Secret Ingredient Cherry Garcia Banana Ice Cream

Cherry Garcia Nice Cream {Refined Sugar-Free, Dairy-Free, Raw}

So it’s really hot over here. I mean REALLY hot. Unusually hot. And I’m lovin’ it :). I’m a coldy by nature, so any heat is always welcome. Especially because heat means more ice cream {…and raw cakes, ice cream bars, ice cold smoothies…}. This cherry garcia banana ice cream has made a recurring appearance over here in the last few weeks. And holy cow is it an awesome way to break up the heat!

Cherry Garcia Nice Cream {Refined Sugar-Free, Dairy-Free, Raw}

Sadly the heat isn’t too kind for photo taking — like every frozen treat I try and photograph melts in seconds {hence the lack of nicecream recipes on my Instagram lately…}, but I thought this nice cream was worth sharing — melty pictures or not — because it’s a real treat. Hard to beat the good ‘ol cherries + chocolate combo! Plus the cherry garcia has always had a special place in my heart as a kid :) — except this version is dairy-free and can easily be made refined sugar-free.

Cherry Garcia Nice Cream {Refined Sugar-Free, Dairy-Free, Raw}

This nice cream is loaded with hefty chunks of delicious dark chocolate, crunchy cacao nibs, dark sweet cherries, and a good dose of a melted chocolate “magic shell” to bring it all together. Creamy… dreamy… melty… cold… refreshing… sweet… tart… crunchy… fruity… {pink!}… Yep, my kind of nicecream

Cherry Garcia Nice Cream {Refined Sugar-Free, Dairy-Free, Raw}

Oh, and I almost forgot about the secret ingredient! It’s such a key player in this — tahini! Makes this nice cream extra creamy, smooth, and, well it’s tahini! It’s found its way into nearly everything on my plate, so it was no surprise I threw it into this nice cream only to find out it took something good and turned it super good

Just a note on the tahini though — make sure to use a good quality tahini that’s mild in flavor. I used a hulled tahini that was white, creamy, runny, and had a very good smooth taste. A lot of the ones in North America tend to have too thick of a consistency and a strong taste. Go for the good stuff if you’re going to throw it in so that the flavor is not over-powering but complimentary. Otherwise, skip the tahini altogether — it’ll still be great without it.

Cherry Garcia Nice Cream {Refined Sugar-Free, Dairy-Free, Raw}

5.0 from 3 reviews
Secret Ingredient Cherry Garcia Banana Ice Cream
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Makes: 2 servings
 
Ingredients
Nicecream base:
  • 1 large frozen banana {or two small ones}
  • 1 cup frozen cherries
  • 1 tbsp tahini {optional: see notes above}
  • 1 tbsp maple syrup
  • ½ tbsp lemon juice
  • ⅛ tsp raw ground vanilla bean
  • big dash of salt
Add ins:
  • ½ cup frozen cherries
  • 50 gr dark chocolate of your choice {roughly ½ a bar}, chopped into chunks
  • 2 tbsp cacao nibs {optional, add in a nice crunch}
Chocolate sauce:
  • 50 gr chopped dark chocolate, melted
  • 1 tbsp oil of your choice {melted non-dairy butter, melted coconut oil, etc.}
  • optional: 1 tbsp maple syrup for added sweetness, if your chocolate is not sweet enough
  • dash of salt
  • *Alternatively you can use a ¼ of this magic shell recipe for the sauce.
Instructions
  1. Place all base ingredients in a blender and blend until smooth and at ice cream consistency {I used my Vitamix for this. A food processor could work too. Add a splash of water or non-dairy milk if using a weaker blender to help things blend through if needed}.
  2. Throw in add-ins and blend by pulsing briefly just to mix the add-ins in. You don't want to blend them in, so be careful not to over-blend...
  3. Enjoy the nice cream topped with the chocolate sauce straight away in soft-serve form, or freeze for about 30 mins to bring it to a firmer {and scoopable} consistency. Enjoy!
So what’s your favorite way to beat the heat?

Audrey

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    1. Tammy
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