This past summer I officially fell in love with banana soft serve. It is absolutely amazing stuff. Here is a fancy recipe for some. This ice cream has a beautiful fuchsia colour. It is as vibrant in appearance as it is in flavor.
This past summer I officially fell in love with banana soft serve. It is absolutely amazing stuff. Here is a fancy recipe for some. This ice cream has a beautiful fuchsia colour. It is as vibrant in appearance as it is in flavor.—DUZE @BakingBackwards
peeled frozen bananas
1 1/2 tbsp
organic vanilla extract OR the seeds of one vanilla pod
shot vanilla rice milk ( I like Natura rice milk)
pinch coarse sea salt
teaspoon organic grounnd cinnamon
tablespoon organic maple syrup
ice cubes of frozen beet juice
cup organic 100% cocoa powder
cup poppy seeds (optional)
cup chocolate chips
- Buy or juice your own beet juice. Freeze into cubes in a ice cube tray.
- Next day: If using vanilla pod, split down the middle and scrape out the seeds into a food processor. Puree first 8 ingredients until silky smooth in a food processor. Add chocolate chips and pulse once to incorporate. If you are feeling adventurous, throw in 1/8 cup of poppy seeds and pulse. Serve immediately for soft-serve like ice cream OR transfer to a large bowl and freeze covered with cling film for hard ice cream texture.
- If you are VEGAN and do not consume alcohol, use a vanilla pod instead of extract. I highly recommend including the chocolate chips, especially if you find the beet flavor too overpowering.
- This recipe was entered in the contest for Your Best Recipe with Vanilla