Step 1: Banana-nut Ice Cream (better Than the Bread)
Banana-Nut Ice Cream
1 Ripe Banana, Frozen
2 Tablespoons Peanut Butter, Chilled
Mash the banana and the PB together with a fork. At this point if you have an Ice Cream Maker you could freeze it according to the manufacturer's directions. But if you don't then you could use a Blender or Food Processor to mix it up with and then freeze it.
Step 2: Strawberry Banana Ice Cream
Strawberry-Banana Ice Cream
1 Banana, Frozen
5 strawberries, hulled and quartered
Put the ingredients into a blender or food processor. Blend until smooth (you might have to add water). If you want the ice cream to be thicker, you can put it in the freezer for a little while.
Step 3: Chocolate Ice Cream
•2 cups water
•1 cup white granulated sugar
•3/4 cup cocoa powder
•1/8 t. salt
•3 ounces dark dairy-free chocolate, chopped
•1/2 t. vanilla extract
•1/8 t. xanthan gum
1. In a small saucepan over medium heat, whisk together 1 cup of the water, sugar, cocoa powder and salt, stirring well to dissolve the sugar and any clumps of cocoa powder. Bring mixture to a low boil, remove the pan from heat, add the chocolate to the mixture and let it sit for about 1 minute. Stir the chocolate until it is completely dissolved, then add the vanilla extract and remaining water, stirring until combined.
2. Transfer the mixture to a blender. Add the xanthan gum and process for about 1 minute, or until thoroughly combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions
Step 4: Green Tea Ice Cream
•½ cup water
•3 green tea teabags
•¾ cup plain soymilk, such as Silk
•2 cups unsweetened plain soy yogurt
•¼ t. salt
•5 large eggs
•2/3 cup white sugar
•2 T. honey
1. In a tea kettle or small saucepan, bring the water to a boil. Pour the hot water into a cup with the three tea bags and steep for 5 minutes. Remove tea bags from the tea.
2. In a small saucepan over medium heat, mix the tea with the soymilk, soy yogurt, and salt. Stirring constantly, bring the mixture just below the boiling point, so that steam is rising from the surface of the liquid, but no bubbles break the surface. Stir constantly until the mixture is slightly thickened, about 4-6 minutes. Remove from heat and set aside.
3. In a medium-sized mixing bowl, whisk the eggs and the sugar until pale yellow. Add the honey and whisk until just combined. Pour 1 cup of the soymilk mixture slowly down the side of the mixing bowl, whisking quickly to prevent cooking the eggs. Add the egg mixture back into the saucepan over medium heat and cook until the mixture is thick and resembles a custard, about 4-5 minutes.
4. Pour the custard into a metal bowl or baking pan and cool until room temperature, stirring occasionally to help the mixture cool. Cover and place the pan in the freezer for 1 hour.
5. Remove the pan from the freezer and, in a blender or food processor, blend the custard mix until smooth and add back into the pan. Return the pan to the freezer and freeze for 30 minutes before repeating the blending process 2 more times at 30-minute intervals. After the third blend, freeze until desired consistency and enjoy cold.
Step 5: Mango Ice Cream
•6 cups chopped frozen mango pieces
•1/3 cup agave nectar or maple syrup
•½ cup plain dairy-free half-and-half
•½ cup dairy-free soy yogurt
1. Place all ingredients in a food processor or blender, processing until smooth. Pour into an ice cream maker and freeze according to the manufacturer’s instructions.