2 Ingredient Cantaloupe Ice Cream- Serves 4
Recipe for a super easy, but awesome vegan 2 Ingredient Cantaloupe Ice Cream. No ice cream machine is needed for this treat! It’s also gluten-free and raw.
- 1/2 cantaloupe melon
- 2 bananas
- Cut the banana and the cantaloupe (remove the skin and seeds) in pieces, put them in a ziploc bag and freeze them overnight.
- Put the frozen banana and cantaloupe pieces in your food processor or high-speed blender.
- Pulse or blend until completely smooth. (Don’t give up, this may take a while depending on the power of your processor).
- Transfer the ice cream in the bowls and enjoy immediately!
Banana Stracciatella Ice Cream- Serves 4
- 4 peeled, bananas
- 100 ml coconut milk
- 50 g 70% dark chocolate
- 1 teaspoon coconut oil
Cut bananas in pieces and freeze at least overnight.
Put the frozen banana pieces + coconut milk in your kitchen processor or blender and pulse until it is a smooth cream. Don’t give up, this may take a while depending on the power of your processor.
Put the banana mixture in a freezer safe dish.
Heat up chopped chocolate + coconut oil in a small pot.
Pour it over the banana mixture.
Put it in the freezer for at least 3-4 hours, but stir occasionally to break up the chocolate into the banana (every half hour should do). This should break up any ice crystals.
If it is too hard, let it sit for about 5-10 at room temperature. Then you’re good to go. Enjoy!