Blueberries & chocolate ice-cream

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Finally made ice-cream! Or rather… finally had the opportunity to crave and enjoy it. After a whole day of pure sunshine and bliss (22º degrees) under a blue-bird sky, sweet glorious ice-cream was all I could think about on my way home. The Summer weather lately has got me to dust off sandals and sleeve-less tops that I rarely get to wear in Ireland.

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Chopped frozen bananas
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Blended bananas, creamy texture

And with tops and sandals come ice-cream and sunglasses, right? I have also grown increasingly curious about “nice-creams” (vegan alternatives for ice-cream). After doing a lot of research, I noticed that there are two main ingredients, or options discovered, to make plant-based ice-cream:

  • Frozen bananas
  • Full-fat coconut milk
  • Soaked cashews + plant-based milk

I decided to go for the first one because between a strong banana or coconut flavour, I’d always go for the first one. However, I’ve also read that for preservation and storage, making ice-cream following a coconut-milk base can be better (texture). I do want to try out making a cashew + milk ice-cream, but the recipe I found called for a chilled ice-cream maker bowl (to properly churn the ice-cream), which I don’t have, and because I also didn’t have the patience to figure out an alternative way of making it, I went for the banana-based ice-cream. I am pretty sure I will try making the cashew version soon though, as my curiousity for it is just too strong to ignore!

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Mix the creamy banana ice-cream with the blueberry jam

A few tips and things to note when making this ice-cream:

  • Make sure to freeze ripe bananas; the riper, the creamier.
  • To freeze, peel the bananas, break into 4-5 chunks each, put into a freezer/plastic bag and freeze for at least 24h.
  • Prepare all extra ingredients before, and leave the blending for last. This will ensure that you eat your ice-cream at the best temperature & consistency possible. If you blend first and then do everything else after, the ice-cream will just melt (not cool).
  • If you have trouble blending the bananas, try chopping them into smaller pieces with a knife. If this still doesn’t work and your blender is screeching or is getting hot, just stop. Consider upgrading your blender.

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I had this purplish idea of an ice-cream in my mind and I wanted to add a sweet crunch to it, so I went for a blueberry express jam and chocolate chips. But just like with crêpes, there are infinite types of ice-cream that you could make! It’s deliciously overwhelming to even think about it:

  • The classics: chocolate (cocoa powder), vanilla (extract), strawberries
  • Fruit: blueberries, mango, raspberries, passionfruit, coconut
  • Nuts: hazelnut, almond, pistachio, peanut (butter)
  • Herbs: mint (+choco), basil, cilantro, thyme, rosemary
  • With a twist: spices (chai), sea salt & caramel, Baileys

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Whichever you go for, the banana taste will be there, of course, so bear this in mind when deciding for one or other combination of flavours.

Thank you for reading, I hope you try this recipe out and enjoy just as much as we did!

Cheers,

Silvia

PD. Purple week starts with this recipe!


Recipe: Blueberries & chocolate ice-cream 

Total time: 15 mins

Notes: serves 2. You will need a hand blender to blend the bananas and food processor to make the chocolate chips (you could use the latter to blend the banana too).

Ingredients

  • 2 cups of frozen banana chunks
  • 1/2 cup cooked blueberries
  • 20g dark chocolate bark, chopped

Instructions

    1. Set a small saucepan to medium heat, add a tbsp of water and let it heat.
    2. Once hot, add the blueberries and cook until they pop open and acquire a purple colour and jam-like consistency (about 5-10 minutes). Let it cool down in the fridge.
    3. In the meantime, take out the desired amount of frozen bananas from the freezer, leave in bowl to thaw for 5 minutes.
    4. Add the chopped chocolate bark in the food processor and process until you obtain small chocolate chips.
    5. With a hand blender, blend the bananas until super creamy. Add the cooled-down blueberry jam and mix with a spoon. You might need to chop the banana into smaller chunks to blend it more easily.
    6. Serve in a (cold) bowl, add chocolate topping and maybe basil / mint leaves if you have any – done!