This raw vegan “ice cream” has got to be the best kept secret of the vegan world. It makes my carnivorous husband nervous when I use the term vegan (“vegans are weird”), so I’ll clarify that I’m not vegan or even vegetarian, but I do have a child with dairy and sugar sensitivities, so recipes like this one are a boon. Everyone in my family loves animal products of all kinds, but they also love this creamy, good-for-you treat. I have to credit my sis who first told me about it.
So you’re wondering how to make it, right? (BTW, the picture really does not do it justice. It was snapped in haste.)
Peel and freeze a bunch of very ripe bananas. I freeze them on a cookie sheet so they don’t stick together and then tranfer them to a ziploc bag.
When you’re ready to make the “ice cream,” chunk a couple frozen bananas up and blend in the blender with a little water or rice milk or whatever liquid you have on hand. Just pulse it slowly till it’s nice and creamy, and I promise you, it will have the exact consistency of soft serve ice cream. You can eat it plain…Add a little vanilla…a glob of nut butter…a few frozen strawberries (as pictured)…a spoonful of carob powder…Lots of possibilities. Soooo yummy.
I was amazed at how good it was. You don’t have to be a health food nut to enjoy this.