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Vegan banana ice cream with apricots and raspberries

Summer is still here and in warm weather, we crave refreshing and easy to digest cooling foods. Heat puts a lot of pressure on the body, so it’s important to slow down and relax to soothe the stress.

Summer is the perfect time to indulge in light, healthy treats.  My favorite one for the hot weather is vegan banana ice cream combined with fresh apricots and raspberries or other seasonal berries. In their preparation I use as few ingredients as possible, to make them light but still flavorful and creamy. For extra flavor and crunchiness, I top the ice cream with toasted sliced almonds mixed with a bit of a maple syrup or agave nectar.

Although it’s my favorite summer dessert, I occasionally crave it in the spring, fall and even winter. This ice cream melts quickly so to keep its shape when I serve them to guests, I first scoop them into bowls or on plates and put them into a freezer for about 30 minutes.

Basic ingredients: bananas, raspberries and almonds. All organic and fresh.

Ingredients:

  • 4 ripe bananas
  • 1/4 cup lightly toasted sliced almonds
  • 1 tsp agave nectar or maple sugar
  • pinch of salt
  • 1/4 cup almond milk
  • 3-4 apricots, chopped into small pieces
  • raspberries or other seasonal berries
  • 1 teaspoon vanilla extract

 

Slice the bananas and place them on a sheet of parchment paper to freeze.

Preparation:

Slice the bananas and place the slices in a single layer on a sheet of parchment paper. Freeze the slices. Once they are frozen you could use them right away or store in a zip-top bag or airtight container for up to a month.

In the meantime, combine toasted almonds with 1 teaspoon of maple syrup or agave nectar and the pinch of salt. Set the mixture aside.

For this recipe I used raspberries and apricots, both right now in season, but any berries will be perfect for this dessert.

Combine the frozen banana slices with almond milk and vanilla in a food processor and pulse it until the mixture has a soft and smooth texture. Scrape down the sides if necessary. The texture may not be smooth at first but once the bananas break down and defrost in the food processor, the “ice cream” will take shape quickly.

Combine the banana mixture with raspberries and chopped apricots or other berries of your choice.

Scoop or spoon the mixture into bowls and freeze for about 30 minutes to keep their shape. Sprinkle with toasted almonds.

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