It has been much much too long. And for this, I beg your forgiveness.
The delay, you see, was directly resultant from my negligent behaviour towards my dear laptop. I have been bringing it to work this week in order to connect with the projector in my classroom, and have, thrice, forgotten it there as I packed up and headed home.
Although it has, unequivocally, been mostly my own fault, I’d like to lay partial blame on the fact that I have been eschewed from my classroom every afternoon in order to accommodate for students writing exams. Disarray.
I accept 82% of the responsibility. 18% was out of my hands.
To show my remorse, I am going to share a fabulous, delicious, easy, and healthy dessert recipe with you, my kind friends.
This one-ingredient vegan “ice cream” requires no special ice-cream-making equipment, nor deftness in the kitchen. A freezer, a food processor (or powerful blender), some enthusiasm, and an open-mind is the recipe for success here.
Although it doesn’t mimic ice cream to-a-tee, it is certainly delicious enough to satisfy your craving.
It also acts as a blank canvas into (…onto?) which you can do your best, individualized, work. Stir in whatever you find delicious, or eat it plain. Either way, you’re ahead of the Dairy-Queen-game when it comes to nutrition.
One-Ingredient “Ice Cream” (Vegan)
Ripe bananas (I usually use 4 at a time, for a small batch)
Optional: chopped nuts, chocolate chips, peanut butter chips, nut butter, etc.
1. Slice the bananas into 1-inch pieces and freeze in an air-tight container overnight.
2. Transfer the banana pieces into the bowl of your food processor.
3. Process the bananas until they turn into a soft-serve-ice-cream consistency. You will have to stop occasionally and scrape the sides of the bowl with a rubber spatula, to ensure that the bananas are staying in line. Don’t get frustrated; know that you’ll have to scrape a few times, but that your labour will be absolutely worth it.
4. Once you have achieved the smooth consistency, transfer it to an air-tight container (I just use the same one that I froze the bananas in) and stir in any of your add-ins, if using. Freeze again until firm and enjoy! Alternately, you could serve it directly from the processor.
Done. And delish.
If this tickles your fancy, how about trying my two-ingredient, vegan, Pineapple-Mango Sorbet?