Sugar-free Vegan Ice Cream Recipe
This recipe is so delicious, creamy and easy to make, I rarely buy ice cream any more. That’s saying something, as ice cream is my biggest food weakness but it usually leaves me in a sugar coma within an hour of eating it. Blurgh!
You’ll need a decent food processor or a Vitamix to make this ice cream. It takes about 5 minutes (not counting freezing the bananas before hand) to get two servings of icy deliciousness. If you’re making it for one, halve the recipe as it doesn’t store well (it freezes up very hard overnight and isn’t quite so good the next day).
INGREDIENTS
- 3 ripe bananas, cut in pieces, placed into a ziplock bag and frozen the day before (or longer)
- 2 tbsp nut butter
- 1/2 to 1 cup almond milk or oat milk (depending on how soft you like your ice cream)
- 1 scoop vegan protein powder (try the Vega vanilla or chocolate)
METHOD
Just put all the ingredients (except the milk) into your food processor. Slowly add milk as you use the tamper to make sure the ingredients blend. The mixture will be quite thick, it should have the consistency of a soft-serve ice cream.
You can serve right away, or put the mixture into bowls and pop into the freezer for about 10 minutes. Top with crumbled nuts, granola, fruit, or eat it plain.
