Creamy Vegan Chocolate Milk Smoothie and Ice Cream

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OMG, this was TOTALLY inspired by a wonderful smoothie I had while I was in LA in August.

It was from Juice Crafters, and it was so darn divine that my eyes totally sparkled in GLORY after I drank it, haha… I still remember, I found out some of the main ingredients, and made a version that’s similar here.

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What I really love is, you can make this into a smoothie OR ice cream, and it’s totally up to you.

I made half of it into a smoothie, the other half into ice cream. Though with the ice cream, you will need to use a high speed blender and have it right away, as it’s going to be iced first, and blended after.

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If you’re fans of other superfoods, you can totally add more stuff, like maca. (I kind of find it a little bitter, so I didn’t add it here!)

Oh, and don’t forget to use a BIG banana, and freeze it at least overnight. It’s also better if you use cold almond milk rather than room temperature, otherwise the frozen banana would kind of be pointless.

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Creamy Vegan Chocolate Milk Smoothie and Ice Cream

2 cups cold unsweetened almond milk
1 large frozen banana
2 tablespoons almond butter
1 tablespoon lucuma
1 tablespoon coconut cream/manna/butter
2 pitted dates
1 teaspoon pure vanilla extract
1 tablespoon cacao nibs
1/2 teaspoon cacao powder

Add the almond milk, frozen banana, almond butter, lucuma, coconut cream/manna/butter, date and vanilla into a high speed blender.

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Blend until everything is relatively smooth, then add the tablespoon (minus a tiny but for garnish later) of cacao nibs. Give it a few quick pulses, then pour half of it into a glass. Garnish with the remaining cacao nibs and cacao powder and drink right away.

With the other half, pour it into an ice tray and freeze for 3-4 hours.

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To make the Ice Cream: Toss all the ice cubes with the chocolate smoothie into the blender and blend on high speed until it’s crumbly and thick, then scoop it into a bowl and serve with cacao powder and cacao nibs as topping.

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Creamy Vegan Chocolate Milk Smoothie and Ice Cream
Serves: 2
 

Ingredients
  • 2 cups cold unsweetened almond milk
  • 1 large frozen banana
  • 2 tablespoons almond butter
  • 1 tablespoon lucuma
  • 1 tablespoon coconut cream/manna/butter
  • 2 pitted dates
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cacao nibs
  • ½ teaspoon cacao powder

Instructions
  1. Add the almond milk, frozen banana, almond butter, lucuma, coconut cream/manna/butter, date and vanilla into a high speed blender.
  2. Blend until everything is relatively smooth, then add the tablespoon (minus a tiny but for garnish later) of cacao nibs. Give it a few quick pulses, then pour half of it into a glass. Garnish with the remaining cacao nibs and cacao powder and drink right away.
  3. With the other half, pour it into an ice tray and freeze for 3-4 hours.
  4. To make the Ice Cream: Toss all the ice cubes with the chocolate smoothie into the blender and blend on high speed until it’s crumbly and thick, then scoop it into a bowl and serve with cacao powder and cacao nibs as topping.


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