Homemade Vegan Ice Cream

Name: Homemade Vegan Ice Cream
Prep time: 15 min
Total time: 135 min
Yield: 4 portions
Ingredients: bananas; peanut butter; milk alternative; vegan cookies; salt; topping: peanuts; condensed coconut milk; cornstarch; sweet potato; mango; vanilla extract; topping: colorful vegan sprinkles; vegan yogurt alternative; avocado; shelled pistachios; agave syrup; topping: vegan chocolate sprinkles

Preparation time: 15 min
Total time: 2 h 15 min

Ingredients

Peanut & Cookies Nice Cream

3 bananas

3 tb peanut butter

20 ml milk alternative

1 Handful vegan cookies

1 ts salt

topping: peanuts

Coconut and Sweet Potato Ice Cream

100 ml condensed coconut milk

2 tb cornstarch

1 sweet potato

1 mango

1 tb vanilla extract

topping: colorful vegan sprinkles

Vegan Alternative to Frozen Yogurt

100 ml vegan yogurt alternative

1 avocado

80 g shelled pistachios

50 g agave syrup

topping: vegan chocolate sprinkles

Preparation

Peanut & Cookies Nice Cream

1. Chop the bananas into pieces, and freeze for at least two hours.

2. Blitz them in a mixer with the peanut butter, salt and milk replacement until smooth.

3. Crush the cookies in a freezer bag, and mix into the ice cream mixture.

4. Roughly chop the peanuts, sprinkle over the ice cream as a topping, and serve immediately.

Coconut and Sweet Potato Ice Cream

1. Wash and peel the sweet potatoes, cut them into pieces, and boil until soft.

2. Then add to a mixer with the rest of the ingredients, and blitz until you have a smooth mixture.

3. If you have an ice cream maker: Pour the mixture into your ice cream maker, and start the ice cream making program according to the instructions.

4. If you don’t have an ice cream maker: Pour the mixture into a freezable, shallow container and freeze overnight. The next day, tip the mixture out of the container, break into pieces, and mix with a drop of condensed milk until creamy. Sprinkle with the topping, and serve immediately.

Vegan Alternative to Frozen Yogurt

1. Soak the shelled pistachios in water for several hours, and then remove their skins. Drain the water and blitz with the remaining ingredients in a powerful mixer.

2. If you have an ice cream maker: Pour the mixture into your ice cream maker, and start the ice cream making program according to the instructions.

3. If you don’t have an ice cream maker: Pour the mixture into a freezable, shallow container and freeze overnight. The next day, tip the mixture out of the container, break into pieces, and mix with a drop of vegan yogurt alternative until creamy. Sprinkle with the topping, and serve immediately.

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