During our meat-free days, we have to train our palates to appreciate natural, and animal-free foods. Desserts tend to be everyone’s downfall. We have a saying in my house, “It is never the meat, it’s always the cheese 😄.” My appetite for dairy products is always my main challenge during our fasting periods. We are learning to replace these foods with plant-based, or vegan options for days when we are entertaining OR Sunday lunches. My favorite is the homemade vegan ice cream (without an ice cream maker). It uses 3 ingredients only, and it never disappoints.
Homemade vegan ice cream recipe – getting started
Frozen strawberries – clean and slice them (don’t forget to remove the green leaflets before putting in the freezer). I made a mistake of not paying attention to this detail. I froze them immediately after cleaning them in running water (without removing the leaves). It is not a train smash though.
Frozen bananas – once again (lol), peel and slice the banana before freezing. I had to defrost the banana a bit in order to be able to peel it.
Coconut cream – the amount you use will depend on the amount of homemade ice cream that you want to make. For one serving, a 1/4 to 1/2 cup should suffice.
Measurements will depend on the amount of ice cream you want to make. For a single serving of ice cream, here are the measurements:
1 cup of frozen strawberries
1 banana
1/4 cup (2 tablespoons) of coconut cream
Throw everything into the blender, and blend until smooth.
Homemade Vegan Ice Cream
Ingredients
- 1 ripe bananas sliced and frozen
- 1 cup frozen strawberries
- 1/4 cup coconut cream you can also use full-fat coconut milk
- 1 tbsp Optional: sweetener of your choice such as maple syrup or agave syrup, to taste
Instructions
- Before you start, make sure your bananas are ripe and sliced. Place them in a single layer on a baking sheet or plate lined with parchment paper and freeze until solid, usually for a few hours or overnight.
- Once the bananas are frozen, gather all your ingredients.
- In a blender, combine the frozen banana slices, frozen strawberries, and coconut cream.
- If you prefer your ice cream to be sweeter, add a bit of sweetener at this point. Start with a small amount, like a tablespoon of maple syrup or agave syrup, and adjust to your taste.
- Blend the mixture until smooth and creamy. You may need to stop and scrape down the sides of the blender occasionally to ensure everything is well mixed.
- Once the mixture is smooth and creamy, taste it and adjust the sweetness if necessary.
- If you prefer a firmer texture, you can transfer the mixture to a container and freeze it for about 1-2 hours before serving.
- When ready to serve, scoop the ice cream into bowls or cones and enjoy!
Notes
Vegan ice cream without coconut milk (cream)
You can make this vegan ice cream without coconut milk, cream or any other dairy substitute. The banana alone will provide a creamy texture.
I must say that it is also a nifty way of downing your daily fruit requirements.
Is vegan ice cream healthy?
This vegan ice cream recipe uses two fruit servings as its main ingredient. This is the required daily serving of fruit for most people, therefore one can conclude that it is a healthy ice cream alternative.
To lower the calories, you can substitute the cream with coconut milk. The ice cream will still be delicious!
I hope you will enjoy this homemade vegan ice cream. Please share, tweet or pin to spread the word.
