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fuckyeahveganicecream:

reblogged from nummiess:

Berry Blend Ice Cream, Butter Pecan Ice Cream, Peanut Butter Chocolate Ice Cream (Vegan, gluten free, low fat, sugar free)
Each of the recipes below makes about a cup and a half of ice cream, but it is very easy to double or triple the recipes.
Berry Blend Ice Cream (Vegan, gluten free, low fat, sugar free)
Ingredients:
2 bananas, sliced then frozen (note that it says slice then freeze. Doing it the other way around is much more difficult.)
1/2 c. Frozen mixed berries
Directions:
Blend bananas and berries together in a food processor until smooth. Depending on how frozen your bananas are, it may go through a crumbly phase – just scrape down the sides of the bowl and keep blending and it will smooth out. Top with additional frozen berries.
Peanut Butter Chocolate Ice Cream (Vegan, gluten free, low fat, sugar free)
Ingredients:
2 bananas, sliced then frozen (note that it says slice then freeze. Doing it the other way around is much more difficult.)
3 Tbsp creamy peanut butter
3 Tbsp cocoa powder
1 tsp agave nectar (optional)
Directions:
Blend bananas, peanut butter and chocolate together in a food processor until smooth. Depending on how frozen your bananas are, it may go through a crumbly phase – just scrape down the sides of the bowl and keep blending and it will smooth out. Add agave nectar to taste. Top with chopped peanuts and chocolate, if desired.
Butter Pecan Ice Cream (Vegan, gluten free, low fat, sugar free)
Ingredients:
2 bananas, sliced then frozen (note that it says slice then freeze. Doing it the other way around is much more difficult.)
1 c. pecans, roughly chopped
1 tsp agave nectar
1 tsp maple syrup
1 tsp vanilla
2 Tbsp coconut milk (optional)
Directions:
Mix agave nectar and maple syrup together and toss with chopped pecans to coat. Spread coated pecans on a parchment lined cookie sheet and toast at 300 degrees for about an hour. Refrigerate for 20 minutes to an hour.
Blend bananas, candied pecans, vanilla and coconut milk (if using) together in a food processor until smooth. Depending on how frozen your bananas are, it may go through a crumbly phase – just scrape down the sides of the bowl and keep blending and it will smooth out. Top with a few of the candied pecans.

fuckyeahveganicecream:

reblogged from nummiess:

Berry Blend Ice Cream, Butter Pecan Ice Cream, Peanut Butter Chocolate Ice Cream (Vegan, gluten free, low fat, sugar free)

Each of the recipes below makes about a cup and a half of ice cream, but it is very easy to double or triple the recipes.

Berry Blend Ice Cream (Vegan, gluten free, low fat, sugar free)

Ingredients:

  • 2 bananas, sliced then frozen (note that it says slice then freeze. Doing it the other way around is much more difficult.)
  • 1/2 c. Frozen mixed berries

Directions:

Blend bananas and berries together in a food processor until smooth. Depending on how frozen your bananas are, it may go through a crumbly phase – just scrape down the sides of the bowl and keep blending and it will smooth out. Top with additional frozen berries.

Peanut Butter Chocolate Ice Cream (Vegan, gluten free, low fat, sugar free)

Ingredients:

  • 2 bananas, sliced then frozen (note that it says slice then freeze. Doing it the other way around is much more difficult.)
  • 3 Tbsp creamy peanut butter
  • 3 Tbsp cocoa powder
  • 1 tsp agave nectar (optional)

Directions:

Blend bananas, peanut butter and chocolate together in a food processor until smooth. Depending on how frozen your bananas are, it may go through a crumbly phase – just scrape down the sides of the bowl and keep blending and it will smooth out. Add agave nectar to taste. Top with chopped peanuts and chocolate, if desired.

Butter Pecan Ice Cream (Vegan, gluten free, low fat, sugar free)

Ingredients:

  • 2 bananas, sliced then frozen (note that it says slice then freeze. Doing it the other way around is much more difficult.)
  • 1 c. pecans, roughly chopped
  • 1 tsp agave nectar
  • 1 tsp maple syrup
  • 1 tsp vanilla
  • 2 Tbsp coconut milk (optional)

Directions:

Mix agave nectar and maple syrup together and toss with chopped pecans to coat. Spread coated pecans on a parchment lined cookie sheet and toast at 300 degrees for about an hour. Refrigerate for 20 minutes to an hour.

Blend bananas, candied pecans, vanilla and coconut milk (if using) together in a food processor until smooth. Depending on how frozen your bananas are, it may go through a crumbly phase – just scrape down the sides of the bowl and keep blending and it will smooth out. Top with a few of the candied pecans.

(via yesysabella)