Making your own vegan ice cream is easier than you think! No need for fancy ice cream makers… a blender is a sufficient device for whipping up this simple, healthy, and tasty treat!
Jef and I like to buy the discounted bananas at the co-op when we can, because they are perfect for making ice cream and smoothies. These bananas have a lot of brown spots on them, so they are at ample sweetness (and antioxidant levels are their highest). We bring them home, chop them up, and put them in tupperware for freezer time.
The ingredients that you will need for this dish are:
- Frozen bananas (sliced)
- Soy milk
- Raw cacao powder
- Hemp protein powder
- Agave nectar
Now for ice cream time! Put a bunch of frozen banana slices in the blender with a wee-bit of soy milk. We have found that gradually adding the bananas to the soy milk is gentler on the blender, and makes the process easier. Once the consistency is nice and thick (seriously guys and gals… THICK!!!) you can add in raw cacao powder, hemp protein powder, and a touch of agave nectar to make this extra delicious. Activate BLENDIFICATION!
Once blended, you can eat this straight away, OR… you can return it to the freezer for a couple of hours (in a tupperware container), remove, and reblend just enough for a consistent consistency that is freezy, creamy, and you know… like ice cream! YUM!
For funsies, go a little crazy! Add peanut butter (nomnomnomnom!) or fresh mint or… whatever else your heart desires! Once you get the consistency down, play it up with different flavors. Here are some secret flavors that we are thinking about: lavender-lemon, pistachio, peach-ginger, matcha-vanilla bean, blood (keep it vegan for the children’s sake), and fire!
Hooray for ice cream!