Vegan Neapolitan Nice-Cream
Give Neapolitan ice-cream a retro revival with this healthier vegan and gluten-free nice-cream recipe that uses frozen fruit and almond milk.
Tip:
Chop up ripe bananas and freeze in an airtight container until you’re ready to use them in this recipe.
Ingredients
- 1 tbs vanilla bean paste 1 tablespoon vanilla bean paste
- 2 tbs almond milk 2 tablespoon almond milk
- 250g strawberries, hulled, halved, frozen 250 grams strawberries, hulled, halved, frozen
- 2 tbs almond milk 2 tablespoon almond milk
- 2 tbs Woolworths cocoa powder 2 tablespoon Woolworths cocoa powder
- 2 tbs natural peanut butter 2 tablespoon natural peanut butter
- 2 tbs almond milk 2 tablespoon almond milk
Vanilla Nice-Cream
- 3 bananas, chopped, frozen 3 bananas, chopped, frozen
Choc-Peanut Nice-Cream
- 3 bananas, chopped, frozen
Berry Nice-Cream
- 2 bananas, chopped, frozen
Method
- To make the vanilla nice-cream, place all the ingredients in a blender and blitz until smooth. Place mixture in centre of a 1L loaf pan, then freeze until required.
- To make the berry nice-cream, place all the ingredients in a clean blender and blitz until smooth. Place mixture on one side of vanilla nice-cream. Freeze until required.
- To make the choc-peanut nice-cream, repeat process in Step 2. Serve.
