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1-Ingredient Raw Vegan Banana Ice Cream

August 5, 2015 By admin 7 Comments

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1-ingredient raw vegan banana ice cream
blender
1-ingredient raw vegan banana ice cream, or nice cream is quite possibly one of the greatest inventions. All you need is some frozen bananas, and that’s it. Who would have thought just by blending up frozen bananas, you can make a creamy delicious ice cream! It’s quite ingenious. On top of it, it’s very good and good for you! Bananas are high in potassium, vitamin B6 and C, and minerals such as magnesium, manganese, and iron. It’s truly guilt-free and “loves you back” kind of ice cream.

If you like bananas but aren’t sure how you would like an ice cream made just from bananas, don’t worry. It actually doesn’t have a strong banana taste as much as you’d think it would. It’s there, but more in the back ground and not in your face, so you can enjoy it as a creamy banana flavored soft serve.

Let’s get right into the easy-peasy instructions. Since the only ingredient in this recipe is bananas, it’s crucial to use fully ripe bananas. Now, there is some misconception about when a banana is ripe. Although yellow, spotless bananas are pretty and more appealing to the eye, they are not ripe enough!

1-ingredient raw vegan banana ice cream
When the bananas are fully ripe, brown spots appear all over. These spots are called sugar spots. Unripe bananas contain resistant starch which does not digest until it reaches the colon. During the ripening process, this resistant starch gets converted to simple sugars. The sugar spots are an indication that the resistant starches are turning into simple sugar. Resistant starch can cause ingestion, gas, and bloating, but simple sugars are easy to digest. Ripe bananas with brown spots contain the most antioxidants compared to green or yellow bananas. The increase in sugar is great for recipes, as you don’t need to add extra sweetener and only rely on the banana’s natural sweetness. So ripening bananas are great for a boost in nutrition and also for the sweetness.

  1-ingredient raw vegan banana ice cream
Once your bananas ripen, peel them and put them in a large zip-lock bag. Seal the bag tight with as little air as possible. Stick it in the freezer and freeze it overnight. Banana bunches ripen all at once, so for some people it can be difficult to eat them all before they go bad. If you want to slow down the ripening process, just separate the bananas. I personally like to dedicate a couple of banana bunches just for freezing, and freeze them all at the same time. That way, you can have it ready anytime for smoothies and banana ice creams.

1-ingredient raw vegan banana ice cream
When your bananas are frozen all the way, it’s time to whip up the banana ice cream! Simply put some frozen bananas in the blender, and blend until it becomes a smooth creamy texture, like a soft serve. If you have a Vitamix, use the handy dandy tamper to jam the bananas into the blade to help it blend. If you don’t have a high speed blender like Vitamix or Blendtec, you can use the food processor instead. But you should cut up the bananas into smaller pieces before you freeze them, to make it easier for the food processor.

1-ingredient raw vegan banana ice cream
Serve it in a bowl and enjoy as is, or top it with raw vegan granola and/or raw vegan date caramel sauce. Here, I topped it with goji berries, cacao nibs,  raw vegan granola and raw vegan date caramel sauce and let’s just say it was heaven in a bowl. I love the crunchy granola with banana ice cream. You know me and crunchiness. Cool yourself off nicely with this tasty nutritious nice cream this summer!

1-ingredient raw vegan banana ice cream

1-Ingredient Raw Vegan Banana Ice Cream
 
Print
Prep time
8 hours
Cook time
5 mins
Total time
8 hours 5 mins
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 2
Ingredients
  • 3 ripe bananas
Instructions
  1. Let your bananas fully ripen until the brown spots appear all over.
  2. Once your bananas ripen, peel them and put them in a large zip-lock bag. Seal the bag tight with as little air as possible. Stick it in the freezer and freeze it overnight
  3. When your bananas are frozen all the way, put some frozen bananas in the blender, and blend until it becomes a smooth creamy texture, like a soft serve. If you have a Vitamix, use the handy dandy tamper to jam the bananas into the blade to help it blend. If you don't have a high speed blender like Vitamix or Blendtec, you can use the food processor instead. But you should cut up the bananas into smaller pieces before you freeze them, to make it easier for the food processor.
  4. Serve it in a bowl and enjoy as is, or top it with raw vegan granola and/or raw vegan date caramel sauce.
Notes
Banana bunches ripen all at once, so for some people it can be difficult to eat them all before they go bad. If you want to slow down the ripening process, just separate the bananas. I personally like to dedicate a couple of banana bunches just for freezing, and freeze them all at the same time. That way, you can have it ready anytime for smoothies and banana ice creams.
3.4.3177

Filed Under: Ice Cream, Recipes, Snacks

Previous Post: « Raw Vegan Granola
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  1. Raw Vegan Granola says:
    October 16, 2016 at 1:05 pm

    […] ripe figs, so I had mine with fresh homemade almond milk. Yum! I’ll use these to top my banana ice cream and acai bowl recipes that are coming up. Enjoy your […]

    Reply
  2. Raw Vegan Chai Granola says:
    October 22, 2016 at 7:16 am

    […] or with your choice of nut or seed milk or coconut milk and fruits, or as a crunchy topping on banana ice cream or acai bowl. It will instantly Chai anything up! […]

    Reply
  3. Raw Vegan Strawberry Granola Clusters says:
    November 15, 2016 at 11:39 pm

    […] will make a great topping on anything that would go well with the strawberry flavor, like my banana ice cream, and acai bowl. It’s easy to prepare, and it will keep for a long time. A great make ahead […]

    Reply
  4. Raw Vegan Matcha Green Tea Granola says:
    December 21, 2016 at 2:29 am

    […] over it. Or you can enjoy it by itself as a snack, or even use it as a topping on chia puddings and banana ice cream. Don’t have a dehydrator? No problem! Bake it instead for a non-raw, but vegan and […]

    Reply
  5. Raw Vegan Chocolate Coconut Clusters says:
    January 18, 2017 at 3:09 am

    […] in an air-tight container and enjoy them as a crunchy chocolate snack, or as a topping on banana ice cream, chia puddings, chocolate avocado puddings, or whatever you please. The clusters keep for a long […]

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  6. Raw Vegan Ice Cream Cone says:
    July 19, 2017 at 5:01 pm

    […] crunchy, with a hint of sweetness and vanilla flavor. This will be a perfect accompaniment for raw vegan banana ice cream, aka “nice cream”, or raw or vegan ice […]

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  7. Raw Vegan Kombucha Banana Ice Cream Float says:
    July 26, 2017 at 6:59 pm

    […] on my ice cold, bubbly, homemade kombucha recently and had the brilliant idea of adding some banana ice cream (a.k.a “Nice Cream”) into my glass. And BAM!!! There it was, a kombucha float! Icy, creamy, bubbly, oh so good! Where […]

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

拙著『乳製品を使わないヴィーガンチーズ』の担当してくださった敏腕ベテラン編集者の方が、テンプレートを使って、誰でもたった1冊から本を出版できる画期的なサービス、BOOKOを考案され、そのクラウドファンディングをされています📚

好きなことをいつか本にできたらな✨と思われている方は結構いらっしゃると思います。現に私もその一人でした🙋🏻‍♀️私も何年も、「いつかレシピ本を出版できたらな✨」と考えていました。ただ出版社による商業出版は初版部数なども絡み、著者の実践、フォロワー数、トピックの需要などと、様々なファクターが問われ、誰でもとはいかず、ハードルが高く感じられるかもしれません。kindle出版の手もあるけれど、やはり紙の本も出版したいとなると、自費出版も最低部数があるためコストが高く、これもハードルが高く感じられます。

そこで誰でも手軽に一冊から紙の本が出版できるサービス、Booko登場!📗
BookoはAmazonのたった1冊から本を出版できるオンデマンド印刷サービスを利用。Bookoが作成した本の印刷用データをAmazonに送ると、
✔️Amazonがその本を販売📱💻
✔️購入されたら印刷📗
✔️配送してくれ🚛
✔️著者には印税60%が支払われる💴
というものです。

このサービスだと個人出版がノーリスクになり、非常に手軽で身近になりますが、只一つ大きなハードルが残ります⛰それは個人が出版用の印刷データの作成しなければいけないこと!出版業界にはレイアウトの様々な基準やルールがあり、商業出版ではデザイナーがレイアウトをデザインしてくださります。これを一から素人が作成するのは大変!

そこにBookoサービスが介入✨数々のベストセラーを20年以上手掛けられてきたベテラン編集者の方が今までの叡智を盛り込んでデザイナーと手掛けた、誰でも簡単に編集できる出版用テンプレートを提案💻 
Bookoの
📗料理本
📗実用書
📗ビジュアルブック
📗ポートフォリオ
📗小説
📗ビジネス書
のカテゴリーの中から好きなテンプレートを選んで、内容を編集したら、Bookoが印刷用データを作成。後はAmazonに送信するだけで、Amazonが販売、印刷、配送、印税を支払ってくれます📚

今までハードルが高かった本の出版を簡単に、手軽に、誰でもできるように身近してくれる画期的なサービス、Booko! 
一冊から出版できて最低部数がないから、ご自宅で開くお教室用のテキストブック、クックパッドやインスタグラムに今まで投稿したレシピを纏めて料理本などと、個人出版できる可能性は無限大✨Bookoサービスのローンチに向けて現在ウェブサイトや数々のテンプレートを作成中なので、どうぞあなたと出版との距離をグーンッと縮めてくれるBookoのクラウドファンディングのご支援のほど、宜しくお願い申し上げます🙇🏻‍♀️クラウドファンディングのリンクはプロフィールのリンクからか、ストーリーをご覧ください。
I love hand rolls💕 When it comes to making sush I love hand rolls💕 When it comes to making sushi at home, hand rolls are the best in my humble opinion. You just have to prepare the sushi rice, your choice of fillings, and nori. No hassle of using sushi mats. 

This time, my fillings are Just Egg tamagoyaki, black eyed peas tempeh spicy tuna, homemade tofu ham, carrots, cucumbers, baby chard, avocados, red clover sprouts, etc. All vegan and gluten free😊 I also used @otafuku_global ‘s delicious vegan sushi sauce they had kindly sent me✨It was perfection, especially with the Just Egg tamagoyaki😋

ヴィーガン・グルテンフリー手巻き寿司🍣 スクランブルドエッグや卵焼きが作れる卵代替え品Just Eggと自家製テンペがあったので手巻き寿司にすることに。Just Egg卵焼き、スパイシーテンペツナ、自家製豆腐ハムに野菜やアボカド、スプラウツをたっぷり✨ @otafuku_global さんが送ってくださったヴィーガン寿司ソースと頂いて最高でした😋
I couldn’t find the 100% buckwheat soba I usuall I couldn’t find the 100% buckwheat soba I usually get at the Japanese market for the yearly Japanese tradition of eating soba on New Years Eve. I’m trying these ones out from Amazon as a replacement, but these look very different from the Japanese ones🧐 I’m not quite sure how they are going to turn out, but we’ll see🤷🏻‍♀️ 

Black eyed peas tempeh are done just in time for New Year’s Day tomorrow. Have a lovely New Year’s Eve and a happy year everyone!

日系マーケットに十割そばがなかったので、急遽アマゾンで見つけた100%蕎麦粉のお蕎麦を購入。見た目が全然日本の十割蕎麦と違うから大丈夫なのか不安ですが。。。
明日用に発酵しておいたブラックアイドピーズのテンペも間に合って仕上がりました。

喪中のため、新年のご挨拶を控えさせていただきますが、本年も大変お世話になりました。来年も引き続きどうぞ宜しくお願い申し上げます。
Happy holidays everyone! Hope you all have a wonde Happy holidays everyone! Hope you all have a wonderful holiday season🎄✨💕

メリークリスマス🎄✨素敵なクリスマスをお過ごしください🎅🏼
Sunday DIY💪🏼 I’ve been meaning to clean u Sunday DIY💪🏼 
I’ve been meaning to clean up this corroded brass pepper mill, a friend of mine handed down to me, for quite some time now. 

I finally got to it, and with the help of a few YouTube videos and some trial and error,
I got it cleaned up pretty good✨ At one point, the whole thing turned copper, but with some serious elbow grease, it’s back to shiny brass again and I’m in love✨ 

友人から去年譲り受けたヴィンテージの真鍮のペッパーミル🧂緑青や酸化も全体にあって、今までクリーンアップも先延ばしに。このサイズでこのようなコンディションの真鍮を磨くのは初めてなので、YouTubeの力を借りて悪戦苦闘😅一時は完全に銅のペッパーミルになりましたが、何とかピカピカの真鍮に戻りました✨これから使うのが楽しみです💕
Adding sweet potato and vegan marshmallow casserol Adding sweet potato and vegan marshmallow casserole to our Thanksgiving feast this year🥘  Ever since I had this dish in North Carolina many years ago, it’s been on my mind. I think it’s gonna be a keeper for years to come🍠 Happy Thanksgiving everyone✨

今年の感謝祭にはスイートポテトとヴィーガンマシュマロのキャセロールをプラス🥘何年も前にノースキャロライナでこのキャセロールを食べてから、ずっと作ろうと思っていた一品。まるでデザートのようだから、辛党の私にはデザートいらず。Happy Thanksgiving✨
Thank you @plantbasehappy2 for trying out my vegan Thank you @plantbasehappy2 for trying out my vegan Boursin cheese recipe🙏🏼✨ So happy to see you enjoyed it💕

@plantbasehappy2 さん、拙著のブルサン風チーズレシピをお試しくださり、誠に有難うございます🙇🏻‍♀️✨お口に合ったようで大変光栄です💕

Repost from @plantbasehappy2

 vegan ブルサン風チーズ🧀

材料はヘルシーなのに濃厚なチーズ !
クラッカーとお酒が止まらない …

完全に @marikosakata さんのレシピ本に虜です 𓈒𓏸︎︎︎︎
@tomoko_inner_beauty , thank you so much for tryin @tomoko_inner_beauty , thank you so much for trying my out the vegan mozzarella recipe from my book🙏🏼✨

少し涼しくなってきて、発酵ヴィーガンチーズ作りが楽しくなる季節🍂 @tomoko_inner_beauty さん、ヴィーガンモッツァレラをお試しくださり、誠に有難うございます🙇🏻‍♀️💕

Repost from @tomoko_inner_beauty
•
Vegan cheese 🧀✨✨✨
 
今日も暑かった💦
 
暑くても秋の気配が訪れると
食べたくなるヴィーガンチーズ🧀😍✨✨✨
 
@marikosakata さんのヴィーガンチーズは
まさにチーズ🧀✨っていう味わい✨
 
コクがあって、発酵させるからちゃんとチーズ🧀
なのに身体に負担がなくて心地よい🥰✨
 
ナッツをリジュベラックという玄米で作る乳酸菌飲料で
発酵させて、
味を整えて寒天で固める、という工程。
 
ご著書を見たときは、難しそう…と思っていて
 
まりこさんの実演を見せていただいた時に
ステップが分かりやすかったのと
試食で頂いたチーズがとにかく美味しくて😍🧀
 
作ってみたらやっぱり美味しかった😍🧀
 
なので今回倍量で作りました🧀🧀✨
 
そのまま食べても
クラッカーに載せても
小さく切ってサラダに載せても🥗美味しい😍🧀
 
 
気に入っている食べ方は
小さく切って塩昆布と和えたり
 
塩昆布+醤油少々でご飯に混ぜておにぎりに🍙
海苔を巻いて食べるとめっちゃ美味しいです😍🍙
 
 
写真のクラッカーはグルテンフリー✨
玄米や十六穀米のさくさく軽い薄味クラッカー✨
 
小さなパッケージなので持ち歩きおやつになりそう🍘
薄味なのでクルトン替わりにも使えそうです🥰✨
 ーーーーーーーーーーーーーーーーーーーーーーーーーーー
 
YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨
 
20種類のギルトフリースイーツが動画で学べるudemy講座
 
ロースイーツのいちごのフレジェ講座🍓✨発売中
 
お申し込み、詳細はプロフィール欄のリンクよりご覧いただけます✨
 
お問い合わせはメッセージをどうぞ🥰✨✨
 
 @tomoko_inner_beauty 
 
ーーーーーーーーーーーーーーーーーーーーーーーーーーー
Thank you @plantbasehappy2 for purchasing my book, Thank you @plantbasehappy2 for purchasing my book, and trying out one of the recipes🙏🏼✨

@plantbasehappy2 さん、拙著をご購入くださり、そして早速ナチョスチーズレシピを試してくださり、誠に有難うございました🙇🏻‍♀️✨お気に召していただけたようで、嬉しい限りです💕

Repost from @plantbasehappy2
•
vegan ナチョスチーズ & トルティーヤチップス !

ソースはナチョスチーズ味!🧀
トルティーヤチップスにディップするスタイル。

美味しすぎて、トルティーヤチップスと
コロナビール買い足した位。

ソースは @marikosakata さんの
レシピ本から。
本当に買ってよかった!!!!!

旦那はveganではないのだけど
レシピ本みて全部美味しそう!!
俺でもこれも作れそう!!と言ってた☺︎ たのしみ

一番惹かれた ナチョスから作りました 𓂃٭
まだ今はフードプロセッサーしかないから
粒が残ってるけどこれはこれで美味しい!

市販でようやくveganチーズが手に入る
ようになってきたけど添加物なぁ、、
と思ってたし、なんか惜しい!が多くて。(しょうがない)

この本にのっているものはリアルにチーズ、、

しかもテンション上がるチーズばかり!!
これから作るのが楽しみ🧀
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