• Megan Sherer

Homemade Vegan Ice Cream: 2 Ways


I dare you to think of a better treat to celebrate summer solstice than ice cream. You probably can't. That's because ice cream is a summer classic that truly never gets old. My love of ice cream runs deep...I have memories of eating it with my family at a really young age (I was known to have a really bad sweet tooth as a kid - ask anyone who knew me), and to this day it is one of my favorite treats. But over the past few years I have mostly eliminated dairy from my diet (I will occasionally make exceptions when I am traveling, celebrating, or just really want to indulge and enjoy), because I don't feel great when I eat it. And for a while, I was actually experiencing intense eczema on my face every time I ate any sort of dairy. When I finally cut it out completely, the eczema went away. Not to mention the digestive discomfort than can ensue when you down a pint of Ben & Jerry's...

So what's a girl to do when she wants the sweet satisfaction of ice cream without the health issues that it presents to her? Create her own dairy-free recipes, obviously.

And that's exactly what I did. These two recipes are so simple to make, and so freaking delicious. All you need is a high speed blender or food processor - no ice cream maker needed! And as always, feel free to doctor these recipes to make them your own! Add any toppings or mix-ins that you like...it's like your own healthy version of Coldstone at home!

*Recipe tip: freeze bananas ahead of time by peeling and breaking ripe bananas into chunks in a ziplock bag or freezer-safe container, and freeze overnight. I always keep a bag of these on hand for ice cream and smoothies, and for snacking on hot summer days!

Recipe #1: Mint Chocolate Chip Ice Cream

INGREDIENTS

3-4 frozen bananas

1 ripe avocado

2 tbsp chopped mint leaves

2-3 tbsp raw honey

Raw almond milk as needed for consistency

1/2 cup cacao nibs or dairy-free chocolate chips

INSTRUCTIONS

Combine all ingredients except cacao nibs in a blender or food processor until smooth and creamy. Then fold in cacao nibs and serve immediately. Or store in freezer-safe container, and defrost for 10-15 minutes on the counter when ready to serve.

Recipe #2: Decadent Chocolate Ice Cream

INGREDIENTS

3-4 frozen bananas

1 cup full fat coconut milk (from the can)

2-3 tbsp raw honey

1/3 cup cacao powder

Optional: 2 tbsp peanut butter or almond butter

INSTRUCTIONS

Combine all ingredients in a blender or food processor until smooth and creamy. Serve immediately. Or store in freezer-safe container, and defrost for 10-15 minutes on the counter when ready to serve.

Try these out and let me know what you think! I promise you won't even miss the dairy version after tasting these. And be sure to tag me in your posts on Instagram @megansherer.

Happy Summer Solstice!

xx,

Megan

#veganicecream #banananicecream #plantbased #holisticnutrition #vegan #rawicecream #cacao #mintchocolatechip #bananachocolate #chocolatepeanutbutter #healthydessert #summersolstice

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​© by Megan Sherer

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