This one is a bit of a weird one, even for me. I decided to make a form of vegan ice cream while listening to violins, but thanks to the Metrodome collapse this weekend, the Vikings game was rescheduled for tonight. This meant that while I could get away with noisily running the food processor in short bursts, there was no way G could have handled listening to an orchestra as his men got squashed by the Giants.
Anyway, I’ve been meaning to try this VegFamily recipe for awhile. I’m not vegan or even vegetarian, but awhile back I was on a big banana kick. The trouble was fruit goes bad really fast in my apartment, so I was finding myself with an increasing supply of black bananas. So we froze them, and G made a couple of loaves of banana bread.
We still had leftovers, so I found the recipe for “ice cream” made from bananas and tonight was the perfect opportunity to give it a try. Cathe Olson is totally right–it was “better than ice cream,” in its own way. I packed almonds and frozen berries in with the frozen bananas, and food processed the hell out of it. I used coconut milk as the non-dairy milk. (I admit, I may have cheated if I had any dairy milk, but my kitchen it getting pretty bare, so the universe insured my concoction was animal product free.) It came out very creamy with nut and berry bits, and I kept heading back to the freezer for an extra spoonful. I know coconut milk is high in fat, but I’m positive this is a much healthier alternative overall than regular dairy ice cream. It’s definitely worth doing again.
A parting tip: Before freezing bananas, peel them! Otherwise, a vegetable peeler does the trick.