One-Ingredient Banana Ice Cream, topped with homemade Chocolate Fudge Sauce
and Good Morning Granola, also homemade
(the recipe’s from Cooking Vegan by Vesanto Melina & Joseph Forest).
Banana ice cream, does a more perfect vegan junk food exist? Healthy, inexpensive, easy to make, no special equipment required – and it counts as a serving plus of fruit, to boot! Bananas, my new best friends.
As many different flavors of banana ice cream I’ve made, it occurred to me that I’ve yet to post a basic recipe. Consider that oversight seen and rectified! This One-Ingredient Banana Ice Cream recipe is delicious when made as is, but it also offers an excellent jumping off point for creating your own signature dish. Nuts, nut butters, dried fruit, fresh fruit, frozen fruit, chocolate goodies, vegan sweets, you name it – all make for yummy additions. Go wild.
To get you started, I’ve included a bonus recipe for Chocolate Fudge Sauce! I started with the Fudge Sauce recipe found in Lane Gold’s Vegan Junk Food and modified it to fit what was in my pantry. The result? Thick, rich, chocolately … this sauce is addictive, and galaxies better than the store-bought stuff. Standing over the stove top may be the last thing on your mind in this heat, but trust me – it’s sooooo worth it.
Banana Ice Cream: serve with fresh berries for a healthy summertime treat!
One-Ingredient Banana Ice Cream
2 to 5 overripe bananas, peeled, sliced and frozen
(Two bananas yield one generous serving. Four to five bananas make about a quart of ice cream.)
1. Put the bananas in the food processor and pulse until smoothly 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. 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.
2. 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.
3. Transfer the ice cream to an airtight container. 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).
A Banana Ice Cream Sundae! One-Ingredient Banana Ice Cream, Chocolate Fudge Sauce, toasted almonds, and a cherry on top.
Chocolate Fudge Sauce
(Makes a pint of sauce. Adapted from the Hot Fudge Sauce recipe found in Lane Gold’s Vegan Junk Food.)
1/2 cup vegan margarine
1/2 cup sugar
3/4 cup cocoa powder
1 cup coconut milk, divided
2 teaspoons arrowroot powder
2 tablespoons agave syrup
1 teaspoon vanilla
1. In a small bowl or mug, combine 1/3 cup of coconut milk with the arrowroot powder. Whisk well and set aside.
2. In a medium saucepan, melt the margarine over medium-high heat. Add the sugar, cocoa powder, agave syrup, and the remaining coconut milk; mix well. Bring to a slow boil, stirring constantly, and allow to boil for several minutes.
3. Remove from the heat and immediately add the arrowroot “slurry” and vanilla extract. Allow the sauce to cool on the counter top and then transfer to an airtight container. Store in the fridge.
One-ingredient banana ice cream topped with homemade granola. Breakfast is SERVED.