Kiddo and I decided to make ice cream.
We both eat limited dairy, so I looked for a vegan recipe. This one is pretty good. Kiddo loved it (the banana flavor was a little strong for me. I think maybe it would have been better if the’d been a bit more ripe…).We had a lot of fun with this recipe, and I look forward to experimenting with other flavor combinations. I found the original recipe while searching for more vegan recipes to add to my repertoire.
Kiddo enjoyed this one from start to finish. We added chocolate and peanut butter chips, as well as shredded coconut. Perhaps the best part of this recipe is that she could eat it immediately. The ice cream was a bit soft, but still good. However, I liked it better after it went in the freezer for a bit.
- 3 medium bananas, sliced and frozen (I froze before slicing, DON’T do that)
- ½ cup coconut cream
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ cup + 2 tablespoons chips (we mixed chocolate and peanut butter chips)
- ¼ cup unsweetened coconut shreds or flakes
- Add bananas to a food processor. Blend until crumbly. Add coconut cream, cocoa powder, maple syrup and vanilla, blending until smooth. Scrape down the sides of the blender as needed.
- Add chocolate chips and coconut into the blender, blending until just incorporated (2-4 pulses). I used Enjoy Life mini-chips because they are really small.
- If you are three, and don’t mind soft, drippy ice cream, eat right away. If you are like me, put the ice cream in a container and freeze until firm (about 3-6 hours). Allow to thaw for 5-10 minutes before scooping.