VEGAN BANANA ICE CREAM
Vegan Banana Ice Cream is so easy to make with over ripe frozen bananas, coconut cream, peanut butter and some nuts. Flavour it with cinnamon powder and you have an instant frozen dessert ready in a jiffy. For a more firmer texture, freeze the ice cream for 30 mins.
Ingredients
- 2 big bananas (or 3 medium size) very ripe
- ½ cup coconut cream
- pinch sea salt
- 2 tbsp peanut butter
- ½ tsp cinnamon powder
- 1 tbsp peanuts roasted
- 1 tbsp dark chocolate chips optional
Instructions
- Peel the bananas and chop into slices. Freeze the slices in a single layer for 2-3 hours or overnight.
- If you have roasted the peanuts at home, remove the skin.
- Chop the peanuts roughly.
- Put the frozen banana slices, coconut cream, peanut butter, cinnamon powder and salt into a blender.
- Process the mixture. You may need to push and prod the mixture a bit with a spatula.
- Process till you have a smooth thick soft ice cream like mixture.
- Add the chopped peanuts and chocolate chips.
- Mix gently.
- Enjoy the soft ice cream immediately.
- Alternately, scoop out the ice cream into a freezable container.
- Put the ice cream in the freezer for 30 minutes. It will set a bit.
- Scoop out into a serving bowl.
Notes
- Use over ripe bananas as they tend to be naturally sweet.
- I like to chop up over ripe bananas and freeze them. Handy when you need them for ice creams, smoothies or banana cakes and muffins.
- Drizzle dark chocolate sauce over the ice cream and serve.
- Leave the ice cream at room temperature if it becomes too hard. As it gets softer you will be able to scoop it out easily.
- Add any other nuts of your choice.