As part of our nationwide September Plant Based Challenge, we were incredibly lucky enough to get plant based foodie and queen of healthy treats Ashlee Adams of The Coconut Goddess to give us a recipe to share with you all!
ROSE TURKISH DELIGHT ICE CREAM
3 bananas, chopped and frozen
1 teaspoon of maca
2 tablespoons of rose water
Sprinkle of vanilla bean powder
Dried rose buds (you can find these in the tea section)
A few squares of dark chocolate or 1 tsp of cacao nibs
1 piece of vegan rose Turkish delight (optional)
Place the bananas, raw cacao powder, and maca in a blender. Pulse to get the mixture going, then blend for a minute or two until you have a creamy consistency (this will require occasional scraping the side of the bowl). Add in the rose water and vanilla bean powder, and pulse once more. Scoop into a bowl of choice. Decorate with the rose buds (I like to crush the petals for a beautiful pink sprinkle) and shards of chocolate. If you have Turkish delight on hand, stretch one piece into several chunks and weave around your icecream. Enjoy immediately, otherwise it will melt!