Directions
- Prepare the nice cream. The day before, slice the bananas into large chunks and place in the freezer overnight or at least 8 hours until they are completely frozen. Add frozen bananas and plant-based milk to a blender and blend until smooth and no chunks remain. Depending on the power of your blender, you might need to add a little more milk to make the process easier. Scrap the vanilla bean and add the seeds to the nice cream. Blend to combine. Transfer the nice cream to a container and store in freezer while you prepare the other elements.
- Prepare the caramel sauce. Stir peanut butter together with maple syrup, vanilla extract and flaky sea salt into a bowl until smooth and creamy. Set aside.
- Make the magic chocolate shell sauce. Melt the coconut oil in a bowl. Add cocoa powder and maple syrup and stir to combine, until you get a smooth and runny sauce.
- Remove the nice cream from freezer. Grab a medium serving bowl and arrange a handful of Purely Elizabeth Vanilla Chocolate chip Granola on the bottom. Pour the nice cream on top and smooth the surface using the back of a spoon. Drizzle the caramel sauce. Then pour the chocolate sauce on top to cover completely the nice cream and immediately sprinkle more granola. Wait a few seconds for the chocolate sauce to harden before enjoying!
