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Chocolate “Nice Cream” with Ginger Okara Crumble

A scoop of creamy chocolate “nice” cream paired with a spicy ginger kick!

Servings

4

Prep Time:

15 min.

Bake for:

10 min.

Good For:

Desserts

Introduction

Chocolate “Nice Cream” with Ginger Okara Crumble

One of my favorite basic desserts in the world is a generous scoop of chocolate ice cream! This ice cream is delicious by itself, but make it fancy with a warming, spicy ginger crumble perfect for summer or autumn desserts. This low-sugar, low-fat recipe is also great if you have a gluten or dairy allergy!

chocolate nice cream eat with meraki

Ingredients

OKARA CRUMBLE

  • Fresh, raw okara, 2 cups
  • Freshly grated ginger, 1/4 cup
  • Mixed nuts, 1/4 cup
  • Coconut sugar, 1/4 cup
  • Coconut oil, 1/4 cup

CHOCOLATE “NICE” CREAM

  • Silken tofu, 1/2 block
  • Chilled bananas, 2
  • Unsweetened cocoa powder, 2 tbsp.
  • Honey, to taste
    In a blender, mix your Nice Cream ingredients. Taste as you go to balance out the sweetness.
    Freeze in a container for 1.5 hours.
    Preheat oven to 200C.
    Fry the okara and grated ginger in a pan (with no oil) to dry it out for about 5 min.
    Grind the mixed nuts for additional crunch.
    In a separate bowl, mix the dried-out okara, nuts, coconut sugar and coconut oil.
    Bake on a cookie sheet for 10 min. until tops are browned. Keep an eye out as it can burn easily!
    Serve with a generous scoop of your now-frozen Nice Cream!

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