from Why I Call Myself a Vegan

by Cara Livermore

This changed my life, vegan or not. 

I’ve talked about it so much, but its importance can’t be overrated, in my opinion. If you’re looking for cheap, easy, versatile, mentally satisfying dessert or breakfast options, this will be your go-to, too.

makes 1-2 servings

  • 1-2 bananas, sliced & frozen
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • a splash of non-dairy milk if needed
  • cocoa powder, peanut butter, walnuts, brown sugar, nutmeg, cinnamon, pumpkin pie spice, strawberries, etc.

This is more about technique & prep than recipe - so here are our tips. Start with yellow to medium spotty bananas. Peel and slice them in bulk, in about 1-inch pieces. Freeze at least overnight. If you care about portioning, separate the slices into 1-2 bananas per serving before freezing.

When you're ready to make the ice cream, prep your ingredients. We like to keep the flavors in line with anything that would go naturally with banana flavors, so add into your food processor any ingredients you'd want to go into your ice cream.

Add in your frozen banana slices. Blend in the food processor, keeping a close eye on how smooth it's getting. It's crucial not to over-blend, or else you've just got a smoothie - blend until it's just come together as a soft-serve texture. If you need to add liquid, add a splash of milk at a time.

Eat right away or keep in the freezer until you're ready to eat. This isn't something you can really prep beforehand, because it doesn't freeze well long-term. Instead, just keep the bananas frozen and sliced, and then it only takes a minute to make when you want some.

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