What’s better than sitting down and relaxing with a hot and creamy cappuccino in hand? Well, in the summer months, anything cold. One of my favorite parts about summer is being able to cool down with a chilly, sweet treat, and this dairy-free ice cream is the best way to get your caffeine fix.
Yumna Jawad, the blogger behind Feel Good Foodie, recently shared her recipe for Vegan Cappuccino Ice Cream on Instagram, letting you take in all the caffeinated glory of a regular cappuccino—just in dessert-form. With a light and creamy texture, it’s a healthy and satisfying alternative to your beloved coffee shop staple. Plus, the easy-to-make recipe contains no added sugar and only requires four simple ingredients.
Vegan Cappuccino Ice Cream⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 ripe bananas, sliced and frozen
1 tsp pure vanilla extract
½ cup cold brew (try Califia Farms)
¼ cup unsweetened cocoa powder
chocolate chunks, for serving (optional)
1. Add bananas, vanilla extract, and cold brew to a blender or food processor. Blend until smooth and creamy, scraping down the sides of the blender as necessary.
2. After a few minutes of blending, add the cocoa powder and blend until it’s well incorporated, scraping down the sides of the blender as necessary.
3. Pour into a freezer-friendly airtight container and freeze for 4 to 6 hours until the mixture is solid. Allow the ice cream to thaw for 5 to 10 minutes before scooping.
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