Serves 2                                                                                        Refined Sugar-Free, Gluten-Free, Vegan Option, Soy-Free

 

Prepare ahead - Place a can of coconut milk in the fridge one night

                            - Dehydrate sprouted buckwheat on 110 degrees for 24 hours

                            - Make ice cream 4 hours before

 

Ingredients

 

Ice cream

• 1 can coconut milk - full fat, use cream only

• 1 banana

• 1 tsp. pure vanilla extract

• 1 tsp. unpaseurized local honey or agave nectar

• 1/2 cup dehydrated sprouted buckwheat

• 1/2 cup organic peanut butter

 

Chocolate sauce

• 3 tsp. coconut oil

• handful dark chocolate chips, I use vegan chocolate chips

 

Garnish

• chocolate shavings

• pecans

 

What to do

 

1. 24 hours before line a dehydrator tray with your paraflexx sheet and add 1/2 cup sprouted buckwheat, or more, and dehydrate on 110 degrees. The night before add a can of coconut milk to the fridge so the cream and the water separate.

 

2. In the morning take the can out of the fridge, open it and scoop out of the cream and add it to a blender. Save the water for a smoothie. Add Ice cream ingredients to the blender and blend until smooth. Add to a freezer safe bowl and freeze for a minimum of 4 hours. Stir at 2 hours.

 

3. Melt coconut oil in a small pan on the lowest heat, stir in dark chocolate chips. When ice cream is ready, layer ice cream, buckwheat, peanut butter, buckwheat, chocolate sauce, ice cream and garnish. Serve right away.