Ice Cream Magic for Vegan Lovers! | Another Recipe Makeover!
-By Hertha J. Woodruff, A.M.L.S., M.A.
Here is a quick recipe for preparing banana ice cream without the fat, sugar, and additives. It is a refreshing treat for a hot summer day or for Indian summer.
Never throw away another very ripe banana! Just peel, place in a freezer bag, and freeze. Use frozen bananas in smoothies or for the following banana ice cream recipe.
Bananas are high in Vitamin B6, Vitamin C, a good source of potassium, and is low in sodium. Bananas contain a digestible source of fiber. One banana is 105 calories. (From: Prevention Magazine’s Complete Nutrition Reference Handbook by Mark Bricklin)
Vegan Banana Ice Cream
1 or 2 frozen bananas cut into chunks
1/ 8 to 1/4 cup of almond milk or another dairy, alternative milk
Toppings: fresh, sliced strawberries, fresh blueberries, fresh pineapple pieces, fresh raspberries, fresh, sliced mango, fresh blackberries, fresh sliced kiwi
(Note: Select the fruit of your choice for toppings.)
- Place banana(s) into a food processor.
- Add almond milk (1/8 cup for 1 banana and 1/ 4 cup for 2 bananas).
- Process banana(s).
- Scoop out vegan banana ice cream and place in a small bowl.
- Top with the fresh fruit toppings.
- Yield: 1 or 2 servings
To read about my journey to becoming a vegan, please go here: Hertha Woodruff’s Vegan Journey
To view the rest of my posts, please visit the Health & Nutrition category page of our blog: Click Here
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