Dairy-Free Vegan Ice Cream
Ingredients
- ripe bananas
- milk
- Tropical Nice Cream: Use 3 frozen bananas
- 1/2 cup frozen mango
- and 1/2 cup frozen pineapple. Instead of using milk to blend
- add a splash of orange or pineapple juice.
- Strawberry Nice Cream: Use 3 frozen bananas and 1 cup frozen strawberries (or cherries!)
- Raspberry Basil Nice Cream: Use 3 frozen bananas and 1 cup frozen raspberries
- adding 1 Tbsp chopped fresh basil.
Preparation
Step 1: Get yourself some ripe bananas. The riper the banana, the more sweet and delicious your nice cream will be.
Step 2: Chop your bananas into chunks and lay in a single-layer on a parchment-lined plate or tray. It’s important that you peel the bananas before freezing! Freeze them for 2h (optional: freeze other fruits of choice to add extra flavour)
Step 3: Let bananas thaw a bit (just 5 minutes or so), then throw them into a high-powered blender or food processor
Step 4: To get the nice cream blending, you can do a few things. Either let the bananas thaw a bit so they’re not rock solid, or add a splash of milk until things start moving.
If you want the nice cream extra sweet and with extra flavour, add one of the sweeteners and extra flavours listed on the slides.
Scrape the sides and push the nice cream down until you get a smooth, soft-serve consistency.
Step 5: You can eat the nice cream straight out of the blender if you like the soft-serve texture. For a firmer texture, spoon the mixture into a deep dish and set it in the freezer for about 30 minutes until it firms up. Then just scoop, add soppings, serve and enjoy!