I don’t think I’m exaggerating when I say that ice-cream is the best thing during summer -and autumn! It’s cool, it’s tasty, it’s delicious. But it’s fatty and it’s difficult to find quality vegan ice-cream out there, that won’t load us with sugar and fat, jeopardizing our gut microbiome balance, our immune system, our energy, our digestion. So what do we do? Make our own!
We don’t own an ice-cream maker and I know most of you don’t, so we tried to figure out how we can make ice-cream without it and how it can be quick and healthy at the same time. Problem solved! All you need to do is freeze some ripe bananas (or other fruit you like) beforehand and having taken care of that step, you can make homemade ice-cream in just 5 minutes, filled with fiber, iron, antioxidants and minerals. Sounds too good to be true? It is!
Ingredients
For 2 portions of ice-cream you’ll need
3 ripe bananas
2 to 2,5 tbsp cocoa powder
1 tbsp molasses
1 tsp vanilla extract
2-3 tbsp plant-based milk
Method
Cut your bananas in small round pieces and spread them in some parchment paper. Put them in your freezer for at least 3 hours or the whole night.
When they’re frozen, take them out and put them in your blender. Add the cocoa powder, the molasses, the vanilla extract and the plant-based milk and blend for a few minutes, until you get a frozen mousse.
Make sure you try and adjust the sweetness with some extra molasses or agave syrup and then put your ice cream in small bowls. If you don’t enjoy it immediately, you can either put it in the freezer or keep it in the refrigerator for a more mousse-like texture. Either way it’s delicious!
Support your gut microbiome balance and your immune system by being up-to-date. Go to the blog section of www.feedyourimmunity.com and find evidence-based articles that will help you through your plant-based journey for better health and a better world.
