Chocolate Almond Butter Nice Cream Swirl

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

400 g

Coconut Milk

as needed

Vanilla Bean Powder

75 g

Frozen Blueberries

or Frozen Raspberries

75 g

Frozen Mangoes

to taste

Ice

I used 4 ice cubes

30 mL

Coconut Milk

or Cashew Milk

1

Banana , frozen

8 g

Raw Cocoa Powder

40 g

Almond Butter

20 g

Frozen Blueberries

or Frozen Raspberries

Cooking Instructions

HIDE IMAGES

Step 1

Chill Coconut Milk (400 g) in the refrigerator overnight or more.

Step 2

The next day, chill a large mixing bowl 10 minutes in the refrigerator before whipping.

Step 3

Remove the coconut milk from the fridge without shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind.

Step 4

Put hardened cream in your chilled mixing bowl. Whip on high for 10 minutes until the whipped cream is soft, fluffy and it holds soft peaks. After 5-7 minutes you can add Vanilla Bean Powder (as needed) .

Step 5

Blend all Frozen Blueberries (75 g) , Frozen Mangoes (75 g) , Ice (to taste) , Coconut Milk (15 mL) . Set aside.

Step 6

Blend Banana (1) , Ice, Coconut Milk (15 mL) , and Raw Cocoa Powder (8 g) .

Step 7

Build your layers. Put the chocolate and raspberry (or blueberry) cream with Almond Butter (40 g) , raspberries (or blueberries) and coconut cream into the jar.

Step 8

Decorate with Frozen Blueberries (20 g) . Serve and enjoy.