RATING: 3 OUT OF 10 - NOT HORRIBLY BAD, BUT I WON'T BE MAKING AGAIN.
I found this recipe on Pinterest, it's for Vegan Cake Batter Ice Cream. Now, with a name like that, I had super high expectations for this ice "cream". Well, to be completely honest it wasn't half bad... but it wasn't nearly as awesome as I had thought it would be. That being said, I for sure am going to make banana ice "cream" again, but I'll just leave it as banana. It was crazy how much the consistency is so similar to frozen yogurt or soft serve. I just feel like the extracts in this recipe were too strong and a little overpowering and fake tasting, so I'll make this again with the extracts cut in half. So, here's the recipe that I made, because well you might make it and love it to pieces. I personally won't make this again as I thought it was too powerful and tasted artificial.
WHAT YOU NEED:
(5) frozen bananas
(2 tbs) pure vanilla extract
(1 tsp) butter extract
(1/4 tsp) almond extract
(1/4 tsp) maple extract
(1/4 tsp) baking soda
(2 tbs) agave nectar
(as many or few as you like) sprinkles
WHAT YOU DO:
1. Peel 5 bananas and cut into pieces. Place in a freezer bag and place bag in freezer until frozen. (Around 6 hours). Once frozen, place the bananas in a food processor or blender.
2. Pulse for about a minute or two. Scrape down the sides with a spatula and then pulse for a few seconds or until bananas are smooth.
3. Add 2 tablespoons of vanilla extract and 1 tablespoon of butter extract.
4. Add 1/4 teaspoon of almond extract and 1/4 teaspoon of maple extract.
5. Add 1/4 teaspoon of baking soda.
6. Add 2 tablespoons of agave nectar.
7. Put the lid on the processor, and then pulse until well blended.
8. Add as many sprinkles to your liking. Pulse again, until sprinkles are well incorporated into the ice "cream".
9. I'd recommend placing into freezer safe bowl and then refreezing for a harder constancy that's more like ice cream.
10. Enjoy!
There are so many different things to add, fresh fruit, chocolate, caramel... it's pretty endless.
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