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Yes! It is possible to have healthy, raw, no added sugar “ice cream” that tastes great and is cheap and easy to make!
Technically, this is not ice cream, but rather a frozen dessert. Whatever, it’s good.
Remember those frozen bananas I told you were handy to have around? They are the perfect base to make a creamy and delicious frozen treat. Throw a few frozen bananas in a food processor or really powerful blender. (The smaller the pieces are the easier it will be to blend. I have started breaking my bananas up into four or five pieces before freezing them.) Chop them up a bit.
Add a some berries or other flavoring. So far I have made this with strawberries, blackberries, and cherries. I’ve been using fresh berries since they are in season, but you could use frozen as well, though they may need to be defrosted slightly to help them blend in. There is no reason you couldn’t add some chocolate if you like that sort of thing. I’m planning on trying it with some Mexican chocolate.
Mix till smooth, adding a bit of milk substitute if needed.
Enjoy!
I got this recipe, along with a bag of just picked green beans, with my CSA basket last Thursday. I immediately had to make it! I didn’t have any shallots, so I just skipped that ingredient. Red onion could easily replace them. Since I am trying to incorporate more raw food into my diet, I didn’t blanch the green beans. They were crisp and delicious and Dave and I loved them.
Lemon-Dill Green Beans
From EatingWell: May/June 2009, November/December 2010
This lemon and dill vinaigrette is a natural complement to green beans. It’s also great tossed with steamed asparagus or drizzled over sliced fresh tomatoes.
4 servings, about 1 cup each | Active Time: 15 minutes | Total Time: 25 minutes
Ingredients
1 pound green beans, trimmed
4 teaspoons chopped fresh dill
1 tablespoon minced shallot
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon whole-grain mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Preparation
Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.
Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.
