Here are my attempts at healthy eating and hopefully they taste good too! I have to warn you, I have no idea what Vegan means (maybe I really do, but I'm trying to pretend I'm not actually making a vegan something...please don't tell my husband, he won't eat it if he knew!!!), but here goes nothing! Fred Meyer has stuff like xanthan gum and agave nectar....Winco (if you are lucky enough to have this wonderful store) has organic and raw sugars (unrefined) in their bulk bins.
's Gluten-Free Goddess Recipes - Printer-Friendly
Vegan Banana Ice Cream Recipe
I sometimes tweak the sweet banana taste with a hint of fresh lime. With or without, both ways are delicious.
2 good sized frozen bananas, peeled and cut up
4 tablespoons agave nectar- or more, to taste
4 tablespoons organic brown sugar (this is a low sugar recipe, add more to taste)
1 squeeze of fresh lime juice- may omit
2 cups ice cold vanilla hemp milk, or coconut milk
1 teaspoon bourbon vanilla extract
1/4 teaspoon xanthan gum
Combine all of the ingredients in a blender and whip until smooth and frothy. Pour the banana mixture into an ice cream maker and churn according to manufacturer's instructions. I'm currently loving the Cuisinart Ice Cream and Frozen Yogurt Maker. It churns up a soft serve style ice cream in about twenty to twenty-five minutes. This recipe makes about 3 cups of vegan ice cream, roughly 4 to 6 servings, depending upon appetites.
Notes: Don't eliminate the xanthan gum unless you cannot use it- it really does help the texture of the ice cream when it freezes. Non-dairy milks are thin, often watery, and can freeze into icy crystals rather than a smooth creamy texture. The xanthan gum creates viscosity. I love hemp milk for frozen desserts because it has a higher fat content and richer taste. However I have to rotate it in my diet (food allergies) so I sometimes make this recipe with rice milk. It's a less luxurious texture, so I add in an extra half a banana (frozen). Before you finish whipping the banana mixture, taste test. This is a low sugar recipe so you may want to add more sugar, to taste. Remember that once it's frozen it will taste less sweet.
2 good sized frozen bananas, peeled and cut up
4 tablespoons agave nectar- or more, to taste
4 tablespoons organic brown sugar (this is a low sugar recipe, add more to taste)
1 squeeze of fresh lime juice- may omit
2 cups ice cold vanilla hemp milk, or coconut milk
1 teaspoon bourbon vanilla extract
1/4 teaspoon xanthan gum
Combine all of the ingredients in a blender and whip until smooth and frothy. Pour the banana mixture into an ice cream maker and churn according to manufacturer's instructions. I'm currently loving the Cuisinart Ice Cream and Frozen Yogurt Maker. It churns up a soft serve style ice cream in about twenty to twenty-five minutes. This recipe makes about 3 cups of vegan ice cream, roughly 4 to 6 servings, depending upon appetites.
Notes: Don't eliminate the xanthan gum unless you cannot use it- it really does help the texture of the ice cream when it freezes. Non-dairy milks are thin, often watery, and can freeze into icy crystals rather than a smooth creamy texture. The xanthan gum creates viscosity. I love hemp milk for frozen desserts because it has a higher fat content and richer taste. However I have to rotate it in my diet (food allergies) so I sometimes make this recipe with rice milk. It's a less luxurious texture, so I add in an extra half a banana (frozen). Before you finish whipping the banana mixture, taste test. This is a low sugar recipe so you may want to add more sugar, to taste. Remember that once it's frozen it will taste less sweet.
Source: glutenfreegoddess.blogspot.com
