Vegan Mixed Berry “Ice Cream” (#60-D/E)

12 07 2013

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.

Environment Canada weather forescast

Nothing but sunshine in Vancouver’s summer weather forecast!

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:

  1. Use a non-dairy milk as the base (e.g. rice, nut, soy, or coconut milk)
  2. 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!

Vegan Mixed Berry Ice Cream (Makes about 1 L)

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

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Peanut Butter Chocolate Banana Ice Cream (#33-E)

25 10 2012

Recently, a 52 Scoops reader requested some ideas for kid-friendly ice cream recipes.  For a moment, I thought: All ice cream is kid friendly!  But then, after scanning my Recipes page, I realized that unusual ice cream flavours like Mint and Peas, Maple Chocolate Bacon, and Black Sesame probably wouldn’t rank very highly in many kids’ books.

Kids like simple, basic flavours, so I figured peanut butter + banana + chocolate would be a pretty safe bet (except for those with nut allergies — sorry!!!).

This recipe involves churning chocolate covered banana pieces into an egg-free peanut butter ice cream.  (Since peanut butter is already quite rich, I thought I could easily eliminate eggs from the recipe without compromising the creaminess of the ice cream.)

chocolate covered banana

Chocolate covered banana pieces, ready to be churned into peanut butter ice cream.

For the best tasting ice cream, choose an all-natural peanut butter for this recipe, one that doesn’t contain any extra ingredients such as hydrogenated oils.  Smooth or crunchy?  That is a topic of great debate, and I will leave that up to you.  If you have a peanut allergy, substituting another nut butter for this recipe would work just fine.

Results?  A delectable treat that can be enjoyed by little kids and big kids alike.  The ice cream looked and smelled so enticing that the Official Taster, who was banned from tasting this week due to a mild peanut allergy, decided to taste anyway!

Peanut Butter Chocolate Banana Ice Cream  (Makes about 1 L)

For the Peanut Butter Ice Cream:

1/2 cup all-natural peanut butter (or substitute your favourite nut butter)
3/4 cup white sugar
3 cups half-and-half cream
1 teaspoon pure vanilla extract

For the Chocolate Covered Bananas:

1 cup of diced, ripe banana (about one large banana)
70 g of premium dark chocolate Read the rest of this entry »





Egg-Free Ultra Decadent Chocolate Ice Cream (#5-E)

1 08 2012

My Ultra Decadent Chocolate Ice Cream recipe from Week #5 is one of my favourites, and I’ve discovered a super simple way to make the recipe egg-free: mashed banana.  The addition of gooey, ripe banana adds that little extra depth and scoopability to the ice cream, compared to some other egg-free chocolate ice cream recipes that use only chocolate, sugar, and milk or cream.  And since this recipe uses a relatively large amount of cocoa, you don’t even notice the taste of the banana!

Use ripe and speckly bananas for this recipe (ones that look like this).  Be sure the bananas aren’t over-ripe (i.e. very high percentage of brown patches), as this will introduce a slightly boozy overtone to the ice cream.  But hey, you might enjoy that too!

Egg -Free Ultra Decadent Chocolate Ice Cream (makes about 0.75 L)

1/2 cup mashed ripe banana
3/4 cup Dutch processed cocoa powder
3/4 cup white sugar
2 1/2 cups half-and-half cream

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Banana Bread Ice Cream (#15-D/E)

20 06 2012
bananas

Ripe Bananas 29 cents / lb

These bananas just about overstayed their welcome at the produce store.  With so much competition from other summery fruits (Berries!  Melons!  Mangoes!), they were neglected, never chosen.  Brown spots started appearing, and that’s when they were demoted to the back of the store — marked with a blue felt-tipped pen and tossed into a bin that said Ripe Bananas 29 cents / lb.  Brilliant.  Eight pounds, please.

Speckly brown bananas are soft and sweet, have a deep flavour, and have none of those annoying stringy fibres.  While probably past their prime for eating outright, they are perfect for making banana bread — and even better — banana bread ice cream.

This is the first 52 Scoops ice cream recipe that is egg-free.  The gooeyness of mashed, ripe banana makes for a delectably thick ice cream mix that is very similar in consistency to a cooked custard.  When churned, it yields a well-structured ice cream where the flavour of the fruit takes centre stage.

As noted in my post on egg-free ice cream making tips earlier this week, egg-free ice cream recipes tend to work best with fruit flavours.  With summer officially in full swing (Happy Solstice, everyone!) and fresh fruit abound at the markets, I promise there will be more egg-free ice cream recipes to come!

Banana Bread Ice Cream (Makes about 1.25 L)

Adapted from Serious Eats

2 tbsp butter
4 bananas (about 2 cups mashed)
1/2 cup brown sugar
3 cups half-and-half cream*
Pinch of sea salt
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 c chopped walnuts, toasted

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