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Ingredients:(以下直接google翻譯)
香蕉2根,切成塊,冷凍過夜
1大匙肉桂粉
1滿大匙+半茶匙的生可可粉
半茶匙生椰子油

路線:
就拿切碎和冷凍香蕉出冰箱開始前5分鐘。扔香蕉,肉桂和1湯匙可可粉放入攪拌機攪拌堅持不懈,直到質地光滑。我不建議你加水。你可以吃它,你讓它之後,或者,如果你想很好的勺子,你最好把它放回冷凍1個半-2個小時(最好攪拌它至少兩次在此期間)。而冰淇淋是堅定的冰櫃,你可以準備一些生巧克力配菜它:強行混合半茶匙可可粉中加入半茶匙的椰子油,直到混合物液體(做了一個湯池,如果需要的話而講究的是水不是太熱)。使用一些cookie刀具或任何你喜歡的形狀的巧克力,然後讓他們在冰箱凝固。如果你沒有吃2個小時的休息時間之後,冰淇淋,你可以將它保存在冰箱:剛剛解凍的服務之前,約10-15分鐘。

Ingredients:
2 bananas, chopped into chunks and frozen overnight

1 tbsp ground cinnamon
1 heaping tbsp + ½ tsp raw cocoa powder
½ tsp raw coconut oil

Directions:
Take the chopped and frozen bananas out of the freezer 5 minutes before starting. Throw the bananas, the cinnamon and 1 tbsp of cocoa powder into the blender and blend persistently until the texture is smooth. I don’t recommend your adding water. You can either eat it right after you make it, or, if you want nice scoops, you’d better put it back in the freezer for 1½-2 hours (preferably stirring it at least twice in the meantime). While the ice cream is firming up in the freezer, you can prepare some raw chocolates to garnish it: forcefully mix ½ tsp of cocoa powder with ½ tsp of coconut oil till the mixture is liquid (do it over a bain-marie if need be and be careful that the water is not too hot). Use some cookie cutters or whatever you prefer to shape the chocolates and then let them solidify in the fridge. If you don’t eat the ice cream after the 2-hour rest period, you can store it in the freezer: just thaw for about 10-15 minutes before serving.

 

轉自: la tortoise 

http://latortoise.tumblr.com/post/86389460321/raw-cocoa-cinnamon-ice-cream

 

 

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