"Cleaning Out the Pantry" Ice Cream

June 29th, 2012 1:32 pm by Kelly Garbato

2012-06-17 - Emptying out the pantry - 0002

 

The title just about says it all! The other day, I had some quickly (over)ripening strawberries I needed to finish off, along with a few stray almonds languishing at the bottom of a two pound bag (Shane!), and a half an ipsy pipsy bar mocking me from the depths of my “cheese” drawer. (Fridges, not really made with vegans in mind. More produce drawers please!) Toss ’em in a food processor along with some frozen bananas and, voilà! – ice cream.

Bonus points: omit the candy bar and call it breakfast!

 

“Cleaning Out the Pantry” Ice Cream

(Makes two generous servings.)

Ingredients

6 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, sliced and toasted
Vegan marshmallows (Dandies) and sprinkles (Edwards & Son’s Let’s Do…Sprinkelz) to garnish

Directions

1. Begin by toasting the almonds. Slice the almonds in half and spread them out on a baking sheet. Bake at 350F in the toaster oven for about five minutes, or until browned. Remove immediately and set aside.

2. Put the strawberries in a food processor and pulse until they’re liquefied. Add the bananas and pulse until mostly blended. 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. Toss in the coconut, candy bar/chocolate chips, and almonds, and continue to pulse until everything’s mixed in well.

3. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. This dessert is best if enjoyed immediately or frozen for one to four hours, but you can 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). To help prevent ice crystals from forming, remove the ice cream from the fridge and stir it by hand every half hour until frozen.

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