Apologies! I realize it’s been quite a while since I’ve posted a new recipe. But now that we’re into July and there’s nothing in the forecast but sunshine, it’s definitely time to kick up ice cream consumption into high gear.
There’s nothing better than a huge bowl of creamy goodness when it’s 27 degrees out. Except if you have a dairy or egg allergy or if you are vegan.
That’s where alternative frozen treats come in. Walk into any grocery store and dairy-free and egg-free options abound — there’s rice milk ice cream, nut milk ice cream, soy milk ice cream, and coconut milk ice cream. But personally, I’ve been pretty disappointed with alternative ice creams. The taste seems artificial and the texture far too gummy. And brands that pass the taste and texture test are usually pretty pricey, up to $9.00 a pint. Solution? Make your own, of course!
There are two routes for making dairy-free/egg-free/vegan ice cream at home:
- Use a non-dairy milk as the base (e.g. rice, nut, soy, or coconut milk)
- Use frozen banana as the base.
I’ve explored the first option (check out my recipes for Banana Bread Ice Cream, which has the option of using soy milk, and Purple Yam and Coconut Ice Cream, which uses both soy and coconut milk), so I figured it’s time to start exploring the latter. The method is super simple and you don’t even need to have an ice cream maker! For this particular recipe, it was just a matter of whirling up frozen, ripe bananas and mixed berries. Done. Ripe bananas are so sweet that you don’t even need to add any extra sugar, which is a bonus.
Give this recipe a try and let me know what you think!
4 very ripe bananas, peeled, sliced, and frozen overnight
2 cups of mixed berries, frozen overnight (I used a combination of blueberries and strawberries)
1/2 teaspoon vanilla
1 tablespoon vodka