I scream, you scream, we all scream for raw vegan ice cream!!!

I don’t care that winter is nipping at my heels up here in VT, because I’m still going to be making ice cream. I find ice cream to be a food group people either love to a point of unhealthy obsession or simply dabble in. Living in VT means swearing your allegiance to Ben & Jerry’s. They’re the iconic ice cream company that created Cherry Garcia and more recently Schweddy Balls, along with several other flavors. What tasty calorie and sugar-laden treats. And then there are the “creemies” (Vermont-speak for soft serve ice cream) that stand not so erect in the summer heat; ah, delicious. But should we become so complacent with these treats? Can we not make our taste buds go “woo hoo!” and our intestines go “thank you”? I know for a fact that we can, and it doesn’t involve buying the low-fat, high sugar brands companies are hocking at us.  It’s time to push those sleeves up, break out the appliances, and prepare our taste buds for ultimate tantalization!

This past summer I discovered the joy of raw vegan ice cream. For every really hard-core never stray from the most natural raw vegan guru on Youtube, there are 10 more who lead perfectly healthy lives that have no qualms about having a little (sweet) fun in the kitchen. What I love about making your own “ice cream” (it really isn’t ice cream because we won’t use cream) is that it is fast, simple, healthy, and just as decadent as the brands we’ve become accustomed too. My first foray into these scrumptious treats was with avocado & coconut. I enjoyed it—still do – but lately I’ve been craving something naughtier, and thus the peanut butter and banana ice cream was born!

What you’ll need:

–          Food processor. Only use a blender if you’re fortunate enough to have a really powerful one like a Vitamix or Blendtec and want to make a big batch

–          3 really ripe bananas. Throw them in a drawer for a few days to speed up the ripening process. If you have an apple throw it in as well, as apples make other fruits ripen faster

–          2 Tablespoons of all natural peanut butter

–          2 Tablespoons of cocoa powder

–          Patience: it takes awhile for a banana to freeze!

Note: All these amounts, besides the bananas, can be tinkered with to your liking. Use more or less of either to get the taste you desire the most. You can also taste-test during the mixing to see what you want to add more of.

Directions:  Slice the bananas, put them on a plate, and pop them in the freezer. Make sure you slice and then freeze or else life will be very miserable. I froze my bananas for about a day. If they chill that long then let them sit out for 15 minutes before you throw them in the food processor. If you only have them in the freezer for 6-8 hours then don’t or else your ice cream might get a little soupy.  After you’ve gotten them off the plate (you might need a knife to slide them off) put them in the food processor with the other ingredients. If your appliance is really struggling you might want to add a spoonful of yogurt (if you don’t mind it being a little non-vegan) or a splash of almond or rice milk. The bananas will first hit a crumbly state (remember those awesomely overpriced Dippin’ Dots?) and then it will become creamy like ice cream. Scoop it out. Place it in a bowl. Share with a friend for guilt free pleasure. This is just as decadent as store bought ice creams without all the additives, preservatives, and sugar. Go us!

 

Now peel away those banana peels and get to scoopin’

Jocellyn

 

Ps: In all honesty I think the most fun I have with this blog is making up the “peel away” phrase at the end 😉

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