Sure, it’s still cold and gloomy outside, but I don’t care. I’m eating ice cream! Raw, vegan ice cream made without a ice cream maker. Boy, I wish I knew about this technique in the past. It’s really quite easy. Freeze ripe bananas, and blend them in the food processor with your sweet additions, then refreeze. Enjoy!
I’ve been making this ice cream pretty regularly since discovering it a few weeks ago. There are so many options for things you can add, like:
- Nuts, etc……
A couple of weeks ago I made a tasty Maca Chocolate Ice Cream with my friend Ashley of the blog Re-Color the Palate! Give that a try too!
This recipe was originally published in the online yoga & wellness publication Alignyo, for which I recently started writing! If you don’t know Alignyo, and you like yoga, then you should sign up for their newsletter. Also, if you want to read more about what I have to say about this recipe, visit the post here.
Make this for your friends this Spring & Summer. They will be so impressed : )
3 frozen ripe bananas, cut into 1 inch pieces (be sure to peel and cut bananas before freezing)
5 Tbsp coconut cream or coconut milk
¼ tsp cardamom powder (or 1 pod)
1 tsp cinnamon
2 tsp fresh ginger, minced
vanilla bean from half a fresh pod (or 1 tsp alcohol-free vanilla extract)
Place all ingredients into a food processor, and blend until pureed. You will have to occasionally press the mixture down with a spatula or spoon to help it along. After a few minutes you will have a soft and creamy ice cream. Enjoy immediately, or for better results, place in a container and refreeze for 1 hour. Use an ice cream scoop to serve.