Today I have prepared a healthy, flavored and delicious raw-vegan caramel ice cream.
- 75gr (2.6oz) medjool dates without seeds,
- 4 ripe bananas,
- 50ml (1.7oz) coconut milk,
- 2 tablespoons of lucuma powder
- cinnamon powder to taste.
Cut bananas into thicker slices and place them in a freezer for at least 8 hours. Hydrate the medjool dates in filtered water for 6 hours.
With a powerful blender designed to process hard foods, like my high-performance blender, blend the frozen bananas, the drained dates, coconut milk and lucuma powder until homogenized.
Pour the cream into a casserole and keep it in the freezer for several hours, until it hardens.
Take a few ice cream cups and sprinkle cinnamon on top.