John Robbins’ New Revolution for a New America
Originally Posted on 06/10/2013 for Huffington Post.
Happy Cow Vegan Ice Cream
Two ingredients, five minutes, no unhappy cows, no unhappy you. There’s no need for an ice cream freezer, either. Sweet yet sugar-free, amazingly creamy, yet dairy-free, this is the sweet answer to your summer.
Ingredients
- 1 banana
- 1 tablespoon almond milk
Instructions
- Peel and slice banana, then place in an airtight container and freeze solid (6 hours or overnight, if you’d rather).
- Spoon frozen banana slices into a blender or food processor. Bash together until smooth and the consistency of soft-serve ice cream. This can range from 4 to 8 minutes, depending on your blender or food processor. Add the almond milk. Blitz briefly again.
- Enjoy at once or freeze again until you’re ready. Whip again before serving for optimal creaminess.
- Open to endless variations — add 4 teaspoons of cocoa for chocolate happy cow vegan ice cream, 1 tablespoon of your favorite nut butter for banana-nut, half a cup of frozen berries for banana-berry. Go wild.
- This recipe serves 1, but can be doubled, tripled, multiplied by as many bananas as you and your blender can hold.
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I finally made this. It’s astonishingly delicious. I’m going to need more bananas! Another winning recipe! Thank you!
I. Am. Thrilled. So glad it meets the Johnson seal of approval. Btw, your Uncle Lew liked it, too.