Bananas are really a miracle food for vegans. They substitute eggs, sugar, you can even turn them into ice cream. I was so shocked the first time I saw frozen bananas transform into a rich cream in front of my eyes. It’s even sightly elastic like ice-cream! Why did I not know of this wonder of nature? It even has a great name…nice-cream!

Sometimes I crave it even during Autumn and Winter. I thought what better way to bridge nice-cream into cold weather than combining it with more wintery flavours? This is how this brandy, sultana nice-cream was created.

A long time ago, I remember I used to go to Häagen-Dazs just to get their dark chocolate sauce on my ice-cream. Who knew you can make it yourself in less than two minutes? It really tastes identical and I have a feeling it’s much healthier (and vegan!). I hope you enjoy this one!

Print Recipe

Brandy Nice-Cream with Chocolate Sauce Yum

Quick and guilt-free. This nice cream is perfect for colder weather cravings!

Course

Dessert

Cuisine

Raw

Prep Time

15 minutes

Passive Time

15 minutes

Servings

servings

Ingredients

• 3 Bananas sliced and frozen
• 30 g Sultanas soaked in brandy
• 20 ml Brandy vegan
• 1 tsp Vanilla Extract

Chocolate Sauce

• 1 tbsp Coconut Oil virgin
• 2 tsp Cocoa Powder
• 2 tsp Agave Nectar

Course Dessert Cuisine Raw Prep Time 15 minutes Passive Time 15 minutes Servings servings Ingredients 3 Bananas sliced and frozen 30 g Sultanas soaked in brandy 20 ml Brandy vegan 1 tsp Vanilla Extract Chocolate Sauce 1 tbsp Coconut Oil virgin 2 tsp Cocoa Powder 2 tsp Agave Nectar

Instructions

1. Take the bananas out of the freezer and let them thaw for 15 minutes. This will make blending much easier.
2. In the meantime soak the sultanas in the brandy.
3. Place the bananas in a high speed blender or food processor. Blend until they turn into a creamy and smooth consistency. You may have to open and scrape the container with a spatula a few times until everything blends.
4. Fold the sultanas, brandy and vanilla extract by hand in the nice-cream.
5. To make the chocolate sauce, warm up the coconut oil in the microwave for a few seconds. Add the cocoa powder and agave nectar and stir.
6. Pour your chocolate sauce over the nice-cream. In a few seconds the sauce will solidify to form a layer of chocolate. Enjoy!

Recipe Notes

Jo's tips

• The riper your bananas, the sweeter your nice-cream will be.
• Slice the bananas thinly before freezing so they'll thaw faster.
• You can make it alcohol free by using fruit juice instead of the brandy.
• Use www.barnivore.com to check if your alcohol is vegan.