Children are always on the hunt for a sweet snack, and nothing beats ice cream! Of course, in our case, we opt for vegan options (there are plenty to choose from nowadays). But I like making my own even more. Sometimes I add sugar and sometimes I don’t… either way, ice cream is always better when it’s homemade. Here are two easy recipes that are sure to please!
Banana “ nice ” cream
3–4 servings
- 3 frozen ripe bananas (sliced)
- 15 mL (1 tbsp.) maple syrup
- 2.5 mL (½ tsp.) vanilla
- 2.5–5 mL (1–2 tsp.) plant-based milk of your choice
- Set bananas on the counter for 5 minutes to thaw slightly.
- Place all ingredients in a food processor and blend for 3 minutes until smooth and creamy. Serve immediately.
- Serve with your favourite toppings (granola, berries, cacao nibs).
- Freezes well if needed.
Coconut milk ice cream
3–4 servings
The coconut milk in this recipe gives it a similar texture to store-bought ice cream. Coconut milk is used in many store-bought vegan ice creams. The reason is simple: its creamy consistency and fat content create a product that is similar to traditional ice cream.
- 1 can organic coconut milk (full fat)
- 60 mL (¼ cup) coconut sugar
- 125 mL (½ cup) frozen fruit of your choice (I prefer strawberries and raspberries)
- Blend all ingredients in a food processor or blender for 1 –2 minutes.
- That’s it! Enjoy as is or topped with shredded coconut and fresh mint leaves. Delicious!
Audrey Sckoropad
