Today I have another delicious recipe to offer from the Sundae Sunday series that lovely Julia from Der Veg ist das Ziel and I have created. Because Sundays are the perfect day for sundaes, right? 😉
Pomegranate is currently in season in Spain, where Julia is based. She was thinking about playful ways to create a recipe with it. Usually she adds it to savoury meals. But now she has created a sweet recipe idea. Yay! 🙂
A delicious pomegranate nice cream with chocolate garnish. It is so incredibly easy to make and takes only 10 minutes to whip it up. And of course it is vegan, naturally gluten-free and without added sugar. Yummy!
Pomegranate seeds have such a lovely glow in daylight and also deliver such an amazing flavour explosion. You will also find a pro tip on how to get pomegranate seeds out of the fruit.
Ingredients for two portions:
For the nice cream:
3 medium sized bananas (best chopped into chunks)
60-100 ml rice mylk (depending on the desired consistency)
For the chocolate garnish:
20g dark chocolate
1 tablespoon coconut oil
1. First remove the pomegranate seeds. Cut off the ends, then quarter it and remove the seeds in a bowl of water. Drain the water and place aside.
2. Then melt the chocolate using the double boiler method, stirring in the coconut oil.
3. In the meantime, take 2 tablespoon of pomegranate seeds aside. Then blend the bananas, remaining pomegranate seeds and rice mylk in a high-speed blender creamy. Depending on how thick you like the nice cream, add more or less rice mylk.
4. Place the nice cream in serving bowls and garnish with chocolate sauce and pomegranate seeds.