Cocoa Crunch Soft Serve

Friday, December 13th, 2013

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After I saw some people on tumblr making ice cream sundaes with sugary cereal, I got to thinking: why not skip a step and put the cereal right in the ice cream? I could make whole flavors based on my favorite cereals! Sadly, I haven’t had much chance to experiment – current weather conditions are more conducive to hot chocolate and hotter tea than they are to ice cream and milkshakes – but I did give Cocoa Puff cereal a whirl. Or rather, Cocoa Roos or whatever the generic, cereal-by-the-bag version is called. Sadly, Cocoa Puffs contains the non-vegan version of Vitamin D (D3), so I had to switch to the store brand, which isn’t quite as tasty. But no sheep parts, yay! (Or at least that I know of; the label doesn’t specify. Damn fortified cereals!)

In addition to the cereal, I added some cocoa powder for an extra-chocolatey taste. It’s really good, and you can definitely detect the cereal’s distinct flavor over all that chocolate. And between the cereal and the bananas, I think we can all agree: this is totally a breakfast food. Dessert at 7AM, does it get any better than this?

 

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Cocoa Crunch Soft Serve

(Makes just under one quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
2 cups generic Cocoa Puffs cereal
3-4 tablespoons cocoa powder
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Place one cup of the cereal into a food processor and pulse until it’s almost powdery.

2. Add the bananas to 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 and pulse until blended. Add the rest of the cereal and pulse until it’s broken up into bite-sized bits. Sample the batter and add extra cocoa powder or sugar 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).

 
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Cranberry Banana Ice Cream

Friday, December 6th, 2013

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In the four days between my making this ice cream and photographing it, Shane asked me every single night whether I’d taken the pictures yet – since he’s not allowed to eat the homemade ice cream until I can photograph it for the blog. A little whinier each night, he sounded a kid waiting for…well, his ice cream. Annoying and a slightly endearing all at once. Needless to say, he’s super-stoked to see this post go up!

This is a pretty simple recipe, and a tasty way to use up leftover cranberry sauce. By my best estimate, you’ll need about a cup of cranberry sauce per four to five bananas, which ultimately yields about a quart of ice cream. But just in case you like your ice cream with an extra cranberry kick, I included instructions for making two cups of sauce. You can stick with my basic recipe or swap it out for your own favorite version. Just be sure to simmer as much of the moisture out as you can!

Also, feel free to dress this up with chocolate chips and dried cranberries; cinnamon (~ 1 teaspoon), nutmeg (~ 1/4 tsp), and allspice (a dash); some extra lemon or orange zest, perhaps in addition to a few tablespoons of frozen OJ concentrate); or a shot of bourbon or triple sec.

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Cranberry Banana Ice Cream

(Makes a little more than a quart of ice cream.)

Ingredients

4 cups fresh cranberries
1 cup sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

(This makes about two cups of cranberry sauce, or enough for 1 to 1 1/2 or even 2 batches of ice cream, depending on how heavy your hand. You can use the leftovers as an ice cream sauce, in oatmeal, on savory foodstuffs, etc. If you’d rather not have any extras, reduce this recipe by half.)

4-5 overripe bananas, peeled, sliced and frozen
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Begin by making the cranberry sauce. In a medium-sized saucepan, combine the cranberries, sugar, lemon juice, and lemon zest. Cook on medium, stirring occasionally, until the berries burst (about ten minutes). Reduce the heat to low and continue to cook until the sauce has thickened up considerable. Remove from heat and allow to cool to room temperature until continuing to step #2.

2. Transfer one cup of the cranberry sauce to a food processor and pulse until it’s relatively smooth. Some chunks are okay.

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. If you’d like a stronger cranberry taste, add some more sauce.

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 Pumpkin Spice Soft Serve

Friday, November 22nd, 2013

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Normally I wouldn’t try to claim that ice cream in November is “seasonal,” but pumpkins! Or pumpkin pie spice in this case, which is pretty much the laziest way to make pumpkin pie ice cream. And I’m okay with that! Lazy is good, especially this time of the year. (But if you don’t have pumpkin pie spice mix on hand, you can totally make your own.)

By the way, don’t you just heart my foam pumpkins? They’re an old family decoration – I’m pretty sure they’re older than I am, much like 25% of my parents’ holiday swag – and my mom gave them to me when I moved out of the house. I’m pretty sure she has a bunch more, including some ginormous, life-sized one. Note to self: raid the attic for Halloween decorations the next time you find yourself in New York.

 

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Chocolate Pumpkin Spice Soft Serve

(Makes just under one quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
2 tablespoons cocoa powder
1 tablespoon pumpkin pie spice mix
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 and pumpkin pie spice and pulse until blended. Sample the batter and add extra seasonings 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).

Serve topped with cocoa powder and cinnamon!

 

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Mucho Matcha Banana Ice Cream

Saturday, October 12th, 2013

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In all my banana ice cream experiments, I’ve been hesitant to try green tea on account of I wasn’t so sure the two flavors would taste all that hot together. Unless you’re pairing the banana base with a truly overpowering flavor – chocolate, maybe, or peanut butter (or, better yet, both together!) – the banana taste tends to bleed through. And while green tea goes well with some fruits – oranges, lemons, and blueberries immediately come to mind – green tea and bananas is hardly anyone’s dream team.

But I’ve been trying to eat healthier lately, and what better snack that potassium-rich bananas paired with antioxidant-rich matcha powder?

As it turns out, green tea banana ice cream? Not too shabby. Naturally I prefer the soy-based stuff, but this Mucho Matcha Banana Ice Cream (as I now call it) is pretty tasty, too. Better still served with sprinkles and strawberries.

For a richer dessert, try adding a third flavor to the mix: lemon or orange peel, perhaps, or vanilla or almond extract.

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Just playing around with my camera’s settings, don’t mind me.
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Mucho Matcha Banana Ice Cream

(Makes just under one quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
3 tablespoons matcha powder
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

optional seasonings: lemon peel, orange peel, vanilla extract, almond extract, etc.

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 matcha, a tablespoon at a time. Pulse until blended, sample the ice cream, and, if the green tea flavor isn’t strong enough for your liking, add another tablespoon. (If using optional seasonings, add them at this step as well.) Three tablespoons of matcha powder hit the sweet spot for me, but you may prefer less.

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).

M is for Milkshake, Strawberry Vanilla

Saturday, September 14th, 2013

M is for Milkshake, Strawberry Vanilla (0001)

Giant milkshake is giant.
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(Working subtitle: “My milkshake frees all the cows from the stall.” Not really, but it’s nice to dream.)

“But wait! I thought you were vegan. Vegans can’t have milkshakes!”

If you’ve been vegan for more then ten minutes, most likely you’ve been subjected to some variation of the above. “Vegans can’t eat pizza! Pizza has cheese.” Or, “Does bacon suddenly not come from an animal anymore?” (as you chow down on soy strips). Omnis, prepare to have your minds blown: vegans have developed versions of nearly all the foods you enjoy. Cheese. Beef. Milk. Eggs. Chocolate (which is naturally vegan!). Caviar, even. And yes, ice cream. You know what that means, people: IT’S MILKSHAKE TIME!

This is just a little something I threw together one morning after coming home from an especially hot and sweaty walk. (Yup, I eat milkshakes after working out. I’d eat them during, too, if only they’d stay frosty in the sun.) I wrote up a recipe, but don’t feel obliged to follow it; milkshakes are more fun when you improvise.

Hint: I bet a tablespoon of chocolate or strawberry syrup would taste amazing swirled in here.

 

Strawberry Vanilla Milkshake

Ingredients

1 cup nondairy creamer, plain or vanilla
1/3 cup nondairy milk, plain or vanilla
4 ice cubes
2 cups strawberries, fresh or frozen and thawed
2 hearty scoops nondairy vanilla ice cream
2 hearty scoops nondairy Neapolitan ice cream (vanilla or strawberry are also excellent choices!)
1 big fat straw

Directions

1. In a blender, combine the creamer, milk, ice cubes and strawberries; process on high until smoothly blended. Add the vanilla ice cream and mix on low for ten seconds or so.

2. Pour into a large glass; add the extra ice cream. Enjoy – and try not to give yourself an ice cream headache!

 
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A is for Apple Pie Ice Cream

Sunday, September 1st, 2013

It’s that time again, folks: VeganMoFo, where vegans (and the veg-curious) the world over gather to drool over their favorite foods. This year I’m doing an alphabet theme, Vegan A to Z, where I try to hit all 26 letters of the alphabet while cooking/baking/eating my butt off. Let’s kick things off with – you guessed it – the letter A!

A is for Apples! In this case: Apple Pie Ice Cream. Made with frozen bananas, so no ice cream machine required!

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Always start with ice cream, and Always take a banana to a party.

In all seriousness, this dessert is as tasty as it is healthy. Basically you start with a half a batch of my apple pie insides, and blend them with a few frozen bananas. It’s that easy!

 

A is for Apple Pie Ice Cream (0010)

 

Apple Pie Ice Cream

(Makes about a quart of ice cream.)

Ingredients

4 overripe bananas, peeled, sliced and frozen
brown sugar or another vegan sweetener, if needed
a splash of nondairy milk or creamer, if needed

3 medium-sized apples, cut into slices 1/4″ to 1/2″ thick
1 tablespoon lemon juice
3 tablespoons brown sugar
1 teaspoon cornstarch
1/2 vanilla bean (or a teaspoon vanilla extract)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
a dash of allspice
2 tablespoons margarine, cut into small pieces

Directions

1. Begin by preparing the apples. Preheat the oven to 400F. After you’ve cleaned and peeled the apples, cut them into slices about 1/4″ thick. Consistency is more important than the size; try to cut them as evenly as possible so that they bake at the same rate. The thicker the slices, of course, the longer the bake time!

2. In a medium sized bowl, combine the apples, lemon juice, brown sugar, cornstarch, vanilla bean, cinnamon, nutmeg, and allspice; mix well.

3. Transfer the apples to a small baking dish. Dot with the margarine. Bake, uncovered at 400F for about 45 minutes, or until the apples are soft and tender. Stir halfway through so that all the apples bake evenly.

4. When done, allow the apples to cool. Transfer the apples (and their juices!) to an airtight container and refrigerate for 6-8 hours or until cold. You can make and store the apples up to a day before blending the ice cream.

5. To make the ice cream: Put the apples in the food process and pulse until chunky.

Tip: If you’d like your ice cream chunky, set a few apples slices aside. Cut them into smaller pieces and mix them into the ice cream at step #8.

6. Add the (frozen) bananas iand 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. The juices from the apples should help in this regards.

7. Sample the batter and add a bit of sugar or other spices if desired.

8. 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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Doubly amazing when topped with fresh apples, cinnamon, and a handful of Apple Cinnamon Granola.
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Maple-Roasted Carrot Banana Ice Cream

Saturday, August 17th, 2013

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So this ice cream has got it going on: with both bananas and carrots, it’s got a serving (or two or three, depending on how big you like your sundaes!) of fruits and veggies, all in one delicious dessert. I got the idea for it while reminiscing about the Carrot Cake Banana Ice Cream I made last summer (mmmm, carrot cake ice cream!). Here, the carrots are roasted in a maple syrup-bourbon sauce (the bourbon is optional, but gives it a nice kick!) and then blended into a fine mash using the food processor.

Personally, I think that the bourbon’s the most distinct taste, but Shane’s undecided. We’re both big fans, though. Try it and see for yourself!

 

Maple-Roasted Carrot Banana Ice Cream

(Makes about three quarters of a quart of ice cream.)

Ingredients

4-5 large carrots, cut into thin slices
1/2 cup maple syrup
1 tablespoon olive oil
1 tablespoon vegan bourbon (optional)

3-4 overripe bananas, peeled, sliced and frozen
brown sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Preheat the oven to 425F. Line a 9″x9″ baking pan with the sliced carrots. (4-5 large carrots halved lengthwise and halved or quartered into thin slices should be enough to do it, but use your own judgement!) In a measuring cup, whisk the maple syrup, olive oil, and bourbon. Pour the mixture on top of the carrots and mix well, making sure that all the carrots are coated. Bake at 425F for 15 minutes. Toss the carrots and continue to bake for another 15 minutes, or until the carrots are soft and tender. Remove from the oven and (carefully!) transfer the carrots and their juices to a food processor. Process until smoothly blended. Allow the mash to cool on the countertop before continuing.

2. When you’re ready to make the ice cream: Add the bananas to 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 ice cream isn’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of brown sugar (or other vegan sweetener) 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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Lemon Lime Banana Ice Cream

Friday, August 2nd, 2013

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Like Sprite, but frozen – and about a million times healthier. I went with a combination of lime juice and lemon zest; the juice helps to get things moving during the blending process, but you also don’t want to add too much extra liquid, since that can lead to ice crystals. If you’d rather, you can use lemon juice and lime zest, or swap out the juice altogether for lemon and lime zest. Whatever you’ve got in your spice rack!

The candied lemon peel is optional but a nice treat. Stir them in my hand @ step #4 if you’d rather not give your food processor a workout. The tend to stick to the blades like whoah.

 

Lemon Lime Banana Ice Cream

(Makes just under one quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
3 tablespoons lime juice
1 teaspoon lemon zest
1 tablespoon candied lemon peel (optional)
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Put the bananas and lime juice 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 lemon zest and pulse until blended. Sample the ice cream and add extra sugar and spices to taste. If desired, toss in some candied lemon peel and pulse a few times to mix them in. Most likely they’ll make your food processor jump, so hold on tight.

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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Peach Blueberry Swirl Banana Ice Cream

Friday, July 26th, 2013

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Photographed with nectarine slices,
on accounta I used all my peaches to make this ice cream!
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So this is a simple yet delicious recipe that I threw together using some leftovers – namely, a few ripe peaches I had on hand, along with some blueberry pie filling, most of which I used as a topping for pancakes. (VeganMoFo spoiler alert: there will be pancakes!)

Since blueberries are in season, you can just as easily make your own sauce if you’d rather. It’s as simple as simmering blueberries, sugar, and water on medium heat until the berries burst and the sauce thickens to your liking. If you make too much, you can freeze the leftovers for later use – or use them as a sundae topping! Chocolate So Delicious with a blueberry drizzle, yum.

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Peach Blueberry Swirl Banana Ice Cream

(Makes about a quart and a half of ice cream.)

Ingredients

5 overripe bananas, peeled, sliced and frozen
powdered sugar or another vegan sweetener, if needed
a splash of coconut milk or creamer, if needed

3 peaches
3 tablespoons brown sugar
1 teaspoon vanilla extract

1/2 to 1 cup canned blueberry pie filling or homemade blueberry sauce

Directions

1. Begin by roasting the peaches. Preheat the oven to 400F. Cut the peaches into quarters; peel each slice (optional) and remove the pits. Combine the peaches and brown sugar in a large bowl; cover and toss to mix. Transfer the slices to a baking pan (9″x9″ fits perfectly). Bake at 400F for 20-25 minutes, or until the peaches are tender. Once the peaches are done baking, flip each slice onto the other “cheek” so that it soaks up some of the juices.

2. After they’ve cooled, transfer the peaches and their juices to an airtight container and refrigerate for six to eight hours, or until ready for use.

3. To make the ice cream: Place the chilled peaches in the food processor and pulse until chunky.

4. Add the (frozen) bananas 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. The juices from the peaches should help in this regard.

5. Sample the batter and add a bit of sugar if needed.

6. Transfer the ice cream to an airtight container. As you do so, gently mix in the blueberry sauce, so that you create a swirl effect. 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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I can’t tell y’all how much I love this plate, scored at Goodwill for a buck fifty.
idk what dogs have to do with tomatoes, nor do I care. DOGS!
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Strawberry Coconut Banana Ice Cream

Friday, June 28th, 2013

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Strawberries, bananas, and coconut – talk about seasonal! (Really, is there much else to say?)

Strawberry Coconut Banana Ice Cream

(Makes about a quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
6 large, ripe strawberries
1 cup shredded coconut (sweetened)
1 teaspoon strawberry OR coconut extract (optional)
powdered sugar or another vegan sweetener, if needed
a splash of coconut milk or creamer, if needed

Directions

1. Put the bananas and strawberries 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 shredded coconut and pulse until blended. If desired, add a strawberry or coconut extract for a more intense flavor.

3. Sample the batter and add a bit of sugar if needed.

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).

This tastes great served with fresh strawberries and topped with shredded coconut and vegan sprinkles!

Mint Chocolate Chip Banana Ice Cream (with Spinach!)

Friday, June 21st, 2013

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The inspiration for this dessert was simple: I had a huge tub of spinach from Sam’s Club that I needed to use up. Tired of salad, I decided to make it into ice cream. And what taste pairs better with spinach’s bright green coloring than mint? Success! While you can’t taste the spinach, its addition makes this already healthy dessert even better for you.

I still have ~ eight cups of spinach left, though. Chocolate spinach ice cream, anyone? (You think I’m joking, but no so much.)

 

Mint Chocolate Chip Banana Ice Cream

(Makes about a quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
4 cups fresh baby spinach*
1 teaspoon mint extract
1/2 cup chocolate chips or chocolate bark
powdered sugar or another vegan sweetener, if needed
a splash of non-dairy milk or creamer, if needed

Directions

1. Place the chocolate chips in the food processor and pulse until broken up into smaller pieces. Remove and set aside.

2. Place the spinach and the mint extract in the food processor and process until the spinach is broken up into small bits and resembles a paste.

3. Add the bananas 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. Sample the batter and add extra mint extract or a bit of sugar if needed. When satisfied, add the chocolate chips and pulse several times – just enough to mix them into the batter.

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).

* Pro tip: Since spinach is 92% water, the more spinach you add, the more the finished ice cream will resemble sorbet (it’s the water crystals, yo!). I used four cups here – seeing as I had so much on hand – but feel free to adjust the amount to your own liking. Even just a cup or two is sure to give the ice cream a nice, refreshing, minty green tint!

Toasted Almond Banana Ice Cream

Friday, June 14th, 2013

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This one’s for the almond lovers in the house (myself included!). With toasted almonds, almond butter, and almond extract (optional but highly recommended!) for triple the almond-y goodness.

For an extra-rich treat, add in three tablespoons of cocoa powder (@ step #3) to make Chocolate Toasted Almond Banana Ice Cream. Go ahead, do it! This “dessert” is still healthy enough to eat for breakfast.

 

Toasted Almond Banana Ice Cream

(Makes about a quart of ice cream.)

Ingredients

1/2 cup raw almonds, toasted
4-5 overripe bananas, peeled, sliced and frozen
1/2 cup almond butter
1 teaspoon almond extract (optional)
1 teaspoon vanilla extract
powdered sugar or another vegan sweetener, if needed
a splash of non-dairy milk or creamer, if needed

Directions

1. Lightly toast the almonds. Set aside to cool.

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. Add the almond butter and almond and vanilla extracts and pulse until blended. Sample the batter and add extra almond butter and/or extracts to taste. If the ice cream isn’t sweet enough, add a little sweetener. Add the toasted almond and pulse just enough to break them up a little.

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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Chocolate Chocolate Raspberry Swirl Banana Ice Cream

Friday, June 7th, 2013

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Raspberries aren’t really my first choice for ice cream – all those annoying little seeds, sticking in between your teeth and interrupting the otherwise smooth, creamy ice cream texture. Nevertheless, it was only a matter of time before I decided to try a raspberry banana ice cream flavor! (I JUST CAN’T HELP MYSELF.) In order to keep the seeds to a minimum – or at least concentrate them in one area – I cooked the raspberries down into a thick jelly, added some chocolate chips, and swirled the resulting sauce into a batch of chocolate ice cream. As you can imagine, the result was rich and indulgent and totally worth tolerating a few pesky raspberry seeds.

fwiw, the chocolate raspberry sauce also makes a pretty awesome ice cream topping, warm or cold. The more you know!

 

2013-04-09 - Raspberry Chocolate Swirl IC - 0010

Chocolate Chocolate Raspberry Swirl Banana Ice Cream

(Makes about a quart of ice cream.)

Ingredients

2 cups raspberries, fresh or frozen
2 tablespoons sugar
1/4 cup chocolate chips
1 teaspoon coconut oil

4-5 overripe bananas, peeled, sliced and frozen
3 tablespoons cocoa powder
1 teaspoon vanilla extract
powdered sugar or another vegan sweetener, if needed
a splash of non-dairy milk or creamer, if needed

Directions

1. Begin by making the chocolate raspberry sauce. In a small saucepan, combine the raspberries and sugar. Cook on medium heat, stirring frequently, until the raspberries break down and the sauce thickens up a bit (about 15 minutes). Add the chocolate chips and coconut oil and cook until melted, continuing to stir all the while. Remove from heat and allow to cool to room temperature.

2. Once the sauce has cooled, make the ice cream base. 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. Add the cocoa powder and vanilla and pulse until blended. Same the batter and add extra cocoa or vanilla to taste. If the bananas aren’t sweet enough for you (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste.

4. Transfer the ice cream and chocolate raspberry sauce to an airtight container. Alternate layers of ice cream and chocolate raspberry sauce, gently stirring with a butter knife as you go. (Four to six layers works well.) 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).

Pro tip: if you don’t use all the chocolate raspberry sauce, store it in an airtight container in the fridge. It makes for a most delicious ice cream topping!

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

2013-03-19 - Sweet Potato Soft Serve - 0013

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

2013-03-21 - Orange Chocolate Ice Cream - 0011

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).