I’ve been on a “lets see what i can create in my new mixer” kick since i got a new kitchen gadget. Of course my smoothies are SUPER AWESOME now. And i’ve cut the time it takes to make frozen desserts down to like 5 minutes. *chuckle* It’s so easy and quick to make frozen goodies, that’ i’ve made 2 different flavors in ONE day.
The one i’m sharing now is what i would call, Tropical Vegan Ice-Cream. It doesn’t have coconut but does include pineapple. I could really have called it anything but tropical has a nice ring to it. And i used about 3 different fruits, so that name just seemed fitting. The total time it took to throw everything in the blender and mix was probably about 5 minutes and it probably took another 5 minutes to churn in my countertop ice-cream maker. Of course you can just put the mixture into a storage container and freeze but i wanted to see how it would fair in my ice cream maker.
All measurements are approximate.
1½ cups Raw cacao butter (I used Divine Organics Sacred Cacao Raw Cacao Butter)
½ cup strawberry puree (organic strawberry jam works too)
1 pint fresh strawberries, stems included
1 cup fresh-cut pineapple and juice
2 whole bananas
¼ cup pure maple syrup
Add all ingredients in “industrial mixer” and blend on high, intermittently until all ingredients are smooth. Consistency should be slightly running and look like a smoothie. Pour into an air tight container and freeze over night. Mixture can also be poured into an ice-cream maker and prepared according to manufacturers instructions. Serve immediately, eat and enjoy.