Vegan Biscoff and Date Plantain Ice Cream
Vegan Biscoff and Date Ice cream is literally what it's all about !! Everyone knows all about the oh so famous nice cream, but why stick to just that. I'm here to bring you an awesome plantain ice cream inspired by the banana ice creams that we've seem so much of. So let's change it up a bit from what we've always made and let's go with something a little more adventurous.
Servings: 4 people
Calories:
Equipment
- food processor
Ingredients
- 2 large very ripe plantains
- 4 tablespoon coconut cream
- 2 biscoff cookies
- 4 dates chopped up
Instructions
- start by lining a 6-inch round baking pan with wax paper and set aside. Peel the plantains, slice them then pop them in the freezer for 1-2 hours or until completely frozen.
- While the plantains are in the freezer, remove the date's pits and slice them in long strips and then turn the strips sideways and cut across them to make the perfect chopped date chunks.
- When the plantains are frozen, place them in the food processor add in the coconut cream and blend until it has reached that creamy ice cream consistency. When the
- Transfer the ice cream to the lined baking pan, making sure to add in some biscoff cookie pieces and chopped dates in the middle then top it off with the rest of the plantain ice cream. Smooth the top and add in some more cookie and date chunks.
- You can enjoy it right away or place it back in the freezer for 30-60 minutes to solidify a bit more.