Who doesn’t love ice cream? But with all the sugar, and additives and pasteurized milk, it’s not the healthiest of desserts, unless… you make your own non dairy, non soy, raw vegan ice cream. It’s healthy, delicious, and it only takes 10 or 15 minutes to make.
A great way to deal with ripe bananas is to peel them and freeze them. I just put them into freezer bags, about 4 bananas per bag, tie the end shut and put them in the freezer so they lie flat. When I find bananas on sale I buy lots, or I order a whole box from the organic wholesalers. They will always get ripe faster than I can use them, but as they do, it’s easy to freeze them. Then you always have them on hand to use in smoothies or quick non dairy vegan ice cream any time you want.
4 ripe bananas, frozen
2-3 tablespoons maple syrup or raw agave syrup
1 teaspoon cinnamon powder
1 teaspoon vanilla extract
1 teaspoon raw organic vanilla bean powder
1/3 cup walnut pieces
Break each banana up into 3-4 pieces. Put everything except the walnuts into a high-speed blender or food processor. Pulse until it starts getting creamy. You may need to stop and scrap down the sides of the container a couple of times. If you’re using a blender that has a plunger, use the plunger as you’re pulsing or blending to keep the mixture moving.
When the mixture is smooth and creamy, use a spatula to turn it out into a bowl. If you’re not going to eat it all at once, put it into a small freezer safe baking dish with a lid. Add the walnut pieces and mix in with the spatula.
You can eat it right away, or put the lid on and keep it in the freezer. It’s a good idea to stir it every few hours to keep it from getting too icy.
Try to buy most of your nuts in the shell. Especially the nuts with a high oil content, like walnuts and macadamia nuts. Most of the shelled nuts I see in the store (even the health food store) are rancid to some degree. That means they don’t taste as good as they should, but even more importantly, they contain free radicals that are damaging to our health.