Vegan horchata, peanut butter, cinnamon, caramel, and vanilla are only a few of the delicious ingredients found in this recipe!
Here’s something that should be a staple in everyone’s freezer. With an El Salvadorian beverage in mind, I’ve attempted to create a bold dessert dish that goes deep to tradition. The Horchata & Cinnamon Swirl Ice Cream Bars became an complete success. With a very rich and creamy smooth texture unlike other non-dairy milk or beverages, these ice cream bars deliver yet another tasty way to enjoy the summer. Plant-based and dairy free, once you have one bite, you won’t be able to stop.
Horchata & Cinnamon Swirl Ice Cream Bars
Prep Time: 35min
Horchata Ice Cream Ingredients:
- 2 scoops Warrior Blend vanilla protein
- 3 tablespoons organic peanut butter powder
- 2 cups homemade vegan horchata (here’s a good recipe for it)
- 3/4 cup organic frozen bananas
- 1 teaspoon organic lemon juice
- 1/4 teaspoon ground organic vanilla beans
Cinnamon Swirl Ingredients:
- 2 scoops Classic vanilla protein
- 1 teaspoon ground organic cinnamon
- 1/2 cup vegan organic caramel syrup
- 1 cup unsweetened rice milk
Directions:
Combine horchata ice cream ingredients in a blender and blend until smooth.
In another blender, combine cinnamon swirl ingredients and blend until smooth.
Pour horchata ice cream mix into ice cream molds while distributing cinnamon swirl mixture within each mold. Finish filling up molds and store them in the freezer overnight to set.
Take out and eat them all for breakfast or after working out the next day.
If you like my recipe email me at kazamagraphics@yahoo.com
Itadakimasu! ~ Enjoy!
