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Summer is really, really, reeeeeally around the corner and all we want are fresh and sweet things, right? Fresh fruit, fruit smoothies, natural juices, lemonades and of course ICE CREAM! Who can resist to a delicious ice cream on those hot and scorching summer days? In fact, and to be fair, it doesn’t need to be extremely hot to crave an ice cream. If you are like me, an ice cream is always welcome, at any time of the year!
I’m not picky when it comes to ice cream, but I like them quite creamy, of course, and with textures, something crunchy to give even more charm to what is already wonderful. I like to find bits of different textures and flavours that make a magical explosion of flavours happen inside the mouth. I’m one of those people who, when the ice cream is simple, I always have to put toppings on top! Chunks of chocolate, nuts, biscuits, fresh fruit, as long as they add texture and flavour, I love it!
I like ice cream with tropical flavours, like mango, passion fruit, but I also love classic flavours like chocolate, vanilla, cream,…
When I became a vegan (almost 6 years ago) well… There were literally no alternatives… at least not here in Portugal, and if there were either they were expensive, or in cities far from mine. Conclusion, I who loved ice cream had to find alternatives. It was either that or salivating to death.
In my constant YouTube researches, I started to hear about a so-called nicecream, an ice cream made from frozen bananas and made at home only with a food processor. “WHAAAAAAT?” As you can imagine, I went into hysteria, and this little “discovery” completely changed my life.
It was nicecreams with strawberries, orange, mango, chocolate, coffee, blackberries, spirulina, with açaí, making nicecreams was so easy that i couldn’t stop making experiences! There wasn’t a day during summer that I wasn’t eating a bowl full of nicecream.
Over time and with practice, I got to know other ingredients capable of bringing creaminess to a homemade ice cream other than just banana, I learned combinations of ingredients in order to achieve a final flavor that corresponded to what I had in mind, until reaching now, where the supermarkets are plenty of plant based ice cream alternatives, but I still in love with the beautiful nicecream, so easy, healthy, delicious and cheap!
CREAMY | SWEET | REFRESHING | EASY | QUICK | NO-CHURN | GLUTEN FREE | FOR THE WHOLE FAMILY
If there’s one thing that upsets me it’s looking for an ice cream recipe, having all the ingredients to make it but in the end it needs to go to the ice cream machine to make it creamy and wonderful. So if I want to make a recipe at home, the least expected is that neither too strange ingredients nor to specific machines that someone rarely has at home is needed.
As I want all of you to have the opportunity to enjoy this amazing ice cream, the only thing you will need is a good food processor, which let’s face it, almost all of us have one at home, right?
The ingredients for this recipe are quite few, just 5! Bananas, cashew butter, plant based milk, maple syrup and the ingredient that will make this ice cream go from good to ridiculously good, the KOOKIE CAT Chocolate Vanilla Mini Cookies. These mini cookies, beside being cute, are a real delight. Made with oat flakes, cashews, dry coconut, chocolate chips, coconut and vanilla chips, all of organic origin, they are perfect to eat straight from the package or to be part of the most varied recipes! It has no gluten, no soy or palm oil. All perfect, isn´t it?
Well, talking about the recipe again, all you need to do is put everything in the food processor, grind, mix the crumbled cookies and take it to the freezer. Is there anything easier than this? Of course not? So let’s go make this ice cream because no one deserves to wait any longer for it!
600gr of frozen bananas (approximately 6 bananas)
1/2 cup (150gr) of cashew butter
1/2 cup (120ml) of soy milk (or other like almond or cashew milk)
3 tbsp of maple syrup
600gr of frozen bananas (approximately 6 bananas)
1/2 cup (150gr) of cashew butter
1/2 cup (120ml) of soy milk (or other like almond or cashew milk)
3 tbsp of maple syrup
1- Place all ingredients, except the cookies, in a food processor and grind until you get a smooth and creamy result.
2- Crush 9 mini cookies, add in to the ice cream and mix with a spatula.
3- Place the ice cream in freezer-safe container and smooth the surface well.
4- Crush the remaining mini cookies and distribute them over the surface of the ice cream.
5- Cover with aluminum foil or parchment paper and place in the freezer for at least 8 hours.
6- Remove from freezer 5 to 7 minutes before serving.
1- Place all ingredients, except the cookies, in a food processor and grind until you get a smooth and creamy result.
2- Crush 9 mini cookies, add in to the ice cream and mix with a spatula.
3- Place the ice cream in freezer-safe container and smooth the surface well.
4- Crush the remaining mini cookies and distribute them over the surface of the ice cream.
5- Cover with aluminum foil or parchment paper and place in the freezer for at least 8 hours.
6- Remove from freezer 5 to 7 minutes before serving.
*This recipe was supported by Pronatural.com.pt
* You can find the Mini Vanilla and Chocolate Chip Cookies from KOOKIE CAT in the Pronatural online store with 10% discount when using the TAVG
*Banana must always be frozen. If you make with natural bananas you will never get the creamy result typical of ice cream.
*You can use another liquid sweetener of your choice, but I advise you to use maple syrup as it has a characteristic flavour that makes a difference in the end.
*Not all food processors are capable of crushing frozen bananas, so if your processor isn’t super powerful, you’ll have to crush them slowly and one at a time.
*This recipe was supported by Pronatural.com.pt
* You can find the Mini Vanilla and Chocolate Chip Cookies from KOOKIE CAT in the Pronatural online store with 10% discount when using the TAVG
*Banana must always be frozen. If you make with natural bananas you will never get the creamy result typical of ice cream.
*You can use another liquid sweetener of your choice, but I advise you to use maple syrup as it has a characteristic flavour that makes a difference in the end.
*Not all food processors are capable of crushing frozen bananas, so if your processor isn’t super powerful, you’ll have to crush them slowly and one at a time.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!