Raw Banana Icecream ( Diary Free )

Raw Banana Icecream ( Diary Free )

  • 熟香蕉 Ripe Bananas   6 根 (約 1200 g)
  • 純天然花生醬 Homemade Peanut Butter    6 大匙 (不吃花生可省略)
  • 無糖可可粉 Unsweetened Cocoa Powder    6 大匙 (味道視乎個別牌子,可酌量增減)
  1. 把 100 g 的花生放在烤盤上,送入烤箱以 150°C 烤約 20 分鐘。家裏沒有烤箱,下鑊炒也可以
  2. 花生稍為放涼,用手磨擦花生,花生殼便很容易剝下。花生放入攪拌機中,打碎成小團狀,再打成幼滑的油膏狀
  3. 香蕉剝皮,切薄片,放入鋪了烘焙紙的保鮮盒或保鮮袋中,放入冰箱冷凍庫 2 小時或以上,香蕉冰硬才能用
  4. 把冰硬的香蕉片放入性能好的攪拌機內,如香蕉片黏在一起盡量用手分開,加入花生醬、無糖可可粉,以高速攪拌至乳化,若感覺有些硬塊仍未攪勻,可靜待一會讓香蕉稍為回溫,再繼續攪拌至幼滑

banana_icecream_01

This home made raw vegan banana ice cream is delicious and so easy to make in your blender and ice cream maker. This is probably the simplest and amazing raw food recipe I have ever made.

banana_icecream_ing

Raw Banana Chocolate Ice Cream —• Ingredients

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  • 6(About 1200 g)Ripe Bananas
  • 6 tbsp Homemade Peanut Butter( Optional )
  • 6 tbsp Unsweetened Cocoa Powder

Homemade Peanut Butter —• Preparation

1. Lay all peanuts on the baking tray, baked in the oven at 150°C for about 20 minutes. If you don’t have oven, it can be fried with wok over low heat

peanut_butter_step01

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2. Let peanut cool a bit but still warm, rub peanut with both of your hands, peanut shells will easily peeled off. Blend peanuts in the blender, break into small lumps first then continue blending to a smooth peanut butter

peanut_butter_step02

Raw Banana Chocolate Ice Cream  Preparation

1. Peel banana, cut into thin slices, put into a zip bag or any container with a baking paper. Freeze it for 2 hours or more, until banana is hard enough for blending

banana_icecream_step_01

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2. Separate any slices of banana by hand as much as possible, don’t let it stick together because it is hard to blend. Put into blender, add peanut butter and unsweetened cocoa powder. Blend with high speed to emulsify.  If there are some lumps, wait for a while until bananas are slightly thawed, then continue blending until smooth

banana_icecream_step_02

3. The banana ice cream is ready to serve just blended. The texture is as soft as ice cream. If you like firm texture, put it back to freezer 2 to 3 hours, you can dig ice cream ball easily.

Tips 

  • Make sure you use very ripe bananas
  • If you don’t like chocolate or nuts allergies, only banana still work
  • Banana will turn brown because of oxidation, you can add some lemon juice to blend together
  • Peanut butter on sales contained sugar and additives, it is recommended to make your own peanut butter

banana_icecream_04

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Strawberry Icecream 

Raw Banana Icecream ( Diary Free )

Ingredients

  • 熟香蕉 Ripe Bananas   6 根 (約 1200 g)
  • 純天然花生醬 Homemade Peanut Butter    6 大匙 (不吃花生可省略)
  • 無糖可可粉 Unsweetened Cocoa Powder    6 大匙 (味道視乎個別牌子,可酌量增減)

Instructions

  1. 把 100 g 的花生放在烤盤上,送入烤箱以 150°C 烤約 20 分鐘。家裏沒有烤箱,下鑊炒也可以
  2. 花生稍為放涼,用手磨擦花生,花生殼便很容易剝下。花生放入攪拌機中,打碎成小團狀,再打成幼滑的油膏狀
  3. 香蕉剝皮,切薄片,放入鋪了烘焙紙的保鮮盒或保鮮袋中,放入冰箱冷凍庫 2 小時或以上,香蕉冰硬才能用
  4. 把冰硬的香蕉片放入性能好的攪拌機內,如香蕉片黏在一起盡量用手分開,加入花生醬、無糖可可粉,以高速攪拌至乳化,若感覺有些硬塊仍未攪勻,可靜待一會讓香蕉稍為回溫,再繼續攪拌至幼滑

3 thoughts on “Raw Banana Icecream ( Diary Free )

  • Sunday May 29th, 2016 at 03:46 PM
    Permalink

    請問一吓如果想整桃味的是否都可一樣做法? 堅果醬可以不落,但如香蕉也不落可以嗎? 可否用脂脂奶代替呢? 謝謝。

    Reply
    • Sunday May 29th, 2016 at 03:58 PM
      Permalink

      這種純水果的冰淇淋,是以香蕉為基底的,不用奶就可以做出香滑的口感
      如你想做桃味,就是香蕉 + 桃
      水果本身的香味不同,所以比例要自己嘗了
      堅果醬自己斟酌就好
      用奶製品製作就是另一個配方了,可參考荔枝冰淇淋的做法 http://www.beanpanda.com/18882/

      Reply

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