One Ingredient Vegan Banana Soft Serve

This Post Will Change Your Life. That was the title of Gena’s post on her blog, Choosing Raw on June 27, 2009. Her claim was in reference to a recipe (that she doesn’t even want to saddle with the title “recipe” because it is so simple to make) that I am about to share with you. This recipe for banana soft serve is 100% natural you can make it in 5 minutes. The final product resembles that soft serve frozen yogurt that you can buy in shopping malls (remember Yogen Fruz?). It is sweet and creamy and I would be willing to bet that if you try it once, you will try it again and again. It is great alone or as an accompaniment to brownies, cakes and pies! I have even used it to make a layered “peanut” butter and jam muesli. Watch for that recipe soon!

Makes 1 1/2 cups.

Ingredients:

2-3 frozen bananas

3 tbsp whatever milk you like (optional)

Directions:

1. Chop bananas into 1″ chunks and put them in your food processor. Let the processor run for about 5 minutes, stopping occasionally to scrape the edges of the bowl.

2. The bananas will become light, fluff, and smooth and you will know it’s done when the bananas resemble a creamy bowl of soft serve. If you think it needs more moisture, add milk 1 tbsp at a time. I find that adding milk is not usually necessary.

Add Ins:

Get creative! You can flavour your soft serve by adding any of the following:

-3 tbsp nut butter

-3 tbsp maple syrup

-2 tbsp agave nectar + 1 tbsp cocoa powder (you can mix these together and drizzle it over a bowl of ice cream to make a natural chocolate sauce)

Dairy-Free Mango Berry Ice Cream

I think I have found a new passion in making vegan ice cream. I have had great success with the ingredients and special directions followed for this and my Dairy Free Chocolate Ice Cream. This ice “cream” has no dairy products in it, yet it is so smooth and creamy. The mango and mixed berry flavours compliment each other perfectly. The biggest test of course was sharing it with my friends and family and they all gave it rave reviews! I used light coconut milk in this recipe and it completely masks any “soy” taste from the tofu. So go ahead, have your cake and your ice cream too. Makes 5 cups.

Ingredients:

2 cups medium tofu

1/2 cup coconut milk (light or regular)

1/2 cup vegetable oil

1 cup icing sugar

1 tbsp lemon juice

1 cup mixed berries (fresh or frozen)

1/2 cup chopped mango (fresh or frozen)

1 tbsp vanilla extract

dash of salt

Directions:

1. Put all of the ingredients in a blender or food processor and blend together until it is very smooth and creamy.

2. Place in a sealable container and freeze.

3. Remove from freezer and defrost 45 minutes – 1 hour. Place back in the blender and blend again.

4. Pour back into container and re-freeze.

5. Remove from freezer 5 minutes before serving.