A vegan version of the retro ice-cream parlour treat. Recipe from Happy Food by Bettina Campolucci.
Start by making the chocolate sauce. Combine all the ingredients and gently heat through
In a medium pan for about 5 minutes – make sure you don’t overheat as this will separate the sauce. Once well combined, pour into a glass jar and set aside.
Now make the ice cream. You have three flavours here: vanilla, strawberries and chocolate. Separate the bananas into three clusters, one for each flavour.
In a blender, start with the vanilla flavour by adding the bananas, 1 tablespoon of plant milk and the vanilla. Once blended, store in a bowl and keep in the freezer until you need them. Do the same with the other two flavours, blitzing and blending them separately and store in 2 bowls in the freezer.
Get out the chocolate sauce and the three flavours of instant ice cream. Arrange the banana slices into pretty bowls or dishes out and top with one spoon of each ice cream and drizzles of chocolate sauce, finishing with a cherry and coconut flakes. Serve immediately.
TIP: If you have any leftover chocolate cookies, crumble them on the top for extra indulgence and crunch!
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