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5 Minute Vegan ‘Ice Cream’ – 3 Amazing Flavors

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Frozen bananas are processed into a smooth and creamy ‘ice cream’.  Add a few additional ingredients to get three amazing vegan, paleo frozen desserts.

Ingredients

Scale

Almond Butter Ice Cream

  • 2  Tablespoons unsweetened almond butter
  • 1–2 Tablespoon organic maple syrup
  • 2 cups ripe bananas, cut into 1/2 inch pieces, frozen overnight
  • 1/2 teaspoon almond extract
  • 1/4 Teaspoon vanilla extract

Chocolate Chocolate Chip Ice Cream

Strawberry Ice Cream

  • 1 1/2 cups ripe bananas, cut into 1/2 inch pieces, frozen overnight
  • 1–2 Tablespoons organic maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3/4 cup frozen organic strawberries, thawed for 2–3 minutes

Instructions

Almond Butter Ice Cream

  1. In a small bowl mix almond butter with maple syrup. Set aside.
  2. Put frozen bananas, maple syrup, almond extract and vanilla extract into the food processor.
  3. Process 45-60 seconds until creamy. Scrape down the sides as needed.
  4. Add the sweetened almond butter and pulse a few times.
  5. Serve immediately.*

Chocolate Chocolate Chip Ice Cream

  1. Put frozen bananas, maple syrup and vanilla into the food processor.
  2. Process 45 seconds until almost creamy. Scrape down the sides as needed.
  3. Add  raw cacao powder, pulse until creamy, about 10 seconds.
  4. Add 1/4 cup chocolate chips and pulse to combine.
  5. Serve immediately*

Strawberry Ice Cream

  1. Put frozen bananas, vanilla and almond extract into the food processor.
  2. Process 45 seconds until almost creamy. Scrap down the sides as needed.
  3. Add frozen strawberries and process until the color becomes a consistent pink and there are a few pieces of strawberries, about 15-20 seconds.
  4. Serve immediately.*

Equipment

Notes

If it’s a hot summer day, I you can put it in the freezer for 30 -45 minutes to firm up and get a more ice cream like texture before eating it.

If you’re making all 3 flavors store each in the freeze while you prepare the others.

Have all your ingredients ready before you begin.

Work quickly and don’t over process or it will melt and loose it’s ‘ice cream’ texture.

Store in an air tight container in the freezer for 2-3 days.

You can also use extra ice cream in a smoothie.

Nutritional information is for bananas and maple syrup without the additional ingredients.

Find it online: https://eatwellenjoylife.com/vegan-ice-cream/