PALEO, VEGAN, RAW, RAW VEGAN, DAIRY FREE, GLUTEN FREE & SUGAR FREE
And yes, you can have this any day of the week even have it for breakfast, because it is scrumptious!
The three flavors I chose for this ice-cream sundae are: Creamy Vanilla Bean, Mixed Berry & Chocolate with Nutty Toasted Pecan
You will need
2 tsp coconut oil
1/2 cup of frozen berries
1/4 cup of pecans
2 squares of 85% dark chocolate
1 tbs cocoa powder
1 tsp honey
1 vanilla pod
So 2 hours before make the different flavor ice-creams, finely slice the bananas and place in the the freezer to harden.
After two hours blitz the frozen banana in a blender with the coconut oil until smooth. Pour the creamy banana mixture back into the freezer to harden for an hour.
Place this bowl in the freezer also.
I find to speed up the hardening process its best to smear the ice-cream around the sides of the bowl so that there is more surface area for the cold freezer air to get to.
Put this bowl with the other two in the freezer for a final 30 minutes just to ensure the ice-cream is set.
Add one scoop of each flavor to your ice-cream cup crumble over the remaining toasted pecans, add a few slices of strawberry & drizzle over the melted chocolate.
Put your feet up, relax and enjoy!