I love ice cream, I mean who doesn’t?! The only problem is that immediately after I have eaten it I get an upset stomach, this is probably because my body just doesn’t digest milk, it’s been that way since I was little. However I used to ignore this and eat ice cream, well…because it’s just so good! But as I have become more in tune with my body over the past couple of years, I really do notice how it reacts to different foods, especially dairy. So I started off my dairy free ice cream endeavour by making frozen banana ice cream, which quite simply is blending up frozen ripe bananas and adding the topping of choice, mine would always be cinnamon and cacao nibs. It’s delicious and easy to make but I was not quite satisfied, it lacks the creamy consistency. Then I experimented with making nut based ice cream, which was also really yummy but my husband wasn’t convinced, and I wanted to try and make something for people with nut allergies.
So after a lot a of research and experimenting, I bring you the dairy and nut (and ice cream maker) free ice cream! It’s rich and creamy, the perfect alternative to normal ice cream, husband approved (he went for seconds), and you don’t need any fancy equipment to make it! It requires some pre planning, which is just putting a can of coconut milk in the fridge over night and peeling some ripe bananas and placing them in the freezer for a couple of hours. It is a great base so you can add cacao powder, fresh berries or just keep it plain and simple. I served some on top of spiced poached plums last night and it was divine. So let your imagination run free and the little child in you will be very happy, I promise!
Ingredients (serves 8)
1 can full fat coconut milk (the only added ingredient on the list should be water, no other nasties!)
3 ripe bananas (frozen)
1 vanilla pod / 1 teaspoon pure vanilla powder
Optional : Goji berries (1/4 cup)
Coconut sugar / maple syrup / honey
Food Processor / blender
Tupperware / Glass Pyrex container / I use this
Place the can of coconut milk in the fridge over night, or for at least 6 hours. When ready, turn the can upside down and open, you should have thick creamy coconut milk, scoop the contents into the food processor / blender. (At this point you will feel an urge to eat the solidified coconut milk straight out of the can, please try to control yourself!)
Add the bananas to the food processor / blender and combine, depending on your machine this should take around 5 mins to get a smooth consistency.
Meanwhile cut the vanilla pod lengthways and scoop out the seeds and add to the food processor / blender. This is the point to add in any other ingredients you want. I didn’t add any sweetener to mine as I thought the bananas made it sweet enough for my palette but if you want it sweeter, add some coconut sugar, maple syrup or honey.
Then give it one final whizz in the food processor to combine all the ingredients (about a minute or so).
Pour the ingredients into the container and place in the freezer for 2 – 3 hours, at least.
Remove the ice cream from the freezer about 10 – 15 minutes before serving so that it is easy to scoop up.
Then add your favourite topping, or serve plain, and most importantly enjoy!