There we were, just finished some amazing Halibut Fish Tacos, and Kevin started making his way to the freezer to dig into the Vanilla Haagen Dazs I got him for his birthday. I started to panic. I had no dark chocolate! No homemade plum crisp! NO VEGAN COCONUT ICE CREAM!
Fortunately, this very day I had frozen six bananas for my smoothies. In a burst of creativity and sugar craving, I ran to the kitchen, piled some ingredients in my VitaMix, and within 45 seconds or so, had my very own, homemade Vegan Blueberry Banana Ice Cream. My love was like ‘woah’.
You need a high-powered blender for this recipe, unless your handheld has superpowers. This ridiculously good dessert is free of processed sugars, and if you consider maple syrup a whole food (I do…) then it’s also made with whole foods. Yesss.
This goes to show you that you don’t need an ice cream machine – although I’m sure they’re wonderful – to make yummy frozen desserts at home. Easy peasy.
Ingredients – 4ish servings of Vegan Blueberry Ice Cream
2 frozen bananas, cut up into pieces before freezing
2 cups of frozen blueberries
4 dates, chopped
1/4 cup of shredded organic coconut
1 tbsp maple syrup
1 tsp cinnamon
Combine all ingredients in your Super Blender, and start slow. Using the pusher-handle-thingy, squish all the ingredients into the blades continuously, until you can turn the intensity up a bit. Once it’s all mashed together, crank it up to blend into a creamy, icy dream.
Spoon as much as you want into a bowl (obvs), and hopefully make it to the table in time to eat your ice cream with the hungry dessert monster who is wondering what the hell you’ve been doing in the kitchen.
Warning: Your blender may sound like it’s dying. Be careful and watch for smoke. Also, you may not want bananas for a week or so after this, if you’re not super into bananas.
Happy Ice Creme, Monkeys!!