Sunday, May 1, 2011

Tropical "Soft Serve"

Now, I'm not sure if you'd consider this a vegan "ice cream", a sorbet, or just frozen, pureed fruit, but all I know is that it is delicious. It's a great alternative to traditional ice cream, as it is sweet, a little creamy, and so yummy! It is great as is, served in a bowl, or you could put it into popsicle moulds and make sweet treats for those hot summer days. There is no sugar added, so it is especially great for kids as a treat. You can pretty much use any combination of fruits that you like, but banana is the best "base". I just happened to have some mango and pineapple in the fridge that needed to be used, and I had a can of coconut milk in the fridge waiting for an occasion such as this.

In Advance:

Chop 2 bananas into pieces and place in freezer. Also cut up your pineapple and mango into bite size chunks and freeze. You want to try and keep the pieces loose, as opposed to all stuck together in one lump. Also, you will need to put a can of full fat coconut milk in the fridge (the fat hardens and works better when refrigerated).

You will need:

2 frozen, chopped bananas
3/4 cup frozen mango chunks
3/4 cup frozen pineapple chunks (using fresh pineapple, as opposed to canned, gives the best flavor)
4 Tablespoons coconut milk/fat (it'll be the consistency of margarine )
1-2 Tablespoons Silk creamer (plain version)
1/2 teaspoon vanilla extract

Place all ingredients into a food processor (or even better, a VitaMix or similar), and pulse until the fruit chunks have somewhat broken down. Blend on high until you have a smooth, creamy texture. If the mixture seems to thick, you can always add a little more Silk. Spoon into bowls and serve immediately. Makes approximately 4 servings.

No comments:

Post a Comment