Do you love ice cream, but want to avoid dairy or other troubling ingredients? When I have looked at the grocery to find a brand with minimal or no plastic packaging, no food coloring, no GMO corn syrup, no artificial flavors, and no conflict palm oil, big surprise, I'm always out of luck. That's why I was so happy to learn about this vegan 'ice cream' making method. It tastes delicious, and is also easy on those with calorie restricted diets. This ice cream doesn't store well in the freezer so it is best to make enough to eat as soon as it is finished. This recipe requires a high power blender, such as a Vitamix.
Ingredients (serves 4)
1 cup frozen blueberries
1/2 -3/4 cup coconut milk
First step: Peel, cut, and freeze around 5-6 bananas. Freeze or purchase other chunked frozen fruits, around 1 cup. We used blueberries. Let the fruits freeze overnight or until they are hard like ice cubes.
Step 2: When the bananas are hard add the chunks to your Vitamix or other high power blender. Use the pulse setting to break up the banana chunks starting on low power. If the blades get stuck, you will need to stop and tamp down the banana pieces a few times. With the bananas being so thick, it reminds me of making peanut butter, and you might find the directions for making peanut butter in a Vitamix useful. Keep blending with increasing speed until the bananas are completely smooth.
Step 3: After the bananas are smooth, add your blue berries, blend and add your coconut milk. You can start out with a 1/3 cup and add more until you reach the consistency you prefer.
Step 4: Serve immediately topped with blueberries and enjoy
Thanks to Moira Johnson of Organic Kitty Land for introducing me to this vegan Ice Cream making method.