Buying ice cream, sherbet or sorbet from the store means a lot of extra sugar and a bunch of ingredients you probably can’t pronounce. Who wants all that in a sweet summer treat? Not me. Ice cream or sorbet, even frozen yogurt, is one of the things I really think you should make yourself. It’s not hard and doesn’t require a fancy shmancy ice cream machine. If you’ve got a mini food processor (which you can buy for less than $50) or a blender you can do this. If you have a dairy allergy you can still enjoy the taste of ice cream all summer long since my fave versions are vegan. You can make as much or as little as you want at time and you can pretty much use any ingredients you like. All you’ve got to do is just get freezing some fruit now before summer comes!
Vegan Peanut Butter & Chocolate Ice Cream
1 frozen banana
2 tbsp crunchy natural peanut butter
2 tbsp dark raw chocolate or vegan chocolate chips (OR use regular chocolate chips or chopped chocolate)
Chop the frozen banana into chunks with a sharp knife OR chop them into chunks before you store them in the freezer and place in the food processor or blender. Once the chunks are mostly broken down add in your peanut butter and chocolate and blend or process a bit more until smooth.
1 cup frozen raspberries
½ cup frozen mango chunks
1 tsp lemon or lime juice
Blend or run through the food processor until smooth and mixed. That’s it! You can use any frozen fruit you want. I don’t add any more sugar, but you could add a drizzle of organic maple syrup or honey if you wanted.
For frozen yogurt just use a yogurt flavor if your choice (I think vanilla or plain would work best) and blend with frozen fruits of your choice.
For coconut ice cream (vegan) I poured low fat coconut milk into ice cube trays and froze. Then I blend about half the tray of the coconut milk cubes with fruit OR 1 tbsp of raw cacao powder and a small handful of raw almonds.
- Posted by Lauren at hot for food blog