How was your weekend? Was it super hot there, too? We had a gorgeous day on Saturday and caught a baseball game. They game was boring (I don’t really get baseball), and the Jays lost, but it was still great to be out and enjoying the sunshine with friends. Fortunately we had shade for a good portion of the game because otherwise I would have almost certainly suffered from heat stroke. It was hot! Hot summer days require ice cream, but not the $12 scoops they sell at the ballpark.
While I never have ice cream in the freezer (because I would eat it all, obviously), I always have bananas on hand. And luckily for me, that’s the one and only ingredient I need on hand to make a delicious and healthy frozen treat. Well, at least it’s healthy until I cover it in sprinkles and chocolate sauce, right?
It’s so easy it doesn’t even deserve a recipe. But just in case you haven’t tried this super simple dessert yet…
One-Ingredient Vegan Banana Ice Cream
- Banana (1 banana per serving)
Directions: Peel, chop, freeze, process. Yep, it’s complicated, I know. Add your favourite mix-ins and combine some more. Enjoy immediately at a soft-serve consistency or freeze in a dish for a few hours for a scoop-able ice cream.
Vegan Chocolate Sauce
- 1/2 cup coconut oil
- 3 tbs raw cacao powder
- 1 tsp cornstarch
- 1 tbs maple syrup
Directions: In a sauce pan, heat coconut oil over low heat until melted. Add remaining ingredients and mix thoroughly. For a thicker, fudge-like sauce, add more cornstarch until desired consistency is reached.
Have you tried banana ice cream? What are your favourite add-ins?