Wonderful results in the lab today! I bet this "ice-cream" would taste great with a nice slice of vegan chocolate cake!I got the idea for this creation from another recipe that uses frozen bananas as a base - and you can pretty much add anything you like to that!
Ingredients:
- two bananas
- a small cup of coconut flakes or powder
- 10 almonds
- 1/2 cup of rice milk (soya or almond milk would be fine too - make the recipe gluten-free)
Peel the two bananas and wrap them in plastic wrap, and place in the freezer for about 3 hours. Place the coconut directly into the small food processor, with the almonds and the rice milk - the rice milk should just cover the almonds, if not add a little more. You will notice that after about 10 minutes, the coconut will have absorbed all of the milk, so you can add a little more just to keep the almonds soaking. Woozz it all up after about 3 hours (leave it in the fridge).
Once the bananas have frozen, cut them up and place them in a normal food processor, together with the rest of the ingredients....and wooooozzzzzzzzzzzzzz.
Ready! I had a taste of mine just a few minutes ago, and was very impressed. I've placed it in a plastic box back in the freezer to see what sort of consistency it will gain. And now I can't wait to try it with a whole load of other fruits and nuts! I'm sure a cashew version (without the coconut) would taste great, as well a chocolate one, strawberry....it reminds me of these super-drinks they make in South America, especially Brasil. It could also work with avocado, as well as quinoa, which would make it a really nutritious cold dessert -- particularly good for fussy children and conservative men.
1 comment:
As an avid ice-cream lover, and not able to have any as my doctor has me on a strict no sugar diet, I can't wait to try this out. I also intend to make your chocolate cake. Keep the good things coming.
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