Ice cream, you scream, we all scream for ice cream!
Oh my god, do I love ice cream! I was craving some of that creamy cold goodness last night, so I opened my freezer to see what I could concoct.
To my joy, I found some frozen raspberries and frozen bananas (YES TO THE YING TIP: they keep in the freezer for up to 6 months!). I looked in my pantry and found some coconut cream. All the ingredients necessary to make a delicious vegan raspberry ice cream!
I threw the ingredients in my blender and about 1 minute later: VOILA! RASPBERRY ICE CREAM!
I did add one packet of Truvia to sweeten it, and WOW– this came out so well! Rich, sweet, creamy, and full of flavor. It quenched my thirst for ice cream and was the easiest thing to make. Recipe is below. Try and and let me know how it goes in the comment box below.
YES TO THE YING TIP: Add vanilla instead of raspberries and make my Iced Coffee Ice Cream Float! Click here for that recipe!
Happy and Healthy Eating!
xoxo
Alicia
VEGAN RASPBERRY ICE CREAM
Serves 2-4
Ingredients:
1 cup frozen raspberries
2-3 frozen ripe bananas
1/3 can coconut cream
1 packet Truvia (optional)
Directions:
1. Place all items in your blender and blend. Add coconut cream as needed to make into a creamy consistency.
2. Serve and enjoy!
YES TO THE YING TIP: To make a vegan vanilla ice cream for my iced coffee ice cream float, use 1/3 can coconut cream, 2-3 frozen bananas, 1 tablespoon vanilla, 1 stalk vanilla bean. Blend together and freeze for 1 hour. Then scoop and enjoy!