So, my first recipe post begins! I thought I would start with an easy, simple and delectably luxurious banana ice cream. I was inspired to try this creation by the one and the only, Dr. Fuhrman (of course), and was pleased to find it requires basically no work at all! I did alter the recipe slightly, but that’s the beauty of this one- you can change it to please your tastes! Choose which ever non-dairy milk and nuts you prefer 🙂
Requires: 1) Freezer, and 2) Blender. That’s it!
- 2 frozen, peeled, very ripe bananas*
- 1/3 cup non-dairy milk (I used coconut milk for a sweet, creamy texture)
- 2 tablespoons of nuts of choice (I used almonds and a few cashews), original recipe called for walnuts
- 1/2 teaspoon vanilla extract or raw vanilla bean
- 1 tablespoon of ground flax (optional- not called for in original recipe, but I like it for the health benefits and to give it a thicker texture!)
- 2 medjool dates, pited, soaked in water for 20 mins (optional- will add a bit more caramel-y sweetness to the ice cream)
Directions: Add the milk to the blender, then slowly add a few pieces of frozen banana and blend small amounts at a time. Add a little more milk if your blender isn’t high speed. Then add the rest of the ingredients and blend everything until the desired texture is reached. Pour into a bowl. Sprinkle some almonds, vegan chocolate chips, raw coconut shavings or berries on top if you want and enjoy! (told you it was easy!!)
*To freeze bananas: peel ripe bananas, cut into thirds, and place on piece of parchment paper in the freezer. Leave for 12 hours.
Notes: The riper the bananas, the sweeter the ice cream will be! Recipe adapted from Dr. Fuhrman’s “Banana Walnut Ice Cream” (p.283, “Eat to Live”).
“Fruits and vegetables are the two foods with the best correlation with longevity in humans” (-Dr. Fuhrman, “Eat to Live”, p. 89)