I wanted ice cream for breakfast today. Sadly, other than NadaMoo! brand non-dairy ice cream, I have been disappointed by vegan ice cream offerings. Most of it has one of the following problems: heart palpitation-inducing levels of fat and sugar, awful texture, or an overwhelming earthy coconut flavor. Yuck, yuck, and yuck. Over the past months, I have spent 7 dollars on a pint of crummy dairy-free ice cream more than I care to admit.
If you don’t feel like going to the store to get some NadaMoo!, and you want to pack lots of nutrients into one bowl of ice cream, I suggest making it yourself at home. Before a couple of weeks ago, I was unable to make ice cream. Why? Well, you try blending frozen fruits in a $30 blender. Nothing moves, but the motor keeps chuggin’ away. Bananas remained unblended, but your kitchen fills with a nice electrical, rubbery aroma.
If you are switching to a healthier diet, or considering cooking more this year, get a food processor if you don’t already have one. I am now able to make ice cream, hummus, and various smoothies, dips, and other dishes with ease. I am always hesitant to add appliances to my small kitchen, but if I had to pick two they would be a stick blender and a food processor.
Making ice cream at home is easy. I know a lot of blogs go into detail about peeling and chopping bananas before freezing, but if you don’t have the forethought and don’t want to put in the effort, that is okay. I certainly don’t – there are 3 bunches of browning bananas in my freezer.
For my ice cream, I simply run a frozen banana under hot water for 20 seconds, chop each end off, and peel with a knife. The peels become loosened from the fruit and come off with ease. Chop into a couple of pieces, throw into the food processor. Then I add a couple handfuls of frozen mixed berries, about a cup of unsweetened soymilk, and a scoop of chocolate protein powder. Blend until smooth, and you’re done!
It may not look like the prettiest thing, but I assure you, it is some of the best soft serve you will have in your life! It is a perfect breakfast for those with a sweet tooth who also want to have a high protein meal with lots of nutrients.
Another nice thing about banana ice cream is that it’s nearly impossible to screw up. A little common sense and a few ingredients will yield a delicious result every time. If you add too much liquid, you can always add a couple more berries to thicken. If you don’t add enough liquid, well, you get it.
In the near future I plan to experiment more with banana ice cream – maybe making some more interesting flavors. If anyone has ideas or suggestions, please share!