Three of my favorite things are without a doubt coffee, ice cream and caramel. I loved them well before I went vegan and I still love them now. The great thing about veganism is that you can find plant-based alternatives for practically anything. So what better way to combine the foods (and beverages) I love than to turn them into one delicious veganized dessert?
For this particular recipe, I used REBBL’s Reishi Cold-brew Elixir. It has an organic coconut milk base, already includes the coffee (which makes it even easier for me to make), and in addition contains Reishi, one of my favorite superherbs.
Reishi is a mushroom, but not just any kind of mushroom. It’s been called the “Divine Mushroom of Immortality” because it’s associated with so many health benefits. Amongst many others, Reishi promotes a healthy immune function, cardiovascular health, health aging and protects the liver while supporting the body’s own detoxification. In short, with this “frappuccino”, you get a fully vegan, delicious and incredibly nutritious beverage all in one! Those of you who’ve heard me rave about REBBL before will know that one of the many reasons I love this company so much is their social mission and their commitment to help fight human trafficking while supporting sustainability and ethical practices in every area. The taste alone would have convinced me, but it feels good knowing that every purchase helps support a greater cause as well. Click here to find out more about NOT FOR SALE, the non-profit organization that founded REBBL and that part of every sale goes to.
To make the ice cream even creamier, I added some pure coconut cream as well as frozen bananas to the mix. The bananas help with the consistency, but if you’d rather enjoy this without fruit, feel free to simply omit the bananas. As for the caramel, most caramel flavors and syrups served at coffee shops and sold in stores usually include dairy, so I simply make my own. Many people use coconut milk to keep their homemade caramel dairy-free, but my favorite way to make it is with tahini, which is basically sesame seed butter. It’s super quick (it only takes 3 minutes!), creamy and surprisingly delicious! It also contains plenty of protein and healthy fats as a bonus.
For the ice cream:
1 bottle of Rebbl Reishi Coldbrew
1 can of full fat coconut milk, chilled in the fridge overnight (use only the cream part and remove the liquid)
3 frozen bananas
For the caramel:
1/3 cup coconut sugar
1/3 cup tahini
1/4 cup water
1/4 tsp sea salt
Vegan whipped cream (as much as you desire, see notes for an alternative)
1 cup coconut flakes or sliced almonds (2 tbsp per serving)
To make the salted caramel, heat the water and coconut sugar in a small pot or pan at medium heat. Let it cook for about 3 minutes, just long enough for it to form bubbles. Don’t mix or whisk the caramel while in the pot or pan.
Remove from heat and add the tahini and sea salt. Mix well using a whisk or a fork.
For the ice cream: In a food processor, mix the coconut cream, the Rebbl Reishi Coldbrew and the frozen bananas with 3/4 of the caramel. Transfer to a freezable container and freeze overnight or at least for a few hours. Tip: For an even creamier and ice cream like consistency, freeze the Rebbl Reishi Coldbrew in an ice cube tray first and then mix it in the processor with the frozen bananas and the coconut cream.
For the toasted coconut flakes, heat the flakes in a non-stick pan for about 2-2 1/2 minutes at medium heat (no oil needed). They should be golden brown but not burnt.
Add about 1-2 tbsp of vegan whipped cream to dessert dishes, add the ice cream scoops (about 1-2 large scoops per serving) and top with the toasted coconut flakes and the rest of the caramel sauce drizzled on top.
Where to find REBBL?
REBBL is now sold at plenty of health food stores and grocery stores like Whole Foods. For a complete list of retailers, check out the “Where to buy” section on their website.
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Disclaimer: This post is sponsored by REBBL. All opinions expressed are my own. I only promote products I personally use and believe in.