A #createwithRHC recipe made by Maria Bishop (@marzipan.eats).

Nice Cream: 

• 3-4 frozen bananas
• ⅓ cup chilled can of coconut cream (don’t use the water in can)
• Pinch of sea salt

1. Add ingredients to a blender and mix until ice cream consistency is reached.
2. *Optional* Add in ¼ cup of @nutsolaofficial Superfood Mix for added crunch. Vanilla Almond used in photo. 

Churro Caramel Sauce:

• Churro Red Hat Coffee Oat Milk Latte
• 1/3 cup nut butter of choice⁣
• 2 tbsp coconut oil ⁣
• 2 tbsp maple syrup ⁣
• 1 tsp vanilla extract ⁣
• 1/2 tbsp cinnamon ⁣
• Pinch of salt ⁣

1. While blending, heat a medium saucepan with the ingredients listed above. 
2. Once you have reached a caramel-like consistency, remove from heat and slowly pour in @redhatcoffee Churro Oat Milk Latte, 2 tbsp at a time until proper consistency is reached. 

Popsicles:

1. Pour the nice cream about ¾ full into popsicle tray. 
2. Spoon some of the churro caramel sauce on top. Take a knife or toothpick and swirl sauce into nice cream. 
3. Set in freezer until set (20-30 min)
4. Melt vegan chocolate with 1 tsp coconut oil. Heat in 30-second increments until melted. 
5. Drizzle chocolate on the popsicles and let them set in freezer for another few minutes. 
6. Serve and ENJOY!