This MoFo recipe taught me that the simplest method is almost always the best method. I went through three incarnations of ice cream – two that were too fussy and required ingredients that made me feel guilty, not to mention needing an ice cream maker – before settling on something utterly easy, simple, healthy, and delicious.
You can see my first two attempts below, under the ice cream recipe. Both were delicious, but each failed in their own way. My first version was too icy and the second version, though rich with a gelato-like creaminess, had sunflower oil and pure cane sugar. Guilt. (On the plus side, this second recipe also included a sweet-salty granola, a recipe I’ll be sharing next month.)
To make the vegan version of Number 22 (from Scoop Adventures) on 29 Ways to Honor the Glory of Peanut Butter and Jelly I drew inspiration from Leanne Campbell’s companion recipes to the The China Study, The China Study Cookbook. It’s a classic frozen-banana-cum-ice-cream recipe that you can make in minutes as long as you have icy-cold bananas on hand. All I added was peanut butter and instead of using her (outstanding) chocolate sauce, I created a mixed berry sauce sweetened with dates. Feeling no guilt here.
Speaking of simple, healthy desserts, have you entered to win a copy of Chef Amber Shea’s lush cookbook, Practically Raw Desserts? It’s easy. Go here. You’ll also find her recipe for Dulce de Leche Spooncream…
Vegan Peanut Butter Banana Ice Cream
Cool, creamy, and nearly guilt-free vegan “ice cream” made from whole foods. No sugar and no funky ingredients. It really doesn’t get much easier than this.
- Prep Time: 10
- Total Time: 10
- 4 bananas, cut into slices and frozen
- 1/2 cup creamy natural peanut butter
- 3/4 cup non-dairy milk
- 1 tsp. vanilla extract
- In a food processor, combine the bananas, peanut butter, non-dairy milk, and vanilla extract and process until very smooth. You’ll need to scrape down the sides several times. It helps to have the bananas cut into thin slices rather than thick chunks.
- Spoon the mixture into bowls and top with Mixed Berry Sauce (recipe below).
- Serving Size: 6
- Calories: 217
- Sugar: 12
- Sodium: 28
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 24
- Protein: 7
- Cholesterol: 0
Mixed Berry Sauce
I love the combination of cool-hot, sweet-tart. Making this sauce the perfect partner with the Peanut Butter Banana Ice Cream!
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 1 1x
- 1 8-ounce bag frozen mixed berries (raspberries, blueberries, blackberries, & strawberries)
- 1/4 cup dates, chopped
- 1/4–1/2 cup water
- In a small saucepan, combine all of the ingredients and bring to a boil. Turn down the heat to a simmer, and stir occasionally for about 20 minutes. Let the mixture cool for a few minutes, then transfer to a food processor. Process until very smooth (be careful – it’s hot!).
- Store in the refrigerator until ready to use or use immediately.