Vegan Ice Cream with Blueberry Banana Sauce

Allergen Free Recipes

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Creator　　　 Wong Wai Pui, Tong Ching Kei, Tse chun Hei, Chan Yin Nam

Prep Time　　1.5 hours

Cook Time　　3-4 hours

Total Time　　3.5-5.5 hours

Servings　　　1-2

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Ingredients

Instructions

Ice cream 1. Soak quinoa in hot water; soaked chia seed and date palms in water 2. Boil uncooked green lentils for 15 minutes, 20 minutes for a softer texture. Drain lentils after cooking 3. Add 1 cup of cooked green lentils, 1 cup of date palms, 2 tbsp quinoa, coconut cream, and chia seed, and chocolate into a blender. Blend until smooth 4. Pour the mixture into a Ziploc bag and put it into the freezer for 3-4 hours.

Blueberry-banana sauce

1. Blend 150g frozen blueberry, 1 banana, and 1⁄2 tsp honey

Nutrition（per serving）