“Cotton Candy Vegan Ice Cream 2 cups seeded watermelon
1 can full-fat coconut milk (freezing into cubes using an ice tray will make the process go way faster!)
1/4 cup coconut sugar
1 packet pitaya (Optional) If you don’t use, add 1 cup more watermelon
1 dash vanilla or 1/2 tsp vanilla bean
3 frozen ripe bananas (optional)
Freeze coconut milk into ice cubes and use that. Blend all ingredients together and put into a freezer safe container and let sit for 2-4 hours. Use ice cream scoop and wala!!! that easy!!” Cashew-based recipe and 2nd method
“Chunky Monkey Banana Ice Cream 1 cup pitted dates
¼ cup oat flour*
2 tablespoons cocoa powder
1 tablespoon unsweetened applesauce
1 teaspoon vanilla extract, divided
Pinch of salt
4 frozen bananas
¼-1/2 cup non-dairy milk, plus more if needed
Dash of cinnamon
½ cup walnuts, chopped”
“Sea Salt Caramel Coconut Ice Cream Recipe COCONUT ICE CREAM
1 1/2 cups raw cashews (soaked for 4-6 hours in cool water, or 1 hour in very hot water, then drained)
1 15-ounce can full fat coconut milk (sub light with less creamy results)
3 Tbsp melted coconut oil
1/2 cup maple syrup or agave nectar (sub up to half with cane sugar)
1 tsp pure vanilla extract
pinch sea salt
SALTED DATE CARAMEL
14 dates pitted (if dry, soak in warm water for 10 minutes, then drain)
1/2 tsp sea salt
1-3 Tbsp warm water (optional – for thinning) OPTIONAL: 1 Tbsp bourbon”
I have been storing black been pasta in my kitchen for a while now but it never got me thinking of endless possibilities out there. Personally, all black food sounds delicious to me… and looks even better!
Ps. I won’t focus on vegan only foods here because everything can be prepared with vegan ingredients.
Now, feast your eyes…
Could we have a recipe for black ice cream, you say?
Well, here you go!
I will be reinventing this recipe in a very near future! #charcoalordered
By Justina 