Savory herbs do surprisingly well in sweet things sometimes… I shared this quick recipe on Instagram last year after a reader suggested pairing sage and chocolate. It sounded like an interesting combo. I already loved basil and chocolate, and tarragon in cake, and lots of other herb and fruit combinations, plus I have sage growing in the garden just a few steps away, so gave it a try in this nice cream and loved it, too.
Sage has a wonderful woodsy, piney, somehow almost minty and musky deep flavor, and it accents the chocolate very well. I’d only used this herb in savory things until that point, but this combo was so refreshing, so adding it to the blog collection to give the recipe a permanent home.Print
Unique combination of savory and sweet turns this chocolate raw vegan ice cream into a delish adult treat. No churning needed. Gluten-free + refined-sugar free!
- 3 ½ frozen ripe bananas
- 5–6 fresh sage leaves (I ripped mine to bits before adding to the blender)
- 2 tbsp cacao powder
- big dash of sea salt
- dried black (or white) mulberries
- cacao nibs
- Blend all base ingredients in a high power blender to an ice cream consistency (use your tamper if using a Vitamix). Transfer into a bowl, top with any toppings and enjoy!