60-Second Raw Vegan Raspberry Ice Cream

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Nothing beats a 60-second raw vegan ice cream recipe that you can whip up using only frozen fruit. This is the perfect, no-fuss summer treat!

INGREDIENTS

3 bananas*, previously frozen overnight with the peel removed

1/2 cup raspberries**, previously frozen overnight

OPTIONAL

a few drops of Vanilla

Stevia to sweeten, if necessary

*If you are not a fan of bananas (neither am I), add one tablespoon of maple syrup before blending the ingredients. It helps to take away the banana flavor.

**Want more raspberry flavor? Add 1-2 tbsp of raisins before blending. Raisins help to enhance the flavor of berries in pies and ice cream recipes. If you are using a frozen processor to blend the ice cream, then soak the raisins overnight before adding raisins (without the water) to the food processor (along with the other fruit).

INSTRUCTIONS

  • Once your fruit is frozen, cut up the bananas into 1/2 inch slices and add all of the ingredients into a food processor or high-speed blender. Blend until creamy.

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  • Scoop the ice cream out and eat immediately, or it place in a mason jar (like below) or resealable container and freeze. Note: When you take the ice cream out of the freezer, let it thaw for 10 minutes before eating. Otherwise it will be too hard to eat.

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If you make this recipe at home, let me know how it turns out for you 🙂 Make a comment below <3 <3

QUESTIONS?

Georgina Beazeley asked: Would it work ok using the Champion Juicer with the blanking plate on? It’s easier to clean than my vitamix.

Brandi answered: Any masticating juicer like the Champion would work perfectly to make this ice cream recipe! Enjoy!

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