This is easy and yummy and completely dairy free. I use MimicCream, in this recipe, which is a thick cream-like
product made from cashews and almonds. MimicCream is vegan and contains no soy.
I have also included some substitutions, in case you cannot find MimicCream. For a really wonderful sweet treat, try Banana Ice Cream with
chocolate sauce.
Reserve about 1/2 of one banana and chop it into small bite sized bits. These will be added after the base is mixed.
Put the MimicCreme, coconut milk, honey, sugar and vanilla into the blender and blend. Add the 3 to 3-1/2 bananas and blend until smooth. Blend.
When everything is well blended, empty the ice cream base into a storage container, add the reserved banana and refrigerate for no less than 3 hours.
When you are ready to make ice cream stir the base gently to blend. Some separation can occur during refrigeration. Pour the base into your ice cream maker
and follow the instructions to freeze.
I use a Donvier ice cream maker to hand crank the ice cream. This kind of ice cream maker in non-electric and does not require ice or rock salt.
It has a canister that you place in the freezer to freeze. When ready to make the ice cream, load the ice cream base into the canister and place the
canister into the holder. Turn once or twice with the hand crank every 3-4 minutes for 20-30 minutes until well frozen. The result is a little soft,
but delicious. The finished ice cream will get very hard once you place it in your freezer, if there is any left.
*MimicCream Unsweetened contains: Purified Water, Almonds, Cashews, Sodium Bicarbonate, Rice Starch, Non-Iodized Salt
Substitutions:
For MimicCream: If you are unable to use MimicCream then I suggest substituting canned Coconut milk. Use 2 to 2-1/2 cups of Coconut milk and up to
one cup of Almond milk. You can use almost any combination of coconut milk, almond milk, soy milk and soy creamer to equal the total 3 cups of liquid.
The MimicCream, coconut milk and soy creamer make a thick and creamy base that you do not get if you use only the thinner milks like almond or soy. I do not
use rice milk, which gives poor results and a chalky consistency.
For Honey: My basic recipe uses honey. If you wish to make vegan ice cream, use another form of liquid sweetener, such as corn syrup or agave, or use 1/2 cup organic sugar.
I have not tried using maple syrup, but if you wish to experiment, feel free. The times I used golden corn syrup, I used 3 T, while honey only requires 2 to 2-1/2 T.
I purchased my Donvier Ice Cream Maker from Amazon.com
