Raspberry Chocolate Smoothie with Ice Cream
A decadent, creamy raspberry chocolate smoothie swirled with vegan ice cream for the ultimate treat that balances indulgence and refreshment.
Ingredients
- 1 ½ cups almond milk or oat milk
- 1 cup frozen raspberries
- 1 frozen banana
- 2 tablespoons cocoa powder
- ½ cup vegan chocolate ice cream
- 1 tablespoon maple syrup optional
- ½ teaspoon vanilla extract
- ½ cup ice cubes
Instructions
- Pour 1 ½ cups almond milk into blender.
- Add 1 cup frozen raspberries.
- Toss in 1 frozen banana.
- Scoop 2 tablespoons cocoa powder.
- Add ½ cup vegan chocolate ice cream.
- Drizzle 1 tablespoon maple syrup if needed.
- Add ½ teaspoon vanilla extract.
- Drop ½ cup ice cubes.
- Blend until thick and smooth.
- Serve topped with an extra scoop of ice cream if you’re dramatic (like me).
Notes
Nutritional Values (per serving)
- Calories: 340
- Total Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 7g
Vitamins & Minerals (per serving)
- Calcium: 15%
- Iron: 12%
- Vitamin C: 30%
- Potassium: 16%
- Magnesium: 10%
Additional Notes/Tips
- Swap chocolate ice cream for vanilla if you like raspberry tartness to shine.
- Sprinkle cacao nibs on top for crunch.
- Freeze raspberries overnight for extra thickness.