reading time: ca. 1 min
Quick tricolor ice cream without ice cream maker
Preparation time: 15 mins + 3 hours freezing time
Main ingredients: banana, coconut, blueberry, raspberry
difficulty level: easy
serves: 1-2
suitable for: vegan, lactose-free, gluten-free, nut-free, paleo, raw food, and delicious "even so"
I'm not patriotic (nor am i a citizen of the United States), but i do love a good reason to make some ice cream :) So this time my ice cream is tricolor themed.
On July 4th it will be hot, and what's more perfect to enjoy watching trash explode in the sky than a cooling bowl of tricolor ice cream in your hands? ;) Another cool idea would be to make tricolor popsicles using the same fruit as in this recipe, but just blending them up unfrozen into a smoothie-like consistency and layering them up in popsicle molds! But that's a whole nother story.
Ingredients
On July 4th it will be hot, and what's more perfect to enjoy watching trash explode in the sky than a cooling bowl of tricolor ice cream in your hands? ;) Another cool idea would be to make tricolor popsicles using the same fruit as in this recipe, but just blending them up unfrozen into a smoothie-like consistency and layering them up in popsicle molds! But that's a whole nother story.
Ingredients
Coconut Ice Cream:
2 bananas, peeled, chopped and frozen
about 30 - 50 g shredded coconut *
Blueberry Ice Cream:
2 bananas, peeled, chopped and frozen
1 cup blueberries, frozen
Raspberry Ice Cream:
2 bananas, peeled, chopped and frozen
1 cup strawberries or raspberries, frozen
also:
- a high-speed blender or food processor (NO NEED FOR AN ICE CREAM MAKER!)
* if you do not like or tolerate coconut - no problem! Just omit the coconut and go for plain banana ice cream!
Instructions
Coconut Ice Cream:
Add your first two frozen bananas to a blending machine (high-speed blender or food processor) and blend. Add the coconut, blend some more, grab your favorite bowl and transfer a giant scoop of ice cream into that. Place in freezer while you prepare the next two ice cream flavors.
Raspberry Ice Cream:
Now repeat. Add your next two frozen bananas to a blender or food processor (i always use the food processor nowadays because i find it so much easier!), then add your frozen raspberries, and add a scoop of ice cream to your bowl. Put back in freezer.
Blueberry Ice Cream:
Clean out the food processor as to not stain the next batch of ice cream. Blend the remaining banana until smooth. Add your frozen blueberries and watch the magic happen! I had hoped my Blueberry ice cream would turn out a little more blue, but i think its fine. You get the idea ;)
Add a scoop to the ice cream bowl, and place in the freezer for just a few minutes for everything to firm up a little. Because it's July and hot and you don't want to eat an ice cream puddle, do you.
By the way, the reason frozen bananas work in this capacity is because they are more sugar than water (so make sure they are really ripe!). So blending them doesn't make them the least bit mushy. In fact, the result is creamy just like actual ice cream.
Get out your ice cream, garnish with fresh berries if you like, and dig in!
My thanks to the lovely ladies Jerri from Simply Sweet Home & Gloria from Homemade and Yummy for featuring this post on their websites!
♥
Maisy
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