Vegan chocolate banana ice cream
A low-fat chocolate ice cream? It really does exist! Our blitzed banana creation is gluten and dairy-free and ready in minutes
Vegan mug cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 3 tbsp dairy-free milkwe used oat milk
- pinch lemon zest
- 1 tsp lemon juice
- 1 tbsp sunflower oil
- 4 tbsp self-raising flour
- 2 tbsp caster sugar
- pinch bicarbonate of soda
- 4 fresh or frozen raspberries
To serve
- coconut creamor dairy-free ice cream
Nutrition: per serving
- kcal576
- fat13g
- saturates2g
- carbs104g
- sugars43g
- fibre4g
- protein8g
- salt1.4g
Method
step 1
Put the milk in a microwave-safe mug, add the lemon zest and juice and leave to sit for 2-3 mins. It should start to look a bit grainy, as if it has split. Stir in the sunflower oil, flour, sugar and bicarbonate of soda. Mix really well with a fork until smooth.
step 2
Drop in the raspberries then microwave on high for 1 min 30 secs, or until puffed up and cooked through.
step 3
Serve with a drizzle of coconut cream, or a scoop of dairy-free ice cream if you like.
