ipsy pipsy banana ice cream

May 2nd, 2012 12:30 pm by Kelly Garbato

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ipsy pipsy bars! Remember these things? They were Tofutti’s vegan answer to Kit Kat bars many moons ago. Unfortunately I think they were discontinued some time in the last decade; I haven’t seen them in natural food stores in like forever (which doesn’t mean a whole lot, since so many Tofutti brand products have gotten knocked from the shelves by their competitors – I miss you Coffee Marshmallow Ice Cream!), and I wasn’t able to find them on the company’s website. In fact, the most recent reference I can find to ipsy pipsy bars on the internet is a thread on the Veggie Boards forum circa 2004! So yeah, I think it’s safe to say that ipsy pipsy bars are no more.

That’s okay though! I have two cases of these things in my fridge! My dad used to work as a buyer for the natural foods department at Wegmans, a position which afforded him all sorts of free vegan goodies. (“For sampling!”) Which is awesome for me, ’cause they’re always passing things along. My parents gave me a box full of Tofutti sweets some time ago and I still haven’t finished them all. So when I was rooting through the pantry to find inspiration for my next batch of banana ice cream, the ipsy pipsy bars were the thing.

Using the ipsy pipsy bars – which are kind of like a vegan Kit Kat bar made with a touch of Nutella – as a jumping off point, I introduced cocoa powder and Justin’s Chocolate Hazelnut Butter to the mix. The result is a chocolatey banana ice cream with hints of hazelnut butter and chunks of chocolate wafers sprinkled throughout. Super-yummy and indulgent, but not totally bad for you.

In the oh-so-likely event that you don’t have any ipsy pipsy bars on hand, don’t despair! You can sub in almost any brand of vegan chocolate bar. Go Max Go recently introduced Snap!, which is kind of like a rice milk Kit Kat bar. Or use your own favorite!

Don’t have any hazelnut butter in the cupboard? Make your own or omit it altogether – just add an extra tablespoon of cocoa powder so the ice cream stays chocolatey!

 

ipsy pipsy banana ice cream *

(Makes roughly one quart of ice cream.)

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Ingredients

1-2 Tofutti ipsy pipsy bars (or another vegan Kit Kat style chocolate bar)
3-4 overripe bananas, peeled, sliced and frozen
2 tablespoons cocoa powder
4 tablespoons vegan Nutella (I used Justin’s Chocolate Hazelnut Butter)
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Break the ipsy pipsy bars into fifths. Place the squares in the food processor and pulse until they’re broken into smaller pieces. Transfer to a quart-sized, airtight container and set aside.

2. Put the bananas in the food processor and blend until smooth. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

3. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

4. Add the cocoa powder and hazelnut butter and pulse until blended. Add the broken ipsy pipsy bars and pulse just enough so that they’re distributed throughout the batter.

5. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

* All in lowercase ’cause that’s how Tofutti rolls!

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One Response to “ipsy pipsy banana ice cream”

  1. “Cleaning Out the Pantry” Ice Cream » V for Vegan: easyVegan.info Says:

    […] fresh strawberries 2 overripe bananas, peeled, sliced and frozen 1/4 cup shredded coconut 1/2 ipsy pipsy bar OR 1/2 vegan chocolate wafer candy bar OR 1/4 cup vegan chocolate chips 2 tablespoons almonds, […]

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