you need for good ice cream is a creamy, rich base of fat. Then simply add some sweetener, your favourite flavour, and freeze! There are all kinds of delicious fats in the plant kingdom: coming from nuts, seeds, coconut, avocado, etc. My fave ice cream base is coconut cream because I adore coconut. I have had some incredible cashew-based ice creams as well, and hybrids between coconut and cashew. But these are a little rich for everyday eating, so when I want my ice cream on a daily basis I turn to frozen bananas for my base. They are sweet, creamy and make the PERFECT soft serve when you blend ‘em just right. Add some chocolate on top and you’ve got heaven. P.S. We call it nice cream because no cows are hurt in the making of vegan ice cream. XO


[ serves two ]

Nice cream:
3 frozen bananas, chopped
1/2 teaspoon vanilla powder or vanilla extract
1/4 cup coconut cream 
1-2 tablespoons maple syrup

Chocolate sauce:
1/4 cup melted coconut oil
1/4 cup coconut sugar
1/4 cup cacao powder
1-2 tablespoons coconut cream

To make the nice cream: blend all ingredients together until smooth, adding some coconut cream or vegan milk if your blender needs help. Scoop into one or two bowls and leave in the freezer while you make the chocolate sauce.

To make the chocolate sauce: blend all the ingredients together until smooth. Pour over your nice cream and enjoy immediately! I like mine with a sprinkle of fleur de sel on top.