27 Dec 2014

BANANA VANILLA SOFT SERVE with DARK CHOCOLATE DRIZZLE


Sooooo going vegan is pretty much the best decision ever, because it means you can eat ice cream and chocolate all day long and get healthier and happier than ever before. How is this possible? You can make the best ice cream in the WORLD with one ingredient: bananas. You can make the healthiest dark chocolate sauce ever with super nutritious foods like cacao and carob. I eat ice cream for breakfast regularly, and I am smiling and jumping around the rest of the day, every day. Why spoon a bowl of antibiotic- and sugar-loaded bovine secretions when you can gorge on ripe fruit!? No offence to the cows. They are awesome, but we don't need their milk. Another terrific bit of information about vegan ice cream: it's inexpensive! Organic bananas are often $1.00/lb here in Vancouver, Canada (conventional ones are 70 cents/lb or so) and I KNOW they are often cheaper in the States.




Buy 'em in bulk (ask your grocery store if you get a box, or get a discount on extra ripe ones) and let ripen until they are covered in brown spots. Then peel, chop into chunks, lay them out on parchment paper-lined baking pans and freeze until solid. Finally, dump all the frozen chunks into big Ziploc bags and keep in the freezer until you want ice cream (like, everyday). The first time I made banana ice cream - also known as 'nana ice cream' or 'nice cream' - I couldn't believe how delicious and simple it was. In the recipe below I list vanilla and almond milk as ingredients, but the simplest form of banana ice cream is literally just frozen bananas. Note: you need a strong blender to do that (Vitamix or Blendtec). The second simplest? Frozen bananas + water. Ah, ain't life swell?

When I became vegan I thought I'd have to give up my favourite food (i.e. ice cream) until I realized the best ice cream IS vegan. Hello, brave new banana-filled world. It's good to be here. Join me?

OH AND JUST SO YA KNOW: I will be going away with my lovely Jack for a week in the snow-covered woods of northern British Columbia. We are escaping to his grandparents' cozy cottage in Wells, where we went in the summer, before I go back to university on January 7th. I probably won't be posting much on le blog in the next week, but stay tuned to my Instagram for daily photos of what we are eating! There is no oven and possibly no running water, so it'll be a healthy challenge for me to keep us nourished and I plan on sharing all my tips and tricks with you. Yams baked on an open fire? It's goin' down. Steaming veggies with melted snow? Expect it.


BANANA VANILLA SOFT SERVE with DARK CHOCOLATE DRIZZLE

Ice cream:
4 peeled, frozen bananas
1 teaspoon vanilla powder
1 cup almond milk (or water)

Chocolate drizzle:
1 tablespoon maple syrup
1 teaspoon cacao powder
1 teaspoon water

To make the ice cream: cut the frozen bananas into 1-inch chunks. Put in a high-speed blender with the vanilla and almond milk (or water). Blend until it becomes the consistency of soft serve ice cream. It may not seem like it will get to this stage, but it happens quickly and then all of a sudden your blender is full of a creamy, thick, white ice cream! Scoop this into a bowl. 

To make the drizzle: stir the ingredients together until smooth, it will take a second for the cacao to combine with the liquid. Drizzle on your ice cream and enjoy! Add whatever else you like: berries, almond butter, cinnamon, cacao nibs, chia seeds, hemp seeds, coconut... I like using this delicious mix from Blend Co. 

ADAPTIONS: you can use cocoa or carob powder instead of cacao. You can use whatever non-dairy milk you want. You can use coconut nectar or date paste instead of maple syrup. You can use vanilla extract instead of vanilla powder. 

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22 comments:

erica said...

I ALWAYS make nana ice cream (usually as my afternoon snack age) but I've never thought of that type of chocolate/maple drizzle. WOW. I will be trying this asap. Thanks, Emily!

DEBORAH R. CHAPPA said...

Never a morsel wasted when you discover tasty uses for "old" fruit. This is great instead of "bovine secretions" :)

Millie | Add A Little said...

So tasty! And OMG that mix from BlendCo, I CAN'T. IT'S SO GOOD!!!!

genevieve @ gratitude & greens said...

Nana ice cream is the best! I could eat it everyday. Mmmmmm! Have fun at the cozy cottage and I can't wait to see what you are eating on Instagram ;)

Helen said...

Oh YES this is one of the most excellent things about being Vegan - loading up on nana ice-cream - heavenly. Have to say I dont eat nearly as much in the winter as it freezes me down to my toes but this is a regular breakfast during the summer. Enjoy the woods. I live in em. The best place to be. Breathe it in. Fresh and crisp and cold!!

Jessica Hall said...

I came upon your blog the other day and I have to say this recipe sealed the deal for me to follow you.
I just made this for my dessert tonight and my bananas weren't fully frozen so it's in the freezer right now. I am so excited to try this and so many more of your recipes.

Jai Joshi said...

I wonder if it's possible to make this with plantains? I can't eat bananas because they give me a tummy ache. I guess I could add honey as a sweetener? Or maple syrup?

Jai

Justine said...

You can't eat plantains raw -- they'll make you quite ill! I worked at a Puerto Rican restaurant and had to bring in our decorative but very real plantains in every night otherwise drunk peeps would eat them and yak!

JulesTheNorweegie said...

Ahhh n'ice cream :D It's sooooo good isn't it? I remember the first time I made it and served it with caramelised nuts - SO good :D
Happy new year! x

Anonymous said...

It looks delicious but.... I have this weir thing with bananas. I really like them, but I don't usually like them in smoothies and this kind of things. Is there anyway I could make this without the banana taste? XD

Anonymous said...

Hi Emily,

I normally love reading your blog, but I found your description of dairy as "bovine secretions" to be dismissive and disrespectful. There are cultures in the world (such as the Maasai in Africa) that subsist on dairy and are very healthy. I personally have found raw, fermented milk from pasture fed cows to be very healing for the health problems I have experienced and countless others have as well. Additionally, I make a very healthy ice cream using raw fermented milk, berries, and a little honey. I understand that you are vegan for ethical and other reasons, but please also remember that not everybody is the same, and please afford your readers the same respect that they give you and your diet choices.

Emily von Euw said...

@Anonymous - mm, try using mango instead, or you can always make coconut ice cream

@Anonymous - i totally respect what you're saying and where you are coming from. I'm sorry you read it that way! But milk literally is bovine secretions so I didn't mean to offend with those words. :)

Deena Meir said...

does this freeze well?

KJ said...

I've made banana ice cream a TON but I've never thought to put a drizzle on it! Soo tasty!! I just wish it didn't melt so darn fast! Good thing you just want to chow down the moment you scoop it into your bowl!

Emily von Euw said...

@Deena Meir - it's definitely best fresh. If you're looking for a raw vegan ice cream that freezes better, I'd suggest coconut ;) But you can freeze this one if you want, just let it thaw before eating it! Otherwise it's icy.

Vanessa said...

I made this last night. It was delish! I had sliced the bananas before I froze them, which I think lead me to seriously miscalculate what 4 bananas were. I had a ton of ice cream left over. I was a lot more liberal with the vanilla powder than you. First time using this stuff, I had to order it online. Not even Penzey's had it.

I love that I can make such a creamy, non-dairy ice cream. And without an ice cream maker.

Emma said...

It`s sooooo delicious!! Thank you for all the amazing recipes :) www.emmakochtgruen.weebly.com

Emma said...
This comment has been removed by the author.
Anonymous said...

I just returned to a vegetarian lifestyle after a decade or so break. The problem I had in my teens was that I eventually got so sick of tofu, I couldn't even think about one more bite of the stuff. I tried it hundreds of different ways, and I absolutely refuse to touch it again.

Thank you so much for posting recipes like this that do not require tofu. It's encouraging to think I will be able to stick with it this time around, with the help of bloggers like you.

Kathrine Kofoed said...

Hi Emily,
I just found your blog and I already love it!! Your sassy straightforward attitude is admirable and awesome. I've been reading some of your recipes on One Green Planet and I'm glad I clicked over! Definitely going to try that chocolate drizzle soon...like tomorrow :)

Jukebox said...

Tried this today.. Simple and awesome! Thanks.

Anonymous said...

This is aswesome! So tasty!!!
Actually I don't like bananas, but this is GENIUS!!!