If you had told me a few months ago that you could make ice cream using frozen bananas and an avocado (of all things!) I would have laughed in your face! And probably dismissed you in the process.
Now it’s me who has egg (or should I say ice cream) on my face!
When I read JJ’s recipe for chocolate vegan ice cream I was intrigued. “Intrigued” is a term I often use when I see a new technique or process in cooking.
Again, I had to ask myself “how could it be that a few frozen bananas and a humble avocado can make that delicious looking ice cream?”
Yes, I may be late to the party with certain things but I’m definitely no party pooper!
Then I saw Kristina from “The Hungry Australian” whip up a batch of the same vegan ice cream but instead of chocolate she used strawberries. Her vegan ice cream recipe looked fantastic!
“Ok..I have to make this. The signs are there”.
So instead of fluffing about with custards and eggs, I whizzed up the ingredients in my food processor, added a few frozen raspberries and let the magic happen.
And boy was it magical! My taste buds were doing a happy dance for a few days.
It scooped like ice cream. It tasted like ice cream. Except there was no cream! I love this vegan ice cream recipe!
Yes, there is a slight banana taste but it’s nothing over powering.
Next on the list is chocolate and cinnamon.
Thank you JJ for the inspiration!
- 3 medium sized bananas, peeled, chopped and frozen
- 1 ripe avocado
- 250 grams frozen raspberries
- A “splash” of petimezi (a.k.a. grape molasses. substitute pomegranate molasses)
- Blend the bananas,avocado, the molasses of your choice and raspberries in a food processor until the mixture is well combined.
- Pour the mixture into a container, cover and freeze. ( I used a little enamel pot that came with a lid).
- At this stage you could churn the mixture in an ice cream maker and let the magic happen that way. I opted to freeze the ice cream and then scrape the edges with a fork and mix it again. I did this every half hour for two hours.
- Freeze for a minimum of six hours and let it come to room temperature (about 15 mins) before scooping it up and serving.