Vegan Chocolate Ice Cream – BIOGLAN RAW CACAO

Vegan Chocolate Ice Cream – BIOGLAN RAW CACAO

As a part of the awesome Tesco Orchard Programme I was invited to try the Bioglan Raw Cacao. As a newly vegan convert I thought I could make a healthy delicious chocolate ice cream using my new Kenwood ice cream attachment and Raw Cacao. This Raw Cacao powder was rather good, it has great flavour, silky texture and loaded with healthy goodness. It is 17x more iron than spinach and 6x more potassium than bananas. My vegan ice cream has turned into a superfood must have instead of the odd occasional treat – I think I can live with that! 🙂 #trieditfree

Vegan Chocolate Ice Cream BIOGLAN RAW COCOA

BIOGLAN Raw Cacao is a raw organic chocolate, Cacao Powder rich in antioxidants, high in protein, fibre and packed with magnesium for whole body protection and natural immunity. Plus it naturally has theobromine and anandamide that boost your mood.  This product is 100% natural, vegan friendly dairy free, soy free and low in sugar. (Visit Bioglan website for more information.)

I must admit at £4.99 a tub it is a little on the expensive side, however a little goes a long way.

Vegan Chocolate Ice Cream

If you like rich creamy ice cream but are either a vegan or follow a non-dairy diet then this is a great option. I have followed a non dairy diet for the last few months (since June) and have really missed ice cream, so this was an awesome creation and to date I have now made it a few times with slight different tweaks to mix up the flavour.

Vegan Chocolate Ice Cream BIOGLAN RAW COCOA

Ingredients
1 Ripe Banana
200ml Light Coconut Milk
200ml Unsweetened Almond Milk
2 Packets of Truvia
3 Tbsp of Bioglan Cacao Powder

Vegan Chocolate Ice Cream

Mash up a ripe banana using a fork, a nice ripe banana (almost going off) are great in this recipe as will add natural sweetness.

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Add coconut milk, almond milk, truvia and raw cacao powder to the bananas

Vegan Chocolate Ice Cream

Mix up until nicely blended.

Vegan Chocolate Ice Cream

Pour the mixture into an ice cream maker. If you don’t have an ice cream maker then pour into a container and place in the freezer, then stir every 30 minutes for about 4 hours to break up any ice crystals.

Vegan Chocolate Ice Cream

I was rather hungry and wanted a slightly creamy softer texture and stopped the ice cream maker after 30 minutes, and it was amazingly delicious.

Vegan Chocolate Ice Cream BIOGLAN RAW COCOA

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