Erika, over to you:
I created this 'Nice Cream' as a raw version of B&J´s “Chocolate Fudge Brownie” ice cream. It's the perfect way to use leftover brownies from my previous raw brownie recipe, which uses Organic Burst Maca for an incredible pairing with the chocolaty flavours, and also energises you - perfect for a busy life, which is a very familiar concept to me at the moment as I'm soon opening my second raw food cafe!
Ingredients (Serves 2)
4 frozen bananas - slightly thawed
1/4 cup of nut milk of choice (this is optional but I recommend using it to make blending a bit easier – especially if you don’t have a very strong blender)
2-3 heaped tbsp raw cacao (depending on how chocolaty you want it to be)
2 tsp coconut sugar if you need more sweetness [NB for fructose-free option add rice malt syrup]
1 tsp Organic Burst Maca
1 maca brownie from my previous recipe, cut into small pieces
cacao nibs to decorate
Blend the bananas, (nut milk), cacao and coconut sugar and maca until creamy.
Layer in a jar or glass with the brownie pieces and top with more brownie and cacao nibs.