I am not vegan, nor do I possess an ice cream maker, but here we are, with something resembling a frozen vegan-friendly dessert. Before we go off gallivanting, you are going to need a blender/food processor. I have no concerns about eating animal products but I do try to eat well and this is a truly tasty treat that isn’t made up of the usual chemicals, air and pixie dust (the primary ingredients in Coke Zero and other low calorie goods, I assume).
You have probably seen this floating around the web, I first saw it on xoJane. This is a really simple way to have fresh ice cream at home and if you happen to have some extra bananas that are past their best, even better! Plus it’s one of those recipes that’s entertaining in its scientific makeup. It’s as mind-blowing as honeycomb!
Ingredients (makes roughly enough to serve 4 large scoops):
2 over-ripe bananas
One or two tablespoons of water (or milk/soymilk).
Optional: Peanut butter, maple syrup, honey, nuts, chocolate chips, etc.
- Peel and chop your bananas into 1-inch chunks. Freeze in a single layer until frozen solid, at most an hour and a half (if you leave them overnight, you’ll probably need to leave them out for ten minutes to soften a little).
- Blend the banana chunks. This will be LOUD. My blender sounded like it was in pain. After a few minutes the pieces will combine into a creamy mass.
- Regularly scrape the edges of the bowl so that you don’t end up with lumps. If the bananas don’t seem to fully come together, add enough liquid so that they resemble soft-serve ice cream.
- Add any extras you like, I used a bit of golden syrup for some sweet flavour.
- You can eat it at this stage but I recommend returning it to the freezer in a sealed container for more scoopable ice cream (scoopable is so a word).