I love ice cream!!! And it was the last to go when I eliminated dairy products from my diet. Once I discovered vegan ice cream options though, there was no turning back. There are several excellent options on the market, including one of my favorites, Soy Delicious. However, even though they are healthier then their dairy based counterparts, they are far from health promoting. They are high in processed sugars and extracted oils, which I have eliminated from my diet, other then the occasional treat or dinner out.
This home made ice cream treat that I came up with years ago has long been a favorite of mine and my husbands, as well as my, at that time, teenage daughter. And I recently made it for my 8 year old cub scouts and one of them liked it so much that he told about it at the next pack meeting.
If you have the frozen bananas on hand, it is so quick and easy. You can have soft serve ice cream in minutes. Here is how to make it:
Peel and slice spotted bananas and freeze in zip lock bags for at least 24 hours. I like to keep these on hand for smoothies as well. Add desired amount of frozen banana slices to a food processor and process with a bit of water, soy, or almond milk until smooth and creamy. You will need to stop the food processor a few times and use a fork to break up the chunks. Add cocoa powder to taste and serve. If you would like it sweeter, add a bit of agave nectar or other liquid sweetener in stead of the water.
There is another great home made ice cream option that I love to make but it takes a bit longer and it's best if you have an ice cream maker. It's called Cashew Ice Cream and the recipe can be found on the Vegetarian Society of Utah web site at www.vsutah.org. Go to the recipe link and find many more recipes as well.
Best of health to you! April
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