Ice-Cream Treats featuring Mylk Vegan Ice-Cream

Mylk Ice Cream Company was started by a family passionate about compassionate living, plant-based food, and good ice cream.

They produce non-dairy ice cream that is free of nasties. They use various nut mylks to bring you an ice cream that mimics real dairy ice cream in smoothness and neutrality to be a vehicle for an array of flavours and textures. 

Chocolate Overload Milkshake:

6 oreos
1/4 cup plant-based chocolate milk
1/4 cup melted dark chocolate
1 tub Mylk Hubba Hubba Chocolate Truffle Ice-Cream

Optional:
Melted chocolate drizzle
Oreo crumbs
Orley whip vegan cream

Add the oreos, milk, dark chocolate and the ice-cream to a high-speed blender. Blend until smooth. Serve immediately (nice & cold!) with whipped vegan cream and more chocolate and oreos.

ENJOY!

Cookie Lovers Ice-Cream Sundae:

2 tubs Mylk Wicked Cinnamon Cult Cookie Dough Ice-Cream

For the cinnamon cookie cups:
1/4 cup vegan butter
1/2 cup brown sugar
1 tbsp vanilla
1 tbsp cinnamon
pinch of salt
1 cup flour
2 tbsp milk

Combine all dry ingredients together in a mixing bowl, set this to one side. Cream the butter & sugar together. Add in the vanilla essence and mix well. Slowly add the dry ingredients to the creamed butter mixture using a dough hook. Once the mixture looks nice and crumbly, add the milk slowly to get the dough to stick together. Roll it out and place on the bottom side of a cupcake tray. Bake in a preheated oven (180*C) for 15-20 minutes. Take out of the oven, cut edges and allow to cool. Do not overbake as cookies harden as they cool.

For the caramelized banana:
1 tbsp vegan butter
1 banana sliced
1 tbsp brown sugar
cinnamon

Add the butter to a small frying pan. Once melted, add in the bananas and stir well to coat them in melted butter. Add in the sugar and cinnamon and allow to simmer gently for a few minutes until the bananas are soft and coated in the caramelized sugar/cinnamon.

ENJOY!