This tastes so good. It really does. And it’s SO EASY TO MAKE.
I was hanging out with some folks and a question was brought up: how do eat ice cream if you avoid dairy? Well, there are a few answers, namely two: you can either spend about $6 a pint for some additive and starch-laden “coconut milk” type thing, that tastes more like a frozen ice block with stevia than ice cream, in my opinion, or you can make your own. And the latter is actually less expensive and even time consuming than reading through all of the ingredients on the former.
I love this recipe. It tastes like a peanut butter ice cream, which of course I’m a marshmallow to because I am allergic to it, so it seems exotic. But beyond that novice shock, the tahini in this frozen banana ice cream really accentuates the creaminess. You can have frozen bananas and they taste like a smoothie. This tastes borderline unhealthy. Except it’s not.
Enjoy my favorite way to enjoy ice cream. Because the two other options are have dairy ice cream, enjoy it for a few minutes, then not at all for the rest of the day(s), or have some other dairy-free ice cream from the store and not enjoy any minute. Bad bad bad.
Tell me what you think! And I promise I’ll make those empanadas I was talking about soon. <3
homemade vegan ice cream
|Prep time||15 minutes|
|Dietary||Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian|
|Meal type||Dessert, Snack|
|Misc||Child Friendly, Freezable, Serve Cold|
- 2 bananas (frozen, preferably overnight)
- pinch sea salt
- 1 tablespoon agave nectar (or honey if you prefer and are not vegan)
- 1/4 cup tahini
|Step 1||About 10-15 minutes before you want to eat ice cream, take your bananas out of the freezer to let the skins thaw. You could also microwave them directly for about 5-10 seconds to thaw the skins, but I am never a fan of microwaves, nor does it taste as good, so do as you wish.|
|Step 2||Peel off the banana skins using a pairing knife, and cut into 2" pieces. Blend the frozen banana pieces with sea salt, sweetener, and tahini until very creamy. You've got ice cream.|
|Step 3||Eat immediately and you can microplane some dark chocolate on top for something grand. |