BLACK GARLIC CHOCOLATE ICE CREAM is the best way to start off the first day of summer, right? If you know me by now, then you know my addiction to Black Garlic. It’s actually sweet (opposed to raw garlic – Trader Joe’s carries it or you can buy it online) and contains more antioxidants than raw garlic because it’s actually fermented!
This Vegan & Paleo ice cream is a game changer! You gotta do it!
4 large spotty, frozen bananas
1 cup coconut cream
1/4 cup honey/maple syrup
2 Tbsp black garlic (smashed into a paste)
1/2 tsp vanilla extract
1/2 cup Santa Barbara Chocolate’s unsweetened cacao powder ($10 off: lilsipper)
2 tsp Black Cacao powder (optional – same discount as above)
1. In a high speed blender, blend everything except black onyx cacao until smooth and creamy.
2. Pour ice cream base into an ice cream maker for about 15 minutes or until ice cream is achieved. Or, if you don’t have an ice cream maker, pour into 8 oz containers (ice cube trays will also work) and freeze.
3. Remove from freezer and blend again to create a creamy texture. Option to sprinkle black onyx cacao powder in ice cream container and swirl with a spoon to create a two-tone effect.