Peach & banana iced cream with chopped pistachios
Ingredients for 1L Iced cream:
- Half a vanilla pod (optional) can use the extract
- 200ml soya milk (54p)
- 2 peaches (£1)
- 3 banana (20p)
- 100g sugar
Cost: the unpriced items are regular that should already be in the house. But just as a note, 1LAlpro Soya milk cost £1.35 but can be found in LIDL also at 69p. Alpro is the best for me in vegan milks.
Total spent on this recipe to produce 1L ice cream £1.74.
Pour the milk, sugar and vanilla pod in a pan and bring to boil. Once it boils and the sugar has dissolved, remove the pan from the heat and remove the vanilla pod. Set aside and leave the milk to cool down.
Now cut and destone the peach then cut in small pieces without peeling. Peel the bananas and chop them.
Now, pour the milk in the blender with the peach and bananas, then liquidize until very smooth.
Now pour the mix in a bowl with lid and place the bowl in the middle part of the freezer.
Ready for the freezer
Check every 90 minutes and churn the content of the bowl either using a fork or a hand blender. Mix and break the ice formations until the cream is smooth again and re-place the bowl in the freezer. Churning it twice should suffice but, 3 times is better.
Plan to make the iced cream at least 5 hours before serving time.
I served mine with a brownie as shown below. Recipe for vegan brownie here.
Vegan iced creams can be easy to make as long as you use fruits that are naturally very creamy… So, I recommend, banana, peaches, coconut cream, peanuts, vegan cookie dough mix or even add some homemade brownies to help with the creaminess… Now go make your own concoctions…
The great thing vegan food is that provides more space for tests and trials. So, have fun.
Look forward to seeing what you have made.