Vegan Chunky Monkey Ice Cream
Try this Vegan Chunky Monkey Ice Cream recipe, or contribute your own.
Try this Vegan Chunky Monkey Ice Cream recipe, or contribute your own.
- 1/4 tsp xanthan gum
- 1/4 tsp vanilla powder (i use ndali)
- 1/4 tsp ground turmeric
- 400 ml full fat coconut milk
- 50 g cacao butter
- 1/8 cup/30ml nustevia simple syrup or 1/4 cup xylitol
- 1 large banana (roughly 140g)
- juice 1/4 to 1/2 lemon
- 1/4 tsp fine himalayan pink salt (if coarse grind)
- 3/4 cup/70g toasted pecans or walnuts
- 60 g good quality dark or raw chocolate
- Carbohydrate 0.044639375 g
- Cholesterol 0 mg
- Fat 0.0067925 g
- Fiber 0.0145062502622604 g
- Protein 0.005383125 g
- Saturated Fat 0.002145 g
- Serving Size 1 1 Serving (28g)
- Sodium 0.026125 mg
- Sugar 0.0301331247377396 g
- Trans Fat 0.0020075 g
- Calories 0 calories
Step-by-step
- Place your coconut milk, cacao butter, liquid stevia syrup (or other sweetener), and vanilla powder into a heavy bottomed pan, gently whisk the ingredients and place onto a medium heat until almost at boiling point.
- Reduce to a low heat and simmer gently for roughly 30 minutes until the mixture has thickened enough to evenly coat the back of a spoon.
- Leave the mixture to cool for 5 minutes before placing into the freezer for a further 10-15 minutes to cool completely.
- In the bowl of your food processor combine your banana and lemon juice. Process until smooth.
- Remove the cooled ice cream base from the freezer and begin to pour down your feed tube whilst the processor is running.
- Then add the fine Himalayan pink salt, ground turmeric, and xanthan gum.
- Process until all of the ingredients have fully combined. You may want to periodically scrape down the sides with a silicone spatula.
- Place the mixture into the freezer and stir every 15 minutes until the mixture has cooled completely.
- Whilst you are waiting cut your chocolate into chips and chop your toasted nuts.
- Remove the mixture and stir in your chocolate chips and toasted nuts.
- Cover the bowl with cling film, to prevent ice crystals from forming, and place the mixture back into the freezer.
- Stir every 15 minutes for an hour until the ice-cream becomes slightly more firm than that of the texture of ‘soft serve’.
- Scoop up and enjoy!
My Vegan Chunky Monkey Ice Cream Adventure: A Deliciously Unexpected Journey
As a busy working mom, finding time for anything beyond work and family can feel like climbing Mount Everest in flip-flops. Self-care often takes a backseat, but recently I’ve rediscovered the simple joy of making things from scratch. It's a small rebellion against the chaos, a quiet moment of creativity amid the whirlwind of daily life. This vegan chunky monkey ice cream is a perfect example. It started as a simple craving for something cool and decadent on a sweltering summer evening, but it quickly blossomed into a delightful culinary experiment and a chance to reconnect with myself away from the relentless demands of my day.
The recipe itself was surprisingly straightforward, even for a novice like me. The initial steps involved simmering a mixture of coconut milk, cacao butter, and sweetener – a fragrant alchemy of creamy goodness. The scent alone was enough to transport me to a tropical paradise, temporarily escaping the pressures of emails and deadlines. The process of blending bananas and lemon juice for the base was incredibly simple, yet the transformation of these humble ingredients into a smooth, flavorful purée felt almost magical. Adding the final touches – the toasted pecans, the dark chocolate chips – was a pure indulgence, a small act of self-care disguised as dessert.
Making this ice cream wasn’t just about the delicious result; it was about the rhythm of the process. The rhythmic stirring, the careful pouring, the anticipation as the mixture slowly transformed in the freezer – it was a meditative experience. Each step was a small victory, a small moment of accomplishment in a day filled with many challenges. The unexpected benefits of making this ice cream extended far beyond a satisfying dessert. It was a reminder that taking the time for something creative and enjoyable, even if it’s just a simple recipe, can bring a sense of calm and fulfillment.
The final product? Oh, it was heavenly. The creamy texture, the rich chocolate flavor, the satisfying crunch of the pecans – a perfect blend of indulgence and health. This vegan chunky monkey ice cream was more than just a delicious treat; it was a testament to the power of slowing down, finding joy in simple things, and embracing the unexpected rewards that await when we take a moment to nourish ourselves, both physically and emotionally. The lingering sweetness of success far outweighed the initial effort, leaving a sweet memory and a cool, creamy treat to enjoy.
The journey of making this vegan ice cream became a metaphor for life itself. It wasn't always smooth sailing, there were moments of waiting, of anticipating the final result, just like in life, but the eventual outcome was well worth the effort. It's a reminder that even amidst the daily grind, there's always room for a little sweetness, a little creativity, and a lot of self-care. And for me, that often comes in the form of a homemade, delicious, and entirely unexpected culinary adventure.
I encourage you all to try this recipe. It’s not just about the ice cream; it’s about the journey, the unexpected moments of joy, and the sweet reward of a delicious, homemade treat. Whether you’re a busy professional, a stay-at-home parent, or simply someone who appreciates a little self-care, this recipe offers a chance to slow down, savor the process, and enjoy the delicious fruits of your labor.
So, gather your ingredients, put on some music, and embark on your own culinary adventure. You might be surprised at the unexpected rewards that await you. And remember, sometimes, the sweetest moments are the ones we create ourselves. Happy cooking!
