Summer is here and this year Vegan ice cream seems to be all the rage. Why use dairy cream when plant-based ingredients can be used to create an alternative that tastes just as nice – some would say even nicer? Here are 3 easy recipes you could try in your kitchen. See if anyone notices the difference!
Peanut Butter & Banana Ice Cream
4 ripe bananas, cut into 3cm pieces and frozen
2 tbsp almond milk
1 tbsp peanut butter
1 tbsp dark chocolate (grated)
1 tbsp flaked almonds
1 tsp ground cinnamon
Using a blender, whizz together the bananas and almond milk until smooth, Add the cinnamon and peanut butter and blend some more. Put the mixture into a freezer proof container and pop into the freezer for 1 hour. Serve sprinkled with flaked almonds and grates chocolate. Mmmmmm!
Chocolate & Avocado Ice Cream
1 can full fat coconut milk
1 ripe avocado
150g unsweetened cocoa powder
120ml maple syrup or agave syrup
1 tbsp vanilla extract
Blend together the coconut milk and avocado. Add the remaining ingredients and blend for approx. 2 minutes until you have a smooth mixture. Place into a freezer proof container and freeze for 1 hour. Freeze the mixture for another 3-4 hours, whisking every 20 minutes or so to avoid it getting too icy. The ice cream should be getting thicker every time you whisk until finally it is firm enough to scoop. Delicious!
Coconut & Mango Ice Cream
700ml coconut milk
300g caster sugar
2 ripe mangoes, pureed
2 tbsp lime juice
2 tbsp cornstarch (or arrowroot)
Mix the cornstarch with 60ml of the coconut milk and set aside. In a saucepan, combine the rest of the coconut milk with the mango pulp, sugar and lime and bring to a boil. Take off the heat immediately and stir in the cornstarch mixture, causing the hot liquid to thicken noticeably. Let the mixture cool down and freeze overnight in a freezer proof container. Yummy!