Posts Tagged ‘no ice cream maker’

Easy Vegan Chocolate Sundae

| Breakfast, Dessert, Ice Cream and Candies

slider5To say that I love chocolate would be the understatement of the century…Words can’t even begin to describe my relationship with that rich, smooth, brown, silky, sexy, deliciously sweet….Sorry – I’ll get a grip..

Anyway, I was craving a chocolate sundae for breakfast and this is what I came up with:
featured1and boy was it good….

Ingredients

Ice Cream

  • 440g frozen bananas (This is more or less 3-4 bananas.  Once a week, I buy a stash of bananas.  I peel them and break them into thirds, then pop them into ziplock bags and into the freezer they go!)
  • 5 tablespoons raw cacao powder (normal cocoa will also work but you may need a bit more)
  • 1 teaspoon maca powder (not essential but highly recommended as it adds a delicious malty taste)
  • 1 tablespoon and 1 teaspoon agave/maple syrup or sweetener of choice
  • 1/8 teaspoon vanilla extract or vanilla powder
  • pinch salt

Sauce

  • 2 heaped teaspoons peanut butter
  • 1 teaspoon agave/maple syrup/sweetener of choice
  • 4 tablespoons non-dairy milk (I like almond milk here)

Topping

  • handful of dried cranberries (optional)
  • handful of cacao nibs or cacao paste (100% chocolate) chopped into small pieces (optional)

Instructions

Separate the frozen banana chunks from each other and throw into your food processor along with the cacao, maca, agave, vanilla and salt.  Pulse several times until banana chunks are broken into little pieces.  Now process until is forms chocolate ice cream!  It will take about 3-4 minutes and you will need to stop intermittently to scrape the sides down and push any remaining banana chunks under the food processor’s blades.  If you like more of a soft serve consistency or if you are in a big rush, you can add a small amount (maybe 2-3 tablespoons) of non-dairy milk as you process the bananas as it speeds up the conversion into ice cream.  When the texture is right, taste and tweak to your liking.  I like to throw in a small handful of dried cranberries and either cacao nibs or cacao paste chopped into small chips and stir through.

To make the peanut butter sauce, simply whisk the peanut butter, agave and almond milk together.

When making this for myself, I never measure the ingredients.  I just make it and taste as I go along until it is perfect.  I suggest that you follow this recipe the first time that you make it just so that you know what kind of flavour you are able to achieve.  After that, just play around!

Make a sundae and go to heaven..
Dr T

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Healthy Ice Cream

| Dessert, Ice Cream and Candies

20131125-193840.jpgBeautiful, bright pink ice cream with all the taste minus the unhealthy fats and artificial junk found in most ice creams.  Best of all – it took me 5 minutes in a food processor and voila!

Ingredients

  • 1,5 ripe bananas, cut into thirds and frozen (I always have a large bag of frozen banana pieces in my freezer)
  • 1.5 cup of ripe strawberries, frozen (wash and chop off the stems before placing them in a bag in the freezer)
  • liquid sweetener to taste (In this batch, I didn’t use any sweetener as the fruit was sweet enough.  Sometimes the strawberries are not sweet enough though, so in that case, use agave syrup, honey, maple syrup or stevia)
  • Just enough dairy-free milk to aid processing (I use almond, but rice/soya or coconut milk will work wonderfully too)

Instructions

Put all frozen fruit into your food processor and pulse until broken up.  Keep scraping down and pulsing.  Once fruit is broken into small pieces, turn on the food processor and as the blades are turning, pour in 1/4 cup milk and keep processing.  Scrape down in between to make sure it all gets processed.  After a while, add your sweetener and another 1/4 cup milk and keep processing.  Keep doing this until your mixture turns into perfect ice cream texture.  If you add too much liquid at once, it will turn into soft serve texture, so add milk slowly and rather process a bit longer.  Serve and enjoy!

Left over ice cream can be stored in the freezer.  It does freeze into a solid block though so allow it to thaw a bit before eating or pop it into the microwave until it reaches the desired texture.

I want some now!
Dr T

 

 

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