Summer is finally here, and that means (zero waste) ice cream!
We’re in the middle of a heat wave in Montreal, with temperatures reaching 90F for 5 straight days. To stay cool, we’ve been making vegan chocolate ice cream!
Making our own ice cream means we don’t have to go outdoors in the heat 😅 We also save ourselves a trip to a grocery store or ice cream shop during a pandemic 😷 Plus, there are no unrecyclable ice cream tubs, disposable serving cups or plastic spoons going to a landfill! 🙌
Our favorite recipe uses only four ingredients (three if you have a blender): frozen bananas, cocoa powder, peanut butter and soy milk.
To make our ice cream with (almost) zero waste, we 1) buy bananas without a produce bag, 2) buy cocoa powder in bulk using our containers and 3) buy peanut butter in a consigned glass jar or make it ourselves with peanuts purchased package-free.
My son loves this “nice cream”! In fact, he says it’s better than “real” ice cream! 😃 And I love that we’re eating two servings of fruit and no refined sugar for dessert! 👏
Stay cool and healthy, everyone! 🤗
Vegan chocolate ice cream
Adapted from The Endless Meal
4 frozen bananas
1/4 cup unsweetened cocoa powder
2 tablespoons peanut butter (or almond butter)
1/8-1/4 cup soy milk (or your milk of choice)*
Chocolate chips or sprinkles for topping (optional)
* If you have a high-powered blender (i.e., Vitamix or Blendtec), you can skip the milk
1. Put bananas, cocoa powder and nut butter in your food processor and start blending. Add a splash of milk as necessary to keep things moving. Scrape down the edges and keep processing the ice cream for 3-4 minutes until it’s creamy and smooth.
2. Transfer to a freezer-safe container and freeze for a couple hours before serving.
3. Scoop, top and enjoy!