Mango-banana Ice Cream
From ecoveg 15 years ago
- 1 hour to make
- Serves 7 people
I modified this from http://cookeasyvegan.blogspot.com/. The girl said it was the best she had ever made and that it was superior to store bought.
Ingredients
- 1 cup raw cashews shopping list
- 1 cup raw rice milk (or other non-dairy milk like coconut or soy) shopping list
- 1 banana (at least 1 cup of slices) shopping list
- 2 cups frozen mango chunks shopping list
- 2 large strawberries shopping list
- 1 to 2 teaspoons grated fresh gingerroot shopping list
- 1/2 cup agave syrup shopping list
- 1/4 cup semi-sweet cacao nibs (optional but highly recommended because the bitter chocolate contrasts beautifully with the sweet mango flavor if the bitter taste is too much for you us carob pods) shopping list
Equipment
- Blender & shopping list
- ice-cream machine OR shopping list
- just a High-powered blender like a vitamix or a blentec shopping list
How to make it
If using a regular blender
- In a blender, grind the cashews to a powder. Scrape down the sides to make sure all is ground.
- Add the rice milk and blend on high speed until very creamy. Check to make sure all graininess is gone
- Add banana, agave and ginger, and blend.
- Add mango and strawberries and blend until mango is puréed. Freeze in an ice cream freezer. When almost frozen, add the chocolate chips,
If using a vitamix or a blentec
- you can freeze most of the ingredients (or even all ingredients) & blend
- Bon Appetit
People Who Like This Dish 2
- ttaaccoo Buffalo, NY
- clbacon Birmingham, AL
- ecoveg Montreal, CA
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