Cherry Garcia Banana Ice Cream
Vegan ice cream loaded with hefty chunks of delicious dark chocolate, crunchy cacao nibs, dark sweet cherries, and a good dose of a melted chocolate "magic shell".
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 servings
- Category: Ice Cream
- Method: No-Churn
- Cuisine: Dessert
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
- 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}.
- 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...
- 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!