Friday, August 20, 2010

Egg-Free, Make that Dairy-Free and Fat-Free Too, Vegan Banana Ice Cream

Just as the chicken shit was hitting the fan and hundreds of millions of eggs were being recalled, I was playing around with an egg-free, fat-free, dairy-free "ice cream" recipe I had seen bouncing around the Internet for a while.

To be precise, I probably shouldn't call it a "recipe" because it's just one ingredient. But really, this frozen banana whip does taste like ice cream -- even my picky 7 year old thinks so.
The best part is that I haven't met a kid who doesn't like it and it's great for everyone -- meat eaters to vegans -- unless you're a banana hater. (Do they exist? Like unicorns, I've heard about them but come on ...)

No sugar is added, which is great for diabetics. Like most ice cream, it's wheat free, soy free and gluten free, so fine for celiacs. There is no cream or milk, thus no dairy for anybody who has a milk allergy or intolerance, and did I mention no fat? And there are no eggs, which is perfect right now, unless you WANT that side of salmonella with your dessert. All right, I concede that tomorrow, I'll probably use eggs in my next dessert. But I'll be checking the latest details on that growing egg recall first and making sure the dish is cooked fully.

Eggless Banana Ice Cream Recipe
Serves 4

4 to 5 ripe bananas, depending on size

1. Peel bananas, making sure to remove all strings. Cut into pieces (mine were from half inch to an inch), put them in a gallon-size freezer bag (or lay them on a layer of parchment on a cookie sheet or place in a non-stick 9 x 13 cake pan) and freeze the banana chunks at least an hour.

2. Put banana chunks into a food processor and whiz. At first the pieces will be rough chopped. Then they will be more finely chopped, and often resemble couscous. Keep processing (stop and scrape banana down from sides of processor as needed) and eventually the banana will become smooth and whipped, much like a soft serve ice cream or a churned ice cream that hasn't fully set.

That's it. Serve in a cone or in a bowl. You can top it with chocolate syrup, chopped peanuts or with hot fudge and whipped cream.

NOTE: The first time I made this, there was a distinct bitter aftertaste. When I made this again, it was fine. The second time I used organic bananas that were fully ripe (no green tinge, lots of brown freckling, but not black and mushy), and I was particularly careful not to allow the little strings to go in with the banana chunks.

Some people add a couple tablespoons of peanut butter to their banana ice cream. Some also like to make it chocolaty with a little cocoa powder. I personally think that Nutella would be fab.

Related: The Cornucopia Institute's Organic Egg Scorecard

1 comment:

Leema Thomas said...

Cynthia, this is wonderful..and since I am not a banana hater, I am going to try this. Thanks for sharing!

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