When the weather is steamy like it has been this month, my favorite way to
cool off is to whip up some quick vegan nice cream combinations in my
high speed blender or food processor.
The end result is totally dependent upon what fresh, ripe, organic fruit I have
in my kitchen.
Last night, I froze a couple of ripe bananas, one mango and some pineapple slices
and when I woke up this morning, I couldn’t wait to take them out of the freezer
and plop them into my Vita-Mix.
I added a little almond milk, a tablespoon of organic coconut oil and a large scoop
of vegan protein powder for extra nutrition.
Within five minutes, I had a ice cold, creamy treat–ready to eat!
I decided to place my nice cream into the freezer for a while to firm it up a little
Once it was firm, I topped my banana mango nice cream with fresh, organic
blueberries, grabbed a spoon and gobbled up the goodness.
Banana Mango Vegan Nice Cream
2 ripe bananas, sliced and frozen
2 ripe mangoes, sliced and frozen
1 cup pineapple chunks, frozen
1 tablespoon organic coconut oil (optional)
1 scoop vegan protein powder (optional)
1 cup almond or hemp milk (or less, if desired)
Add all of the frozen ingredients to your high-speed blender jar or food processor.
(I used my Vita-Mix.)
Add some of the almond milk.
Blend on low to start and increase speed as the frozen ingredients are pulverized
Add the coconut oil and protein powder.
Continue to blend until a thick, creamy consistency is achieved.
When all of the ingredients are blended, turn off the blender or food processor.
Eat immediately or pour into a freezer safe container until it is firmer.
Scoop it up with an ice cream scoop.
Top it with your favorite berries or shredded coconut.
Dig in, cool off and enjoy!
What are your favorite vegan/dairy-free ice creams to make?
Share your thoughts and comments with us.