As the weather is warming up, there is no treat quite like ice cream. And it doesn’t have to be a guilty pleasure. When you make your own, you know what goes into it – and you don’t even have to add sugar. So grab a scoop of this creamy frozen treat to satisfy your sweet tooth. Here are our summer favourites:
Vegan banana ice cream
2 large frozen bananas, cut into small chunks
1 cup unsweetened almond milk
1 tablespoon chopped pecans
1 pinch ground cinnamon, or to taste
Blend bananas, almond milk, pecans, and cinnamon together in a blender or food processor until smooth and creamy. Transfer mixture to a bowl and freeze until solid, about 4 hours.
2 1/2 cups (12oz) raspberries (fresh or frozen)
3 tablespoons agave syrup
Combine raspberries and agave syrup in a food processor and blend until smooth. When using frozen raspberries, you may serve the sorbet right away or transfer to a container and keep in the freezer. When using fresh raspberries, pour mixture in your ice cream maker and process it there.
Chocolate avocado ice cream
2 medium-sized avocados, slightly soft
1 (14 oz.) can coconut milk
1/3 cup honey
1/3 cup raw or natural cocoa powder
1 tsp. vanilla extract
1 tsp. cinnamon
1/8 tsp. salt
Scoop out flesh from avocados and add to a blender, along with remaining ingredients. Blend until smooth and then chill mixture thoroughly, at least 4 hours. Process mixture in your ice cream maker.