Paleo Ice Cream “Truffles”
Meatified’s plantain pudding recipe, frozen and scooped into mini ice cream truffles, topped with coconut. Deliciously sweet without any added sweetener!
- Prep Time: 5 mins
- Total Time: 5 mins
Ingredients
Scale
- 1 lb very ripe (black) plantains (about 2), peeled and sliced
- ⅓ cup coconut cream skimmed from the top of a chilled can of coconut milk (do not stir or include the coconut water)
- 1 tsp ground cinnamon
- 1 – 2 tbl unsweetened shredded coconut
Instructions
- Add the sliced plantains to a mini food processor & process to a puree, about 1 minute.
- Add the coconut cream and cinnamon to the processor after scraping down the sides.
- Blend for another minute or so until the mixture is smooth.
- Pour into freezer safe container and freeze for 3 – 4 hours.
- Remove mixture from freezer and use a 1 tbl sized cookie scoop to drop truffle shapes onto a lined baking tray. Work quickly as the mixture is still fairly soft at this point.
- Sprinkle with the unsweetened shredded coconut and return to the freezer for at least an hour before eating.
- If you freeze the truffles overnight, you can then remove them from the tray and store in the freezer in a bag or container. Just make sure to thaw the “truffles” for 5 minutes or so before eating.
Find it online: https://meatified.com/ice-cream-truffles/