My last post was on raw, vegan, sugar free cakes and now here’s a vegan ice cream! But don’t worry I’m not changing things around here too much. I don’t want my diet to be vegan or raw or restricted in any way. I simply want to eat the best food I can. For me it’s all about taste, then how healthy it is. Sometimes the two battle for top spot. Like today I was faced with a sugary mille feuille at lunchtime filled with raspberry conserve and pillows of whipped cream. It has to be one of my favourite cakes. But I didn’t have any because I knew I’d end up getting a headache from all the sugar and that I could do without an afternoon energy slump. Things have just gotten so busy that food is now more important to me than ever. So I’m eating the best when I can. I did have shepherds pie tonight made with the leftovers from yesterday’s slow braised lamb shanks and it was amazing! I rarely eat meat but the main thing I couldn’t go without would be cheese. Cream is also gorgeous. Having said that I think I may finally have cracked the vegan icecream recipe! Woohoo! It was a major hit with the babies after dinner tonight and I’m definitely going to try different flavours, like adding berries. If you don’t feel like making your own then seek out Nobo, they’re award winning dairy free ice cream makers. They’re based in Dublin but I’m hoping they’ll be available in Cork by the time Summer arrives! In the meantime this will do nicely.
Vegan, Raw, Sugar free Chocolate Ice cream
1/2 – 1 tbsp honey
1 tbsp raw cacao powder (or you could use cocoa powder)
Peel and slice the bananas, place in a ziploc sandwich bag and freeze.
Once frozen tip the banana slices into a blender or food processor. Add the honey and cacao. Blitz until smooth. Spoon into a sealable tub and return to the freezer for an hour or so. Place scoops of the icecream into a bowl and top with crushed hazelnuts.