Cool Chocolate Ice Kream

Here is a great recipe that will hopefully prove invaluable during the upcoming summer months.  A cool, refreshing and oh! so satisfying dessert that is vegan friendly and nut free. 

  • 3 bananas
  • 3 tablespoons of pure cocoa powder
  • 2 tablespoons tahini
  • 6 medjool dates, pitted
  • 2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • pinch of sea salt
  • 3 cups of ice cubes

Place the bananas, cocoa powder, tahini, dates, syrup in a high speed blender or food processor and blend.  Slowly add the ice cubes as longs as mixture is flowing and blending well.  You need not use all the ice, just enough to make the mixture thick and kreamy.  Enjoy as is or topped with fresh sliced up bananas and strawberries for a delicious dessert.

Makes approx. 4 cups.

Note: If not consumed immediately, the ice kream can be stored in the freezer.  Just make sure to remove from the freezer 15-20minutes before serving in order for it to return to it`s kreamy texture.

Comments

  1. Angela Lukis says

    I enjoyed your spring cooking class.
    Can you please direct me to resources that outline menu plans for sensible eating.
    I prefer easy recipes. Thank you

    • says

      Thank you Angela, it was great having you in class. Here is a link to a website that may prove useful to you, http://www.simplyraw.ca. The book that I had mentionned in class goes by the same name and the author is Natasha Kyssa. In the next few days I will try and post of few more links to websites and resources that have proved helpful in the past. Good luck! and please let me know if you have any more questions/comments.

    • says

      Not at any restaurants but I do have a few classes running at the PC cooking school in various locations in Windsor and Leamington. Check out pccookingschool.ca for more details.

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