Yea, just 2 ingredients. Vegan, dairy free, gluten free, no eggs, no refined sugar. No ice-cream maker needed. Intrigued? Read on.
You guessed one ingredient -its blueberry ( in this case). And the other one is…you would know if you spend time on pinterest and foodgawker. Its the hottest trend in homemade ice creams. Its frozen banana!
Yup,instead of throwing out those ripe,ugly, black speckled bananas, stick them in the freezer for a day till they are solid. Its better to peel them before freezing. Blend the frozen bananas and frozen berries ( or any other fruit of your choice) and you have ice-cream!
It doesn’t get icy,its creamy and its almost instantaneous without any churning or stirring.
The downside, you will want to make it again and again! I already have many ideas in mind – roasted almond, saffron and pistachio, mango, chickoo, tender coconut and not to mention lychee and custard apples when they are in season. Yum!
Blueberry Icecream Recipe
- 1 1/2 frozen bananas
- 1/2 – 3/4 cup frozen blueberries (use less if you want a less blueberry flavor)
1. Coarsely chop the bananas.
2. Blend the blueberries and bananas till mixed through.
3. Freeze in an airtight container if a bit soft for half an hour
Serve with coarsely chopped pistachios or a red cherry or whipped cream.
What do you do when its summer, hot and mangoes are in season?
Besides the usual way to of eating mangoes (slice, dice, juice etc), you make mango popsicles. They are so easy to make. Homemade allows you greater control over the quality of ingredients ( organic, low sugar ) so in general these are healthier than any store-bought ones ( if you at all can find the ones in the flavors you want easily). And they taste of the fruit rather than weird artificial flavors.
I had a can of coconut milk at home so instead of using regular milk/cream I used the coconut cream. That makes this diary free and paleo diet friendly though I suppose you could make the same with greek yogurt as well.
If you don’t have popsicle molds, hmmm…., go get some! They are cheap, fun and kids love them. For the being, if you must make this tonight and don’t have molds, set this in an airtight container. Churn 2 – 3 times. If the coconut cream you use is full fat then you will be rewarded with a creamy mango ice-cream. If it’s a lite version, then it wont be as creamy but finger licking good nevertheless.
And if you are amongst the few who hate the taste of coconut, I can assure you the taste is very subtle. It wouldn’t stop me from making this if I were you 😉
The recipe (if mixing few ingredients and sticking them in the freezer in a mold can be called as a recipe ) is below.
Mango Coconut Popsicle Recipe
- 3 cups freshly squeezed mango pulp
- 1 cup coconut cream ( the fatty layer from the top half of can of coconut milk)
- 1/4 cup sugar ( optional)
- 1 tablespoon lemon juice
1. Combine the mango pulp with coconut cream and lemon juice. Add sugar if needed depending on how sweet/ sour the mangoes are. Blend. Fill in popsicle molds.
2. Freeze for at least 4 – 5 hours ( to overnight).
3. To de-mold, run the molds under warm water. Remove from the mold with a sharp pull.
Quick. Enjoy before they melt!
One thing that most Indian love is Naturals ice-cream for its tropical flavors. Tender Coconut, Sitaphal ( custard apple) , Chickoo, Mango …hmmm, just thinking about it makes me drool! With the temperatures rising here I wanted to try making an ice-cream. With natural ingredients and without buying yet another appliance.
And make it quickly – without having to churn it many times. So here is an easy recipe for any natural fruit ice-cream. I made it in magic bullet. One container to make, set and eat. Couldnt be better! Start with frozen fruit pulp and it takes about 10 minutes to make it and a few hours to over night to set. Its only 2-3 ingredients with sugar being optional on how sweet the custard apple naturally is and how sweet you like your ice-cream. Make sure you use coconut cream and not coconut milk. This recipe will not work with coconut milk.
Once made, its hard to resist while it sets. Vipul peeked in and wanted a spoonful while it was in a smoothie like state. I had another spoonful while it was in a soft-serve cone like state. But we tried to leave some aside so we get to enjoy it as an ice cream. Varun loved the ice cream, especially the watermelon bits that I topped it off with. Sweet success!
Sitaphal Coconut Ice cream Recipe
- 1/2 cup Sitaphal pulp ( seeds removed)
- 1 cup Coconut cream
- 1/4 cup sugar (optional)
1. Remove seeds from one sitaphal and set the pulp aside in the freezer for about 20 mins or so until the pulp is slightly frozen.
2. Using the tallest Magic bullet container ( or any other mixer), swirl the sugar and sitaphal pulp. Once well mixed, add the coconut cream. Swirl again for about 15 – 20 seconds.
3. Wrap the magic bullet in foil and place it in the freezer. After 15 – 20 minutes, churn it once or twice. Put it back in. Repeat once more. Let it set for 6 hours or overnight.
Serve with tropical fruits like watermelon or as is. Enjoy!