In just a few days, our country will be blowing sh*t up in the name of freedom. God, I love America! Personally, I will be sitting on my rooftop here in San Francisco, enjoying the fireworks with friends and beer.
Sure, I’ll be making a host of things to eat but, honestly, I don’t want to spend the whole day cooking. For one, it’s freakin hot, and secondly, it ain’t Christmas. So quick and tasty are key.
Like I said, it is hot. So this vegan ice cream is perfect. It only uses 3 ingredients and takes but 5 minutes to make (boom!). That means more explosions and less cooking. Not a bad deal for homemade ice cream, right?
5 cups bananas, about 6 bananas 1 cup strawberries 1 cup blueberries
2 hours, 5 minutes
Peel the bananas and slice them into coins. Did you know that bananas do not actually grow on trees, they grow from a root structure that has an above-ground stem; it's really just a giant herb.
NOTE: Here is a fun fact, bananas are naturally radioactive. They contain high amounts of potassium, specifically potassium-40 which is a radioactive isotope of potassium.
NOTE: Also, all commercial bananas are just clones. Yup, clones of each other and they originate from one single plant from Southeast Asia. The species, the Cavendish banana wasn't even popular until the 1960s when its predecessor was wiped out by disease: keep in mind Cavendish is also susceptible to this. So the banana apocalypse is coming!
Place them on a small baking sheet lined with parchment paper in a single layer. Then pop them in the freezer. They should be frozen solid (or solid enough) in just a few hours.
Blend 1 1/2 cup of the bananas until smooth, almost soft-serve like. Then add in 1 cup of chopped strawberries, pulsing until smooth. Transfer the mixture to 1/3 of a small baking dish then placing it in the freezer.
Blend another 1 1/2 cup frozen bananas until smooth, then add in the 1 cup of blueberries. Pulse until incorporated. Transfer the mixture to the other side of the baking dish, putting it back in the freezer.
Clean out the food processor as to not stain the next batch of ice cream. Blend the remaining banana until smooth. Transfer to the middle. The reason frozen bananas work in this capacity is because they are more sugar than water. So blending them doesn't make them the least bit mushy. In fact, the result is creamy just like actual ice cream.
Place the baking dish in the freezer for another 15 minutes, just to firm it up before serving. If you plan to store it longer, cover the dish with plastic or foil.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.