Can you tell I’m not quite ready to give up on summer? Even though here in Vermont the mornings are cold, the afternoons are still warm enough to enjoy plant-based ice cream. Pre-packaged dairy-free ice cream is usually loaded with sugar, but this cold treat is naturally sweet!
Don’t limit yourself to peanut butter cookie dough. Try adding cacao for chocolate plant-based ice cream, or frozen strawberries for strawberry ice cream. Sometimes I even get creative and make chai spiced ice cream, black pepper turmeric ice cream, and even beet ice cream! The possibilities are endless.
1 can of chickpeas (garbanzo beans) rinsed and drained
3 TBS + 1 TBS of natural peanut butter
1 TBS+ 1 TBS of vanilla extract (all natural, no alcohol)
1 TBS of agave, maple syrup or date syrup
A few TBS of non-dairy milk (hemp, soy, almond, coconut)
2 frozen bananas (peel and slice. Freeze in a baggie overnight)
OPTION: Top with cinnamon, fresh fruit, or granola!
By Caroline DiNicola Fawley
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