Are you a vegan? Or maybe lactose intolerant? Or just someone who likes trying out new recipes? We have a lovely vegan ice cream for you to try! Check out the video with step by step instructions from Patti.
We had the privilege of meeting and chatting with local author Carolyn Ali on her cookbook of local recipes called Indian Dancer. The cover of the cookbook has since won a silver addy in 2015 for book design. The book is a delightful mix of stories and recipes. Carolyn chose the Vegan Ice Cream recipe that has been perfected by her daughter Patti. Enjoy!
PATTI's VEGAN ICE CREAM
The base of this ice-cream is bananas - it contains no dairy - hence vegan. It allows you to get creative with different flavours using the banana base. These ingredients will yield 2 servings - for more servings increase the ingredients accordingly.
2 well-ripened frozen bananas
1/4 cup non dairy milk (such as almond milk)
1/4 tsp vanilla extract
1/4 tsp cinnamon
Peel and slice the well-ripened (no mushy but with black spots) bananas into wedges or discs. Place in a ziplock bag in the freezer, overnight or until frozen.
Take out the bag for a few minutes before using, so that the bananas are thawed slightly (not too much as you need them somewhat frozen for a creamy consistency). Seperate them a bit, so they are not in one frozen clump. Put bananas, along with all other ingredients into a food processor or blender. Puree or blend until a smooth, creamy texture is achieved. Stop and use a spatula to scrape down the sides as needed. For other flavors, add the following ingredients, before pureeing or blending.
Add 2-3 tbs of cocoa powder (raw cacao if you wish to keep it strictly vegan). To make it Chocolate-Mint, add 5-10 fresh, washed mint leaves with the cocoa.
Add 5-10 fresh, washed mint leaves
Add 3-4 strawberries cut up with the top removed (frozen strawberries are ideal)
Use coconut milk as the non-dairy milk. Add 2-3 tbs of coconut flakes.
Left overs can be stored in the freezer but should be taken out a few minutes before using