Ice cream was definitely one of the most difficult sweets to live without after becoming lactose intolerant. At birthday parties, I was always the only one eating fruit or some other substitute. I am so grateful that there are now vegan and dairy-free options you can buy. But anything I can buy, I can make myself. This vegan, dairy-free and soy-free ice cream truly is not only healthy but really satisfies those with a sweet tooth.
By making the base, you can also make many different flavors of ice cream at the same time! I gave mine, a Japanese twist.
Flavors: matcha w/ azuki bean and persimmon
Base (for one 1 ice cream bar)
Ingredients:
1 medium sized frozen banana (depends on what kind of ice cream mold you use)
1-2 tbsp almond milk
1/2 tsp vanilla essence
Put all the ingredients in a blender until creamy and smooth. The base tastes like vanilla ice cream so for those who just want a vanilla flavored ice cream bar, put this mixture in a mold overnight and enjoy!
Matcha w/ azuki beans flavor:
Base
1-2 tsp match powder (add more or less depending on how strong of a flavor you want)
Persimmon flavor:
Base
1/2 (sweet) persimmon
To make other flavors add the ingredients you like to the base and combine them in a blender. Then pour them into any ice cream mold, freeze overnight and enjoy!
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