I have an unfortunate secret for you: You’ve probably at some point in your life ingested anti-freeze. Did you know that Big Food manufacturers add propylene glycol, a form of antifreeze, to commercial ice cream? Because it’s a small amount, they’re not required to list it among ingredients on the label.
It’s easy enough to avoid these chemicals and other junk like corn syrup by making homemade ice cream, but you need an ice cream maker. Don’t despair if you don’t have one: you can make delicious, easy, creamy, sugar and dairy free ice cream in about 5 minutes with your blender. And you only need a few simple ingredients that you probably have on hand! This is the perfect summer treat when you want to cool down on a hot day, or if you just want a quick and easy creamy treat without all the added junk that comes with commercial ice cream.
Instant “Ice Cream” (Paleo, Vegan)
What You Need
- 1 frozen banana. NOTE: best to peel it beforehand, but if you froze it whole, here is how to get the frozen peel off. I’ll add a a few to the freezer if they start to get too ripe and I know I’m not going to use them immediately. That way I’ll always have some on hand.
- 1 heaping tablespoon almond or cashew butter. I don’t recommend peanut butter because peanuts are a common food allergen and carry a toxic mold.
- 1/8 – 1/4 cup Coconut milk, depending on how thick you like
- 1 heaping TBSP Cocoa powder, or raw cacao, or carob powder
- dash sea salt
What to Do
Break up or chop the banana into a few chunks for ease of blending, then chuck everything in the blender or food processor and process til smooth and creamy. Start with 1/8 c coconut milk and add more little by little until you get he consistency you like. You could also add a little vanilla or peppermint extract or cinnamon to fancy it up to your tastes. Eat right away with a spoon, or freeze what’s left for later use. If you freeze it, it’ll turn solid (because it doesn’t contain anti-freeze!), so you’ll need to let it soften before you eat it in that case.
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