Vegan Ice Cream with Blueberry Banana Sauce
Allergen Free Recipes
Creator Wong Wai Pui, Tong Ching Kei, Tse chun Hei, Chan Yin Nam
Prep Time 1.5 hours
Cook Time 3-4 hours
Total Time 3.5-5.5 hours
Ice cream 1. Soak quinoa in hot water; soaked chia seed and date palms in water 2. Boil uncooked green lentils for 15 minutes, 20 minutes for a softer texture. Drain lentils after cooking 3. Add 1 cup of cooked green lentils, 1 cup of date palms, 2 tbsp quinoa, coconut cream, and chia seed, and chocolate into a blender. Blend until smooth 4. Pour the mixture into a Ziploc bag and put it into the freezer for 3-4 hours.
1. Blend 150g frozen blueberry, 1 banana, and 1⁄2 tsp honey