Yumna Jawad, the foodie behind Feel Good Foodie worked in Branding and Research & Marketing for consumer packaged foods and the retail food industry. She always had a passion for the food industry and clean eating. She turned her passion into her career and now, she whips up delicious snacks and meals for her whole family and millions of followers.
A summer treat with a zing! We're huge fans of this delicious nice cream with no dairy and no added sugar, we'll be making this through the winter.
- 3 ripe bananas sliced and frozen
- 1 teaspoon pure vanilla extract
- ½ cup cold brew coffee
- 1/4 cup unsweetened cocoa powder
- Vegan chocolate chunks for serving
Add bananas, vanilla extract and cold brew coffee to a blender or food processor. Blend until smooth and creamy, scraping down the sides of the blender as necessary.
After a 1-2 minutes of blending, add the cocoa powder and blend until it’s well incorporated, scraping down the sides of the blender as necessary.
Pour into a freezer-friendly airtight container. Sprinkle chocolate chunks on top if desired, and freeze for at least 2 hours until the mixture is solid. Allow the ice cream to thaw for a 5-10 minutes before scooping.