Oh, ice cream. There are some of us (like me) who loves to enjoy it on both the hottest summer and the coldest winter days. And I can’t tell you enough how nothing can beat a homemade vegan ice cream. If you’ve been looking for a quick and easy way how to make your own vegan ice cream, then I have the perfect recipe just for you.
Oh, ice cream. There are some of us (like me) who loves to enjoy it on both the hottest summer and the coldest winter days. And I can’t tell you enough how nothing can beat a homemade vegan ice cream. If you’ve been looking for a quick and easy way how to make your own vegan ice cream, then I have the perfect recipe just for you.
One evening before making the ice cream, freeze the bananas. Roughly chop them into smaller pieces (will be easier to blend them) and put in a plastic box or small bag, then place in the freezer. Perfectly they should stay there overnight, but 5 or 6 hours are good to go as well.
10 minutes before making the ice cream, remove bananas from the freezer.
Place them in a food processor, add mint leaves, spirulina powder and blend until smooth and creamy. If your blender struggles with it like mine sometimes does, add rice milk or water little by little until you get a creamy texture. But remember – the more water or rice milk you’ll add, the less creamy and more liquid the ice cream will be.
When the ice cream mixture is ready, mix in cacao nibs or chocolate.
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Taylor Allred
I am 60 years old and a lifelong sugar addict. After receiving the first issue of Raw Food Magazine I promptly made all 7 dessert recipes included. Thank you Raw Food Magazine–I have renewed hope I can be a reformed into a raw chocolaholic!
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James Sullo
Since switching to 80% raw I have way more energy to play with my grandson. I’ve been thinking about incorporating more raw for a long time, and the first issue of Raw Food Magazine really helped me take the leap–thank you.
