15-Minute Vegan Ice Cream [3 Ways]

Ice cream is something that should be consumed year-round, as far as we here at Vegan Grit are concerned, but it never tastes so good as it does in the summer! Although there are plenty of vegan-friendly alternatives these days, making your own ice cream is so much fun, and you have the added bonus of knowing exactly what went into it!

If you like your desserts simple, this combination of frozen bananas and almond milk will become a go-to treat on hot mornings, afternoons, or evenings—it is summer, after all.

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• 4 medium ripe bananas
• 1/2 cup almond milk
• 1 cup frozen raspberries
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 3 crumbled vegan graham crackers
• 1/4 cup peanut butter
• 1/2 cup vegan chocolate chips

1. The night before you make your ice cream, slice 4 bananas (roughly 8-10) and place them in a freezer-safe container. Freeze overnight.
2. In a food processor or blender, combine your 4 frozen sliced bananas with 1/2 cup of almond milk. Add the toppings of your choice (e.g. raspberry and vanilla; cinnamon and graham crackers; or peanut butter and chocolate chips).
3. Set the blender or food processor to chop. Intermittently stop the food processor or blender to scrape down the sides, then set to puree. Continue to stop and scrape until toppings are combined.  Place in a freezer-safe container and freeze another for 2-3 hours, until the ice cream has reached your desired consistency.

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