Roasted Banana Banana Ice Cream

Friday, May 17th, 2013

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When a dessert sporting roasted bananas crossed my tumblr dash, my mind immediately went to ice cream – banana ice cream, that is. I wondered if anyone had tried roasting bananas prior to freezing them for ice cream and, if so, what effect this might have on the finished product. Right away I hit the net in search of recipes. (An by “right away” I mean several weeks later. Procrastination, it’s my strong suit.)

Turns out there are as many ways to make roasted banana ice cream as there are bananas in a bunch. Let’s start with the roasting: you can slice and freeze the bananas and then roast them – or slice and roast them, and then pop ’em in the freezer (which, incidentally, is the method I use here). You can roast them in their peels or naked. The bananas can function as the base in true banana ice cream form, or be used as flavoring for a milk base (non-dairy, in our case). Food processor or ice cream machine, take your pick. Or mix them half and half with unroasted bananas! Is your head spinning yet?

In the end, I went with the slice and roast method, and it worked quite well. The brown sugar and margarine congealed into a sticky sweetener which hardened nicely when chilled. As with regular old banana ice cream, you want to use overripe bananas – just not quite as brown and mushy as usual (too hard to slice!). The bananas shrink down quite a bit during roasting, so you’ll end up with a little less ice cream than normal; seven bananas yields about three quarters of a quart, whereas five unroasted bananas usually amounts to a full quart of ice cream for me.

The taste of roasted bananas is difficult to describe. It tastes…roasted? Kind of a bit richer than regular old bananas. The whiskey is optional, but is super-neat in that it prevents the ice cream from freezing solid. Instead, it exists in this perpetual state of soft serve. Definitely a bonus in my book.

 
(More below the fold…)

“health food”

Sunday, May 5th, 2013

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Banana Bread Soft Serve topped with homemade granola. My new favorite!

Incidentally, I have discovered that I prefer walnuts in my granola if I’m to put it on banana ice cream; almonds if I’m eating it with applesauce and bran flakes. Fussy, who me?

Sweet Potato Soft Serve

Friday, May 3rd, 2013

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Me, always with the not-quite-seasonal recipes. I’m confused: Is this considered an autumnal dish, because of the sweet potatoes, or is ice cream de facto summer fare? Whatever, this is spring, so I’m either a bit early or five months too late. Whatever, I do what I want. Like eat ice cream on Christmas! Yeah, I said it.

Anyway, turns out that sweet potato is a really delicious taste for banana ice cream. Shane downs it by the gallon, and I’m having trouble coming up with new and inventive flavors – so I’m really surprised that I didn’t think of this one sooner. Like, in November!

If you’re a holiday flavor traditionalist, file this one away for next Thanksgiving. Shock and amaze your guests with a quart (or gallon!) of awesomely healthy vegan ice cream. Insert screaming noise here.

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Sweet Potato Soft Serve

(Makes about a quart of ice cream.)

Ingredients

1 large sweet potato, baked and cooled
3-4 overripe bananas, peeled, sliced and frozen
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
a splash of non-dairy milk or creamer, if needed

Directions

1. Scrub the sweet potato clean and then pat to dry. Baked at 425F for 45 to 50 minutes, or until soft and tender. When it’s cool enough to handle, remove the peel. In a small bowl, mash the sweet potato using a fork. Set aside and allow to cool fully.

2. Place the mashed sweet potato in a food processor and pulse until smooth and creamy.

3. Add 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.

4. Add the brown sugar, vanilla, cinnamon, and nutmeg and pulse until blended. Sample the batter and add extra sugar and/or spices to taste.

5. 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).

Orange Chocolate Banana Ice Cream

Friday, April 19th, 2013

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I was happily snacking away on an orange-flavored chocolate bar when I realized that I’d yet to try a similarly flavored banana ice cream. Clearly that COULD NOT STAND!, and so I remedied the situation asap. Which, in Kelly speak, means a week or so. The tortoise wins the race, yo!

As you can imagine, this is super-delicious and will no doubt become a staple in my freezer. Especially if I get that shiny new Yonanas machine I wishlisted for my birthday. Mom, if you’re reading this….

 

Orange Chocolate Banana Ice Cream

(Makes about a quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
1/3 cup orange juice concentrate, frozen but thawed slightly
3 tablespoons cocoa powder
orange and/or lemon peel to taste (optional)
maple syrup or another vegan sweetener, if needed
a splash of non-dairy milk or creamer, if needed

Directions

1. Place 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 maple syrup is perfect here.

3. Add the cocoa powder and orange juice concentrate and pulse until blended. Sample the batter and add extra cocoa powder or orange juice concentrate if desired, as well as orange and/or lemon peel to taste.

4. 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).

Chocolate Hazelnut Soft Serve

Friday, April 5th, 2013

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This isn’t quite the same as Nutella ice cream, but it’s pretty damn close! I was feeling too lazy to whip up a batch of “No-tella” for use in ice cream, so instead I just threw in some of the ingredients (chocolate, hazelnuts, and hazelnut extract) piecemeal. Since Nutella also contains no small amount of oil, this is probably the healthier way to go. And it’s pretty yummy, even if it’s not Nutella-awesome!

Still gonna make Nutella Banana Ice Cream – just not today.

 

Chocolate Hazelnut Soft Serve

(Makes about a quart of ice cream.)

Ingredients

1/2 cup hazelnuts
4-5 overripe bananas, peeled, sliced and frozen
3 tablespoons cocoa powder
1 1/2 teaspoons hazelnut extract
1 teaspoon vanilla extract
maple syrup or another vegan sweetener, if needed
a splash of non-dairy milk or creamer, if needed

Directions

1. Put the hazelnuts in a food processor and pulse until they’re broken up into smaller pieces (roughly 1/8 the size of the original nuts or smaller). Remove from the food processor and set aside.

2. Place 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.

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 prefer maple syrup or powdered sugar.

4. Add the cocoa powder, vanilla, and hazelnut extract and pulse until blended. Sample the batter and add extra spices to taste. Add the hazelnuts and pulse to mix.

5. 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).

Chocolate Grape Soft Serve

Friday, March 22nd, 2013

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So this recipe came into being one afternoon when, upon rummaging through the fridge, I discovered that there were no fewer than five jars of jam taking up valuable real estate on the door. Of all the flavors – cherry, raspberry, strawberry, apricot, and grape – it was the combination of grape and chocolate that most appealed to me. I mean, they make chocolate covered grape truffles, right? And so Chocolate Grape Soft Serve was born!

One half of a cup of jelly results in a grape flavor that’s subtle yet distinguishable. Use more or less according to your own tastes. Since the jelly has sugar, it’s doubtful that you’ll need to add any extra sweeteners – but if you do, go with maple syrup or agave nectar. The liquid really helps to get things moving.

Photographed with my adorable Halloween plate since it really hasn’t gotten much play, seeing as I bough it during the 2012 post-autumn clearance sale – and with a ginormous Supernatural coffee table book in the background, because it matches in both colors and content. Witches and ghosts and familiars, oh my!

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Chocolate Grape Soft Serve

(Makes about a quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
3 tablespoons cocoa powder
1/2 cup of grape jelly
more maple syrup or another vegan sweetener, if needed
a splash of non-dairy milk or creamer, if needed

Directions

1. Place 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. Add the cocoa powder and jelly and pulse until blended. Sample the batter to taste an add extra cocoa powder or jelly to taste. If the ice cream isn’t sweet enough, add a little sweetener; maple syrup works well here!

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).

Chocolate Cinnamon Spice Soft Serve

Friday, March 1st, 2013

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A little bit of sugar, a little bit of spice – and a whole lotta chocolate! This banana ice cream is reminiscence of Mexican Hot Chocolate, just a little bit colder. (Think: frozen.)

I used the smallest dash of black pepper, but you can add more or less according to your own taste. Make it cayenne, if you’re feeling daring. Serve topped with chocolate syrup, Dandies, and a light dusting of cinnamon sugar.

 

Chocolate Cinnamon Spice Soft Serve

(Makes about a quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
2 tablespoons maple syrup
3 tablespoons cocoa powder
1 teaspoon cinnamon
a dash of black or cayenne pepper
more maple syrup or another vegan sweetener, if needed
a splash of non-dairy milk or creamer, if needed

Directions

1. Combine the bananas and maple syrup 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 maple syrup is perfect here.

3. Add the cocoa powder, cinnamon, and pepper and pulse until blended. Sample the batter and add extra spices to taste.

4. 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).

Pumpkin Spice Banana Ice Cream

Friday, February 15th, 2013

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Despite the chilly weather, Shane’s been super-into banana ice cream lately – which can only mean one thing for me: experimentation time! I’ve been meaning to try this one since Thanksgiving-ish, though the version I had in mind was slightly more unhealthy. Maybe with some tiny chunks of spiced cream cheese mixed in? But that kind of negates the whole point of banana ice cream, don’t you think?

Anyway, you can dress it up by adding some toasted pecans or raisins along with the spices, or sprinkling them on top of the ice cream before you serve it. So healthy you can eat it for breakfast.

Pumpkin Spice Banana Ice Cream

(Makes about a quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
1/2 cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
a dash allspice
maple syrup or another vegan sweetener, if needed
a splash of non-dairy milk or creamer, if needed

Directions

1. Combine the bananas and pumpkin 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 maple syrup is perfect here.

3. Add the spices and pulse until blended. Sample the batter and add extra spices to taste.

4. 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).

5. Serve topped with vegan whipped cream, a bit o’ maple syrup, raisins or pecans, or pumpkin flavored granola. (Recipe for that last coming soon!)

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Lemmy wants some!
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Eat to the Beat: Vanilla, I Scream Ice Cream with Bing-Bang-Boom Cherry Sauce & The Runaways

Saturday, October 20th, 2012

 

The song: “Cherry Bomb” by The Runaways (lyrics)

The foodstuff: Vanilla, I Scream ice cream topped with Bing-Bang-Boom Cherry Sauce from The Tipsy Vegan

The connection: Boozy vegan ice cream, smothered in boozy vegan cherry sauce – ’nuff said!

 

Bing-Bang-Boom Cherry Sauce from Tipsy Vegan (0015)

 

Okay, so maybe it’s gotten a bit chilly for ice cream. Sweater season is upon us, and Thanksgiving is but a month away. But I’m a wild girl! I do what I want. Like eating ice cream. For breakfast! On Christmas morning! Not really, I usually have oatmeal. It’s good for the insides. But I could if I wanted to!

Besides, when I spotted the recipe for Bing-Bang-Boom Cherry Sauce in The Tipsy Vegan, I knew straight away that it’d be the perfect complement to “Cherry Bomb” by The Runaways. It’s right there in the name, yo! Bing-Bang-Boom and Bomb! Served with the Vanilla, I Scream ice cream because why not?

This cherry sauce is da bomb; it’d better be, seeing as it took me the better part of the afternoon to make it! Most of that time was spent cooking down the sauce on the stove top – an easy enough task – but the pitting of the cherries? Ugh, so tedious! If ever I make this sauce again, it will only be because I found pitted bing cherries in the freezer section. My nails are stained red (though it looks like they’re filthy with dirt – yuck!) and the little creases of skin where my fingertips meet the nails are sore, brutalized as they were by stubborn cherry pits.

But hey, my mouth is happy – and that’s really what it’s all about, right?

The cherry sauce is really rather simple – just a pound of cherries, some sugar, a bit of lemon juice and peel, and some corn starch to thicken things up. Oh, and a third a cup of brandy for the booze! Delicious as a dessert topping (think: ice cream, angel food cake, sweet bread), it’d make one hell of a pie filling, too.

And you’ll have enough leftovers for a pie, be it a hand pie or a full on cherry pie pie. This recipe makes a ridiculous amount of sauce! (Unless I vastly overestimated the number of cherries in a pound; always a possibility.) I added a few cups to a quart of frozen bananas to make cherry banana ice cream (recipe below!), and still had so much extra sauce that I ended up freezing some for later use. Um, not that I’m complaining, mind you.

 

Vanilla, I Scream ice cream from Tipsy Vegan (0005)

 

Less impressive is the Vanilla, I Scream ice cream. Schlimm uses a combination of silken tofu and coconut cream as the base, with vanilla beans and vanilla-infused vodka providing the seasoning. Unfortunately, I could still taste the blah blandness of the tofu underneath it all. I’ve tried silken tofu ice cream before, with great results – so I’m not opposed to the idea. This recipe in particular just wasn’t the best I’ve tried. Probably a few tablespoons of cocoa powder could fix that right up.

On the plus side, it came out rich and creamy, despite whatever doubts I had. I’m used to making ice cream batter on the stove, with the help of a thickening agent such as arrowroot powder. This one uses the blender, and no thickening agent. Even though the batter looked a bit on the thin side, it thickened up nicely in the ice cream machine. Weirdly, it contracted during freezing – usually the batter expands; fill the ice cream machine up past a certain point, and you risk an ice cream eruption! – resulting in less ice cream than we expected.

Pro tip: if you have a quart-sized machine, you can easily increase the recipe by a quarter without running into any trouble, space-wise. (The original recipe calls for 8 ounces of silken tofu, which is silly since most bricks weigh in at ~ 12 ounces. What am I gonna do with an odd four ounces of silken tofu, hmmm?)

Or, if you’re still worried, process it in two batches!

 

Cherry Banana Chocolate Chunk Ice Cream (0036)

 

(More below the fold…)

Strawberry-Banana Yogurt Ice Cream

Wednesday, August 22nd, 2012

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So this is a quirky little dessert that I threw together with some odds & ends: a few ounces of vanilla soy yogurt, left over from my froyo experiments (thus far unsuccessful, boo!); some rapidly decomposing strawberries; and what was left of my frozen banana stores. With a little help from my good friend cornstarch, the strawberries were cooked into a gelatinous sauce, which I chilled and then mixed with the bananas and yogurt in a food processor.

The immediate result was like a really thick smoothie or milkshake, most of which I downed immediately. (Hence the sad, scrappy photo. The remains of the day!) The leftovers froze nicely, creating a rich banana ice cream.

Strawberry-Banana Yogurt Ice Cream, we shall meet again. Oh yes, mark my words.

 

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Strawberry-Banana Yogurt Ice Cream

2 cups fresh strawberries, diced
1 tablespoon brown sugar
2 teaspoons lemon juice
1/4 teaspoon cornstarch + extra if needed
6 ounces (3/4 cup) nondairy yogurt, plain or vanilla
1-2 bananas, peeled, sliced, and frozen
powdered sugar to taste

Directions

1. In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook, uncovered on medium heat, stirring every few minutes, until the berries have broken down and the sauce is thick and almost jam-like (about 15-30 minutes). If necessary, add some cornstarch in 1/4 teaspoon increments to help thicken things up. (This works well if you’re in a hurry!) When done, transfer to an airtight container and let chill in the fridge for three hours or more.

2. When you’re ready to make the ice cream, combine the bananas, yogurt, and strawberry sauce in a food processor and pulse until well blended. If the ice cream isn’t sweet enough for you, add a little vegan sweetener (powdered sugar or similar) to taste.

3. Enjoy immediately as smoothie or milkshake, or transfer to an airtight container and store in the freezer for several hours for a firmer dessert.

 

Zucchini Bread Banana Ice Cream

Wednesday, August 8th, 2012

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Like zucchini bread, but in soft serve form! For those hot summer days when you need to use up some zukes, but don’t feel like firing up the oven for zucchini bread.

Okay, so this recipe won’t put much of a dent in your zucchini stockpile, but it’s delicious nonetheless. Also: cold. Eat up!

 

Zucchini Bread Banana Ice Cream

(Makes just under one quart of ice cream.)

Ingredients

3-4 overripe bananas, peeled, sliced and frozen
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 to 1/2 cup grated zucchini
1/4 to 1/2 cup “extras” – raisins, cranberries, walnuts, and/or chocolate chips or bark (optional)

Directions

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. Add the vanilla, cinnamon, nutmeg, zucchini, and optional “extras” and process until blended. Sample the batter and add extra spices, zucchini, nuts, etc. to taste.

4. 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).

 

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Peanut Butter Cup Banana Ice Cream

Wednesday, July 25th, 2012

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Hands-down the most decadent banana ice cream ever to grace my food processor, this peanut butter cup-inspired dessert is remarkably similar to the soy milk version I made last year – but healthier and simpler, with no ice cream machine required. A chocolate banana ice cream base is dressed up with chunks of chocolate and sweet peanut butter, like an explosion of peanut butter cups. Yum.

Serve cold in a waffle cone or drizzled with homemade chocolate or peanut butter sauce for an extra-special treat. Go on, the bananas make it a health food!

 

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Peanut Butter Cup Banana Ice Cream

(Makes about a quart of ice cream.)

Ingredients

3-4 overripe bananas, peeled, sliced and frozen
3 tablespoons cocoa powder
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed
1/4 to 1/2 cup chocolate bark
1/2 cup creamy peanut butter
1/4 cup powdered sugar

Directions

1. At least several hours prior to making the ice cream, prepare the sweet peanut butter “filling.” Put the peanut butter in a microwave-safe bowl. Fold in the sugar; mix as best you can. Microwave for 30 seconds and stir until the sugar and peanut butter are one. Cover and place the bowl in the fridge for two hours or more to chill.

2. Once the peanut butter is cold, make the ice cream! 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.

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 pulse until well-blended. Add the chocolate bark and pulse several times, until they’re broken up into smaller chunks. Add the peanut butter batter in large spoonfuls; pulse several times, just enough to mix the chunks into the ice cream.

5. 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).

6. Serve topped with chocolate sprinkles; warm, melty chocolate; peanuts; and/or homemade chocolate sauce. You can’t go wrong!

 

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(I took so many pics of this, y’all! It’s so amazaballs that I was convinced that no photo – or none of mine, anyhow – would be able to capture the awesomeness of it all. 100+ pictures later…

On the plus side: I got to eat three bowls in one day. Tummy ache be damned!)

Chocolate Strawberry Soft Serve

Friday, July 20th, 2012

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Chocolate, strawberries, bananas, and more chocolate. What else is there to say?

Omit the chocolate chips and serve with fresh berries for a healthier treat.

 

Chocolate Strawberry Banana Ice Cream

(Makes about a quart of ice cream.)

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Ingredients

3-4 overripe bananas, peeled, sliced and frozen
1 1/2 cups diced strawberries, fresh or frozen and defrosted
3 tablespoons cocoa powder
1/4 cup chocolate chips (optional)
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

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. Add the strawberries, cocoa powder, and chocolate chips (optional) and process until mixed.

4. 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).

5. Serve with sprinkles, chocolate chips, extra berries – or even Cocoa Puffs! – to garnish. Bonus point: top with a ginormous, chocolate-covered strawberry for an especially decadent dessert!

 

2012-06-04 - Cocoa Puffs Sundae -  0001

Maple Pecan Banana Ice Cream

Wednesday, July 18th, 2012

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WOW. This ice cream came out even better than I expected! Rich and creamy, the taste of the titular maple syrup and roasted pecans is complemented by just the slightest hint of margarine and brown sugar. Plus it’s super-easy to make – no ice cream machine required! (Though you will have to fire up the toaster oven to roast the pecans. Boo!)

Enjoy it in a sugar cone, sweetness. You deserve it!

 

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Maple Pecan Banana Ice Cream

(Makes about a quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
1/2 cup pecans, toasted
2 tablespoons vegan margarine, softened
2 tablespoons brown sugar
1/4 cup maple syrup + extra to taste (I used 3/8 cup)
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Begin by toasted the pecans. Spread them out on a baking sheet and bake at 350F for about five minutes, or until browned. Keep a close eye on them, as they can burn quickly! When done, set aside.

2. In a small mug or bowl, blend the brown sugar with the softened margarine. Set aside.

3. 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.

4. 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.

5. Add the pecans, sugar/margarine blend, and maple syrup. Pulse until blended.

6. 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).

Cookbook Review: Cooking Vegan, Vesanto Melina & Joseph Forest (2012)

Thursday, July 12th, 2012

Cooking Vegan: You Know It!

four out of five stars

(Full disclosure: the publisher sent me a free copy of this book for review.)

The second collaboration between (vegan) dietician Vesanto Melina and (not-vegan) professional chef Joseph Forest, Cooking Vegan: healthful, delicious, and easy is a nice introductory vegan cookbook, particularly for newbie vegans and skeptical omnivores, as well as veteran vegans who want to eat a more healthful diet.

With chapter headings like “Vegan Nutrition” and “Vegan Ingredients,” the first fifth of the book is devoted to describing the basic building blocks of a vegan diet: fats, sweeteners, nondairy milks, soy foods, thickening agents, etc. (Spoiler alert: the age old question “But where do you get your protein?” will be answered!) There’s also some more general info about organizing your workspace, following recipes, and the like. Twelve suggested “theme” menus (Children’s; Super Simple; North American; Japanese) provide additional guidance for overwhelmed cooks.

Now for the food! The recipes in Cooking Vegan are divided between nine categories: breakfasts and beverages; dips, spreads, snacks, and sandwiches; soups; salads; salad dressings; entrées; sauces and gravies; side dishes; and sweet treats. Each recipe is accompanied by detailed nutritional information, and many come with suggested variations.

Before I begin reviewing a cookbook, I leaf through the recipes and come up with a list of dishes I’d like to try, so that I can check my pantry for ingredients and update my shopping list accordingly. For Cooking Vegan, this meant about thirty recipes, give or take – roughly enough to fill up a sheet of legal paper. At this point, I’ve tackled about half of them – enough that I feel comfortable writing a review.

With few exceptions, I enjoyed nearly all of the dishes I tried. In particular, the Scrambled Tofu, Marinara Sauce, Tapenade and Pesto Pizzas (including the pizza dough!), Good Morning Granola, Mac Uncheese, Light Mushroom Gravy, and Vegan Dazs Ice Cream stand out in memory, and all will be joining the regular rotation here in the Garbato-Brady household. (Actually, the Vegan Dazs already was a staple, just under another name: One-ingredient banana ice cream. Look it up!) The sole dud? The Holiday Pie Topping, which has a rather unpleasant aftertaste.

Still on my to-do list: Gooda Cheez (for which I bought a bag of agar, all special!); Heart Healthy Hummus; Black Bean Soup; Tuscan Minestrone; Wild Rice Salad; Shepherd’s Pie; Mushroom Lentil Patties; Corn with Bell Peppers; Scalloped Potatoes; Cashew Cheeze Lasagne; Blueberry Muffins; Almond Butter Balls; and the Cashew Cream Topping. I’ll blog these as I get to them, so keep an eye out!

Based on my experience, the recipes found in Cooking Vegan are straightforward and easy to follow, with few unusual or hard-to-find ingredients required. While some of the recipes (such as the Mac Uncheese) call for a second recipe (in this case, the Gee Whiz Spread), this is kept to minimum, with one added recipe at most. (One notable exception are the pizzas, which reference recipes for dough and a topping. Both of which are super-easy to make!) When referring you to another recipe, the authors include a page number, which I really appreciate. (All that flipping back and forth to the index when you’re trying to cook dinner? No thanks!)

My main complaint is that Melina and Forest are rather light-handed with the seasonings. With the Scrambled Tofu, for example, I found myself doubling – even tripling – up on some of the spices. Likewise, before I worked my magic, the Mediterranean Lentil Soup could best be described as “bland.” Still, the fix for this is easy enough: taste, taste, taste! as you cook, and don’t be afraid to adjust the ingredients to fit your own style.

As someone who’s been experimenting with banana ice cream for a while now, I do have to point out one glaring error in the Vegan Dazs Ice Cream recipe. While the primary recipe uses a juicer to blend the fruit (I’ve yet to wrap my mind around the logistics of this…not a big juicer, me), one variation gives these instructions for using a food processor: 2 cups of frozen bananas to 1 cup nondairy milk; serve immediately. In my experience, it’s best to use as little liquid (be it nondairy milk, creamer, or water) as possible, since the liquid will form ice crystals as it freezes. While it’s clear that Melina and Forest don’t intend for this version to be frozen and enjoyed later, there’s no reason why it can’t be!

Either way, one part liquid to two parts bananas is still excessive, even if you’re enjoying it immediately as soft serve. Better to leave the frozen bananas to defrost on the counter for 30 to 60 minutes prior to making the ice cream – this will give you a richer, creamier dessert, whether eaten soft serve or frozen ice cream styley.

Under the jump: photos and summaries of all the dishes I tried. Feast your eyes!

 

(More below the fold…)

One-Ingredient Banana Ice Cream with Chocolate Fudge Sauce

Wednesday, July 4th, 2012

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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).
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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.

 

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Banana Ice Cream: serve with fresh berries for a healthy summertime treat!
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One-Ingredient Banana Ice Cream

Ingredients

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.)

Directions

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).

(More below the fold…)

"Cleaning Out the Pantry" Ice Cream

Friday, June 29th, 2012

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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.

Cranberry Cinnamon Oatmeal Soft Serve

Wednesday, June 27th, 2012

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Oatmeal! Who doesn’t love the stuff? Even the fussiest of kids will happily down a bowl, as long as you dress it up with chocolate chips and gummy candy and other assorted sweet treats. (Totally speaking from personal experience here. From the fussy kid’s perspective, natch.)

Cinnamon oatmeal with dried cranberries is a staple around my house*; the oats are good for my heart and digestive system and the cranberries help to prevent UTIs. Plus it’s delicious, hello! Even the dogs get into the act come breakfast time, begging for their daily serving of cranberries. (Or, in Mags’s case, demanding.) It’s a family affair.

Given my passion for oatmeal (too much?), this dessert was inevitable. Unstoppable. HAD TO HAPPEN. I give you: Cranberry Cinnamon Oatmeal Soft Serve – cranberry cinnamon oatmeal in soft serve form. With bananas, ’cause you should always bring a banana to party.

 

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Cranberry Cinnamon Oatmeal Soft Serve

(Makes just under one quart of ice cream.)

Ingredients

3-4 overripe bananas, peeled, sliced and frozen
1/4 cup + 2 tablespoons quick oats, divided
1/2 cup water or nondairy milk
1 teaspoon cinnamon sugar
1 teaspoon cinnamon
6 tablespoons dried cranberries, divided
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Combine 1/4 cup of quick oats, 1/2 cup of water, and 1 teaspoon of cinnamon sugar in a microwave safe bowl; mix well. Microwave for 60 seconds and stir again. Allow the oatmeal to cool to room temp, either on the countertop or in the fridge.

2. 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.

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 oatmeal, 1 teaspoon of cinnamon, and 3 tablespoons of cranberries and pulse until well blended. Add the last three tablespoons of cranberries and the 2 tablespoons of quick oats and pulse several times, just enough to mix the cranberries and oats into the ice cream batter (but not enough to chop them up into small bits).

5. 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).

6. Serve with a dusting of cinnamon sugar for extra shiny measure!

 

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Kaylee creeper, wants some ice cream!
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(More below the fold…)

Chocolate Banana Bread Soft Serve

Wednesday, June 20th, 2012

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Chocolate Banana Bread Soft Serve Ice Cream – like Banana Bread Soft Serve, but with cocoa powder instead of chocolate chips! (Or cocoa powder and chocolate chips – it’s your ice cream, yo!) Top with walnuts and cinnamon sugar for an extra-awesome treat!

 

Chocolate Banana Bread Soft Serve

(Makes about a quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
3 tablespoons cocoa powder
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 cup chocolate chips (optional)
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

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. Add the cocoa powder, vanilla, cinnamon, allspice, and (optional) chocolate chips and pulse until well-blended. Sample the batter and any extra spices to taste.

4. 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).

5. Serve with vegan sprinkles, chocolate chips, walnuts, or cinnamon sugar – or sandwiched between two slices of banana bread. And send me a pic, pretty pretty please?

Banana Carrot Cake Soft Serve

Wednesday, June 13th, 2012

2012-05-13 - Banana Carrot Cake Soft Serve - 0022

 

Carrot cake in soft serve form! This is a delicious, banana-based frozen dessert (say it with me: no ice cream machine required!) that was inspired by its cakey cousin. Many of the spices – vanilla, cinnamon, nutmeg, and allspice – are similar to those used in carrot cake, giving this ice cream a taste reminiscent of carrot cake, bananas be damned. And the grated carrots? They just seal the deal.

For something a little different, throw in some clove or ginger (both of which are also found in carrot cake!). Sample the goods as you go and don’t be afraid to adjust the amounts to your liking. Ice cream is fun, yo!

Pssst! If you like this dish, you might also enjoy my Banana Bread Soft Serve. It’s the first banana ice cream I ever made – and still my favorite, more than a dozen recipes later!

This one? Pretty close. Third runner-up, maybe?

 

Banana Carrot Cake Soft Serve

(Makes just under one quart of ice cream.)

Ingredients

3-4 overripe bananas, peeled, sliced and frozen
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
a dash of allspice
1/4 to 1/2 cup grated carrots
1/4 to 1/2 cup walnuts
1/4 cup raisins (optional)
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

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. Add the vanilla, cinnamon, nutmeg, allspice, carrots, walnuts, and raisins and process until blended. Sample the batter and add extra spices, carrots, nuts, and/or raisins to taste.

4. 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).

 

2012-05-13 - Banana Carrot Cake Soft Serve - 0006

Vegan veggie power!
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