Best thing first: You don’t need an ice cream maker for this recipe! All you need is a good food processor and just three ingredients to make absolutely delicous (and even healthy!) vegan ice cream. The secret to this is frozen banana – which makes the perfect smooth ice cream base once you blend it. Unlike in baked treats (like cookies and such), where the banana flavour is often very strong, frozen banana works just the other way round: It provides a nice base for a multitude of other flavours without overpowering them. This way you can use frozen banana for many, many different ice cream varieties without always ending up with a banana plus x flavour. For this ice cream I used raspberries and coconut flakes, which makes an amazing combination and is actually super healty – no added sugar, no refined fats or artifical flavours! You can even count this ice cream as one of your ‘five a day’ portions – do I need any more reasons to convince you to giving this a try?
- 1 ripe banana
- 1 handfull of raspberries (I used about 10)
- 1-2 teaspoons coconut flakes
Peel the banana and cut into slices. Place the slices on a piece of kitchen foil and put it in the freezer. (It will be much easier to remove the frozen banana slices from a piece of kitchen foil then from a plate or the bottom of a box.) Depending on the thickness of the slices, it will take about 60-90 minutes for them to freeze completly. Meanwhile, wash the raspberries, gently dab them dry and place them in the fridge (by cooling the raspberries down, you can prevent the ice cream of becoming too soft). When you are ready for your delicous, healthy little treat, place the raspberries, coconut and finally the frozen banana slices in a food processor and blend until it formes smooth, jummy ice cream. You might have to scoop down the fruits a couple of times, but the whole process shouldn’t take you more then 2 minutes. Top with some coconot flakes for serving and enjoy one of the healthiest ice creams you can imagine!