Vegan Ice Cream
Makes: about 6 servings
I was lying on the couch with my kitties one night after dinner and I started thinking about dessert. It happens. Because I don't bring junk or processed food into my house, when I decide I want to make something sweet, it's usually a very experimental and creative process. I tend to enjoy sweets that you can bite into, like cookies, brownies, etc. I'm not a huge fan of ice cream, frozen yogurt, or popsicles because they melt too fast and are extremely sweet without being satisfying. I need texture. THIS recipe gives me everything I need and more. It's creamy, dense, nutty, doesn't melt like traditional ice cream, and tastes amazing. Plus, the possibilities for toppings and add-ins are endless!
WHAT YOU NEED*
- 3 frozen bananas (make sure they are very ripe before freezing)
- 1 cup roasted walnuts and pecans
- food processor
*If you want to experiment with other fruit options, keep in mind that bananas have the lowest percentage of water in their flesh. Any other frozen fruit will likely yield an icier texture with a higher tendency to melt. But don't let that stop you. Next time I'm going to try frozen mango and roasted coconut flakes!
WHAT TO DO
For creamy ice cream:
- Add the roasted nuts to your food processor and process until smooth.
- Add the frozen banana and process again until smooth.
For chunky ice cream:
- Follow steps 1-2 above using only about 3/4 of the nuts and banana.
- Once the mixture is completely processed and smooth, add the remaining nuts and and pulse until desired chunkiness is met.