The sun is out! It’s time for ice-cream 🙂
I don’t know about you, but whenever the sun is out and the temperature is rising I just want ice-cream. Today’s recipes are the easiest and healthiest ice-cream recipes out there and, to boot, they’re dairy-free, sugar-free and vegan. No one would ever know!
Vegan, Dairy-Free, Sugar-Free Super-Quick Ice-Cream
Serves 3 – 4
The base mix is super simple to make and you can add whatever flavours take your fancy. Today I’m giving you the recipes for chocolate, chocolate and peanut butter, blueberry ripple, vanilla caramel, mango and stracciatella. You will need frozen bananas so make sure you always have a supply in the freezer, ready for hot days. It’s a great way to use up bananas that are over-ripening.
I use my high-speed blender with the tamper to push the ingredients into the blades, but with a little patience a hand blender works just as well.
If you want to use an ice-cream scoop to serve your ice-cream, after blending and mixing in your flavourings re-freeze for 1 – 2 hours or until the ice-cream has frozen to your desired consistency.
Ingredients – The Base
4 ripe bananas, peeled, cut into chunks and frozen
1 tsp sugar-free vanilla essence
2 – 4 tbsp water
1 generous pinch of unrefined salt (e.g. Himalayan pink salt)
Blend all the base ingredients together until smooth. Try not to over-blend so that your bananas don’t melt too much – you’re going for the texture of soft-scoop ice-cream.
Using the fine side of the grater, grate raw chocolate on top of your ice-cream. Stir through.
Blend 2 tablespoons of raw cacao powder or unsweetened cocoa powder into your base mix.
Chocolate & Peanut Butter
Make the chocolate flavour above and add approximately 2 tablespoons of peanut butter (smooth or crunchy – either works) in small dollops.
Add 1/2 cup frozen mango to the base mix ingredients and blend until smooth.
Before you make your base mix, to make the syrup combine 2 tablespoons of date syrup with 1 teaspoon of sugar-free vanilla essence.
Make the base mix, adding an extra teaspoon of sugar-free vanilla essence.
Quickly remove your ice-cream from the blender and put it in mixing bowl. Drizzle the caramel mix over your ice-cream. Stir a few times to distribute the sauce without mixing it in completely. Refreeze for 30 – 60 minutes, or more if you want to serve in scoops.
Make your base mix. Blend 1/3 of the base mix with 2 handfuls of blueberries. Put the remaining plain base mix in a freezer-proof container, gently swirling the blueberry ice-cream through to create the ripple effect. Re-freeze for 30 – 60 minutes, or more if you want to scoop it.
Enjoy the sunshine and let me know what you think! xxx