Summer has well and truly started and it is HOT. When the weather is like this, a cool treat is exactly what you need but who wants to be in the kitchen? Here are four recipes for dairy-free ice cream that are simple and easy. For the perfect vegan BBQ, check out this link.
1. The Frozen Banana Trick
This one requires a little bit of planning but it’s a classic and a great way to have dairy-free ice cream fast.
Ingredients
- 4 ripe bananas
- 3 tsp maple syrup (optional)
- 4 tbsp plant-based milk
Cut the bananas into chunks and pop them in the freezer until frozen through (this should take 1-2 hours). Add them to a blender with the milk and the syrup if you want extra sweetness.
2. Mango and Coconut
This one is the perfect mix between creamy and refreshing. How better to enjoy the summer weather than to tuck into some tropical flavours?
Ingredients:
- 500g mango
- Juice of 2 limes
- 250ml coconut milk
- 3 tsp maple syrup (optional)
Either buy frozen mango or chop up and freeze 500g (around 2 and a half mangos). Once frozen, add to a blender with the other ingredients and blend.
3. Minty Avocado Ice Cream
Avocado is the best way to mimic the creamy texture of regular ice cream. Add vegan chocolate chips and you essentially have a dairy-free mint choc chip.
Ingredients:
- 1 can of full-fat coconut milk refrigerated overnight
- 2 ripe avocados
- 1 frozen banana
- 3 tbsp maple syrup
- 2 tbsp lemon juice
- 4-5 mint leaves
Chill a metal container (preferably a loaf pan) in the refrigerator for 30 mins to 24 hours
Add the flesh of the avocados to the solid part of coconut milk (not the liquid part) then blend. Ass the rest of the ingredients and blend again.
Pour the mixture into the pan and freeze for at least 4 hours.
