Caramel Choc Hazelnut Swirl Ice Cream
We ran a competition called Nuts About Nuts and Olivia's entry had our mouths watering! The perfect way to kick off spring - a super easy vegan ice cream recipe!
The best part is that the recipe is completely customisable — you can even blend Loving Earth Hazelnut Chocolate Butter throughout the mixture to make it extra chocolatey!
150ml coconut milk
5 tbs maple syrup (or other liquid sweetener)
½ tsp vanilla essence
5 frozen bananas
1 vanilla bean, scraped
Hazelnut Chocolate Butter, melted
- Step 1 :First create the Caramel Sauce by combining all the ingredients over a medium heat. Cook gently until you have a thick syrup.
- Step 2 :Next combine the frozen bananas and vanilla in a blender with caramel sauce to taste (depending on how sweet you like it) and blend until smooth. Scoop about three scoops into a container and spread into an even layer, then drizzle approximately three tablespoons of Hazelnut Chocolate Butter on top. Repeat layers until the container is full. Then take a butter knife and run it through the mixture to create swirls — if you’re lucky it will be rippled when you scoop it! Freeze for about 3 hours.
- Step 3 :If you have cones and are feeling a little fancy, melt some Loving Earth Dark chocolate, dip the cones in the chocolate and sprinkled with some chopped almonds. Top the scoops of icecream with coconut flakes or whatever else you wish - voilà!
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