Vegan Banana & peach iced cream

Peach & banana iced cream with chopped pistachios

Peach & banana iced cream with chopped pistachios

Ingredients for 1L Iced cream:

Ingredients

Ingredients

  • 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.

Method:

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.

peach

peach

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

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.

Serving suggestion

Serving suggestion

Note:

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.

Mango & red grapes nectar

Nectar & Bunoelos

Nectar & Bunoelos

 

 Ingredients for 1L drink:

  • 2 mangoes – about 600g

    The nectar ingredients

    The nectar ingredients

  • 300g seedless red grapes
  • 1 tablespoon sugar (optional)
  • Vanilla – from a pod, about a pinch (optional)

 Method:

Wash the grapes and liquidised with 200ml water. Pass through sieve to separate the juice from the unwanted excess. This juice will help to break up the heaviness of the mango nectar later.

Now peel the mango and remove the flesh from the stone. Put the mango pieces in the blender with sugar and a tiny amount of vanilla.

Making the skewer

Making the skewer

Mango is a very dense fruit that won’t liquidise well unless helped with a lighter liquid. This is where the red grapes juice helps.

So, add the grapes juice to the mango and liquidise until very smooth. Taste and adjust sugar. When it is ready, place in the fridge for an hour at least before serving as suggested above with Bunoelos and lime syrup.

Nectars are very dense juices, but if they are too dense to your liking, add water to break it up.

Don’t forget to check out the rest of this Mexican menu!