Why on earth am I making ice cream in January in the state of Colorado? Because there's no snow and it isn't even cold! hahaha! Seriously, it's been 60 degrees here. But actually I'd still be eating ice cream even if we had 2 feet of snow right now :-) It's a bit of a passion of mine.
Here's the latest - Banana Chocolate Chip, with chocolate ganache and fresh sliced bananas. I was going for extra creamy here, and I think I got it. I'm still using the gelatin for health purposes. (It is said to be healing to the gut.) If you prefer, you could substitute with a quarter tsp or so of xanthan gum.
Banana Chocolate Chip Ice Cream:
Dissolve 1 tablespoon of gelatin into 1/4 cup boiling water. Set aside.
Add to blender:
3 pitted dates
1/2 a banana
1/2 tbs vanilla extract
1 and 1/2 cups cashew milk
1/2 cup coconut milk
1/4 cup honey or agave
Add dissolved gelatin at the last second, and blend well.
Add 2 tbs chocolate chips, like Enjoy Life
give it another whirl
Turn on ice cream machine. Pour mixture into machine.
An update: I just made a variation of this recipe, leaving out the banana, and adding a teaspoon of alcohol-free mint extract. It is so heavenly and creamy. It's definitely the gelatin that adds the creamy texture. I am using it for it's healing properties, but it's giving me the bonus of fabulous consistency!
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