You know, I can take or leave most sweeties. Cakes & cookies. Pies & palmiers. Trifles & tortes. Biscuits & brownies. I like them, but could easily live without them. I do have a sweet tooth but it its usually reserved for my one special love: ice cream.
Which has always been a real shame for me, because most ice creams and frozen yogurts on the market are pumped full of either refined sugar (a toxin) or worse, aspartame (a neurotoxin). I also find that frozen dairy never sits that well in my tummy and as I’ve been experimenting with raw vegan recipes lately, I’ve noticed a trend amongst the food blogging community for throwing frozen fruit into the blender and serving it as soft serve ice cream. I’ve totally followed the crowd on this one. But why not? Its so much tastier and healthier…and MUCH easier to make than the process of churning homemade ice cream I remember from my childhood, which involved pre-freezing the metal canister, making a custard, then waiting AGES for the ice cream to finish churning around.
This recipe isn’t raw, as it has maple syrup and cocoa powder in it, but is vegan, it is free of refined sugars and is also naturally fat free.
I’ll admit…its not a great photo, but quite frankly, I was far less interested in food styling my dessert than I was in eating it!
Here’s what you’ll need:
- 3 over ripe medium organic bananas
- 1.5 to 3 Tbs dark, unsweetened cocoa powder (preferably organic)
- 2 Tbs organic maple syrup
Peel 3 medium sized over ripe bananas, slice them into thin, round discs, placing them on a parchment covered baking tray – try to make sure they don’t touch each other, so they don’t freeze as a giant clump.
Once the banana discs are frozen hard, take them out of the freezer and toss them into your food processor along with the maple syrup and cocoa powder. If you want a milk chocolate appearance, like old fashioned soft serve – use 1.5 Tbs of cocoa powder. If you want a rich uber-dark chocolate appearance like an Italian gelato, use 3 Tbs of cocoa powder.
Whiz everything around in the food processor at high speed for about 2-3 minutes. It will be loud and crashy-bashy sounding, but at the end, you’ll end up with smooth, rich ice cream which you can either eat right away or put into a tupperware and freeze for a hard ice cream later on.
If you want to make it look like a soft serve ice cream for children, just pop it in a piping bag with a wide star tip piping nozzle and immediately pipe into the cone or dish.
Its so easy. Its so sweet. And its so healthy. Just give it a go…