You scream! I scream! We ALL love ice cream! Am I right? But who wants all that added sugar added to our waistlines? Or all the added preservatives making our bodies sick? I know I dont! Yuck! I have been experimenting with my Ninja again and I have found a vegan ice cream that is not only so simple to make but also quick!!
It requires a little forethought in prep work, but only 5 minutes to actually make it! The following recipe is for 2 servings!
First- place 2 previously frozen bananas in your Ninja or food processor. (peeled, broken into bite size pieces and put in a freezer bag and freeze at least 2 hours). Turn on the chop setting for about 1 minute, stir and push the banana pieces down and add a splash (2-4T) of unsweetened almond or cashew milk.
Turn the processor on blend for about 1 min or until it is a creamy texture. This is now your "base" ice cream! You can add anything you would like at this point from 1/2 cup of blueberries or strawberries, peanut butter, 1T of unsweetened baking cocoa, 1/2 cup of pumpkin puree, 1T of pumpkin pie spice...whatever you would like!
For this particular ice cream, I wanted peanut butter/ banana so I added 1T of my homemade peanut butter (see recipes section for Carol's Homemade Peanut Butter). Turn the processor on blend for 30 seconds-1 minute until well blended! Scoop all the ice cream into a freezer Tupperware container and refreeze until desired texture. 30 minutes for gelato texture and up to 1 hour for ice cream texture.
Best in health,
Carol Ann
Creator of My Healthy Friends Fitness Group
myhff.blogspot.com
https://www.facebook.com/groups/myhealthyfriendsfitness/
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