Vegan Choc Berry Ice Cream

• 1 scoop (30g) Bulk Nutrients Earth Protein in Vanilla
• 2 cans (400ml) coconut cream
• 2 frozen bananas
• 2 teaspoons vanilla bean paste
• 1 tablespoon corn flour
• 2 tablespoons almond milk
• 1 tablespoon coconut sugar
• 1 tablespoon maple syrup or rice malt syrup
• 1 teaspoon sweetener
• 100g berries - frozen
• 200g dark organic vegan chocolate - melted

1. Step 1: Place all ingredients except chocolate and berries into a food processor and blend until smooth.
2. Step 2: Melt dark chocolate with a small amount of almond milk in the microwave or on the stove top.
3. Step 3: Pour ice cream mix into a loaf tin, or any sized container.
4. Step 4: Scatter berries on top.
5. Step 5: Drizzle chocolate mix on top and carefully fold through mixture to create swirls.
6. Step 6: We topped ours with toasted coconut flakes and vegan chocolate chips.
7. Step 7: Freeze for a minimum of five hours or overnight.

Nicole Frain

Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!