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Vegan ice cream: nana cream of blackberries and blueberries

Vegan Ice Cream

One of the stories that my mother usually tells when we are at the table and dessert is served or when we are having a snack with friends is how I developed one of the passions that accompanies me from the first months of life.
In summer 1985 she was taking a walk in Courmayeur, pushing a stroller with baby Julie and enjoying her ice cream.
She remembers how her ice cream attracted my attention, so, almost for fun, she broke off a piece off the cone, scooped up a bit of ice cream with it and handed it over to me.

I was only six months old; my eyes began to shine, I broke into a huge smile with my arm extended towards that new, incredible object of desire.

Since then I became a huge fan of ice cream, no matter whether it is sunny or rainy outside, hot or cold. I either bought or made ice creams at home.

Today I would like to share with you the recipe of homemade vegan ice cream, very simple to make as it does not even require an ice cream maker.

I used frozen bananas as a base for this ice cream tossing them into a food processor and then adding up favorite fruit and a dash of milk (I prefer vegetable rice-almond milk).

So, today we will be having homemade ice cream with bananas, blackberries and blueberries.

Properties

Bananas

Very beneficial for our health as rich in nutrients, proteins and vitamins.
Bananas are a rich source of starch that makes them one of the most satiating fruits available and a great source of energy, useful for sportsmen.
They contain a high percentage of potassium that has positive effects on muscle contraction, reduces blood pressure and decreases water retention.

Like all fruits, nutritional qualities of bananas can vary significantly depending on their ripeness.
The fact is the riper banana, the sweeter it is, easier to digest and the better are its anti–cancer and antioxidant qualities.

On the other hand, for those who suffer from diabetes, it is recommended to eat unripe bananas to maintain their glycemic index low.

Blackberries

They are diuretic, thirst-quenching and purifying.
Rich in vitamin C and folic acid, that facilitates the growth process, thus making these berries a perfect snack for pregnant women and their babies.
Blackberries also rank highly among fruits for their content of antioxidants, substances that can scavenge free radicals.

Blueberries

They are a powerful natural antioxidant, rich in vitamin C and anthocyanin, substances that have been shown to possess antitumor properties and boost the immune system.

This small fruit has extraordinary antiseptic and anti–inflammatory effects, and measurably improves the health and mobility of inflamed intestine, helping it to deflate.

These berries promote diuresis by preventing urinary tract infections and annoying cystitis, help to preserve your eyesight, promote cardiovascular health and improve blood flow.

In short, the benefits are so numerous that become an excellent excuse to enjoy this ice cream as a healthy snack, at the end of the meal or, as in my case, for breakfast, with a handful chocolaty rice flakes.

Enjoy with love! <3

INGREDIENTS:

NANA CREAM

4 bananas cut in pieces and frozen
1 box of frozen blueberries
1 box of frozen blackberries
1/2 cup of cold rice-almond milk
cacao rice flakes
coconut powder
a handful of almonds

RECIPE:

Peel 4 ripe bananas and cut them into small pieces.
Place them in an airtight transparent vacuum seal storage bag making sure it is completely sealed with no air inside, and place it in the freezer for at least 2 or 3 hours before using bananas.
Freeze blueberries and blackberries.

Fifteen-twenty minutes before starting to prepare your ice cream remove bananas, blueberries and blackberries from the freezer.

After the fruit has softened, toss it all in a blender together with rice-almond milk and blend until perfectly amalgamated.

Serve your ice cream in cups and, if needed, place them again in the freezer for a few minutes to make your ice cream denser.

Serve with extra berries, cacao rice flakes, almonds and sprinkle of coconut powder on top.

Tips
I always keep my freezer stocked with frozen fruit and vegetables.
To prepare this ice-cream, just remember to freeze the fruit for 2-3 hours and to take it out about 15-20 minutes before using it.
I advise you to always freeze bananas already cut into pieces, boxes of berries and your favorite types of fruit already peeled and cut and stored in transparent hermetic seal bags.