I make ice cream A LOT and love experimenting with different flavours, but this is a favourite (I’m usually too busy eating my creations to be bothered photographing them, but this time I made the effort!) Ice cream was something I thought would be the hardest thing to give up when I became vegan, but it turns out I didn’t have to give it up because it’s so easy to make really good vegan ice cream that’s also a much healthier alternative.
- 3/4 cup cashews (preferably soaked)
- 9 medjool dates
- 1 tbs vanilla essence
- 4 tbs maple syrup
- 1-2 very ripe bananas
- 500 mls unsweetened almond milk (or quionoa/coconut milk)
Process cashews (sans soaking liquid) in a food processor until very smooth – almost paste-like. Add dates, vanilla, maple and banana and process until smooth and dates are completely broken down. With processor going, gradually add milk until combined.
Pour into to ice-cream maker and process according to manufacturer’s instructions.
If it’s not all eaten immediately, remove from freezer 10-15 minutes before serving.
Makes about 1 litre