Did you really think you were going to give up ice cream as a vegan? No way!!! Vegans are the kings and queens of ice cream, mates. It’s also a super healthy meal for fit and active people. I personally love this 2-step recipe and this is my go to breakfast whenever I have the ingredients at the ready.
I’ll be giving the base for the ice-cream, which can then be elaborated with whatever fun ingredients come to mind.
Utensils: food processor or blender
2 large frozen bananas
optional: 1 Tbs raw cocoa powder | frozen mango | frozen berries | pineapple & coconut | maple syrup | vanilla drops
Ripen your bananas till they get super spotty. We want to use ripe bananas so as to get them as sweet as they can possibly be.
Peel your fabulous bananas and stock them in the freezer in a container. I personally have so many bananas at a time in there, I just stack them up on some parchment paper and they take up a whole shelf. Once they’re frozen, they’re ready to be used.
Depending on how strong your food processor or blender is, slice the bananas into 3-4 piece and place in the blender along with the pitted dates and any other addition you feel like today. Blend until smooth. Voila!
Side-note: If your blender isn’t very strong, adding a dash of some plant milk or a juicy fruit like a mango will help it blend better.
The ice-cream should be eaten when ready. If it goes back into the freezer it will turn rock hard and will have to go through another blending process to get it smooth again.
Serving suggestions: Sprinkle coconut shreds, chocolate chips, fresh blueberries, chia seeds, peanuts, walnuts, maple syrup– anything that makes you smile!
(A healthy chocolate sauce: in a blender- blend 4 pitted mejool dates with 1/4-1/2 cup of coconut water or regular water + 1 Tbs cocoa powder)
The simplicity and deliciousness of this recipe makes me smile every time. 😛
For a list of all the special ingredients I’ve used in my recipes, check out the ‘vegan shopping‘ section.