Sunday, December 14, 2014

Spiced Gingerbread Ice Cream (raw, vegan)

reading time: ca. 2 min




Preparation time: 10 mins + 3 hours freezing time
Main ingredients: banana, persimmon, apple, oats
difficulty level: easy
serves: 1
suitable for: vegan, lactose-free, gluten-free, nut-free, raw food, and delicious "even so"

Happy Sunday and third Advent everybody! 

Today i want to introduce you to my favourite winter ice cream so far (because there is no good reason NOT to eat ice cream in winter). 

The recipe is a combination of two of Laura's instagram posts: her Pumpkin Spice Nicecream and her Apple Pie Nicecream. Hers look way prettier of course but i am pretty frickin sure that mine was just as tasty as hers, at least! ;) Because the result of my little combination experiment was: something that tasted extremely close to Gingerbread cookies mixed with Speculoos! 

So, so good.



Ingredients

3 large ripe bananas (around 400g)
1 persimmon
1 small apple
35g oats
small handful of almonds (optional)
gingerbread spice mix (cinnamon, fennel, anise, cloves, pepper, star anise) *

also:
- a high-speed blender or food processor (NO NEED FOR AN ICE CREAM MAKER!)

*actually this isn't a proper gingerbread spice mix (the ginger is missing), but rather a speculoos spice mix! So feel free to add ginger as well - and maybe some raw chocolate! and crunchy peanut butter... okay, i'll stop now :D


Instructions

First, for the ice cream base: peel your bananas and break or cut into pieces, let sit in freezer for a few hours.

When everything's frozen, pulse/blend your apple and persimmon until it forms a nice smooth paste. Please make sure to use RIPE persimmons for any recipe you want to make, because only then will you get the sweet, cinnamon-y, custard-y taste! (unripe ones will taste bitter, astringent, kind of chalky - your tongue and gums will almost feel like a fine sandpaper)

Add your frozen banana pieces into the blending machine and blend until everything turns creamy. Then throw in your oats, almonds and spices. Blend again.  

Using a spatula or spoon or a proper ice cream scoop, fill everything into a bowl (or do it like me and pile it up in a glass until it totally overflows :)), maybe layer some more oats in between, sprinkle with cinnamon and gingerbread/speculoos spices and enjoy!

THIS is what a RIPE persimmon looks like! thin-skinned, dark, soft, ooey-gooey...
pulsing apple and persimmon in the blender
adding the frozen banana pieces
finally: throwing in the oats, almonds and spices
Gingerbread Speculoos Goodness!



Maisy



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