guilt-free, vegan, easy-freezy banana ‘ice cream’

my household (by which i mean my kitchen) is pretty well equipped. i’ve got a pasta roller thing (whatever the proper name for that device may be), a rice cooker, a casserole, a wok, a fondue caquelon, a raclette oven, a french oven, a mixer, a blender, baking molds in all shapes and sizes, pots, pans, plates and recently even a julienne peeler. what i’m lacking, though, is an ice cream maker! i know, pretty essential, right? what i do have, however, is some pretty grown-up creativity. and with that, i can make as much childish ice cream as i want. for this, you won’t even need an ice cream maker.  take this, household device industry! we’re creative, modern, self-sufficient (okay, almost…) women and we can make our own ice cream! oh, and did i mention it’s super healthy…?
guilt-free, vegan, easy-freezy banana ‘ice cream’ with coconut cream

ingredients:
4 ripe bananas + 1 more for decoration
4 tbsp. soy milk
2 cups coconut milk
2 tbsp. corn starch
2 tbsp. sugar
1 tsp. vanilla extract
4 tbsp. chocolate pearls
4 tbsp. ground almonds

directions:
slice the bananas very thinly. arrange the slices on foil, then put in the freezer for four hours. in the meantime, make the coconut cream: put the coconut milk in a saucepan together with the sugar, corn starch and vanilla extract. bring to a boil, stirring constantly, and cook for 10 minutes. let cool entirely. toast the almond in a saucepan for about 2 minutes, set aside.
when the bananas are completely frozen, place them in a blender, together with a little soy milk. pulse until smooth and creamy, adding a little more soy milk if necessary. ladle into four bowls, add a dollop of the coconut cream, arrange a couple of banana slices on top and decorate with chocolate pearls and the toasted ground almonds. serve immediately and guilt-free. 
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