Friday, August 27, 2021


What has always been quite important to me, in following, as well as creating recipes is the availability they have. When I was starting my very own culinary journey, those details meant the world to me, and that is the notion I keep close to my heart.
No-churn ice creams, especially vegan ice creams, have just that unmistakable charm and comfort. They are almost always available and they do not require a specialised ice cream machine; only a few ingredients and a few minutes of blending.
There is an infinite number of ways to adapt the beautiful blended base, from fruit, to chocolate and liqueur, to birthday cake, to brownie batter ice cream. It gives the absolute freedom to adapt the finished product to your preferences.
This gorgeous ice cream is made with bananas and blackberries, for a refreshing summer dessert; and tiny pieces of vegan white chocolate, for a crunchy little surprise on each bite. The fruit blends up into a wonderful creamy, whipped texture, and almost resembles a chilled, smooth custard. And what is even better, the recipe works beautifully even if you have only one of the fruits frozen.
I do love how tart the berries are, so I did not add any additional sugar, but do taste and adjust the sweetness to your liking. And if you want your white chocolate pieces to be more prominent in the ice cream, add it at the very end of blending, so the pieces are still noticeable.

200 grams ripe bananas
200 grams ripe blackberries
100 grams vegan white chocolate, roughly chopped
1 teaspoon vanilla bean paste
50 grams icing sugar, optional

Carefully peel the bananas, especially if they are very ripe, slice them into pieces, and arrange them on a tray lined with baking parchment. Add the raspberries onto the same tray, cover tightly with cling film, and place it in the freezer for at least 4 hours, or until the fruit is completely frozen.
Once the fruit is ready, add it to the food processor bowl, and let it run the ice cream looks smooth and whipped. Add in the vanilla and the white chocolate, and let it blend for a minute or two. At this point, taste the ice cream, and if it is a bit too tart for you taste, add the brown sugar, and let it blend again, until the sugar dissolves.
The ice cream can be served immediately in waffle cones, or poured into a freezer safe container, covered tightly, and frozen for another hour or so, so it can be scooped nicely. Yields 500 ml of ice cream.

No comments:

Post a Comment

Your comment will be visible after the author's approval.