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I sure love my sweets, but not any old sweets – healthier takes on them. I’m not much of a refined sugar friend and I try to keep white sugar to a minimum in my diet. I love a sweet that I can indulge in that also is good for me. You who follow me on Instagram know that I’ve been experimenting with some vegan ice cream creations lately. I finally got my recipe just perfect. This is my vegan raspberry and rose ice cream which is creamy, velvety smooth without any refined sugar. It’s also a gluten-free and soy-free vegan ice cream recipe that does not require an ice cream maker.
Serves: 8
Ingredients
- 3 pcs frozen organic bananas, cut into small pieces prior to freezing them
- 4,5 dl frozen raspberries
- 3 tsp organic rosewater
- 1,5 – 2,5 dl full-fat coconut milk or cream
Instructions
- Add the frozen banana pieces to a food processor. Blend until the bananas almost look like grated cheese.
- Add the raspberries, and blend.
- Add the rosewater while the food processor is still running through the small opening in the lid.
- Carefully add coconut milk, approx. tablespoon by tablespoon while the food processor is still running.
- The consistency should be smooth and tough.
- Serve immediately.
Notes
- Can be frozen but becomes quite hard, so let the ice cream defrost a bit prior to serving if you are going to freeze it.
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