Good Lifestyle

If you do theTout 30 Clean yourself, you may be wondering if there is such a thing as ice cream. The answer is a big fat yes! Once you have tasted this decadent home version, you will not believe that it is both vegan and global approved. But the trick is actually quite simple-bananas and coconut milk give this ice cream body and a flavor. The roasting of bananas with a touch of date syrup gives them a more nuanced taste once frozen and adds caramel notes to the final product. Complete all this with tasted almonds that are also caramelized to date syrup, which is an excellent source of Crunch factor.

Made 4 servings

Ingredients

4 medium bananas
3 c. Melted coconut oil soup
6 TBSP Date Syrup
A 13 1/2-oz coconut milk can
3/4 cup of sliced ​​almonds

How to do it

1. Preheat the oven to 375 ° F and line a cooking sheet with parchment paper.
2. Peel bananas and place them on the pastry plate. Sprinkle with coconut oil and 3 c. Date syrup. Roast bananas for 15 to 20 minutes (if they are on the ripe side, they will need less time).
3. Transfer roasted bananas into a blender, add coconut milk and proceed to smooth consistency. Pour into a bowl and refrigerate at night, or for at least 4 hours.
4. Once cooled, transfer the mixture to an ice cream machine and freeze according to the manufacturer's instructions.
5. Just before serving, place the almonds in a pan with the remaining 3 soup target of date syrup and leather, stirring from time to time, until hot, grilled and coated with syrup, about 5 minutes.
6. Serve ice cream surmounted by caramelized almonds.

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