Vegan Banana Ice Cream
Here is something very easy and scrumptious, Vegan Banana Ice Cream. You know how bananas don’t last very long. You only have about a two or three day window of time to eat them when they are just right. They are usually either too green or too ripe and that “just right” time is very slim.
Well, just before they get to the point when you have to throw them out and if you know you won’t be eating them, peel and cut them into chunks. Put them in a baggie and freeze.
And Voila! Right in the middle of the day you have a treat that you can freely eat with no guilt. And no cholesterol. And no saturated fat.
This is also a great thing to do with the children after dinner. They take a hand in helping to make it; and you have the full confidence that they’re eating a healthy dessert.
I have also done this ahead of time, like a day before, when I’ve had guests for dinner. Put the creamy, blended bananas in six or eight dessert dishes or however many people I am having for dinner. Freeze all the individual dishes on a tray.
When ready to serve, remove from freezer, serve your guests and pass around the nuts, chocolate sauce and whatever other condiments you might want to add. It’s an easy make-ahead dessert.
- I'm running toward this!
- Carol Fitzgerald
- frozen banana chunks
- vegan chocolate sauce
- Put the frozen chunks into a very heavy duty blender such as a Vita Mix or a food processor.
- Frankly, I like the food processor better because it's easier to get out every last bit. And Heaven forbid any of it gets wasted.
- If you decide to use the blender, do this: Always start your blender out on low and gradually turn to high. Blend the bananas until they are the consistency of ice cream. Use a rubber scraper to remove the creamy banana ice cream from your blender and into a dessert dish.
- Drizzle just a tiny bit of vegan chocolate sauce over the banana ice cream. Sprinkle with a few walnuts for your Omega 3s. And now just sit back and savor the goodness.