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England is currently facing some strange heat wave and we don’t really know how to deal with it. How is it possible that people can be at all productive in a country that is hot for more than four days a year? I just want to chill out, preferably on my yoga mat, and do nothing but enjoy the sun. Also, how do you sleep in the heat? (Which reminds me, I was meant to buy a fan today). And is salad all you eat? Because I tried to make a veggie cottage pie a couple of days ago and I almost cooked right along with it.


Anyways… you’re here for ice cream! On the same night I made the cottage pie I was also in charge of dessert. I had (a little more suitably) decided on a chocolate vegan ice cream recipe I had seen on Pinterest. But when I went to check the ingredients that morning I realised it wasn’t going to happen; I should have already had coconut milk in an ice tray freezing overnight. However, not to be one to give up (especially when dessert and chocolate is involved) I decided to wing it, and I’m glad I did because the outcome was delicious - even my milk chocolate loving family went back for seconds. 



  • 2 overripe bananas

  • 4 dates (stones removed)

  • ½ cup coconut milk (full fat, it makes it super creamy!)

  • ½ cup cashews / or 1/4 cup cashew butter

  • 2 tbsp cacao powder*

  • 1-2 tbsp maple syrup (you’re sweetenig to taste here!)

  • 2 tsp vanilla extract

  • 1/8-1/4 cup cacao nibs (or dark chocolate chips)

*If you have someone you are feeding who doesn’t like chocolate ice cream (yes! Apparently that’s a thing!!) simply omit the cacao.




  • Put all the ingredients except the cacao nibs into a blender and process until super smooth.

  • Pour into a tub and stir in the nibs.

  • Pop into the freezer for at least 6 hours to set.

  • Remove from the freezer for 10-15 minutes before serving to make it scoopable! (Let’s pretend that’s a word!)


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