CBD BANOFFEE ICE CREAM
Delicious creamy coconut-banana ice cream with date caramel and CBD oil
Ingredients
- 400 ml coconut milk
- 1 teaspoon coconut sugar
- 2 bananas
- 50 g medjoul dates
- 80 ml water
- 1 tablespoon peanut butter
- CBD oil*
- little salty pretzels for garnishing
Instructions
- Combine coconut milk and coconut sugar and fill into an ice cube mold. Then freeze for 5 hours.
- Chop up the bananas and freeze them as well.
- After about 5 hours puree the dates with water and peanut butter. I use my stick blender for that.
- Now add the CBD oil to the date caramel and stir well. I use about 20 drops for 4 portions.
- Put the coconut cubes and banana pieces into a blender and blend into a creamy soft serve. Don't overblend or it will get too warm.
- Now fill the soft serve into a big container or in several small ones, stir in the date caramel and add the little pretzels.
Notes
If you want a firmer, scoopable ice cream, you just put it into the freezer again for another 2-3 hours. When the CBD banoffee ice cream has been in the freezer for a long time, you want to let it sit on the counter for half an hour before serving.
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