Volume is everything if you are a volume eater like myself. More is always better.
The majority of quantity eaters will take a bite and then say, “Oh, this is too rich for me.” I’ll pass. Instead, say, “Oh man, this is so delicious I need two spoons in order to finish it quicker.”
You know that I wouldn’t have created No Churn Vegan Chocolate Ice Cream without doing anything with it. This would be a sin. A vegan banana split was also beginning to happen. It was almost destiny for me, as I am a choco-banana fanatic.
Ingredients
- Two medium bananas
- Six scoops No Churn Vegan Chocolate Ice cream (or substitute other dairy-free Ice Cream)
- Use Vegan Kahlua hot Fudge as a dairy-free chocolate sauce.
- Substitute strawberries for 1/2 cup of cherries (pitted, halved, and pitted).
- Coconut Whipped Cream
- Coconut flake ( optional
- Salted roasted almonds or peanuts ( optional).
Instructions
- Divide bananas into two halves and add 2-3 scoops of vanilla ice cream to each half.
- Add desired toppings. I chose chocolate sauce, coconut cream whipped, cherries, toasted almonds, and coconut whipped.