September 29, 2014 by holy rollin hooker
So I came up with this recipe because I was cravin’ me some ice cream and since I’ve gone vegan, I can’t really have any. Oh, there’s soy ice cream and the like, but that crap’s super expensive. It’s like $5 a pint. I am so not havin’ that.
- 3-4 medium sized bananas cut into chunks and frozen
- 1/4 to 1/3 cup of vanilla almond or soy milk
- 1/2 tsp or one capful of vanilla flavoring
- 1 tbsp of chocolate syrup*
It literally couldn’t be simpler. Just throw everything into any machine that can crush ice. I use the Nutri Bullet, but you can use a standard blender or if you’re lucky enough to have one, a Vitamix. Blend it until smooth. Mixture should be thick and creamy. If your machine is having trouble processing it, you may need to add a bit more almond milk. If it is a tad runny, simply add more frozen bananas. Basically, it should be a bit thicker than Greek yogurt.
I recommend putting it in a glass container and popping it in the freezer for 20-30 minutes just to help it firm up a bit. Once you take it out, you should eat it fairly soon. It melts a bit quicker than ice cream. You can also freeze it overnight; it takes on the texture of refrozen ice cream. Personally, I don’t care for it, but my mom prefers that texture to the sorbet.
Makes approx. 2 cups.
Be inventive. Add more or less chocolate. Add some brown or raw sugar if you like it really sweet. Try different garnishes. In the pic, mine is garnished with dried cranberries and sliced almonds. Some other recommendations are:
- Chocolate chips
- Cookie crumbles
- Fresh banana or strawberry slices
- Whipped cream
*For a non-vegan version you can substitute the chocolate syrup with Nutella which contains skim milk. It adds a bit of a nutty undertone and is really quite delicious. Yes…I cheated and ate some Nutella.
So the next time you find yourself with a basket full of almost rotten bananas, cut ‘em up, freeze ‘em, and make yourself some nummy choco-banana sorbet.