Sunday, 12 May 2013

Raw vegan mintchoco & peanutberry ice cream

raw vegan ice cream

For the mint choco :
1 ripped avocado 
juice of half a lemon 
2 tbsp of raw organic honey( I used organic agave nectar for its low GI ) 
3-4 drops of organic peppermint extract 
3-4 squares of unsweetened dark chocolate ( I used 99% dark from Lindt )

Add everything to a blender, except the chocolate, and mix it until smooth and silky. Put the mix in a freezer friendly container. At this stage chop or grate the chocolate and add it to the minty mix. Freeze for at least 2 hours. 

For the peanut berry version
150 gr blueberries 
150 gr raspberries
2 full spoons of peanut butter
1 spoon of raw honey ( again I used agave nectar) 

Blend everything in a food processor and freeze in a container for at least 2 hours . 
Tip: If u freeze it over night like I did leave the containers on the counter for 10-15 min before scooping. 

I served it with fresh fruit and a splash of agave nectar and its to die for really delicious .

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