Ice cream is surly most favourite summer dessert. I used bananas for the base of this recipe, plant based whipping cream for creamy structure and berries for the flavour. As a sweetener I used agave syrup. I also added vodka, it prevents the ice cream to over freeze.
For topping I added homemade syrup that I made out of mixed herbs and strawberries.
This recipe is my contribution to Qurator's: Hive Top Chef! | Ice Cream!.
Ingredients:
- 3 ripe bananas (400 g)
- 100 g of blueberries
- 100 g of blackberries
- 200 g of strawberries
- 5 tablespoons of agave syrup
- 100 ml of coconut milk
- 500 ml of plant based whipping cream
- 1 tablespoon of vodka
- 2 tablespoons of homemade herb-strawberry syrup
Preparation:
- Peel and slice 3 ripe bananas. Place it in a freezer for at least two hours.
- Clean and wash blueberries, blackberries and strawberries. Place them in a freezer for two hours.
- Place the frozen fruits in a blender.
Add coconut milk and agave syrup and blend until smooth.
- Add a tablespoon of vodka and mix it in.
Vodka will prevent ice cream from freezing through. Skip vodka if serving ice cream to children. - Whip plant based cream with an electric mixer.
- Pour blended frozen fruits in an ice cream container. Put whipped cream on the top and swirl it in with a spoon.
Don't overmix. - Place it in a freezer for at least six hours, mixing the ice cream once or twice.
Serve it with your favourite syrup.