Hi friends!
A real fast recipe today, but it was too good to not share. I recently made this strawberry-pitaya-banana ice cream, or “nice cream” since it is made up of real ingredients and a healthier treat than the usual ice cream. I’ve been doing this a lot for Willow lately as a summer treat. She obviously loves the pints of vegan ice cream just as much as the next person, but I feel much better with her having this more often than not. She really just loves that it comes in a wafer cone, to be honest!
And if I add sprinkles to the top, forget it. It’s the little things, right?
If you don’t have pitaya powder for this, you can obviously omit and make a strawberry banana ice cream… equally as delicious. But the pitaya definitely adds a subtle sweet flavor and gives it that bold magenta color. Willow calls it “pink-t” – haha! I’m not a pink person, but she makes me love it more with the way she says it. It’s so sweet.
But okay! Here’s the simple recipe. I hope you enjoy as much as we have been this summer.
Just a note: this recipe works best with a high-speed blender. If yours isn’t breaking down the frozen fruit as well as you’d hope, just keep stirring it up and mashing in between. The key is to add as little liquid as you need so that it holds an ice cream texture and doesn’t turn into a smoothie.
Recipe
You will need:
- 2-3 frozen bananas
- 1 cup frozen strawberries
- 1-2 tbsp pitaya powder
- 1/4 cup soy or coconut vanilla yogurt
- 1/3 cup plant-based milk (I like soy or almond) – you may need to add more as you go depending on consistency, but do so slowly so you don’t add too much!
To make:
- Add all ingredients to your blender and run until smooth. If you need to mash up in-between to make sure it blends well, keep doing it.
- You may need to add more milk as you go, but do so very slowly so that it doesn’t turn to soup.
- Once done, add to a freezer-safe container and allow to set for about 30 minutes.
- Serve in a cone or dish. Enjoy!
