Base recipe (see above)
1 teaspoon matcha powder: Adds a subtle, earthy flavor and a green color.
1/4 teaspoon almond extract: Enhances the nutty flavor.
1/3 cup chopped pistachios: Adds a crunchy texture and nutty taste.
Instructions:
Blend the Base: Follow steps 1-2 of the base recipe.
Add Matcha & Almond Extract: Add the matcha powder and almond extract to the food processor and blend until well combined.
Incorporate Pistachios: Add the chopped pistachios and pulse a few times until incorporated.
Serve: Serve immediately or freeze for 30 minutes.
5. Salted Caramel (Makes 1-2 Servings)
Vegan Caramel Sauce Ingredients:
1 cup full-fat coconut milk: Provides a creamy base for the caramel.
1/2 cup coconut sugar: Adds sweetness and a rich caramel flavor.
Vegan Caramel Sauce Instructions:
Cook the Sauce: In a saucepan over medium-low heat, combine the coconut milk and coconut sugar. Stir constantly until the sugar dissolves and the mixture thickens and turns a dark brown color, about 10-15 minutes.
Cool: Remove from heat and let cool completely.
Nice Cream Ingredients:
Base recipe (see above)
3 tablespoons vegan caramel sauce: Adds rich, sweet caramel flavor.
Pinch of flaky sea salt: Enhances the caramel flavor.
Nice Cream Instructions:
Blend the Base: Follow steps 1-2 of the base recipe.
Add Caramel & Salt: Add the vegan caramel sauce and sea salt to the food processor and blend until smooth.
Serve: Serve immediately or freeze for 30 minutes.
Tips:
Use Ripe Bananas: The riper the bananas, the sweeter your nice cream will be.
Freeze Properly: Freeze the banana slices for at least a few hours or overnight for the best texture.
Consistency Control: Adjust the amount of almond milk based on your preferred consistency—less milk for a thicker texture, more for a softer serve.
Add-Ins: For a bit of crunch or extra flavor, pulse in ingredients like nuts, chocolate chips, or cookie pieces at the end of blending.
Experiment: Feel free to try different flavors and toppings to create your perfect nice cream.
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